Need recipe for summer chilled pasta salad.?

Question

I love pasta salad, and I am bored with my usual kinds. Please only answer with recipes you use yourself. No websites please. Thanks.

Answer 1

Spaghetti Salad:

Cucumbers - peeled and cut bite size

Green Squash - I leave the peel on and cut bite size

Red/Green Bell pepper - Diced

Cherry Tomatoes or any kind - cut bite size

Red onion - diced

Mushrooms - cut in to halves

Spaghetti - break in half then cook

Parmesean

salt and pepper

about 2 tsp.  - garlic powder

Italian Dressing

In large bowl mix with a whisk Dressing, Parmesan, salt and pepper and the garlic powder.

Next add all the veggies and the spaghetti and store in fridge until ready to serve.

Answer 2

Party Pasta Salad

INGREDIENTS:

1 bottle Bernsteins Sweet Herb Italian Dressing

2 cups colored rotini pasta (corkscrew)

1 red or yellow bell pepper, cut in strips (optional)

1 cup fresh broccoli, cut into bite size

1/2 cup fresh carrots, cut into bite size

1/2 cup chopped cucumber, peeled

1/3 cup fresh mushrooms, sliced

1/4 cup red onion, chopped

1/4 cup green onions, sliced

1/4 cup celery, chopped

2 oz fresh parmesan cheese, grated

DIRECTIONS:

1. Cook pasta according to package directions. Rinse in cold water, and drain.

2. In a large mixing bowl, add all chopped vegetables, mix well. Pour on 1/2 of the salad dressing, mix well. Add pasta, fold gently until mixed. Add parmesan cheese, stir gently. Chill several hours. Stir gently before serving and add remaining dressing if needed.

Answer 3

Thee are the pasta salad recipes I have came across and they are really good.........

GARDEN PASTA SALAD

INGREDIENTS.............

1 (16 ounce) package uncooked tri-color spiral pasta

1/2 cup thinly sliced carrots

2 stalks celery, chopped

1/2 cup chopped green bell pepper

1/2 cup cucumbers, peeled and thinly sliced

2 large tomatoes, diced

1/4 cup chopped onion

2 (16 ounce) bottles Italian-style salad dressing

1/2 cup grated Parmesan cheese

DIRECTIONS

Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.

Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.

Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.

Chill for one hour before serving.

BLT PASTA SALAD

INGREDIENTS.................

1 (16 ounce) package medium seashell pasta

1 pound sliced bacon

1 1/2 cups light Ranch-style salad dressing

1 small onion, chopped

2 tomatoes, chopped

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.

Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.

In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.

CHICKEN PASTA SALAD

INGREDIENTS................

4 skinless, boneless chicken breast halves

steak seasoning to taste

8 ounces rotini pasta

8 ounces mozzarella cheese, cubed

1 red onion, chopped

1 head romaine lettuce, chopped

6 cherry tomatoes, chopped

2 cans mandarin oranges (optional)

DIRECTIONS

Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning.

Lightly oil the grill grate. Grill chicken 6 to 8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips.

Meanwhile, place the rotini pasta in a large pot of lightly salted boiling water. Cook 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.

In a large bowl, mix together the cheese, onion, lettuce, and tomatoes. Toss with the cooled chicken and pasta to serve.

I like to garnish with mandarin oranges.....

SHRIMP PASTA SALAD

INGREDIENTS.................

1 (16 ounce) package dry fusilli pasta

1 pound cooked medium shrimp, peeled and deveined  ( i cook my shrimp in Zatarain's shrimp boil)

1 tomato, chopped

1/2 red onion, chopped fine

1 stalk of celery, chopped fine (optional)

1 green bell pepper, chopped (sometimes i use a yellow or a red pepper)

2 tablespoons mayonnaise

salt and pepper to taste

DIRECTIONS

Bring a large pot of salted water to a boil, add pasta and cook until al dente. Rinse under cold water and drain.

In a large bowl combine shrimp, tomato, green pepper, red onion, celery, mayonnaise and salt and pepper to taste. Mix well. Add pasta and toss to coat. Chill for approximately one hour and serve.

Good Eating..............    :)

Answer 4

The way I usually make my pasta salad is with tri-colored rotini, kidney beans, red onions, garbonzo beans, and sliced black olives. Then the dressing for the salad is ranch dressing and this vinagiarette.

Cowboy Vinaigrette:

1 1/2 cups apple cider vinegar

3 tbsp sugar

1/8 cup horseradish

3 cups plus 2 tbsp veggie oil

1/4 cup finely chopped red onion

1/8 cup worcestershire sauce

3/4 tbsp dijon mustard

Place everything but the oil in a food processor, and combine. Slowly add the oil until emulsified. Keep in an air tight container.

Mix with ranch dressing for a creamy vinaigrette for salads or to dip fries in.

I also make my very own ranch here is the recipe:

Ranch Dressing:

3/4 tsp dried chives

3/4 tsp dried parsley

1/4 tsp dill weed

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

1/2 tsp black pepper

1 heaping cup mayo

1/2 cup buttermilk

Mix the dry ingredients into the mayo. Add the buttermilk and keep in a container in the fridge.

--------------------------------------...

I also made one that is small shells, cubed ham, cubed chedder sheese, orange zest and creamy popsyeed dressing. I don't remember how much of anything but it was sooooooooo good!

Answer 5

I am not sure what your definition of usual is, but I make a "Garden Pasta Salad" that received well by everyone who eats it.

                              GARDEN PASTA SALAD

1 Cup Hellmann's Mayonnaise

1/4 Cup Chopped Fresh Italian Flat-Leaf Parsley

3 Teaspoons Chopped Fresh Basil Leaves

   or 1 Teaspoon Dried Basil Leaves, Crushed

1 Garlic Clove, Minced (not too large of clove)

1  8-oz? Package of Cracker Barrel

              Sharp Cheddar Cheese, Cubed

1 Package of Fresh Broccoli Florets

   (in grocery produce section)

1 Pound BarillaTri-Color Corkscrew  Pasta,

   Cooked and Drained  (Be careful not to overcook -    

   pasta should have a bite to it.)

1 Dozen Cherry Tomatoes, Halved

1 Small Can Sliced Black Olives

1/2 Cup Chopped Walnuts

First prepare the broccoli florets by trimming off a small portion of the stem bottoms, and if necessary, use a vegetable peeler to trim off the outer layer of each of the stalks.  This will extra prep will make your florets real tender.  Rinse the broccoli in a colander then place in a microwave safe plastic bag leaving the bag open and lay flat.  Microcook for 3 minutes total (depending on your micro's wattage power).  You want the florets to be slightly crunchy not mushy.  Immediately remove the florets from the bag and place them in a bowl uncovered and refrigerate to quicken the cooling process.

Meanwhile, combine mayonnaise, garlic, parsley and basil.  Mix well.  add cheddar cheese, pasta and broccoli florets and black olives and mix lightly.  Chill overnight.  Before serving add cherry tomatoes, walnuts, salt and cracked black pepper, by using a 2-tine fork to mix lightly.

Enjoy!

Answer 6

Salad shells macaroni, 1 lb.; 1 lb. Velveeta, cubed, 1 lb. frozen peas, favorite mayo, paprika.  (Optional:  dried dill)

Cool the shells after cooking, assemble the whole thing, and the peas will keep it chilled while thawing out.