Bistro Chicken Summer Salad
2 cups cooked penne pasta, cooled
1 (6-ounce) bag Baby Spinach
1 pound boneless skinless chicken breasts, grilled, cut into strips
2 medium tomatoes, chopped (about 2 cups)
1 cup sliced halved cucumbers
1 cup Natural Sharp Cheddar Cheese Crumbles, divided use
1/2 cup Good Seasons Sun Dried Tomato Vinaigrette with Roasted Red Pepper Dressing
Toss pasta with spinach, chicken, tomatoes, cucumbers and 1/2 cup of the cheese in large bowl.
Add dressing; mix lightly.
Sprinkle with remaining 1/2 cup cheese.
Makes 4 servings.
Caesar Pasta Salad
3 cups uncooked dried rotini pasta
10 ounces cooked turkey, cut into 1/2-inch cubes
1 cup Caesar salad dressing - divided use
8 ounces chedarella or cheddar cheese, cut into 1/2-inch cubes
6 cups Italian lettuce blend
4 plum tomatoes, cut into wedges
Freshly grated Parmesan cheese for sprinkling
Freshly ground black pepper
Cook pasta according to package directions. Rinse with cold water; drain.
Combine pasta, turkey and 1/2 cup salad dressing in large salad bowl. Cover; refrigerate 1 hour.
Stir in cheese, lettuce, tomatoes and additional salad dressing, if desired; toss to coat.
Sprinkle with Parmesan cheese and ground black pepper, if desired.
Makes 8 servings.
Firecracker Pasta Salad
2 (9-ounce) packages BUITONI庐 Three Cheese Tortellini, cooked, drained, and chilled
1/4 cup extra virgin olive oil
4 large cloves garlic, finely chopped
1/4 cup red wine vinegar
2 medium tomatoes, chopped
2 cups broccoli florets
1 large green bell pepper, chopped
1/2 cup pitted and halved ripe olives
1/2 cup (2 ounces) freshly grated Parmesan cheese
1/4 cup (1 ounce) freshly grated Romano cheese
Heat olive oil in small saucepan over medium-high heat. Add garlic; cook for 1 minute. Pour into large bowl; cool. Whisk in vinegar.
Add pasta, tomatoes, broccoli, bell pepper, olives, Parmesan cheese and Romano cheese; toss well to coat. Refrigerate or serve immediately.
Makes 8 servings.
Fluffy Fruit and Pasta Salad
1 cup powdered sugar
2 eggs
1/2 cup lemon juice
1/2 teaspoon salt
1/2 pound spaghetti pasta, broken into 2-inch pieces
1 (20-ounce) can pineapple tidbits
3 tart apples, peeled and diced
1 (8-ounce) carton non-dairy whipped topping, thawed
1/4 cup chopped walnuts
Maraschino cherries, halved
In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until mixture has thickened, about 4 minutes. Cool completely.
Cook spaghetti according to package directions; drain and rinse under cold water. Place in a large bowl.
Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. Garnish with walnuts and cherries.
Makes 12 to 14 servings.
Orange and Grape Tortellini Salad
1 (9-ounce) package BUITONI庐 Three Cheese Tortellini, prepared according to package directions, chilled
1 cup red seedless grapes
1 cup green seedless grapes
1 (11-ounce) can Mandarin oranges, drained
1/4 cup finely chopped red onion
1/4 cup chopped walnuts, toasted
1 cup honey Dijon salad dressing
Combine pasta, grapes, oranges, onion and nuts in a medium bowl. Add dressing; toss to coat.
Makes 4 servings.Can you give me some easy recipes for different pasta salads?
cook up your favorite pasta. add some cooked shrimp. take 1 jar of tostito's spinach dip and add to the shrimp and noodles.
Here is one that I make. I have also included a dressing recipe that I use with it:
PASTA SALAD
DRESSING:
3 parts Canola Oil
1 part Apple Cider Vinegar
1 tsp. Dijon Mustard
Balsamic Vinegar (add to taste)
Oregano (add to taste)
Basil (add to taste)
INGREDIENTS:
Summer Squash (sliced thin)
Zucchini (sliced thin)
Red Onion
Tomatoes
Minced Garlic
Broccoli
1 box Bow Tie Pasta
1 Box Tri-colored Pasta
Canola Oil
Romano Cheese
Balsamic Vinegar
Cook veggies along with garlic in canola oil and balsamic vinegar. Cook until veggies are soft. Cook pasta separately. Add veggies to pasta and mix in dressing (I always save plenty of dressing for later - the pasta will absorb a lot of the dressing). Top with Romano cheese.
My whole family loves this one. It is just something I came up with.
Penne pasta, cooked chicken breast cut into small cubes. Cook the penne, drain set aside. Saute cooked chicken breast with green and red peppers and onions in olive oil. Once tender add a can of mexican corn and stir. Add to penne and stir in a can of fat free chicken broth (warmed) (how much you need depends on how much pasta you cooked) Serve warm
i love onion cucumber a bit of mint
or onion cucumber tuna mayo sweetcorn
philidelphia light mixed with pasta is also lovely try using salad dressings in them aswell to stop it from being too dry good luck
Grilled chicken, pesto and pasta is nice, as is chicken, honey, mustard and mayonnaise. You could also try roasting some vegetables in the oven with a bit of olive oil and some mixed herbs (goes nice with cous cous too). The tuna suggestion above is also nice, as is something like chorizo sausage with mixed beans and chilli or alternatively minted feta cheese and rocket pasta. Give them a go :-)
tis sounds strange but mix pasta with poppy seeds, honey and cream.
chopped red onions, Tuna, mayo, peppers, goes nice with a BBQ.
Rigatoni, Brocolli, Mushrooms, Green Pepper, Red Pepper, Olives, Diced Red Onion and Italian dressing.
Cook the Rigatoni as directed, Boil brocolli to soften texture but keep firm. Mix everything together in a bowl and you're good to go. The same salad is also good with ranch instead of Italian.
Of course there is the basic Macaroni Salad.
Cooked Salad Macaroni, Olives, Grated Cheese, Grated Onion, Mayo and Mustard, Garlic, Salt and Pepper
Depending on how much you make just put in enough mayo to coat and put in mustard for flavor. Add the Garlic, Salt and Pepper to taste.
Cook some spahgetti noodles, rinse leave cold in a bowl with some italian dressing (till all noodles thouroughly covered), veggies of your choice (gr. pep, onions, mushrooms, etc.) some grated chz, stir all together and let chill in fridge, good luck.
I came up with this a few weeks ago and it has been a huge hit for lunches and snacks.
2 Chicken Breast chopped (or shredded rotisserie chicken)
1 Granny Smith Apple cut into small cubes
2 Stalks Celery chopped
1/4 cup choppped pecans ( I buy them at kroger pre chopped)
1/2lb pasta... your choice ( I find that Cellentani works best if you're planning to refrigerate the salad)
1 tbsp Mayonaise
This salad is so refreshing. I make it without the pasta sometimes and use it as a filling for wrapped sandwiches. It's also very good if you sub the apples for red grapes.
Enjoy
recipeszaar.com!!
Ingredients: 320gr pasta, 150gr of bresaola, a bunch of arugula, 100gr of grain in flakes, 100gr of cherry tomatoes, oil, salt, pepper
Prepararazione: Boil the fusilli in salt water, season with a little oil and then cool. Cut julienne bresaola and two tomatoes. Season the pasta with bresaola, tomatoes, chopped arugula, grain and ground black pepper.
Add a little oil and serve.
I apologise for the English but I am Italian
1 small pack of shell pasta (cooked al'dante,drained run under cold water and sprinkle with olive oil to stop it from sticking.
1 small chopped red onion or preferably 3 or 4 spring onions
1 carrot grated
1 stick of celery finely chopped
2 tins of tuna chunks drained well
4 desert spoons of mayonnaise
sprinkle of salt, black pepper, mustard powder, chilly powder
juice of one lemon
4 desert spoons of good olive oil
Mix well and serve, perfect for a meal or at a party. I have been using my recipe for 20 years and have passed it on to my friends. Here and abroad.
Go to allrecipes.com, they have 330 pasta salad recipes.
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