QUICK ITALIAN PASTA SALAD
A quick and flavorful pasta salad with salami and bell peppers.
Provided by Trish
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse with cold water until cool.
- Combine pasta, salami, green bell pepper, red bell pepper, onion, salad dressing, olives, and mozzarella cheese in a large bowl. Mix dry salad dressing into pasta; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 29.2 g, Cholesterol 46 mg, Fat 21 g, Fiber 1.6 g, Protein 15.2 g, SaturatedFat 7.4 g, Sodium 1893.1 mg, Sugar 5.4 g
THE PERFECT PICNIC PASTA SALAD
Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an "afterthought" to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.
Provided by Chef John
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 3h45m
Yield 8
Number Of Ingredients 22
Steps:
- Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
- Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
- Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
- Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.
Nutrition Facts : Calories 491.9 calories, Carbohydrate 50.9 g, Fat 28.1 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 641.6 mg, Sugar 5.3 g
TENNILLE'S ITALIAN PASTA SALAD
This recipe is a zesty pasta salad which can be altered by adding your favorite vegetables - a great recipe for any occasion!
Provided by Tennille Nelson
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 1h30m
Yield 7
Number Of Ingredients 10
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.
Nutrition Facts : Calories 865.3 calories, Carbohydrate 112.4 g, Cholesterol 38.4 mg, Fat 33.6 g, Fiber 7.9 g, Protein 28.5 g, SaturatedFat 11.3 g, Sodium 1616.6 mg, Sugar 9.9 g
TIM'S LOUIS SALAD
From Firehouse Food: Cooking with San Francisco's Firefighters. This salad can be made with shrimp, crab, or a combination of both.
Provided by cookiedog
Categories Salad Dressings
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Put 6 salad plates in the freezer to chill.
- Dressing: Whisk together the mayonnaise, ketchup, Worcestershire sauce, Tabasco sauce, mustard, vinegar, lemon juice, pepper, garlic powder, and cayenne. Cover and refrigerate until ready to use.
- Beets: Put the beets in a small saucepan with enough water to cover them. Bring to a boil and cook until tender, about 30 minutes. Drain in a colander and let cool. Peel the beets with your fingers under cold running water. Cut into 1/4-inch-thick slices and set aside.
- Asparagus: Prepare an ice bath by filling a large bowl with water and ice. Bring a large pot of lightly salted water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to the ice bath. When the asparagus spears have cooled, drain them in a colander, then lay them on paper towels to absorb any excess moisture. Set aside until ready to use.
- To Assemble the Salad: Tear the lettuce into bite-sized pieces. In a large salad bowl, toss the lettuce with the tomatoes, green onions, and half of the dressing. Divide the salad among the 6 chilled plates and arrange the beets, asparagus, shrimp, avocado, and eggs on top of each serving. Drizzle some of the remaining dressing over each salad. Garnish with the lemon wedges.
Nutrition Facts : Calories 395.5, Fat 21.2, SaturatedFat 3.5, Cholesterol 289.3, Sodium 1272.8, Carbohydrate 26.4, Fiber 8.2, Sugar 10.2, Protein 29.2
QUICKIE PASTA ANTIPASTO
Love a good pasta antipasto in the hot weather or for that matter, anytime! Needed to throw one together in an half hour for unexpected guests. For a quickie, it turned out pretty good.
Provided by Happy Harry 2
Categories Savory
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package. Careful not to overcook.
- Drain and rinse well with cold water. Continue rinsing until pasta is no longer warm to touch. Drain again.
- In large bowl, combine cooled pasted with the salami, cheese,olives, green onion, and tomatoes.
- Add dressing and toss well.
- Chill until ready to serve.
- Arrange lettuce on plates with pasta salad piled on top.
- Additional dressing can be served along with salad.
Nutrition Facts : Calories 375.7, Fat 17, SaturatedFat 8.7, Cholesterol 39.7, Sodium 455.9, Carbohydrate 39.4, Fiber 2.2, Sugar 3.3, Protein 16.1
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