Apple
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Post by Apple on Jan 3, 2011 4:24:47 GMT -5
wackyaunt Message #44 04/02/10 06:45 PM
An easy pasta salad is:
Spiral shaped pasta (I usually use 3 color for fun) cooked and cooled Chopped Pepperoni Onion Chopped Olives Chopped Tomatoes Chopped (remove as much of the seeds/liquid as possible) Shredded Cheddar or Mozz or Italian Blend Cheese A bottle of your favorite Italian Salad Dressing (I usually use whatever is on sale or cheapest with coupon, we aren't that particular on this particular salad, others salads I can't substitute)
Mix all together (partial bottle of dressing at first) after the pasta and your choice of ingredients has a chance to absorb (overnight), you may want to add more. Sprinkle with parm cheese and it is great salad...sometimes I will finely chop banana peppers (Mild canned variety in the pickle section of the store); broccoli, and/or cauliflower and add to the salad.
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Apple
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Post by Apple on Jan 3, 2011 5:06:31 GMT -5
morrobaymom Message #41 04/02/10 03:54 PM
As for home made pasta salad, I use the tri-color rotini, boil, drain, rinse and drain again, and add 1/4 cup store bought, Lite Italian salad dressing + halved cherry tomatoes + 1 small can of sliced olives, drained, and then add some of the powdered type parmesan cheese. Toss and chill. It makes a really BIG batch. Might be too much for just you and your son, but if you're entertaining? Yup! It's not too strong.
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Apple
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Post by Apple on Jan 3, 2011 6:27:10 GMT -5
neverrow Message #96 06/09/10 10:17 AM
Pasta Salad is a go to summer meal for me.
One box of pasta, I used whatever inch to 2 inch type I have on hand.
3 to 4 cup servings of veggies, last time it was 1 cucumber sliced 3 carrots, sliced, 1 cup of frozen corn thawed
At least one type of protein last time 6 ounces of goat cheese.
1/2 a bottle of Italian type dressing.
Made the batch on Friday of last week, just finished it up today.
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Deleted
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Post by Deleted on Jan 16, 2011 10:16:04 GMT -5
For my Pasta Salad I don't usually use Italian dressing. I usually toss the salad with a little olive oil and a little bit of red wine vinegar.
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chiver78
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Post by chiver78 on Jan 16, 2011 10:58:37 GMT -5
my pasta salad has two rules: 1. it has to have as many colors as possible 2. it has to use a specific dressing - the house dressing of a local Italian restaurant
if I'm just making it to keep in the fridge, I use whatever veggies I have on hand. the list below is what I do when I'm making a big batch for a cookout or something. when serving at home, it's always served with a protein. I like grilling chicken that's also been marinated in the same dressing, or dry-rubbing some fish and grilling that.
fyi - I prefer Barilla pastas, and their tri-color rotini comes in 12 oz. boxes.
24 oz. tri-color rotini 1/2 container grape tomatoes 2 radishes, thinly sliced 1 carrot, sliced 1/2" 1/2 each yellow and green pepper, seeded and chopped to bite-size broccoli florets: 1/2 crown's worth, blanched and chilled 1/2 c red onion, diced 1/4-1/2 bottle Aunt Fanny's Italian dressing
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Agatha
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Post by Agatha on Jan 22, 2011 13:56:28 GMT -5
my pasta salad has two rules: 1. it has to have as many colors as possible 2. it has to use a specific dressing - the house dressing of a local Italian restaurant if I'm just making it to keep in the fridge, I use whatever veggies I have on hand. the list below is what I do when I'm making a big batch for a cookout or something. when serving at home, it's always served with a protein. I like grilling chicken that's also been marinated in the same dressing, or dry-rubbing some fish and grilling that. fyi - I prefer Barilla pastas, and their tri-color rotini comes in 12 oz. boxes. 24 oz. tri-color rotini 1/2 container grape tomatoes 2 radishes, thinly sliced 1 carrot, sliced 1/2" 1/2 each yellow and green pepper, seeded and chopped to bite-size broccoli florets: 1/2 crown's worth, blanched and chilled 1/2 c red onion, diced 1/4-1/2 bottle Aunt Fanny's Italian dressing Chiver, I like your rules! ;D
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Post by Savoir Faire-Demogague in NJ on Jan 28, 2011 15:25:41 GMT -5
I make big batches of pasta salad frequently especially during the summer months to take to my shore house in NJ. I use cut macaroni, typically bow ties, shells, elbows, etc., and add various combo's of the following:
Diced red onion Red, Green, Orange Bell pepper diced Roasted red pepper sliced into thin strips sun dried tomato pan roasted garlic sliced crosswise some type of olives, either black, kalamata, gaeta grape tomatoes cut in half quartered artichoke hearts sliced hearts of palm capers Herbs: dried thyme, oregano, celery seed, fennel seed, etc. good handful of minced parsley or basil
If I have time to pick them up I will get a good, very sharp provolone. Not the grocery store stuff, but the real good stuff that you get at a place like Murray's Cheese in NYC. I'll dice it.
Also if I have time, a really good dried Italian Sausage diced.
I always make my own dressing and use a red wine vinegar, olive oil, mustard, salt, pepper....
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Deleted
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Post by Deleted on Jan 31, 2011 18:23:03 GMT -5
Can I come to the shore house and have some pasta salad?
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Post by Savoir Faire-Demogague in NJ on Feb 1, 2011 10:23:23 GMT -5
Can I come to the shore house and have some pasta salad? ROFLMAO.... on the old forums(msn money), everyone there knew my place as the "Love Nest". A couple of summers ago, a well known poster came with her husband....
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Deleted
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Post by Deleted on Feb 1, 2011 18:09:49 GMT -5
Yup, I know that it was called the "Love Nest", and I do know what poster you are talking about. BUT...I didn't want to refer to it as the "Love Nest" since I just want your pasta salad....and nothing else. Psst...I think you owe me some since you are the one and ONLY Mod that ever banned me in the 4 years I was on the boards.
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Post by Savoir Faire-Demogague in NJ on Feb 2, 2011 9:42:42 GMT -5
Yup, I know that it was called the "Love Nest", and I do know what poster you are talking about. BUT...I didn't want to refer to it as the "Love Nest" since I just want your pasta salad....and nothing else. Psst...I think you owe me some since you are the one and ONLY Mod that ever banned me in the 4 years I was on the boards.
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Deleted
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Post by Deleted on Feb 2, 2011 10:45:03 GMT -5
Hey...I just don't want any rumors starting up. I mean poor LaterB was teased for YEARS about her trips to your love nest.
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Post by Savoir Faire-Demogague in NJ on Feb 2, 2011 12:25:31 GMT -5
Hey...I just don't want any rumors starting up. I mean poor LaterB was teased for YEARS about her trips to your love nest.Hey, I had to put up with that Yeti crap also, and I did not even start it.
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Deleted
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Post by Deleted on Feb 2, 2011 16:14:30 GMT -5
This is not what I expected when I opened this thread. SF you BEGGED TD to keep that rumour going!
Anyway, my favourite pasta salad is lobster salad. I use fresh lobster but it works with good quality canned or frozen as well.
Lobster cut into bite size pieces noodles - I like spiral chopped garlic green onion boiled egg mayonaisse or Miracle whip depending on your preferance Paprika
This is a season to taste kind of thing so use as much of each as suits. I let it sit over night so the taste of the lobster gets through it all. And I don't put things like grean pepper etc because I don't want to overpower the lobster.
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Post by Savoir Faire-Demogague in NJ on Feb 3, 2011 9:39:01 GMT -5
This is not what I expected when I opened this thread. SF you BEGGED TD to keep that rumour going!
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Post by Savoir Faire-Demogague in NJ on Feb 3, 2011 9:39:31 GMT -5
PS: that lobster-pasta salad sounds good....
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lisaflex
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Post by lisaflex on Mar 30, 2011 18:37:03 GMT -5
thinly slice a red onion. squeeze some frsh lemon juice on it. add lots of black pepper. boil any short type pasta. i usually use large shells. add some smashed garlic to the onion and lemon. deseed about 6 roma tomatoes and chop. chop up lots of frsh mozzerella. (diced) drain and rinse pasta. add some olive oil to your liking. add to onion misture. chop up FRESH parsley and basil and add. you have an awesome italian style pasta salad.
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lisaflex
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Post by lisaflex on Mar 30, 2011 18:37:26 GMT -5
thinly slice a red onion. squeeze some frsh lemon juice on it. add lots of black pepper. boil any short type pasta. i usually use large shells. add some smashed garlic to the onion and lemon. deseed about 6 roma tomatoes and chop. chop up lots of frsh mozzerella. (diced) drain and rinse pasta. add some olive oil to your liking. add to onion misture. chop up FRESH parsley and basil and add. you have an awesome italian style pasta salad.
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lisaflex
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Post by lisaflex on May 2, 2011 20:04:36 GMT -5
squueze 2 fresh lemons over a strainer so you have no seeds. add about 5 smashed and chpd frsh garlic cloves. add lots of freshly ground black ppr. boil 1 lb of cavatappi in some chix broth.
the lemon and garlic and pepper....add 1/2 red onion thinly sliced.
1/2 and deseed 5 roma tomatoes and chop.
drain and rinse pasta. pour some EVOO over it. add lemon mixture. add tomatoes. lightly toss. taste for salt and pepper and adjust. chop up FRESH basil and parsley. toss again. chop up some fresh mozz and some sharp provolone
you will have one killer pasta salad. enjoy
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Post by tiredturkey on Jul 5, 2011 18:04:27 GMT -5
Greek Spinach-Pasta Salad
I test drove this today at a potluck and it was popular. It makes a LOT of salad and comes together quickly.
1 5-oz. pkg fresh baby spinach 1 15-oz can Great Northern beans, rinsed and drained 4 oz. crumbled feta cheese 1/4 cup dried tomatoes (not oil-packed), snipped 2 green onions, chopped 2 cloves garlic, minced 1 tsp lemon peel 2 tbsp lemon juice 2 tbsp olive oil 1 tbsp snipped fresh oregano 1 tbsp snipped fresh thyme 1/2 tsp sea salt or kosher salt 1/2 tsp fresh ground black pepper 12 oz. dried cavatappi or farfalle pasta shaved Parmesan 1. In a large bowl combine spinach, beans, cheese, tomatoes, onions, garlic, lemon peel and juice, oil, oregano, thyme, salt and pepper. Cover, let stand at room temperature while cooking pasta or up to 2 hours; stir occasionally. 2. Shortly before serving, cook pasta according to pkg directions. Drain pasta, reserving 1/4 cup of pasta water. Toss pasta and pasta water with spinach salad mixture. Serve warm or at room temperature. Top with shaved Parmesan cheese.
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Post by moxie on May 15, 2012 15:32:35 GMT -5
Shrimp/Pasta Salad *Double for a group. (1) 7 oz. box of shell macaroni (medium-sized) (1) cup diced celery (1-2) bunches of chopped green onions or one small whole onion, diced 1 1/2 cups Miracle Whip (or mayonnaise) *Mix well with one capful of apple cider vinegar (1) cup or more of large to jumbo cooked shrimp, thawed in ice water, drain (tails off) Salt and pepper to taste *Cook macaroni shells per box directions. Chill completely. Combine and toss lightly with other ingredients (thin Miracle Whip/mayo with apple cider vinegar and a little milk if necessary). Chill in refrigerator overnight or make in morning and chill all day before serving. If dry, add a bit of ranch dressing to moisten. Thawed and slightly cooked and drained green peas may be added, as well as, chopped hard-boiled egg (I leave out).
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Post by moxie on May 15, 2012 15:43:27 GMT -5
^Makes a nice chilled summer salad...serve with garlic bread.
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thyme4change
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Post by thyme4change on May 15, 2012 15:46:01 GMT -5
We had a pot-luck a couple weeks ago and one person brought a bowl of tabouli salad? It was some grain, and it had lime and maybe cilantro or something in it. Delicious, light, seemed healthy. Anybody know what I'm talking about (because I don't!!)
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chiver78
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Post by chiver78 on May 15, 2012 15:51:38 GMT -5
We had a pot-luck a couple weeks ago and one person brought a bowl of tabouli salad? It was some grain, and it had lime and maybe cilantro or something in it. Delicious, light, seemed healthy. Anybody know what I'm talking about (because I don't!!) I've always known tabbouleh to have parsley and lemon juice, but I suppose it could be tweaked to have cilantro and lime. that makes it a bit more Mexican-style than Middle Eastern to me, though. I've used this recipe for awhile now, if you want to check it out. www.epicurious.com/recipes/food/views/Lebanese-Tabbouleh-106589
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thyme4change
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Post by thyme4change on May 15, 2012 15:56:10 GMT -5
I bet that is it. It was a Cinco de Mayo party - so a mexican version would make sense. Awesome - thanks. No wonder I couldn't find it - I really butchered that spelling!
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lisaflex
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Post by lisaflex on May 23, 2012 18:21:46 GMT -5
;)taboueeh (sp???)...love it...there is traditionally mint and parsley and lemon in it...i dislike mint...
look up ina garten (barefoot contessa) recipe online, have made it often with rave reviews!!! so yummy.....good and good for you!
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