Tikis Pasta Salad Recipes

TIKI'S PASTA SALAD

Steps:

• Cook Pasta as per package directions. Drain and rinse with COLD water for a few minutes.
• Wash, Dry and dice veggies while pasta is cooking.
• Pour pasta into a large bowl and add diced veggies and olives.
• In a jar (with lid) mix vinegar, oil and spices. Put lid on the jar and shake it well for about 3 minutes. Pour over veggie/pasta mixture and toss well (bowl with a secure lid is perfect for this).
• Refrigerate until ready to serve!
• Enjoy!

TENNILLE'S ITALIAN PASTA SALAD

Steps:

• Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
• Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
• In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
• After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.

CONTEST-WINNING PICNIC PASTA SALAD

Steps:

• Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.

TAHINI-PARMESAN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook according to package directions. Reserve 1 cup of pasta water, then drain.
• Meanwhile, in a large skillet, heat the olive oil over medium-high. Add the tomatoes, season with salt, and cook, shaking occasionally, until charred and wrinkly, 4 to 6 minutes. Transfer to a large bowl to cool.
• In a liquid measuring cup, stir together the tahini and grated Parmesan; season with salt and pepper. (Mixture will be thick.) When the pasta is drained, add 1/2 cup pasta water to the dressing and stir until smooth. Add the pasta to the bowl with the tomatoes, then stir in enough dressing to coat. (You won't use all of it just yet.) Let cool for 15 minutes or up to 3 hours at room temperature.
• When ready to eat, stir the rest of the dressing into the pasta. Stir in water (reserved pasta water or tap) as needed until the pasta is glossy and creamy. Stir in the mint, scallions, sesame seeds and chopped Parmesan, reserving a little for garnish if desired. Season to taste with salt, pepper and a drizzle of olive oil.