Pasta Salad - Knoxville,TN

Tried and true is the ole chicken or tuna salad. I just take the canned stuff drain the water off dump in a bowl throw in the cooked noodles and add miracle whip until it's a good consitentcy. If you don't want to use miracle whip or mayo I did mix olive oil and red wine vinegar until it didn't taste oily and dumped that over it once. That was really good. I always add peas and some cheese either shredded or cubed for color. For flavor I throw in a little pepper and I like Old World Seasoning from penzeys but you could go to the store and get some salad magic or something along those lines. It is always great in pasta salad.

Yes I get the rotini and boil it Add one red pepper, one green pepper, shredded carrots, garbanzo beans, feta cheese, and you can add some craisens or raisens. Get an Italian drsng like Kraft ZestyItalian. I add a nice big tablespoon ot two of mayonaise to the italian drsng before adding it to the salad. Don't forget salt and pepper to taste. It's delicious! I mix everything in the night before, even the dressing so the veggies can marinate in it and brings out the flavors.

this is the best pasta salas I have ever tried.
three large chicken breast
1 head brocoli
1 lg red bell pepper
1 pk linguni pasta
1pk slivered almonds
1 bottle hidden valley ranch dressing (using any other and it taste funny)
1 tb season salt (do not use regular salt!)

chop chicken and veggies. sautee chicken while pasta is cooking. once chicken is no longer pink add veggies (do not over cook veggies should be crisp.) toast almonds in broiler (carefull they burn fast) drain pasta and add all ingrediants to a bowl. this is best served warm, but cold is ok too!

Tri-Colored spiral pasta
Traditional crumbled feta
Salami
Kidney beans
Garbanzo beans
shredded carrots
I use Girard's Champagne salad dressing
optional = broccoli

Refrigerate a couple of hours to let al the flavors come together.

This past weekend I made it for my son's end of season soccer party. I usually just make it for my kids because they love it. It was the first time I had made it for a potluck and just about every Mom asked me for the recipe. Everyone got seconds =-)

I just use tri-colored spiral pasta - whatever fresh veggies that I'm in the mood for - anything from snow peas, cucumbers, tomatoes, broccoli, and toss it with our favorite bottled italian salad dressing. Some times, I toss in a few sunflower seeds for an interesting twist, and maybe some parmesan cheese. I know that you didn't ask....but here is one that is always a hit. Broccoli salad. Chop fresh broccoli, slice cherry tomatoes in 1/2 or 1/3, crumble some bacon, then make the dressing. I'm drawing a blank on the brand - something seasons....it comes in a package dry - you mix it with oil and water in a cruet? Well - take that, measure it with the cruet - dump it in a bowl, then add 1 cup of mayo and beat well with a mixer then toss on your broccoli, tomato, bacon mixture & mix well.....so yummo! You can also toss some sunflower seeds with this as well.

This isn't a pasta salad but I guess you could modify it....I made an awesome layered pea salad and have gotten great reviews.....Cut up lettuce and place on the bottom of the dish. Take a bag of defrosted frozen peas and lay on top of lettuce. Slice some red onion and cut into small bits and lay on top of the peas. Pour ranch dressing (you can use low fat) on top and then sprinkle with shredded parmesan cheese (not that nasty spaghetti stuff). You probably could add some pasta in between the lettuce and pea layer if you wish.... My son loves the basic pea salad.....Can't keep it long!

mccormick makes a great spice called Salad Supreme. It is in with all the other spices. you mix it with italian salad dressing. I make a pound of pasta usually penne or mostaccolli chop up about 4 to 6 cups of vegetables (favs are tomatoes, green peppers, broccoli, celery and black olives) mix up the dressing and spices then pour over the veggies and pasta. mix well and refrigerate for at least an hour before serving. You can put in some cheese too if you want.

pasta
green olives
cucumbers
itllian dressing
bell pepper

Cut to your desire and mix together, as much or less as desired

pasta
mayo
cubed cheese
pickles
boiled egg

Cut to your desire and put as much as you want or less depending on your liking
Mix together and enjoy

This recipe is delicious, even my 12yods eats it. And if you have to eat gluten free, I have used both Tinkyada and Notta Pasta noodles with great success. Eliminate the croutons of course, unless you find gluten free ones and I used Wish Bone Robusto, which is also gluten free.

Confetti Spaghetti Salad

1 lb. spaghetti, cooked and cooled

1 c. chopped red onions
1 c. ch. assorted color bell pepper  
1 lg. can  sliced black olives (drained)
1 lg. canned sliced mushrooms (drained)
2 tsp. black pepper
3 Tb. McCormick Salad Seasoning
1 chopped green onions
2 large chopped tomatoes
1 bottle Italian dressing, 12 oz. (I use light)
salt to taste

1 c. croutons, optional
1/4 c. sesame or sunflower seeds, optional

Cook, drain, cool spaghetti.  In large bowl, mix all ingredients. except optional croutons and nuts.  After mixing, arrange in favorite dish and cover tightly, refrigerate over night or at least 8 hours.  Before serving, top with croutons and/or nuts for garnish.  Parmesan cheese on top is nice too.

Serves 10-12; serve cold or room temperature; do not heat.  Serve alone or as a side dish.

Even my son likes this one!!!

Any kind of shaped pasta
Olive salad from a jar - a good one
Sliced turkey pepperoni
shredded mozzarella cheese
grated Parmesan cheese
red, yellow any colour bell peppers
a dash of olive oil if it needs more moisture
whatever other fresh veggies you want - I have added zucchini, celery, grated carrots

Toss up, chill, and serve.

Cyndi,
I don't really have a recipe...there is probably one LIKE this somewhere, but I have been making this one for YEARS! My kids love it. I don't have measurements, EVERYTHING is to personal taste.

I cook Pasta (usually the twists or medium shells, sometimes the bowties) according to the package directions, drain it let it chill.

I cut up some fresh veggies, what ever I find that looks good or that I know my kids like...usually green, red or yellow peppers, carrots, maybe celery, maybe cucumbers, sometimes the little grape tomatoes (not cut up).

I either purchase ready made bacon bits or I make some bacon really crispy and cut it up into very small pieces.

I get some of cheese - either then big shreds or the salad crumbles of sharp cheddar

I will sometimes get a bottle of the McCormick Salad Toppings (the one with sunflower seeds, bacon crunchies and such)

THEN I get a bottle (or 2 depending on how much you are making and how much extra stuff you put in) of Zesty Italian Dressing....

Put it all in a big bowl...the pasta, the toppings, veggies, cheese, bacon and the dressing and mix it up and chill....it will soak up the dressing, so you will want to have some extra dressing around to pour on just before you serve it.

We find that this salad usually tastes better the next day when all the flavors have really mixed...so I will try to make it a day in advance generally. We have also found out, accidentally, that this particular mixture is not too bad warm.

T.

1 pkg of tri colored pasta(cook as on box rinse in cold water to cool)
1 pkg of cherry tomatoes (cut in halfs)
1 green pepper(dice)
1 red peppers(dice)
1 can of drained peas
1 pkg of mixed shredded cheese
Mayo of your choice( Use mayo by eyesite, you don't want it to be dry or to much)
salt and pepper to takes

Once pasta is cool start mixing everything in! Very easy! Good Luck!

Here are two that are very simple and easy:

Regular Pasta Salad:
Cook Rotini pasta and drain. Then rinse with cold water so it doesn't stick.
Cut cherry tomatoes in half or quarters depending on size, slice greenpeppers in thin strips, and cut cheddar cheese in small squares.
Mix all of the above together and add Italian Dressing (I switch between House or Zesty depending who I am fixing it for)
Season w/ salt, pepper, and oregano to taste.
If you fix this the night before, I wait until morning to add the dressing (but allow a few hours to let it soak in)

Simple Pasta Salad:
Cook cheese tortelli and drain. Rinse w/ cold water.
Add Italian dressing (same as above).
This one doesn't need to soak in as long to be good.

I love this one!

1 box tricolored pasta
1 can black olives (drained and cut in half)
1 jar green olives (drained and cut in half)
1 container cherry or grape tomatoes (cut in half)
Cheddar cheese (cubed - I don't know how much, I just wing it)
1 Caesar dressing
Parmesan cheese

Cook pasta, add olives, tomatoes, cheese, pour on Caesar dressing and mix well. Add a bit of Parmesan cheese.

It is so yummy and a nice alternative to mayo based recipes.

Hi Cyndi, this is one of my faves and i have made it lots of times

1lb. of pasta of your liking ( i use the tri colored rotini. )
half of an onin diced
1 can of diced tomatoes
1 package of shredded cheddar cheese
1green bell pepper diced
salt and pepper to taste
and approximately one cup of mayo.

cook your pasta according to the box directons. drain and let cool
then stir in onion and bell pepper and drained tomatoes. season with salt and pepper and then stir in may to your liking and add half of the pack of cheese stir and chill until ready to serve and just before serving add the remaining cheese on top and enjoy.

Ingredients
1 box of Tri color Rotini
4 oz sharp cheddar cheese
4 oz monterey jack cheese
1 cucumber
2 small tomatoes
1 can of black olives
1 pound smoked turkey breast (from the deli sliced thick and diced)
grated parmesan cheese (to be served on the side as a topping)
1 bottle of zesty italian dressing (I usually make the good seasons zesty italian)

Boil the pasta according to the box and rinse it with cold water. Dice veggies, meat and cheese. Toss it together in a large bowl. Pour half the dressing on it and toss well. Refrigerate it until you are ready to serve. Serve it with the remaining dressing and parmesan cheese on the side.
You can get creative and use whatever veggies you like (broccoli, cauliflower, peas, chick peas, peppers, etc) and whatever fully cooked deli meat you like or you can mix the meat and use a half a pound of two different types of meat. I like to sprinkle a few salad nuts on mine before I eat it. There are endless combinations. Just choose things that you like and be sure to use a zesty salad dressing or it won't have good flavor. You might want to have a little extra salad dressing on hand just in case. I hope you find a recipe you like and bon appetite.