I tasted some pasta salad at a resturant and it was very good. But, I assumed that they wouldn't give me their recipe so I just left. Now I want to make some pasta salad for my family this Christmas. Any good recipes?I'm looking for a very good homemade pasta salad recipe.?
Creamy Dilled Salmon Pasta Salad
Ingredients:
6 oz. pasta noodles
1 can salmon
2 slices purple onion
1/2 long english cucumber-sliced and diced
1/2 bell pepper, any colour-chopped
2 tbsp. dried dill weed
salt to taste
Dressing:
1 cup mayonnaise
2-3 tbsp. lemon juice
Boil noodles for 6-9 minutes. Drain,rinse and cool.
Add all other ingredients and gently mix.
Mayonnaise can be blended with yogurt or sour cream, or it can be excluded altogether and substituted with one or the other.
Lemon juice can be substituted with flavoured wine vinegar or lime juice.
http://www.easysaladrecipes.com/creamypa鈥?/a>
(*-*)I'm looking for a very good homemade pasta salad recipe.?
*******DELI-STYLE PASTA SALAD
1 (7 oz.) pkg. corkscrew macaroni
6 oz. Provolone cheese, cut into 3/4 inch cubes
6 oz. sliced Genoa salami, cut into strips
1 sm. zucchini, thinly sliced
1 sm. onion, thinly sliced and separated into rings
1/2 c. chopped green pepper or sweet red pepper
1 (2 1/4 oz.) can sliced pitted ripe olives, drained
1/4 c. grated Parmesan cheese
1/4 c. snipped parsley
1/2 c. olive oil
1/4 c. white wine vinegar
1 1/2 tsp. dry mustard
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
2 med. tomatoes, cut into wedges
Parsley sprigs (optional)
Cook macaroni according to package directions, then drain. Rinse with cold water, then drain again.
In a large mixing bowl combine macaroni, Provolone cheese, salami, zucchini, onion, green or red pepper, olives, Parmesan cheese and snipped parsley.
For dressing, in a screw-top jar combine olive oil, vinegar, dry mustard, oregano, basil and garlic. Cover and shake well. Pour dressing over pasta mixture and toss lightly to coat. Cover and chill for 4 hours or overnight.
To serve, add tomato wedges and toss lightly. Transfer pasta mixture to a large salad bowl. If desired, garnish with parsley sprigs. Makes 8 servings.
*********ITALIAN PASTA SALAD
3 to 4 c. cooked pasta spirals
1 head cauliflower
1 pepper
1 lg. bunch broccoli
1 red onion
Tomatoes (optional)
1/2 lb. crisp fried bacon
Cook pasta, drain and cool. Cut up broccoli, cauliflower, pepper, onion, tomatoes, and crumble bacon into large bowl. Add pasta to vegetables.. Will keep 3 to 4 days in refrigerator.
*******ITALIAN SALAD DRESSING
1 c. red wine vinegar
2 c. oil
3 tsp. salt
2 tsp. pepper
1/2 tsp. garlic salt
6 tsp. sugar
1 sm. red onion
1/4 c. water
Place all ingredients in blender and process. Makes 1 quart.
********AMAZING MACARONI SALAD
1 package elbow noodles
3 roma tomatoes
1 small purple onion
1/4 cup sweet relish
1 small can chopped/sliced olives
6 hard boiled eggs
3/4 cup mayonnaise
1/4 cup mustard
salt and pepper
Boil noodles until soft, drain, rinse let cool in refrigerator, while cutting everything else. Dice tomatoes cut onions finely cut eggs (like making deviled egg sandwich) then mix together all ingredients at or leave out whatever you want to liking!
Best if made day before.
Never assume that you can't get the recipe. Chefs love that you enjoyed the meal and can be most generous.
I don't know what you had at the restaurant but I make several different pasta salads.
Use any kind of pasta shape you like but the shorter versions anywhere from orzo to bowties maybe even penne lisce. Cook according to package directions and when cooked, drain %26amp; lightly oil and allow to cool. Decide on the vegetables you want to use, I always use grated carrot, slices onion %26amp; sliced celery all easily added to. I dress with mayonnaise %26amp; olive oil, sometimes only olive oil. Season to your taste.
A couple of examples:
1. Orzo, add only chopped green onion, cooked frozen green peas %26amp; shrimp %26amp; salt %26amp; pepper, add cooked shrimp whatever size I have as well as fresh Italian parsley a little virgin olive oil with one squeeze of a lemon. Toss %26amp; serve.
2. Penne, add grated carrot, chopped onion, celery, a little oregano, fresh chopped Italian parsley and (depending on whether or not it is the main dish and how many people are to be served) add tinned tuna maybe 2 tins of white tuna in oil (I don't use shredded but you can)- I drain the oil off and to check seasonings maybe a little salt %26amp; cracked black pepper. I add mayonnaise %26amp; olive oil %26amp; lightly toss to serve. I sometimes add hard boiled eggs, quartered after the toss just before I serve.
1 bowl of pasta
1 bowl of salad
mix well
I can't help you with a homemade recipe, but I really like the bacon and ranch pasta salad from Ranch. It comes in a box by the macaroni. And there's also one very similar by Suddenly Salad in the same area. They also have one with oil and italian I think.
If you can't find a homemade one that you like, give it a try. I love it!
This is usually prepared in the summertime for lunch or a party. But if you can find the ingredients (mainly the basil), try it! The quantities are flexible, depending on the quantity of pasta you're using and your own taste.
Ingredients:
Cold cooked (in salted water) short pasta of your choosing
Olive oil
Fresh mozzarella, diced
Ripe red tomatoes, diced
Garlic
Basil leaves, cut or torn into small (about 陆 - 戮';) pieces
Salt to taste
Cut a clove of garlic in half and rub thoroughly the inside surface of a salad bowl with the cut sides.
Add some olive oil and swish it around a bit to ';catch'; some of the garlic taste.
Add the pasta and toss with the olive oil until well coated, adding more oil if needed.
Add the remaining ingredients and toss, mixing well. Salt to taste.
It's best if you have the time to refrigerate it a bit to let the flavors blend. Toss again just before serving.
THE Pasta Salad
INGREDIENTS
* 1 (8 ounce) package small seashell pasta
* 2 eggs
* 2 ounces cooked ham, cut into thin strips
* 1 (10 ounce) package frozen English peas, thawed
* 1 cup shredded Swiss cheese
* 1/2 cup mayonnaise
* 1/4 cup sour cream
* green onions, chopped
* 1 teaspoon prepared mustard
* 1 teaspoon hot pepper sauce
* 1 teaspoon paprika
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
2. Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
3. In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
4. Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.
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Pasta Salad II
INGREDIENTS
* 1 (16 ounce) package rotini pasta
* 8 ounces Monterey Jack cheese, cubed
* 3 3/4 teaspoons Old Bay Seasoning TM
* 1 cup zesty Italian dressing
* 1 (6 ounce) can sliced black olives
* 1 large cucumber, chopped
DIRECTIONS
1. Cook rotelle pasta in boiling salted water until al dente. Rinse with cool water, and drain well.
2. In a large bowl mix together the cubed Monterey Jack cheese, salad seasoning, black olives, and diced cucumbers.
3. Add the drained and cooled pasta to the large bowl, pour Italian dressing over pasta and vegetables. Mix well.
4. Refrigerate for several hours before serving.
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Best Ever Pasta Salad
INGREDIENTS
* 1 (16 ounce) package dry penne pasta
* 2 large cucumbers, peeled and cubed
* 2 roma (plum) tomatoes, chopped
* 2 cups mayonnaise
* 1 (8 ounce) container sour cream
* 3 tablespoons dried dill weed
* 2 tablespoons lemon pepper
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Combine pasta, cucumbers, tomatoes, mayonnaise, sour cream, dill weed and lemon pepper. Serve as is or chill for 45 minutes.
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Ranch Pasta Salad
INGREDIENTS
* 16 ounces pasta
* 1 (6 ounce) can black olives, drained and chopped
* 1 (5 ounce) jar stuffed green olives, sliced
* 8 ounces shredded Cheddar cheese
* 8 ounces shredded Monterey Jack cheese
* 2 1/2 tablespoons bacon bits
* 1 (16 ounce) bottle ranch-style salad dressing
* 1/2 cup chopped green onions
* 1/2 teaspoon ground black pepper
DIRECTIONS
1. 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 reserve.
2. In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well.
3. Cover bowl, refrigerate to chill for one hour, and serve.
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Enjoy =]
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