Have you a Filling Pasta Recipe for 10, must be eaten Cold.?

Here is a cool summertime favorite of mine ...... = )





Antipasto Salad





Red Wine Vinaigrette:


1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)


1/4 cup red wine vinegar


1 clove garlic


1 teaspoon Dijon mustard


1/2 teaspoon salt


1/2 teaspoon freshly ground black pepper


3/4 cup extra-virgin olive oil





Antipasto Salad:


1 pound fusilli pasta, multi colored rotini, or farfalle


1/2 cup hard salami, cut into strips (about 3 ounces)


1/2 cup smoked turkey, cut into strips (about 3 ounces)


1/4 cup provolone cheese, cut into strips


1/4 cup grated Asiago cheese


2 tablespoons green olives, halved and pitted


2 tablespoons roasted red peppers, cut into strips


1/4 teaspoon salt


1/2 teaspoon freshly ground black pepper








Vinaigrette:


In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.





Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.





In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. .Have you a Filling Pasta Recipe for 10, must be eaten Cold.?
If it's something you can prepare, but you want to serve it cold, how about making a pasta salad? You can try using the curly pasta noodles that come in different colors, like green, red and the regular yellow. Cook the pasta, add italian dressing, and you can throw just about any type of vegtables in there. Such as corn, celery, or broccoli. Or you can run a search for pasta salad recipes online.Have you a Filling Pasta Recipe for 10, must be eaten Cold.?
COLD PASTA SALAD





1 lb. macaroni, cooked %26amp; drained


1/2 lb. hard salami, chopped


1/2 lb. pepperoni, chopped


1/2 lb. Provolone cheese, chopped


3 tomatoes, chopped


1 onion, chopped


1 sm. jar olives, chopped





DRESSING:





1 c. oil


1/2 c. vinegar


1 tbsp. oregano


1 tsp. salt


1 tsp. pepper





Add tomatoes with the dressing and toss.


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Chinese Cold Pasta Salad





INGREDIENTS


8 ounces dry fettuccine pasta


2 tablespoons natural peanut butter


1/2 cup vegetable broth


2 tablespoons soy sauce


3 cloves garlic, minced


2 teaspoons crushed red pepper flakes


1 red bell pepper, chopped


2 green onions, chopped


1/2 cup chopped fresh cilantro











DIRECTIONS


Cook pasta in a large pot of boiling water until al dente. Rinse and drain. Set aside.


In a large bowl, combine peanut butter, broth, soy sauce, garlic, and crushed red pepper. Mix well. Add pasta, sliced red pepper, scallions, and cilantro; toss to combine. Chill.


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Macaroni Salad with a Twist





INGREDIENTS


1 (16 ounce) package small seashell pasta


1 cup mayonnaise


1/4 cup distilled white vinegar


2/3 cup white sugar


2 1/2 tablespoons prepared yellow mustard


1 1/2 teaspoons salt


1/2 teaspoon ground black pepper


1 large Vidalia or sweet onion, chopped


2 stalks celery, chopped


1 green bell pepper, seeded and chopped


1/4 cup grated carrots


1 pound diced cooked ham





DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes.


To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl. Set aside.


Combine the onion, celery, bell pepper, carrots, and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving- OR SERVE IMMEDIATELY





Chicken Pasta Salad with Cashews and Dried Cranberries





INGREDIENTS


3 cups bow tie (farfalle) pasta


1 (16 ounce) bottle bottled coleslaw dressing


1/2 cup mayonnaise


1/2 cup creamy salad dressing (such as Miracle Whip鈩?


4 cups cubed cooked chicken


1 1/2 cups seedless green grapes, halved


1 1/2 cups seedless red grapes, halved


2 (5 ounce) cans water chestnuts, drained and quartered


2 cups thinly sliced celery


1/2 cup thinly sliced green onions


2 cups cashew halves


2 cups dried cranberries





DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and set aside.


In a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing.


In a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. Stir in dressing, and mix well. Place the salad in the refrigerator to marinate for 2 hours, or overnight ++OR JUST CHILL QUICKLY. Mix in cashews and dried cranberries just before serving. Serve cold.
What about a pasta pie, you make the pasta, meat %26amp; tomato sauce herbs veg etc, then mix the whole lot with half a dozen eggs and pour it into a big baking dish that has been lined with pastry, quite thick, put cold pasta/egg mix in, pastry on top, few holes for letting out steam, bake 1.5 hours and cool to room temp. I am pretty sure the Greeks do one, the Italians do one and the Maltese as well. Cut into wedges when you are ready to serve.
How about stuffed seashells....


boil the number of seashells you need in SALTED WATER then dry them and chill


In a large mixing bowl or food processor:


Place 2 large blocks of creamed cheese


thin with sour cream enough to make easy to spread


dash of salt and pepper white or black


Chopped Italian parsley washed well


Dill weed 1 1/2 teaspoons found in spice section of grocery store


1 tiny jar of pimentos drained


Dash of hot sauce like Tabasco


Place all ingredients in food processor or mixing bowl ...beat until all is blended then add one of the following:








canned drained shrimp 2 small cans





canned drained crab meat 2 small cans





or fresh seafood that you steamed and chilled


Whichever one you decide to use...blend in and stuff into the seashells...place in oblong serving dish and chill overnight or long enough for flavors to become more intense.





Mama Jazzy Geri





if the food is going to be out for a while you can place the serving dish on a bed of chunks of ice....and cover the ice with lettuce leaves like romaine to disguise the ice.....and it adds color too.
2 kilo whatever pasta you like


250g spicy salami (cut into julienne)


15 polish pickles or gherkins (julienne)


2 red onions thinly sliced


200g black olives (stoned and sliced)


200g semi dried tomatoes (julienne)


200ml good mayonnaise


100ml sour cream


2 bunches basil (julienne)





Mix everything together and season with sea salt and freshly ground white pepper, done.
We cooked pasta, cut up whatever garden veggies that we had and then put Italian Salad Dressing on it. It tastes great and is easily portable.

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