Summer Pasta Salad Recipes
Summer Pasta salad recipes?We Answered:
CAESAR PASTA SALADActive time: 15 min Start to finish: 30 min
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons anchovy paste
1 large garlic clove, minced
1/2 cup extra-virgin olive oil
1 lb farfalle (bow-tie pasta), freshly cooked to tender, rinsed under cold water, and drained
1 romaine heart, chopped (6 cups)
2 1/2 oz finely grated Parmigiano-Reggiano (1 1/4 cups)
1 cup croutons (optional)
Whisk together lemon juice, mustard, anchovy paste, garlic, and olive oil in a large bowl. Add pasta, romaine, cheese, and croutons if using, then toss to combine. Season with salt and pepper and serve immediately.
Makes 6 main-course servings.
Gourmet
HERBED TOMATO PASTA SALAD
Active time: 20 min Start to finish: 30 min
2 1/2 lb cherry tomatoes, quartered
1 teaspoon sugar
1 1/4 cups mixed chopped fresh herbs
1 lb campanelle (bell-shaped pasta)
5 garlic cloves, chopped
3/4 cup extra-virgin olive oil
Accompaniment: grated ricotta salata
Stir together tomatoes, sugar, and herbs in a large bowl until combined well. Cook pasta in boiling salted water until al dente, then drain. Add hot pasta to tomato mixture. Cook garlic in olive oil in a 1-quart saucepan over moderately high heat, stirring, 1 minute. Add garlic with oil to pasta and tomatoes and toss to combine. Season with salt and pepper.
Makes 4 main-course servings.
Gourmet
PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES
Here's a summer salad with robust flavors.
6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 pound fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives
Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
Makes 8 servings.
Bon Appétit
enjoy!
Ivan Said:
what do u put in pasta salad???We Answered:
Hi Diane!If it's for summer eating then definately lite fare...
grilled vegetables-eggplant, yellow squash, and zucchini and strips of grilled chicken
Roasted red peppers, fresh basil, asiago cheese slices
Feta, artichoke, kalamata olives and red onion
Sundried tomato Pesto and toasted pine nuts
Crisp steamed chilled asparagus, feta, lime zest with a balsamic vinagrette
Grilled tuna, grape tomatoes, rosemary
wilted spinach, prochuttio, goat cheese
Walnuts, grapes, tangerines, apples, raisins, light mayo
Shrimp and crab mixed with chilled couscous, spring onions and apple horseradish dressing served inside a hollowed out beefsteak tomato
Shall I continue?
Francis Said:
Do you have any good salad recipes?We Answered:
My favorite salad in the world to eat is so simple:Your favorite greens
raspberries
blueberries
blackberries
strawberries
pecans
soy nuts
parmesan cheese
raspberry pecan dressing (my favorite brand is Ken's Steakhouse)
salt & pepper
Yum! I'm going to make one right now!
Grace Said:
do you have any salad recipes to share??We Answered:
Cucumber SaladINGREDIENTS
cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
DIRECTIONS
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour
Walnut Pear Salad
INGREDIENTS
1/3 cup apricot nectar
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon minced fresh mint
1/8 teaspoon salt
1/8 teaspoon ground mustard
3 medium large pears, peeled, halved, and cored
12 cups mixed salad greens
3/4 cup chopped walnuts, toasted
DIRECTIONS
In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Combine the pears and dressing in a large serving bowl. Cover and refrigerate until chilled. Just before serving, add greens to pear mixture; toss to coat. Sprinkle with walnuts.
Apple Cheddar Tossed Salad
INGREDIENTS
10 cups torn mixed salad greens
1 cup chopped red apple
1 cup cubed Cheddar cheese
1 cup chopped walnuts, toasted
HONEY DRESSING:
2/3 cup honey
2 tablespoons cider vinegar
1 teaspoon celery seed
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon grated onion
1/4 teaspoon salt
1 cup vegetable oil
DIRECTIONS
In a large salad bowl, combine the greens, apple, cheese and walnuts. In a blender or food processor, combine the first eight dressing ingredients. While processing, gradually add oil in a steady stream. Serve with salad.
Spinach Salad Supreme
INGREDIENTS
1/4 cup vegetable oil
2 tablespoons red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon finely chopped onion
1 teaspoon finely chopped green pepper
1 teaspoon minced fresh parsley
1 teaspoon ketchup
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
2 cups torn fresh spinach
1 hard-cooked egg, sliced
3 bacon strips, cooked and crumbled
DIRECTIONS
In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. Divide spinach between two serving bowls or plates; top with egg and bacon. Drizzle with dressing. Serve immediately.
Chive-Mushroom Spinach Salad
INGREDIENTS
8 cups fresh baby spinach
2 cups sliced fresh mushrooms
1 tablespoon chopped onion
1 garlic clove, minced
2 tablespoons olive oil
3 tablespoons minced chives
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 1/2 cups seasoned croutons
1/4 cup shredded Parmesan cheese
DIRECTIONS
Place spinach in a large salad bowl; set aside. In a large skillet, saute the mushrooms, onion and garlic in oil for 2-4 minutes. In a small bowl, combine the chives, lemon juice, vinegar and sugar. Pour into the skillet. Cook and stir 1 minute longer or until mushrooms are tender. Add to spinach with croutons and Parmesan cheese; toss to coat. Serve immediately.
Avacado Tomato Salad
INGREDIENTS
4 large tomatoes, chopped
4 avocados - peeled, pitted and diced
1 red onion, thinly sliced
1/4 teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing
DIRECTIONS
In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors
Jennie Said:
What's the key to a good pasta salad?We Answered:
For a pasta salad there needs to be:Pasta (of course)
a veggie (onions, carrots, peas, etc.)
maybe a meat (ham or bacon possibly)
and a "dressing" (mayonaisse, salad dressing or something like that)
Avoidance is only with your likes and dislikes
Mix and mingle until you get one you really like
I am making one of mine tomorrow..here's the recipes if you'd like to try them
Bacon Ranch Pasta Salad
Ingredients:
1 Bag shell pasta 5 peeled baby carrots, shredded 1 can Very Young Peas,drained well (use only YOUNG ONES) 1 Packet Hidden Valley Ranch Dresing (DRY) 1 Cup Mayonaisse-NO MIRACLE WHIP 1 tsp. onion powder bacon bits, real tastes best, but bacos are good as well..ONE CAP FULL
Directions:
Boil pasta and shredded carrots until cooked. Drain and let cool. In a small bowl, mix mayonaisse, Hidden Valley Ranch Packet, and onion powder together. When pasta is cooled down a bit, mix pasta and mayonaisse mixture and peas together thouroughly. Place in fridge for at least 2 hours to cool or overnight for best results.
My PH Pasta Salad
Ingredients:
1 pack ROTINI NOODLES (the curly ones) 1/2 of a BELL PEPPER 1 SMALL RED ONION OR 1 tsp. onion powder 1 PKG CHERRY TOMATOES OR GRAPE TOMATOES OR DICED ROMA (pear) TOMATOES 1/2 TO 1 Bottle KRAFT RANCH WITH BACON SALAD DRESSING (MUST BE KRAFT BRAND)
Directions:
Boil Noodles til soft. Chop all veggies and place in bowl add enough dressing to coat veggies set aside. When noodles are done, add to veggies and add more dressing to coat as much or as little as you like. Refrigerate at least 3 hours to chill well. ***You may also add in: Bacon Bits (but it makes it very salty)
Lester Said:
Do you have a good recipe for pasta salad that includes seafood?We Answered:
If its hot out, and you want a cool salad, here's one1/2 lb shrimp, cooked, chilled
1/2 avocado, ripe and diced
1/2 bunch cilantro, finely diced
1 tomato diced
1/4 c cabbage, finely shredded
1 cup pasta, cooked, chilled.
diced celery/onion,
1 jalapeno, finely diced with seeds removed, optional
mayo
salt/pepper to taste
In a large bowl
Add the cilantro, tomato and avocado.
Add the celery / onion, jalapeno dash of salt/pepper.
Add the cabbage and 2 -3 tbsp of mayo or just enough to moisten to your taste.
Chill for at least 1/2 hour- mix the shrimp and cold pasta before serving and serve cold.
Serves 2-3
PS: Works great with chilled chicken too!