CHOPPED PASTA SALAD RECIPE - (4.4/5)
Provided by á-25138
Number Of Ingredients 22
Steps:
- Put pasta water on first, top of lid so water boils quickly. Once pasta water is up to boil, salt the pasta water with about 1 teaspoon of salt. Boil pasta according to pasta box directions, drain pasta and rinse with cold water to stop the cooking process and set aside. Add broccoli florets to pasta water and cook 3 minutes, remove quickly and shock in bowl of ice cold water to stop the cooking process and set aside. Chop lettuces and soak for about 5 minutes in bowl of water to remove any remaining dirt. Lift lettuce out of bowl allowing any dirt to drop to the bottom, repeat this step if needed. Put lettuces and coleslaw in salad spinner and spin until dry, put lettuce in a large bowl and set aside. Slice tomatoes in half put in salad spinner, chop bell peppers and onions add to salad spinner. Slice ends off of cucumbers and discard. Slice cucumbers in half and with a teaspoon remove all the seeds out of the cucumbers. Slice cucumbers into strips and dice into small pieces. Add to salad spinner. Chop of the large end of the broccoli and cut florets into bit size pieces, add to salad spinner. Spin all the vegetables until dry and add to large salad bowl. Top salad with pasta, egg, and cheese. Add garlic powder, black pepper and creole seasonings. Pour rice wine vinegar and mix salad. Add olive oil and mix salad. Top with bacon if you like. Note: This is my base salad, sometimes I omit the pasta, sometimes I add chicken breast or shrimp. Please take this base salad and make it your own. If you don't like bacon (who doesn't) don't add it. Also, I serve this with extra salad dressing on the side. My baby girl does not like dressing she just loves the vinaigrette, I on the other hand likes to add ranch dressing to my salad.
ANTIPASTI CHOPPED SALAD
Steps:
- Put the lettuce, cheese, salami and artichokes in a mixing bowl and toss well. Drizzle just enough liquid from the artichoke jar to lightly moisten the salad; add the basil, season with salt and pepper, to taste, and toss to combine.
- Transfer the salad to a platter and serve immediately or chill and serve within 2 hours.
CREAMY ROASTED VEGETABLE PASTA SALAD
A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant. Perfect for a summer lunch or as an elegant side dish.
Provided by Dusty
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven broiler.
- In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
- Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
- Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
- In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 48.9 g, Cholesterol 2.2 mg, Fat 12.3 g, Fiber 3.5 g, Protein 10.1 g, SaturatedFat 2.1 g, Sodium 73.6 mg, Sugar 2.9 g
ITALIAN CHOPPED SALAD IN SHELLS
I just found this on Recipegoldmine.com. Haven't made this yet, but they sound like an incredible appetizer for a cookout or picnic. Prep time includes 2 hour chilling time.
Provided by yooper
Categories Chicken
Time 3h10m
Yield 36 appetizers
Number Of Ingredients 8
Steps:
- Cook pasta shells as directed on the package.
- Drain and cool.
- Place remaining ingredients except vinaigrette in a medium bowl.
- Pour vinaigrette over the salad, toss to coat.
- Stuff the shells with the salad.
- Cover and refrigerate 2 hours before serving.
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- Make dressing. In a medium bowl mix mayonnaise, sour cream, white sugar, vinegar, Dijon mustard, Worcestershire sauce, Tabasco, dry mustard, and celery salt.
- In a large bowl, start layering ingredients in the following order; Lettuce, pasta, green peppers, red peppers, frozen peas, chopped celery, red onion, ham, black olives, dressing and Parmesan cheese.
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