Salads forum: Salads -- Pasta

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Feb 5, 2010 12:23 PM CST
Name: Patricia
Central TX 7b/8a
Pasta Salads
Mar 26, 2010 5:26 PM CST
Name: Patricia
Central TX 7b/8a

3 cups uncooked farfalle (bow tie pasta)
1/3 c orange juice
1/4 c lemon juice
2 TBSP extra virgin olive oil
1 TBSP stone-ground mustard
2 tsp sugar
1 1/4 tsp salt
1/2 tsp black pepper
1 1/2 tsp rice vinegar
2 c roasted chicken breast, shredded
1 1/2 c seedless red grapes, halved
1 c celery, thinly cut on diagonal
1/3 c red onion, finely chopped
1/3 c walnuts or pecans, toasted and coarsely chopped
3 TBSP fresh chives, chopped
2 TBSP fresh parsley, chopped

Cook pasta according to package directions and drain. Set aside to cool completely.
Combine orange juice and the next 7 ingredients (through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine.
6 servings of about 1 2/3 c each

Source: Cooking Light
May 13, 2010 1:20 PM CST
Name: Patricia
Central TX 7b/8a
Mediterranean Orzo Salad

8 oz orzo pasta
4 c fresh baby spinach, chopped
1 c grape tomatoes, halved
1/2 c pitted kalamata olives, halved
1/2 c artichoke hearts, chopped
1/2 c fresh basil leaves, chopped
1/3 c red onion, finely diced
1/3 c toasted pine nuts
1/3 c feta cheese, crumbled
2 cloves garlic, minced
3 TBSP red wine vinegar
2 TBSP extra virgin olive oil
salt and pepper to taste

Cook orzo according to directions on package. Drain and set aside to cool.
In a large bowl, combine spinach, tomatoes, olives, basil, onion, pine nuts, and cheese.
In a small bowl whisk garlic, vinegar, oil, salt and pepper. Pour over salad and stir to combine.

Source: Six Hip Chix
Jul 1, 2010 11:53 AM CST
Name: Patricia
Central TX 7b/8a
Pasta Salad with Shrimp

8 oz farfalle (bow-tie pasta) or similar pasta
2 lb small pink shrimp, cooked and shelled
1 c red bell pepper, diced
1 c red onion, diced
1 c fresh basil leaves, loosely packed and chopped
1/3 c extra virgin olive oil
1 tsp lemon zest
1/4 c lemon juice
1 garlic clove, minced or 1/2 tsp garlic powder
1 tsp red chile flakes (less if desired)
salt and black pepper to taste

Cook pasta in salted water until just al dente, Rinse pasta in cold water to stop cooking. Drain well and put into large bowl.
Rinse shrimp, drain well, and add to pasta and mix. Mix in bell pepper, onion, and basil. Combine remaining ingredients in a small bowl. Pour over pasta mixture and gently stir until well combined. Chill and serve on the same day.

4 main course servings or 8 appetizer or side dish servings
Oct 18, 2010 7:02 AM CST
Name: Patricia
Central TX 7b/8a
Pasta Salad with Tomatoes and Feta

8 oz fusilli
1 1/2 c tomatoes, diced
3/4 c black olives, diced
8 oz feta cheese, crumbled (use more if you like)
1/2 oz sun-dried tomatoes in oil, drained and chopped
1 c Parmesan, shredded
1 c flat-leaf parsley, chopped

for dressing:
1/2 oz sun-dried tomatoes in oil, drained
2 TBSP red wine vinegar
6 TBSP olive oil
1 garlic clove, minced
1 tsp capers, drained
1 tsp salt
1/4 tsp pepper

Cook pasta according to directions on package. Drain and cool.
In a bowl combine pastas, tomatoes, olives, feta, and sun-dried tomatoes.
For dressing, process sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper until almost smooth.
Pour over pasta, add Parmesan and parsley, and toss well.
Nov 16, 2010 4:00 PM CST
Name: Patricia
Central TX 7b/8a
Warm Pasta Salad with Chicken, Red Peppers, and Artichokes

12 oz bow tie pasta
1 TBSP extra virgin olive oil, divided use
12 oz chicken breasts, boneless and skinless, thinly sliced
salt and pepper to taste
1 large red bell pepper, halved, seeded, thinly sliced
2 green onions, minced
2 cloves garlic, minced or 1 tsp garlic powder
1 c chicken broth or bouillon (I use 'Better Than Bouillon')
1/4 c balsamic vinegar
2 tsp fresh rosemary, finely chopped, or 1 tsp dried
9 oz package frozen artichoke hearts, thawed, or 14-ounce can, rinsed

Cook pasta according to package directions until just tender. Drain and rinse under cold water until cooled. Set aside.
Heat 2 tsp oil in large skillet over medium high heat. Saute chicken 2 to 4 min, until no pink remains. Place in bowl, add salt and pepper, and set aside.
Add 1 tsp oil, pepper, green onions, and garlic to skillet and saute until peppers are crisp tender, 2 to 3 min. Add to chicken.
Put broth, vinegar, and rosemary in skillet and bring to boil. Add artichokes and pasta and cook until well heated, 2 to 3 min.
Toss chicken mixture with pasta. Taste and adjust seasoning, and serve warm.

Source:: adapted from recipe in Eating Well
Mar 14, 2011 1:50 PM CST
Name: Patricia
Central TX 7b/8a
Aug 16, 2010 1:47 PM CDT
Name: franklin troiso
wappingers falls n.y.
zone 5b

Bow Tie Pasta Salad

1/2 of a 16 oz. box of bow tie or other shaped pasta
1/3 cup reduced fat mayonnaise
2 tbs cider vinegar
2 tbs sweet pickle relish
1/4 tsp ground white pepper or to taste
1/8 tsp hot pepper sauce or to taste
4 ounces reduced sodium baked ham or smoked turkey, diced
6 ounces diced reduced cheddar cheese
1/2 medium red bell pepper, finely chopped
2 green onions, green and white parts, minced
1/8 tsp mild paprika

in a large pot of boiling salted water, cook pasta according to package directions. drain in colander, rinse under cold water to cool and drain again

meanwhile. in small bowl whisk together mayonnaise, vinegar, relish, white pepper and pepper sauce

in a large bowl, combine pasta, ham or turkey, cheese, red pepper and green onions. add mayonnaise mixture and stir to combine.; sprinkle top with paprika

tip - if not serving immediately, refrigerate pasta mixture and mayonnaise mixture separately and mix when ready to serve.

Jun 18, 2011 10:11 AM CST
Name: Patricia
Central TX 7b/8a
Rotini Salad

1 lb rotini
1 1/3 c olive oil
2/3 c red wine vinegar
4 cloves garlic, crushed
1 tsp dry basil (or 3 tsp fresh, minced)
1 tsp dry tarragon (or 3 tsp fresh, minced)
2 tsp Dijon mustard
1/2 tsp pepper
2 jars (6 oz each) marinated artichokes with juice
1 1/2 c broccoli florets, blanched
1 1/2 c snow peas or sugar snap peas, blanched and coarsely chopped
1/2 c slivered almonds
6 oz can sliced black olives
1/2 c grated Parmesan cheese
*You may add other vegerables or chopped chicken, if desired.

Cook rotini as directed on package and drain well.
Blend or shake together oil, vinegar, garlic, basil, tarragon, mustard, and pepper.
Add to hot pasta and toss.
Add remaining ingredients and toss.
Serve warm or chilled.
Nov 4, 2011 11:40 AM CST
Name: Patricia
Central TX 7b/8a
Macaroni and Ham Salad

4 eggs, hard boiled
2 c uncooked elbow macaroni (8 oz)
1 c cooked ham, diced (about 5 oz)
2 stalks celery, finely chopped
3 ro 4 green onions, finely chopped
for dressing
2/3 c mayonnaise
2 TBSP lemon juice
2 TBSP Dijon mustard
1/4 c sweet pickle relish
4 oz jar chopped pimentos, drained
salt and pepper to taste

Peel eggs, chop, and set aside.
Cook macaroni according to package directions, to al dente stage. Do not overcook. Drain and rinse with cold water.
In a large serving bowl, mix macaroni, eggs, ham, celery, and green onions.
In a separate bowl, whisk together mayonnaise, lemon juice, mustard, pickle relish, salt, and pepper. Stir in pimentos.
Pour dressing over macaroni mixture and stir to coat well.
Cover and chill for at least 2 hrs before serving.

Source: adapted from recipe on Free Online Recipes

Note: To me, this salad is okay, but bland. My 80-something mother said it was the "best ever," and my husband really liked it. I was hoping for a bit more flavor. If and when I make it again, I'll experiment and post results. If you try it and improve it, please do the same.
Jun 8, 2019 11:49 AM CST
Name: Patricia
Central TX 7b/8a
Cowboy Pasta Salad
for salad

1 lb mini farfalle or other small pasta such as rigatoni or shells
1 lb lean ground beef
4 oz can mild diced green chiles
1 tsp chili powder
1 tsp ground cumin
3/4 tsp garlic powder
3/4 tsp salt
4-6 TBSP canned jalapeno peppers, diced
1 green bell pepper, diced
15 oz can black beans, rinsed and drained
1 c frozen corn or 1 15 oz can whole kernel corn, drained
1 pint cherry tomatoes, halved
1 c sharp cheddar cheese, cubed
1/2 red onion, diced
2 TBSP chopped cilantro
1/2 lb thick center cut bacon, cooked and chopped

for dressing
1/3 c ketchup
1/3 c mayonnaise
1/3 c sour cream (may sub plain Greek yogurt)
1/4 c salsa (your choice of heat)
1 1/2 TBSP brown sugar
1 TBSP Worcestershire sauce
1 TBSP yellow mustard
1 TBSP apple cider vinegar
1/4 tsp smoked paprika
1/4 tsp salr
1/4 tsp black pepper
hot sauce to taste, if desired

Whisk together all of the dressing ingredients in a medium bowl and set aside.
Cook pasta just until al dente according to package directions.
Rinse pasta with cold water and drain.
Put pasta in a large serving bowl and toss with half of the dressing.
Brown beef with onions in a large skillet over medium heat.
Drain any grease; then stir in green chiles and all spices.
Allow to cool about 15 min.
Add beef and all remaining salad ingredients to pasta except bacon.
If serving immediately, add bacon and stir in desired amount of dressing.
If not serving immediately, hold bacon and dressing and add when ready to serve.
Serve warm or cold.

Notes 10-12 servings

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