Trishas Pasta Salad Recipes

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GARTH'S PASTA SALAD



Garth's Pasta Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

12 ounces rotini pasta
12 ounces fresh spinach and cheese tortellini
2 dozen grape tomatoes, halved
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 ounces Cheddar, shredded
3 tablespoons olive oil

Steps:

  • In a large saucepan, bring 4 quarts of water to a boil. Add the rotini, reduce to a low boil and cook to the desired doneness, about 10 minutes, adding the tortellini during the last 6 minutes of cooking. Drain and transfer to a large bowl.
  • Toss the tomatoes with the salt and pepper in a small bowl.
  • While the pasta is still warm, add the tomatoes, Cheddar and oil and toss to combine. Serve warm.

PICNIC PASTA SALAD



Picnic Pasta Salad image

Provided by Trisha Yearwood

Time 25m

Yield 8 servings

Number Of Ingredients 10

Kosher salt and freshly cracked black pepper
1 pound orecchiette pasta
2 lemons
2 tablespoons honey
1/4 cup extra-virgin olive oil
1 cup walnuts, toasted
3/4 cup dried apricots, thinly sliced
1/4 cup fresh lemon thyme leaves
3 tablespoons fresh mint, torn
1 small head radicchio, thinly sliced

Steps:

  • Bring a pot of water to boil and add a generous amount of salt. Add the pasta and cook until al dente according to the package directions.
  • Meanwhile, prepare the vinaigrette. Zest 1 lemon into a large mixing bowl. Add the juice of both lemons, honey and some salt and pepper. Whisk to combine. While continuing to whisk, slowly pour in the olive oil to emulsify the mixture into a light dressing.
  • When the pasta is cooked, drain and immediately pour into the large mixing bowl with the lemon-honey vinaigrette. Toss the pasta with the walnuts, apricots, lemon thyme, mint and radicchio. Gently toss to combine and pour into a serving dish. Serve at room temperature or store, refrigerated, in an airtight container for up to 3 days.

TRISHA'S PASTA SALAD



Trisha's Pasta Salad image

From the cookbook "Fairlands Favorites"--this is an interesting and different pasta salad. Good for potlucks. Allow time for marinating--preferably overnight.

Provided by Stewie

Categories     < 30 Mins

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

1 can artichoke heart, drained and chopped
1 can black olives, sliced and chopped
1 package cherry tomatoes
1 can bamboo shoot
1 can water chestnut
2 zucchini, cut into bite-size pieces
1 lb pasta (fussilli,tricolor rotini,or shells)
1 -2 package ranch dressing (kind you add milk to)
1 bottle Wishbone Italian dressing

Steps:

  • Cook pasta;drain.
  • Add other ingredients.
  • Sprinkle one package of Ranch-style dressing over pasta and mix.
  • Cover with Wishbone dressing.
  • Marinate overnight.
  • Check for flavor and add more dry dressing if it tastes bland.
  • You can also add other optional ingredients such as red peppers, celery, carrots, walnuts, etc.
  • Good for potlucks.

TRISHA'S PASTA SALAD



Trisha's Pasta Salad image

Categories     Salad     Pasta     Boil

Yield serves 6

Number Of Ingredients 8

12 ounces rotini pasta
5 ounces Cheddar cheese, grated
2 tablespoons olive oil
2 tomatoes, diced
2 broccoli florets, blanched
1 bell pepper, seeded and diced
Salt and pepper to taste
1/2 cup salted, roasted sunflower kernels

Steps:

  • Bring a large saucepan of salted water to a boil. Add the pasta and cook for 9 minutes, or until it is tender; you don't want it too al dente. Drain the pasta and transfer it to a mixing bowl. When the pasta has cooled to room temperature, add the cheese, olive oil, tomatoes, broccoli, and bell pepper, and mix well. Season with salt and pepper and mix again. Top with the sunflower kernels.

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