Rose Marys Oriental Pasta Salad Recipes

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EASY ASIAN PASTA SALAD



Easy Asian Pasta Salad image

Cool pasta salad on a hot summer day is the perfect BBQ side dish. It is always one of the first things to go.

Provided by MrsHollowell

Categories     Salad     100+ Pasta Salad Recipes     Spaghetti Pasta Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 11

1 (8 ounce) package spaghetti
1 teaspoon olive oil
6 tablespoons soy sauce
¼ cup white sugar
3 tablespoons rice vinegar
1 tablespoon toasted sesame seeds
2 teaspoons sweet chili sauce
1 teaspoon sesame oil
2 green onions, chopped
1 red bell pepper, chopped
1 cup sugar snap peas

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.

Nutrition Facts : Calories 340.4 calories, Carbohydrate 63.9 g, Fat 4.5 g, Fiber 4.2 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 1387.2 mg, Sugar 16.6 g

ROSA MARINA FRUIT SALAD



Rosa Marina Fruit Salad image

My boss gave me this recipe and it is fantastic. Don't be afraid of the combination of fruit and pasta! This makes a great side dish for a potluck or picnic.

Provided by Joy

Categories     Salad     100+ Pasta Salad Recipes     Fruit Pasta Salad Recipes

Time 9h

Yield 24

Number Of Ingredients 9

1 (16 ounce) package Rosa Marina (orzo) pasta
2 (15 ounce) cans mandarin oranges, drained and juice reserved
1 (16 ounce) can pineapple chunks, drained with juice reserved
1 (16 ounce) can crushed pineapple, drained and juice reserved
1 (4 ounce) jar maraschino cherries, drained and halved
¾ cup white sugar
2 large eggs
3 tablespoons all-purpose flour
1 (16 ounce) container whipped topping (such as Cool Whip®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo.
  • Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, about 30 minutes.
  • Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold whipped topping into orzo mixture before serving.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 35 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 19.5 mg, Sugar 18.8 g

ROSA MARINA FRUIT SALAD RECIPE - (4.2/5)



Rosa Marina Fruit Salad Recipe - (4.2/5) image

Provided by á-878

Number Of Ingredients 9

1 pound Rosa Marina pasta
3/4 cup sugar
2 eggs beaten
2 tablespoon flour
1 1/2 cups orange-pineapple juice
2 cans crushed pineapple (drained - reserve juice)
1 small bottle maraschino cherries (drained & chopped - reserve juice)
2 cans mandarin oranges (drained - reserve juice)
1 (12 ounce) container cool whip

Steps:

  • Cook pasta, drain and cool. Combine sugar, eggs, flour and juices. Boil and set aside to cool. Fold in cool whip. Fold in cold macaroni. Add crushed pineapple, cherries and oranges. Mix well and refrigerate overnight.

ROSA MARINA PASTA SALAD



Rosa Marina Pasta Salad image

I got this recipe from a co-worker who brings it to every pot luck dinner. It is really so very good and makes a large batch. If you're making it just for family I'd suggest halving the recipe. Nice change in pasta salads and makes the occasion seem special. Note that you must start making this the day before you plan to serve it.

Provided by Mysterygirl

Categories     Fruit

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

1 lb rosa marina pasta or 1 lb orzo pasta, cooked
3/4 cup sugar
2 eggs
2 tablespoons flour
1/2 teaspoon salt
2 (1 lb) cans unsweetened pineapple chunks
1 (11 ounce) can mandarin oranges
1 (1 lb) can fruit cocktail
1 jar maraschino cherry, halved
1 (8 ounce) carton Cool Whip

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.

Nutrition Facts : Calories 338.1, Fat 6.4, SaturatedFat 4.5, Cholesterol 35.2, Sodium 118.8, Carbohydrate 65, Fiber 3.2, Sugar 32.6, Protein 7.1

ORIENTAL PASTA SALAD



Oriental Pasta Salad image

Provided by Scarlett Bendixen

Number Of Ingredients 16

1-2 cups cooked chicken
16 ounces bowtie pasta (cooked)
3 handfuls of spinach
1/2 bunch of cilantro (roughly chopped)
15 ounce can mandarin oranges (drained)
1 cup craisins
4 ounces pine nuts (toasted)
10 ounce bag of edamame steamers
1/3 cup teriyaki sauce
1/3 cup rice wine vinegar
1 teaspoon garlic powder
1 teaspoon minced onions
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon sugar
1 cup olive oil

Steps:

  • In a large bowl add the cooked bowtie pasta and cooked shredded chicken. Then add the spinach and cilantro. Add the can of drained mandarin oranges. Top with craisins and pine nuts. After you steam the edamame let them cool for a few minutes and then remove the beans inside the pods and add them to the bowl!
  • In a bowl or jar add the dressing ingredients and whisk together. Once you are ready to serve the salad top it with the dressing and serve!

ASIAN VEGETABLE PASTA SALAD



Asian Vegetable Pasta Salad image

This vegetable pasta salad recipe is quick and easy. It can be adapted based on the vegetables you have on hand. Vegetables can be cooked or fresh, so if you're into raw food, this recipe is perfect. This is a great way to hide all the not-so-popular vegetables in your cupboard because the sauce is so good that every vegetables will taste great.

Provided by Heather Nauta

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 17

1 tablespoon untoasted sesame oil or 1 tablespoon olive oil
1 teaspoon toasted sesame oil (optional)
1 garlic clove, minced
1 pinch red pepper flakes
1/4 cup vinegar
1/4 cup tamari
1/4 cup water
1 teaspoon maple syrup
1 cup broccoli, chopped
1 cup mushroom, sliced
1 pinch sea salt
1 tomatoes, diced
1/2 cup alfalfa sprout
1 green onion, chopped
200 g brown rice pasta
1 teaspoon hijiki seaweed, soaked in water, chopped (optional)
1 tablespoon cashews, chopped (garnish)

Steps:

  • Heat a small saucepan to medium, and add the oils, garlic and red pepper flakes. Stir and don't let the oil get too hot. Once the garlic is cooked, stir in the vinegar, tamari, water and maple syrup. Turn the heat down to medium-low, and stir occasionally while you prepare the vegetables.
  • The next part of this pasta salad is to sprinkle some sea salt on the broccoli and mushrooms in a bowl with a tight-fitting lid. Add some tamari if you like for flavor, put the lid on the bowl and shake for a few minutes, until the vegetables start to wilt. Let them marinate while you chop the tomato, green onion and optional cashews.
  • Cook the noodles, drain, and set aside to dry. Place the vegetables in a large bowl and pour the sauce over them and toss. Add the noodles and optional wakame and toss again. Garnish with roasted, chopped cashews.

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