THE PERFECT PICNIC PASTA SALAD
Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an "afterthought" to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.
Provided by Chef John
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 3h45m
Yield 8
Number Of Ingredients 22
Steps:
- Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
- Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
- Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
- Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.
Nutrition Facts : Calories 491.9 calories, Carbohydrate 50.9 g, Fat 28.1 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 641.6 mg, Sugar 5.3 g
CONTEST-WINNING PICNIC PASTA SALAD
My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta. It's one of the best picnic salad ideas! -Felicia Fiocchi, Vineland, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.
Nutrition Facts : Calories 411 calories, Fat 23g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 1156mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.
PICNIC PASTA
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Whisk together the mayonnaise, yogurt, vinegar and honey in a large bowl. Stir in the cornichons, herbs, capers, celery and fennel until combined. Add the pasta and salt and toss until well coated.
CLASSIC PICNIC PASTA SALAD
Bulk up this delicious pasta salad with broccoli, peas, ham and provolone.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the mayonnaise, parsley, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Cook the broccoli in the boiling water until crisp-tender, 3 to 4 minutes. Remove from the water with a slotted spoon and transfer to a colander. Run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
- Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl.
- Add the ham, provolone, olives, onion and salami to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
RANCH PICNIC PASTA SALAD
This recipe makes A LOT so save it for a large gathering, pot luck or cook out. It is light and refreshing and goes well with everything from burgers, steaks to grilled chicken or just eaten alone. I personally like using the lighter angel hair instead of thicker pastas. Enjoy!
Provided by Shawn C
Categories Vegetable
Time 20m
Yield 10-16 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Prepare Italian dressing mix according to directions (but using about 1/2 the oil called for).
- Mix Ranch dressing with vinegar and oil.
- Drain pasta well and rinse with cold water, drain well again.
- Place all ingredients into large bowl and toss well.
- Refrigerate 12 hours.
- Toss before serving.
- **Can use 1/2 of a green, yellow, and orange bell pepper to add more color.
- You can add other raw hard vegetables such as julienne carrots, blanched asparagus, sliced radish, anything you like.
PICNIC PASTA SALAD
I like recipes that use what we grow. This particular recipe has been handed down in our family for years. I can't go to a picnic without it. -Luana Francis, Columbia Station, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, toss pasta, corn, tomatoes, zucchini and olives; set aside. In a jar with tight-fitting lid, combine all of the dressing ingredients; cover and shake well. Drizzle over salad; lightly toss to coat. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 299 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 427mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
SUMMER PICNIC PASTA SALAD
This delicious sweet and tangy pasta salad is just bursting with color. It's made with very little mayo, which makes it good for outdoor gatherings. Feel free to substitute 1 cup of any vegetable that you prefer (mushrooms, cucumbers, zucchini, or tomatoes all work well too)
Provided by Kozmic Blues
Categories One Dish Meal
Time 20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Blanch broccoli and asparagus in boiling salted water, and plunge into ice bath to stop cooking.
- Cook pasta until al dente.
- Rinse with cold water and drain.
- Toss pasta with chopped vegetables.
- Mix first 5 ingredients of dressing, and slowly whisk in oil.
- Season with salt and pepper to taste.
- Toss dressing with pasta and vegetables.
- Chill until ready to serve.
PICNIC PASTA SALAD
This quick and easy pasta salad features the fresh flavors of veggies and herbs.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- Mix tomato sauce, dressing, basil and oregano in large bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours until chilled but no longer than 48 hours.
Nutrition Facts : Calories 245, Carbohydrate 36 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 340 mg
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