Your favorite pasta salad recipe?

[Csara]

I am making pasta salad for 30-40 this weekend and am looking for something really good. Please share your favorite pasta salad recipe!!! Thanks. :D

[Mel-icious]

I usually just use my favorite pasta shape, chop up some red onion or green onion, red and green peppers, black olives, and toss it with Good Seasons Italian dressing. Here are some other favorites:

BLT Bow Tie Pasta Salad

2 1/2 cups uncooked bow tie pasta -- (1 1/2)
6 cups romaine lettuce -- torn (3)
1 1/2 cups cooked chicken breast -- cubed
1 medium tomato -- diced
4 bacon strips -- cooked and crumbled
1/3 cup reduced-fat mayonnaise -- (3 TB)
1/4 cup water -- (2 TB)
1 tablespoon barbecue sauce -- (1/2)
1 1/2 teaspoons white vinegar -- (3/4 tsp)
1/4 teaspoon pepper

1. Cook pasta according to package directions. Drain and rinse under cold water.

2. In a large serving bowl, combine the pasta, romaine, chicken, tomato, and bacon. In a small bowl, whisk together the mayonnaise, water, barbecue sauce, vinegar, and pepper. Pour over pasta mixture; toss to coat evenly. Serve immediately.

Yield: 6 servings

Source:
"Light & Tasty Aug/Sept 2004"

Orzo with Roasted Veggies

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature

Source: Barefoot Contessa

Artichoke-and-Pasta Salad

INGREDIENTS FOR 6 SERVINGS:
1 (14-ounce) can artichoke hearts, drained and divided
1 tablespoon olive oil
1 tablespoon water
1 tablespoon lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1 garlic clove, minced
3 cups cooked radiatore (about 5 ounces uncooked short coiled pasta)
2 cups thinly sliced spinach
1 cup chopped seeded tomato
1/4 cup (1 ounce) crumbled feta cheese

INSTRUCTIONS:
1. Combine 2 artichoke hearts, olive oil, and the next 6 ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.

2. Chop the remaining artichoke hearts. Combine the chopped artichokes, pasta, spinach, and chopped tomato in a large bowl. Pour pureed artichoke mixture over pasta mixture, and toss well to coat. Cover and chill 2 hours. Sprinkle with feta cheese. Yield: 6 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 153 (23% from fat); FAT 3.9g (sat 1.1g, mono 1.9g, poly 0.5g); PROTEIN 5.9g; CARB 24.9g; FIBER 1.8g; CHOL 4mg; IRON 2.2mg; SODIUM 137mg; CALC 70mg
SOURCE: Cooking Light YEAR: April 1999 PAGE: 108

[meliz]

I' ve made this one all summer... a HUGE hit.

Curry Pasta Salad

1 box spiral macaroni cooked and drained

Then add to pasta:

*1-1.5 cups chopped up and sauteed onions and green peppers (I cook them to el dente in the microwave)
*some red chile flakes
*about 500 ml of cream (the heavier the better of course;))
*A tbsp or so (maybe 2) of mayo or your favorite creamy salad dressing
*1/4 cup parm cheese
*2-4 tbsps curry (more or less to taste)
*salt and pepper
*Optional: can of chickpeas, drained

Mix all this up and chill (you can also serve it warm).

This is a real taste-test-as-you-go sort of thing (I'm always stuffed when I've done making it)... I made it once just for us and made it super spicey w/ chiles, another time, for a party, much milder... you can also use milk instead of cream (the curry acts as a thickener) but of course it's not as tastey.:)

PS: I haven't tried it, but I betcha seafood, esp that fake or real crab stuff would be good in this too.

[Csara]

mmmm, thanks M & M. :lol: They all look so good, I don't know how I'll decide. Maybe I'll make a few different salads instead of one huge one. :idea:

[Mommytotwo]

The most simple one that I can think of especially since you have alot of people is to take the rainbow twist pasta-boil it then add it into a bowl with sliced black olives, tomato, pepperoni, broiled brocolli, red peppers, parmasean cheese, black pepper, and italian dressing. Just toss, refrigerate and retoss before serving.

[Deana]

I have the best recipe for vermicelli salad - I'll post a little bit later (recipe is at home).

[Deana]

I have made this -- delish.

Caesar Chicken-Pasta Salad
From Cooking Light


Preparation time: 10 minutes,Cook time: 10 minutes. While this salad can be enjoyed the way it is, you can include or substitute different kinds of chicken, turkey, cheese salad dressing, or herbs.

3 cups (about 12 ounces) skinned, shredded roasted chicken breast (such as Tyson's)
3 cups hot cooked penne (about 6 ounces uncooked tubular-shaped pasta)
2 cups thinly sliced romaine lettuce
1 1/2 cups halved cherry tomatoes
1/2 cup thinly sliced fresh basil
1/2 cup chopped green onions
1/3 cup fat-free Caesar dressing
1/4 cup chopped fresh parsley
1 (4-ounce) package crumbled feta cheese
1 garlic clove, minced

Combine all ingredents in a large bowl; toss well to coat.
Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium.

Yield: 4 servings (serving size: 2 cups)

NUTRITION PER SERVING
CALORIES 362 (22% from fat); FAT 8.8g (sat 5.2g, mono 1.4g, poly 0.6g); PROTEIN 19.4g; CARB 40.4g; FIBER 3.5g; CHOL 78mg; IRON 2.6mg; SODIUM 951mg; CALC 206mg;

[Deana]

I made this a while ago and subed cooked chicken for the salmon and I just tossed it right in - I didn't place it on top. OMG, it's so good - great unique flavors.

Summer Farfalle Salad with Smoked Salmon
From Cooking Light


Substitute leftover cooked salmon for the sliced smoked salmon, if you prefer.

3 cups uncooked farfalle (bow tie pasta)
2 cups cherry tomatoes, halved
1/4 cup chopped fresh dill
1 (6-ounce) bag baby spinach
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons cold water
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces (about 8 slices) smoked salmon, cut into thin strips

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
Combine pasta, tomatoes, dill, and spinach in a large bowl, tossing gently to combine.

Combine lemon rind and next 5 ingredients (lemon rind through pepper) in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Top with salmon.

Yield: 6 servings (serving size: 2 cups)

NUTRITION PER SERVING
CALORIES 206 (23% from fat); FAT 5.3g (sat 0.9g, mono 3.1g, poly 1.1g); PROTEIN 9.8g; CARB 31.4g; FIBER 2.7g; CHOL 4mg; IRON 2.3mg; SODIUM 603mg; CALC 43mg;

Cooking Light, AUGUST 2002

[HeavenLeigh]

I don't have a "set" recipe but I use

corkscrew noodles
tomatos
cucumbers
a green onion or so
moz. cheese
pepperoni
sometimes 'shrooms
some italian salad dressing
parm. cheese
and a few tablespoons of spaghetti sauce