Punched Up Pasta Salad Recipes

PASTA SALAD

Pasta Salad image

A dear friend gave me this recipe many years ago and I've been making it ever since. It's great for barbecues.

Provided by Cyndie

Categories Salad Pasta Salad Italian Pasta Salad Recipes

Time 13h55m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound tri-colored spiral pasta
6 tablespoons salad seasoning mix
1 (16 ounce) bottle Italian-style salad dressing
2 cups cherry tomatoes, diced
1 green bell pepper, chopped
1 red bell pepper, diced
½ yellow bell pepper, chopped
1 (2.25 ounce) can black olives, chopped

Steps:

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Whisk together the salad spice mix and Italian dressing.
In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 39 g, Cholesterol 2.7 mg, Fat 24.8 g, Fiber 3.6 g, Protein 7.9 g, SaturatedFat 4.4 g, Sodium 1904.2 mg, Sugar 8.3 g

PUNCHED-UP PASTA SALAD

Punched-Up Pasta Salad image

I delete some ingredients depending on the family members tastes. I have also added rotisserie chicken. I use frozen corn. Recipe from the local paper. Original notes on recipe: Spirals are best for this sort of salad, as their shape is perfect for trapping the dressing and other ingredients that give this dish its punch. It's also important to allow the pasta to drain. The pasta should be dry and a bit tacky or starchy when it is combined with the other ingredients, this helps the other flavours adhere to it. For the dressing, oil and vinegar are obvious. Lemon zest adds a wake-you-up freshness and oil-packed sun-dried tomatoes contribute a savoury taste. But perhaps most important to the dressing is crumbled feta cheese. Not only does this salty, assertive cheese contribute lots of flavour, its dry texture also serves as sponge for the other flavours in the dressing. This is why the dressing is made first. This recipe calls for fresh corn kernels cut from the cob. Though (only slightly) more labour- intensive than using canned or frozen, the taste is sufficiently superior to make it worth the effort. Diced green apple provides a fantastic tart flavour that goes so well with the feta cheese plus a satisfying crunch.

Provided by Kit..ty Of Canada

Categories < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces feta cheese, finely crumbled
1/4 cup extra virgin olive oil
1 lemon, zest of
1/3 cup thinly sliced sun-dried tomato
1/4 cup cider vinegar
8 ounces spiral shaped pasta
2 ears corn
1 small red onion, diced
2 stalks celery, finely chopped
2 cups cherries or 2 cups grape tomatoes, halved
green apple, peeled, cored and diced
2 tablespoons fresh oregano leaves
salt & freshly ground black pepper

Steps:

In a medium bowl, combine feta cheese, olive oil, lemon zest, sun-dried tomatoes and vinegar.
Toss well and set aside.
Bring a large saucepan of lightly salted water to a boil.
Add pasta and cook according to package directions.
Once pasta has cooked, drain and rinse under cold water until cool.
Let pasta stand in colander for 5 minutes to drain any excess water.
Toss pasta once or twice during this time.
While pasta drains, prepare corn.
To remove kernels from cob, start by removing husk, then stand the ear on the wide end and use a serrated knife to saw down the length of the corn.
Discard cobs.
When pasta is ready, transfer it to a large bowl.
Add feta cheese mixture and toss well.
Add corn, red onion, celery, cherry tomatoes, apple and oregano.
Toss well, then season to taste with salt and pepper.

Nutrition Facts : Calories 416.9, Fat 18.9, SaturatedFat 7.5, Cholesterol 35.7, Sodium 530.3, Carbohydrate 51.2, Fiber 4.2, Sugar 11.7, Protein 13.1

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