Rose Marys Oriental Pasta Salad Recipes

ASIAN PASTA SALAD

Steps:

• Mix together dressing ingredients in a jar or bowl with tight fitting lid. Shake well and set aside.
• Boil bow tie pasta for 10 minutes or about one minute shy of the package directions. Pour cooked pasta into a colander and rinse with cold water to stop the cooking process and cool down the pasta. Drain well and transfer to a large bowl.
• Mix in remaining salad ingredients. Give dressing a good shake and pour over the salad. Mix well.

ORIENTAL SPAGHETTI SALAD

Steps:

• Cook spaghetti as per package instructions, break long pieces in half before cooking.
• In a saucepan over medium heat cook the oils, honey, soy sauce and dry pepper for 2 minutes.
• Drain spaghetti.
• In a large bowl pour the sauce over the pasta.
• Cover and refrigerate overnight.
• Before serving, add the remaining ingredients and mix well.

ORIENTAL PASTA SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add the carrots, peas, onions and red pepper.
• In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours.

EASY ASIAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
• Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

ORIENTAL CHICKEN PASTA SALAD

Steps:

• Combine all salad ingredients and toss with dressing.
• Refrigerate at least overnight before serving.
• I also recommend making a second batch of the dressing and tossing it with the salad just before serving as the pasta soaks up most of the dressing.

ROSA MARINA PASTA SALAD

Steps:

• Put pasta in a large bowl.
• Beat eggs in small bowl.
• Drain the pineapple, saving juice.
• Refrigerate drained pineapple.
• In a saucepan, put saved pineapple juice, beaten eggs, sugar, flour and salt.
• Cook over low heat, stirring till thickened.
• Pour thickened juice mixture through a strainer over the cooked pasta.
• Mix well then and refrigerate overnight.
• The next day, drain all of the fruits very well.
• Fold the fruits (including the chilled pineapple) and Cool Whip into the pasta.
• Mix well.
• Chill for at least an hour.

ROSAMARINA SALAD

Steps:

• Cook pasta according to package instructions and drain well.
• Drain juice from oranges and pineapple into a bowl. Add sugar, eggs, flour and salt to the juice. Cook over medium heat in a saucepan until thickened. pour over pasta and let stand overnight.
• The next day, fold in the fruit, nuts, and whipped topping. You can mix the cherries into the salad or use on top as a garnish.