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Old 08-22-2009, 09:54 PM
Location: Southern California
559 posts, read 563,888 times
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The best thing about a pasta salad is, the main ingrediate is pasta...then you can just about add any of your favorite in it. Follow through with Italian Dressing, put in the refrig.
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Old 08-23-2009, 09:53 AM
Location: South Carolina
13,779 posts, read 18,681,251 times
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My grandma used to do this one :
pasta you can use any kind of pasta .
1 package broccoli crowns, separated into smaller pieces
1/2 red onion, chopped
1 package grape tomatoes
1 package Parmesan cheese
1 package Good Seasons Italian Dressing, with 1 T sugar added
1 can of whole or sliced black olives
salt and pepper, to taste
garlic powder

Cook pasta according to package directions, then drain and chill. Add chopped vegetables and sliced olives. Add Parmesan cheese. Mix salad dressing in cruet and add 1 T. sugar.
Stir all, cover and seal in a large mixing bowl. Let marinate overnight. Stir before serving.
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Old 08-23-2009, 10:51 AM
Location: NJ, but my heart & soul are in Hawaii
3,147 posts, read 2,564,752 times
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I make Tri-colored Tortellini salad with chunks of pepperoni, provolone and broccoli crowns. Mixed with Italian seasoning and Romano cheese. Yum!
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Old 08-24-2009, 07:51 AM
Location: Richardson, TX
10,992 posts, read 17,484,974 times
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Shells and Peppers Salad -- from my mom plus of course I changed it since I can't follow a recipe. This side dish is extremely simple and tasty.

1 pound pkg small/medium shells, cooked al-dente and rinsed thoroughly.

2-3 bell peppers, chopped into fairly small squares (green, red, orange, your choice)

small wedge of parmesan, grated

4 T olive oil

2-3 T white wine vinegar or rice vinegar, to taste

1 tsp dry basil or a bunch of fresh basil, sliced into ribbons

Fresh ground black pepper and salt to taste

This is basically mom's recipe except I upgraded the basil to fresh. I also added about 4 ounces of cubed muenster cheese which made DH REALLY love this. Was a huge hit. I put the cheese in with the dressing to marinate for an hour or so before putting the salad together. You could use any mild white cheese.

Last edited by Debsi; 08-24-2009 at 08:44 AM..
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Old 08-25-2009, 05:46 PM
Location: Denver
2,970 posts, read 6,257,642 times
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I have a standby pasta salad I make that involves tri-color pasta, cooked, rinsed, and drained.

Meanwhile, in a large bowl throw in whatever veggies you want, diced. I usually use cucumber, pepper, red onion, tomatoes, and sometimes carrots, celery, broccoli, zucchini, etc. (whatever you want to use up). I also throw in a package of fake chunk-style crab (or use real) that I have pat dry and chopped into smaller pieces. I usually throw in some cubed cheese as well.

For the dressing I take light mayo, a dollop or two of spicy or regular mustard, lemon juice, and tons of black pepper. Throw it all together and chill. Very tasty and everyone loves it.

Also, traditional macaroni salad: elbows, celery, onion, hard boiled eggs, tuna, and mayo, salt and pepper.

My fiance bought a ton of "Suddenly Salads" on sale for 25 cents, so lately I have been making those a lot and doctoring them up with things from our garden. Tonight for dinner I had leftovers of the "original" kind to which I added tomatoes, zucchini, and basil from our garden along with jack cheese cubed, cucumber, carrot, and red onion.
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Old 08-25-2009, 05:51 PM
Location: Somewhere over the rainbow in "OZ "
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If you look in specialty stores they have kid friendly pasta... smiley faces and such. Gets them to try new tastes....
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Old 08-27-2009, 07:46 PM
Location: Casa Grande, AZ
8,685 posts, read 14,475,673 times
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Originally Posted by Mercury Cougar View Post
I like a pasta salad that I make with tri-color rotini, lightly blanched and chilled asparagus tips, red onions, thinly sliced baby portobello mushrooms, halved grape tomatoes, fresh garlic, salt & pepper, and a tangy Italian dressing (or whatever dressing is preferred).

It's really good.
I am drooling...
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Old 09-01-2009, 01:08 PM
Location: DC
3,286 posts, read 10,567,132 times
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I don't really like mayo, so I usually make pasta "salads" without it. Typically I make a huge bowl and top it with chicken for a week's worth of lunch/dinner.

#1 - Combine bowtie pasta, feta cheese (I buy a block and cut it up myself), carrots, cherry tomatoes, toasted pine nuts, fresh baby spinach, and chopped orange bell pepper. Any color pepper works, but I like the orange. Toss with olive oil, salt, and pepper. I think I also may have thrown in some fresh basil, too.

#2 - Boil bowtie or penne pasta (or really any kind you like, rotini would work well). After draining the pasta put frozen asparagus tips in while it's still hot and cover. Cook some chicken, sundried tomatoes, and raw pine nuts in a pan (takes about 2 minutes). For the last few seconds throw in some cherry/grape tomatoes to heat them up a little, but not enough for them to split. Toss all of that into the pasta pot and mix up with some pesto. It tastes best if you let it sit for a few minutes until everything is room temperature and the flavors have a chance to blend. I typically use Trader Joe's frozen asparagus and pesto, but you could do it with any other brand or fresh (though I don't know if the asparagus would cook the same way if fresh). If I serve it cold I'll sometimes throw in some baby spinach, but if it's something that will sit in the fridge all week the spinach can tend to get stinky.
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Old 09-09-2009, 05:17 PM
Location: Washington, D.C.
324 posts, read 694,869 times
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I really like the sound of this fresh veggie pasta in Fitness: Farm-Fresh Suppers: Fresh Veggie Pasta - I'm thinking about trying it out myself tonight!
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Old 05-02-2010, 07:41 PM
Location: Austin
4,103 posts, read 6,055,120 times
Reputation: 6708
Bump, we need more recipes
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