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HELP---PASTA SALAD RECIPE
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Hi Guys,
My b/f is dying for a really really good pasta salad. I have never made it since I am not a big fan of that..Do any of you have a really good recipe you would like to share? Thanks a bunch in advance.
This is a good one.
Pasta Cobb Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups garden style twirls - 12 oz 4 slices cooked bacon -- crumbled 2 cups cooked chicken breast halves -- cubed 1 1/2 cups fresh tomatoes -- chopped 3/4 cup Italian salad dressing 3/4 cup frozen peas -- thawed 1/3 cup green onion -- sliced 1/2 cup crumbled bleu cheese 1/2 cup fresh parsley -- chopped Cook pasta according to package directions. Drian. Rinse with cold water to cool quickly and drain well. In a large bowl, stir together the cooled pasta and remaining ingredients. Serve immediately or cover and refrigerate. - - - - - - - - - - - - - - - - - - -
Erin
Mom to three wonderful 7th graders! The time is flying by.
My friend who owns a catering business has used the following recipe as his standard for years. It is always a hit and VERY EASY!
1 lb bite size pasta (tri-color preferred) 1# can diced tomatoes 1# can baby corn 1# can hearts of palm 1# can artichoke hearts 1# can large black olives 1/2 cup or more carrots, cut to matchsticks Good Seasons Italian Dressing Parmesan Cheese Cook pasta in salted water until al dente. Drain and rinse. When cool, put in 1 gallon size ziplock bag. In colander, empty can of diced tomatoes, then empty the rest of the cans into the colander, rinsing tomatoes. Cut corns, hearts of palm, and artichokes into bite size pieces. Add vegetables to the ziplock bag and refrigerate until you’re about ready to serve the salad. Transfer pasta and vegetables to a large bowl and add dressing and mix. Amount of dressing depends on personal taste. Start with 1/2 cup and add more as desired. Add grated parmesan cheese and serve.
This one is awesome----as is the next---
ASIAN BOW-TIE PASTA SALAD WITH SHRIMP AND VEGETABLES If you have leftover cooked chicken or turkey on hand, use it instead of the shrimp. 1/2 cup peanut oil 1/3 cup reduced-sodium soy sauce 1/3 cup rice vinegar 1 tablespoon sugar 1 tablespoon oriental sesame oil 1/2 teaspoon dried crushed red pepper 12 ounces cooked peeled deveined medium shrimp 2 red bell peppers, cut into 1/2-inch pieces 2 large broccoli stalks, stems peeled and thinly sliced, florets reserved 12 ounces bow-tie pasta 8 green onions, chopped Whisk first 6 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Transfer half of dressing to large bowl. Mix in shrimp and bell peppers; let marinate 15 minutes. Cook broccoli stems and florets in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to sieve and drain. Cook pasta in same pot of boiling water until just tender but still firm to bite. Drain; rinse with cold water until cool and drain again. Add broccoli, pasta and green onions to shrimp mixture. Toss with enough additional dressing to coat. Serve at room temperature, or cover and refrigerate up to 6 hours and serve cold. Roasted Shrimp and Orzo Kosher salt Good olive oil 3/4 pound orzo pasta (rice-shaped pasta) 1/2 cup freshly squeezed lemon juice (3 lemons) Freshly ground black pepper 2 pounds (16 to 18 count) shrimp, peeled and deveined 1 cup minced scallions, white and green parts 1 cup chopped fresh dill 1 cup chopped fresh flat-leaf parsley 1 hothouse cucumber, unpeeled, seeded, and medium-diced 1/2 cup small-diced red onion 3/4 pound good feta cheese, large diced Preheat the oven to 400 degrees F. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook! Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving. I have made both of these and you will not be disappointed!!
"Never eat more than you can lift" Miss Piggy
WOW....thanks guys. I know I can always come here and get all the necessary info. THanks again
I agree...WOW! Some really good sounding ideas here!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Thank you good people, all printed.
Where ya bean? haven't seen you for a while.
Don't wait too long to tell someone you love them.
Billy
I forget the magazine in which this originally appeared, but every time I have taken it to an office or church dinner, people always ask for the recipe. In fact, my parents just told me that they made this for dinner last night.
Strictly speaking, it's not really a pasta salad, and I prefer it warm, but I know a number of people who like it as a cold pasta salad, anyway. Beware: It uses 1 1/2 pounds of pasta, so it makes a LOT. It's also addictive! SUMMER PASTA INGREDIENTS: 1 pound fresh mozzarella cheese, cut into small cubes 8 medium tomatoes, diced 4 garlic cloves 3/4 cup olive oil 1 cup coarsely chopped fresh basil 1 tablespoon plus 1 teaspoon kosher salt Freshly ground black pepper Crushed red pepper 1 1/2 pounds spaghetti or penne rigate INSTRUCTIONS: In a bowl, toss the mozzarella with the tomatoes, garlic, olive oil, basil, and kosher salt. Season generously with black pepper and crushed red pepper. Let stand for 30 minutes. Prepare pasta according to package directions. Drain, return the pasta to the pot (but not on the heat), add the sauce, and toss well. Serve hot or at room temperature. Servings: 8 P.S.: Personal note - Instead of crushed red pepper, I like to use cayenne in this.
If blueberry muffins have blueberries in them, what do vegan muffins have?
Yes! Another good use for my bumper crop of basil! And this sounds very good labradors. I just love fresh mozzarella. Thanks for posting.
Maryann
Maryann
"Drink your tea slowly and reverently..." |
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