Good pasta salad recipes?

preferably not creamy...


thanksGood pasta salad recipes?
Spaghetti Salad





2 boxes Rotoni Noodles (cooked)


2 cans sliced black olives(drained)


1 Jar sliced green olives (drained)


2 tomato's (seeded)


1 Onion (diced)


1 pkg pepperoni sliced and quartered


2-3 cupsMozzerella Cheese


Shillings Salad Supreme seasoning


Parmesan Cheese


16 oz or more Wish Bone Italian dressingGood pasta salad recipes?
! 16oz box of colored rotini pasta


3/4 cup of cheese ( can be any cheese Moz, Ched, swiss )


1/2 cup sliced black olives


1/2 cup diced peperoni


1/4 cup diced green peppers


1/4 cup finely diced green onions


Salt and Pepper to taste


8 oz bottle of Italian Salad dressing (you can also use Lite )





Prepare and cook pasta as directed to the al'dente stage, Drain well and cool.





After pasta has cooled, Combine in a large bowl all other ingredients and chill well for at least a couple hours before serving.


A note. This can be made the day before, but you might have to add more dressing as sometimes the pasta, depending on it's doneness will absorb the dressing, tending to dry the salad out. I always buy the big 16oz bottle so I can add if needed. While the list of ingredients is just for the Standard salad., you can add about any thing you like to this, or leave them out.
Savory Southwestern Pasta Salad








2 oz whole wheat pasta (rotini is best)


1 serving of Ken's Steak house Lite Creamy Parmesan salad dressing


1/4 cup of pinto beans (canned is great!)


1/4 cup of black beans (canned is great!)


1/2 cup of sweet kernel corn


1 medium fresh tomato


1/4 tsp chili powder


1/4 tsp onion powder


1/4 garlic powder





Cook pasta w/o salt


while pasta is cooking thaw out corn (if frozen) and chop tomato and set aside.


Drain pasta


Place in a mixing bowl and add dressing and mix well


Combine beans in a colander and rinse with water. Add pasta and spices and corn, then toss lightly. Refrigerate for 10 minutes and serve after.








Number of Servings: 1








Pasta Salad / Pasta en Veggies





1/2 pound dry pasta


1 cucumber, diced


10 dry ounces crispy corn (medium size can)


1/2 pound tomato, diced


1/2 cup mint leaves


1 hard apple, chopped


1 onion, finely chopped








Basic ';Italian'; Salad Dressing





5 tablespoons olive oil (prefereably a fruity Extra Virgine)


2 tablespoons white balsamico vinegar


1/4 teaspoon black pepper, freshly ground


1/4 teaspoon seasalt, no iodine





Pasta Salad Herbs








For this Pasta Salad #5 the following fresh herbs are added to the above standard dressing:





2 tablespoons rosemary, finely chopped


1 tablespoon basilicum, chopped


1 tablespoon oregano, chopped


1 tablespoon sage, chopped


5 cloves garlic, finely chopped








This Pasta Salad recipe is prepared as follows:





Boil the pasta ';al dente'; in a large pan with 1 teaspoon of seasalt, drain, and stir in one tablespoon of olive oil to loosen the pasta. Let cool down.





Instead of adding olive oil, the pasta can also be loosened by retaining some of the cooking water and pouring it over the pasta.





Allow the corn to drain.





While the pasta is cooking and cooling down, make the dressing with the fresh herbs. Mix thoroughly and set aside to allow the aromas of the herbs to be absorbed by the dressing.





Wash the cucumber, cut in quarters lengthwise, cut out the seedy parts, cut the four strips lengthwise again to obtain eight strips, cut strips into dice





Wash the tomatoes, cut in quarters, cut out seedy parts, and cut quarters into dice.





Wash mint leaves while on the stem and set apart. Mint is quite vulnerable, therefore you do not want to rip and cut the leaves until just before serving. Same goes for the apple.





Chop the onion as fine as possible.





Mix pasta and veggies thoroughly.





Above activities can be done well before serving.





Right before serving:





Rip the mint leaves from the stems, chop, and add to salad.





Wash and chop the apple, and add to salad.





Stir dressing one last time, add to salad, and mix salad to spread dressing evenly.





Attack!
12 oz Rotini pasta, cooked and





-drained 6 Green onions, thinly sliced





2 Sm. zucchini, thinly sliced





2 c Frozen broccoli and





-cauliflower, Thawed and drained 1 1/2 c Thinly sliced carrots,





-parboiled 1 c Thinly sliced celery





1/2 c Frozen peas, thawed





2 1/4 oz can sliced ripe





-olives, drained 6 oz Jar marinated artichoke





-hearts, Drained and quartered Dressing: 1/2 c Mayonnaise





1/2 c Bottled Italian salad





-dressing 1/2 c Sour cream





1 tb Prepared mustard





1/2 ts Dried Italian seasoning





In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients; mix well. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour. Serves: 16
My favorites!


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Spaghetti Salad





This cold pasta salad is a perfect side dish for an outdoor barbeque. The crunchiness of the cucumber mixed with sweet onion and tomatoes goes perfect with the linguine an Italian dressing.








l lb. linguine


l medium cucumber


l medium onion


2 tomatoes


3/4 of a bottle (12 oz.) Italian salad dressing


3/4 of a bottle of McCormick Salad Supreme seasonings








Cook, drain and rinse linguine. Rinse 4 more times. Cube cucumber and dice onion and tomato. Mix all ingredients. Remix just before serving.





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Classic Macaroni Salad





Here's a classic combination of elbow macaroni, vegetables and a mayonnaise dressing.





* 1 C mayonnaise


* 2 T vinegar


* 1 t sugar


* 1 t salt


* 1/4 t pepper


* 8 oz elbow macaroni, cooked,drained (about 2 1/2 C dry)


* 1 C sliced celery


* 1 C chopped green or red pepper


* 1/4 C chopped onion





Combine dressing ingredients, mix with remaining pasta and vegetables. Chill.





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Japanese Ginger Shrimp and Macaroni Salad





This fresh salad makes a great addition to any table. Two kinds of ginger go into this dish and really compliment each ingredient.





* 1 1/2 cups dry Ditalini no. 40 pasta


* 1 lb cooked shrimp meat


* 1 1/2 cups Miracle Whip dressing


* 1 small or medium onion, finely chopped


* 2 stalks celery, finely chopped


* 1 tbsp fresh grated ginger root


* Japanese pickled ginger (Kizami Shoga)


* Salt and pepper to taste


* 1 tbsp celery seed


* 1 tsp (or to taste) garlic powder


* 1 tsp sesame oil


* 1 tbsp dill weed, optional





Do not over cook the pasta. In a large mixing bowl, add onion, celery, fresh grated ginger, salt, pepper, celery seed, dill weed, garlic powder and sesame oil. Mix well and let stand in refrigerator while pasta cooks. Rinse cooked pasta very well under cold water and drain very well. Add pasta to your mixing bowl and gently stir to mix together into your chopped veggies. Fold in Miracle Whip dressing slowly to your desired consistency. Add the shrimp meat and fold carefully until the salad is well mixed and enough Miracle Whip has been added for smoothness. Garnish with up to a half cup of the pickled ginger. When mixed in during serving, the two ginger flavors compliment each other well.





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Parmesan Pasta With Broccoli





2 teaspoons olive oil


1/2 cup each diced red bell pepper, and onion


1 small garlic clove, minced


4 cups thoroughly washed and trimmed broccoli chopped


1 1/2 cups cooked elbow or small shell macaroni(hot)


2 teaspoons grated Parmesan cheese


Dash pepper





In 10-inch nonstick skillet heat oil; add bell peppers, onion, garlic and cook over medium heat, stirring occasionally, until tender-crisp, about 2 minutes.





Add broccoli and stir to combine. Reduce heat to low, partially cover, and cook until tender, about 10 minutes.


Add macaroni and stir to combine. Sprinkle with cheese and pepper.





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BLT Pasta Salad





If you like BLT sandwiches, you will like this BLT pasta. Goes great when you have a barbecue of chicken, hamburgers or hot dogs or maybe a baked ham.





* 1 (7 oz ) package of elbow macaroni


* 8 slices of cooked crumbled bacon


* 1 cup mayonnaise or salad dressing


* 1/2 cup Chili sauce


* 1/4 cup lemon juice from concentrate


* 2 teaspoons instant chicken bouillon


* 2 teaspoons sugar


* 1 large tomatoe or cherry tomatoes chopped


* 1/4 cup of green onions or regular yellow onions





Cook elbow macaroni on stove till done





In a large bowl, combine Mayonnaise, chili sauce, lemon juice, bouillon, sugar, Stir in macaroni, tomato, onions, crumbled bacon.





Chill, stir just before serving
try this one my kids love it








2 lb box twisty macaroni


1 green pepper diced fine


1 small onion diced fine


1 large can black olives diced


2 tomatoes diced


2 cups Parmesan cheese


1 bottle of Italian dressing


1 bottle of French dressing


2 packages of pepperoni cut into pieces





cook macaroni until done drain and cool. Once it's cold mix in veggies and pepperoni, mix in cheese and all of dressing. It may seem like alot of dressing but as it sets it will absorb into macaroni