Pasta salad..any good recipes?

recipes to where the salad isnt 'dry' the next day.Pasta salad..any good recipes?
Here is my recipe


EASY CREAMY PASTA SALAD








Ingredients





Easy Creamy Pasta Salad





Total Time: 3 hr 30 min


Makes: 20 side dish servings, or 8 or so, main dish servings





* 1 (16 ounce) package fusilli pasta,Or substitute Tri-Color Rotini


* 1 cup frozen petite peas, thawed


* 1Cup Frozen Baby Carrots , thawed


*1 2ounce can sliced black olives, rinsed


* 1 medium Cucumber


* 1 cup Genoa salami, can also use Hard Salami sliced in Pizza-Like wedges


* 3/4 cup chopped red onion


* 3/4 cup diced celery


* 1 (.7 ounce) package dry Italian-style salad dressing mix


* 1 cup Kraft real Mayonaise mayonnaise


* 1 cup sour cream


* 2 tablespoons milk


Directions





1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.


2. In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.


3. In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit in fridge for at least 3 hours to chill. Stir before serving. Add extra dressing if pasta appears dry.





Notes:


This is wonderful as a side dish or main course for hot summer evenings. Even my kids who don't care for ';salad dinners'; love this. Even better the next day. You can add any fresh summer veggies you love to this, like broccoli and zucchini it versatile


Try it and you will love it!Pasta salad..any good recipes?
1bx cooked pasta - you pick style


1 red pepper


1 yellow pepper


1 orange pepper


1 bunch gr. onion


broccolli


carrots


celery


cucumber


16 oz. cheese - you pick


1 stick pepperoni





chop everything, mix together with you favorite Italian dressing, I use kraft, store in fridge until ready to eat. You can add extra dressing at any point.
Hi. I have a great recipe for pasta salad. I think the trick for not letting it get dry is the fact that there is olive oil in the salad. Now I don't really have exact amounts of ingredients because I sort of throw this together. In any case, here are the ingredients:





Tri-colored spiral (corkscrew) pasta--10 or 12 ounces?


2 small cans sliced black olives


1 cup broccoli, cut very small


4 oz. jar diced/chopped pimentos


8 oz. parmesan cheese


enough ranch dressing to coat


1/4 cup olive oil


black pepper





Hope this helps.
Maccheroni and a butterfly-pasta salad.


You can leave out the tuna





http://www.jannekes.eu/salad/index.html





Enjoy!
1 box tricolor rotini pasta


1 small can sliced olives


1 small pkg grape/cherry tomatoes


1 red bell pepper


1 red onion


1 cucumber


1 lg bottle kraft zesty italian dressing


Salad seasoning





I boil the pasta according to package directions and drain. Half the cherry tomatoes and cube and dice the onion, bell pepper, and cucumber. Combine all veggies with pasta and toss with a large bottle of Kraft Zesty Italian dressing. Refrigerate
Best Chicken Pasta Salad





INGREDIENTS:


2 boneless, skinless chicken breast halves


3/4 cup steak sauce


1 (12 ounce) package fusilli pasta


2 cubes chicken bouillon


1 Vidalia onion, diced


2 avocados - peeled, pitted and diced


1 cup halved cherry tomatoes


1 cup Ranch-style salad dressing





DIRECTIONS:


Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.


Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.


To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.


In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.
This definitely isn't dry the next day, in fact you will need to stir it well before serving because the dressing pools at the bottom of the bowl - it's a real crowd pleaser and I always get asked for the recipe:





VEG-ALL MACARONI SALAD





1 box ring macaroni or 1/2 package small ditali pasta (cooked and drained)





1 large red onion, diced





1 cucumber, diced





1 cup celery, diced





2 (16 oz.) cans Veg-all vegetables, drained





1 (16 oz.) package frozen vegetable of your choice, cooked as directed on package (I usually use corn)





1-2 tomatoes or red pepper





Mix ingredients together, adding pasta last - add pasta a little at a time, it's easy to add too much, just put in as much as it takes to still look colorful from the other ingredients





DRESSING





Combine together:





1 1/4 cup sugar


1 tsp. salt


2 tsp. parsley flakes


1 Tbsp. dill weed


3/4 cup white vinegar


1 tsp. garlic powder


1 Tbsp. prepared mustard


1 1/2 tsp. pepper





Heat in pan until sugar is melted - don't have to boil it, just until sugar is melted. Cool and pour over salad.





Refrigerate overnight before serving. Stir before serving.


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