Sand Bar Pasta Salad Recipes

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SAND BAR PASTA SALAD



Sand Bar Pasta Salad image

Number Of Ingredients 11

2 (12-ounce) packages vegetable rotelle
2 cans pitted black olives, sliced
1 (15-ounce) can garbanzo beans, drained
1 (15-ounce) can red kidney beans, drained
2 (4-ounce) jars diced pimiento, drained
1/4 cup red wine vinegar
1/2 cup olive oil
1 tablespoon dried minced onion
1 tablespoon minced garlic
salt and pepper
_Cooking From Cans - Menu For Day 16

Steps:

  • While cooking the pasta according to package directions, I added the minced onion and garlic to the olive oil and wine vinegar. When the pasta finished, I drained it and added the remaining ingredients.After tossing to mix, I set the Dutch Ovens in an empty cooler in 4 - 5 inches of river water. (With 48°-50°F water temperature the salad cooled quite well in about an hour.)A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Favorite Camp Meals

Nutrition Facts : Nutritional Facts Serves

"ITALIAN SANDWICH" PASTA SALAD



This is a fun salad that uses the same ingredients you would in an Italian sandwich. Water chestnuts give it a nice crunch!!

Provided by Aroostook

Categories     One Dish Meal

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

4 -5 cups of cooked tri-color spiral pasta
4 slices dill pickles, chopped fine
1 can ripe olives or 1 can black olives, drained and halved
1 bunch green onion, sliced fine
snipped chives (optional)
1 cup of chopped sweet pepper (green, yellow, red)
1 can water chestnut, slices drained & chopped
2 medium tomatoes, chopped
1 cup pastrami or 1 cup any meat, of choice (optional)
1/2 cup of chopped cooper cheese or 1/2 cup any cheese, of choice (optional)
2 -3 tablespoons olive oil
3 teaspoons cider vinegar
1 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper
1/2 teaspoon italian seasoning or 3 teaspoons fresh oregano, chopped

Steps:

  • Cook pasta and set aside.
  • Place onions, dill pickles, olives, water chestnuts, chives and peppers in a bowl.
  • Add oil, vinegar and spices.
  • Marinate for 15-20 minutes or so.
  • Add pasta,tomatoes, meat and cheese and toss lightly.
  • Serve cold.

THE PASTA SALAD



THE Pasta Salad image

This is a wonderful cold pasta salad that has been a family favorite of ours for years. Wonderful for potlucks, picnics, or any gathering.

Provided by Angela

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 8h55m

Yield 7

Number Of Ingredients 11

1 (8 ounce) package small seashell pasta
2 eggs
2 ounces cooked ham, cut into thin strips
1 (10 ounce) package frozen English peas, thawed
1 cup shredded Swiss cheese
½ cup mayonnaise
¼ cup sour cream
green onions, chopped
1 teaspoon prepared mustard
1 teaspoon hot pepper sauce
1 teaspoon paprika

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
  • Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
  • In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
  • Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 31.9 g, Cholesterol 99.3 mg, Fat 27.7 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 10.3 g, Sodium 334.7 mg, Sugar 4 g

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