Not Just Another Pasta Salad Recipes

NOT JUST ANOTHER PASTA SALAD

Steps:

• Combine all salad ingredients except parmesan cheese.
• In a blender mix all dressing ingredients.
• Pour enough dressing to moisten sald to your preference over salad and toss carefully, adding parmesan cheese.
• NOTES: This recipe is NOT written in stone, feel free to up amounts or lessen them according to your likes and dislikes.
• You should have extra dressing which will not be a problem as the dressing is delicious.
• I serve the dressing on the side for those who like a wetter salad.

GARDEN PASTA SALAD

Steps:

• Cook and drain pasta. Add it to a large mixing bowl.
• Toss in peas, onions, green onions, and celery.
• Toss in green and red bell peppers, tomatoes, and black olives.
• Toss in ham.
• Toss in cheddar cheese.
• Toss in lettuce.
• Toss to coat mixture with the Italian dressing.
• Sprinkle with Parmesan cheese. Cover and chill until ready to serve.

NOT YOUR USUAL PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook shell pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.
• Whisk creamy salad dressing, vinegar, Worcestershire sauce, olive oil, garlic, Dijon mustard, and oregano together in a bowl to make a creamy dressing.
• Mix pasta, bacon, red onion, water chestnuts, eggs, green bell pepper, red bell pepper, celery, olives, Cheddar cheese, and Parmesan cheese together in a large bowl. Add dressing and stir to coat. Chill in refrigerator at least 1 hour before serving.

LIKE NO OTHER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook penne at a boil until tender yet firm to the bite, about 11 minutes. Drain and rinse under cold water. Transfer to a large bowl.
• Blend onion, cucumber, canola oil, vinegar, sugar, garlic powder, salt, mustard, parsley, and pepper in a food processor or blender until smooth, about 2 minutes.
• Pour sauce over pasta; toss to coat. Refrigerate 8 hours or overnight.

OH NO! NOT ANOTHER SALAD RECIPE!

Steps:

• *Important Note: If you are using ground fennel instead of fennel pollen, add 1/2 tablespoon softened honey to the dressing.
• DRESSING: Combine cranberry juice, vinegar, basil, honey, Dijon mustard and fennel pollen in a small non-reactive bowl.
• Whisk vigorously. Whisk in both oils in a slow steady stream.
• Season to taste with salt and pepper.
• SALAD: Combine spinach, red leaf lettuce, sweetened dried cranberries, onion and nuts in large bowl.
• Drizzle salad with dressing; gently toss to coat well.
• Sprinkle with cheese.
• Garnish with fresh basil leaves.
• Serves 2 as a meal or 4 as a side salad.
• TIP from the O-S website: "Add grilled shrimp for a sensational light supper.".