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Good Pasta Salad


alexgaddis
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Simple but delicious pasta salad.

 

Cook rotelle (the spiral stuff) a boatload of it.

Slice a bunch of cherry tomatoes in half

Cut a bunch of broccolli into bits size pieces

Toss it all together with some romano cheese (can use parmisian too) and Italian Dressing

Let it sit for a while to mix the flavors... a couple hours at least if possible.

Before serving, toss in a little more dressing to give it a flavor boost.

 

I believe that is all the ingredients, will check to see if there is anything I am missing when I get home tonight

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Simple but delicious pasta salad.

 

Cook rotelle (the spiral stuff)  a boatload of it.

Slice a bunch of cherry tomatoes in half

Cut a bunch of broccolli into bits size pieces

Toss it all together with some romano cheese (can use parmisian too) and Italian Dressing

Let it sit for a while to mix the flavors... a couple hours at least if possible.

Before serving, toss in a little more dressing to give it a flavor boost.

 

I believe that is all the ingredients, will check to see if there is anything I am missing when I get home tonight

 

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I make one similar to this, but add a little mayo, some cubes of sharp cheddar, and cauliflower.

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  • 16 years later...

I'm making this for the office Thanksgiving potluck next week. Very simple, but always a hit. Any recommendations are welcome.

Ingredients

Rotini - 24 oz (2 packs of 12 oz)

Black Olives (sliced) - 2 small cans

Cherry Tomatoes (halved) - one package

Red Bell Pepper (coarsely chopped) - one

Green Bell Pepper (coarsely chopped) - one

Artichoke hearts - 2 small jars

Provolone - (finely cubed) - 1/2 lb

Genoa Salami (cubed) - 1/2 lb

Pepperoni slices (halved) - one package

Zesty Italian Dressing - one 16oz bottle

Grated Parmesan and/or Romano cheese - add to taste

 

**Note - If you want to kick it up a notch, add some of your favorite Italian seasonings, such as oregano and basil to the mix when you do the first toss. I'd recommend adding it a little at a time so that you're not overpowering everything else. I've done this a couple times as well as substituted some of the Italian dressing for flavored olive oil & it's turned out great, but I've never measured what I added.

 

Recipe

Boil pasta to your liking and then refrigerate to cool so that your cheese does not melt when mixing. I prefer al dente for pasta salad.

Mix pasta, vegetables, cheese and meat well, by hand, in a large mixing bowl. Gauge distribution of grated cheese and add as necessary. Add dressing, toss again and refrigerate to chill. Before serving, toss once more and sprinkle additional grated cheese lightly on top.

 

 

 

 

 

Edited by rajncajn
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22 hours ago, rajncajn said:

I'm making this for the office Thanksgiving potluck next week. Very simple, but always a hit. Any recommendations are welcome.

Ingredients

Rotini - 24 oz (2 packs of 12 oz)

Black Olives (sliced) - 2 small cans

Cherry Tomatoes (halved) - one package

Red Bell Pepper (coarsely chopped) - one

Green Bell Pepper (coarsely chopped) - one

Artichoke hearts - 2 small jars

Provolone - (finely cubed) - 1/2 lb

Genoa Salami (cubed) - 1/2 lb

Pepperoni slices (halved) - one package

Zesty Italian Dressing - one 16oz bottle

Grated Parmesan and/or Romano cheese - add to taste

 

Recipe

Mix vegetables, cheese and meat well, by hand, in a large mixing bowl. Gauge distribution of grated cheese and add as necessary. Add dressing, toss again and refrigerate to chill. Before serving, toss once more and sprinkle additional grated cheese lightly on top.

 

 

 

I think you forgot the main ingredient in the recipe ;) but it sounds yummy otherwise 

I'm curious is pasta cooked less when making a pasta salad. I think I go a bit past "al dente" when I cook it, but I know for a casserole they can be a bit less well cooked. 

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1 hour ago, stevegrab said:

I think you forgot the main ingredient in the recipe ;) but it sounds yummy otherwise 

I'm curious is pasta cooked less when making a pasta salad. I think I go a bit past "al dente" when I cook it, but I know for a casserole they can be a bit less well cooked. 

Edited, thanks.

I prefer it a little more stiff for pasta salad because it can get mushy when mixing. I would let it cool before mixing in your other ingredients as well, otherwise the cheese will melt and it'll be gloopy.

Edited by rajncajn
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12 minutes ago, rajncajn said:

Keep in mind, too that your pasta will continue to soften some just by sitting in the fridge overnight in the dressing.

Right, its like my cucumber salad from the other thread, it can look very soupy at first, then put it in the fridge and let it sit, gets thicker. 

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I have done quite a few over the years.

One like rajun's (minus the peppers and artichoke)

I like a greek version with orzo, kalamatas, feta, red onion, cucumber, greek dressing (oregano lead)

penne, shredded chicken, pesto

couscous with saffron, dried currants (or raisins), roasted red peppers, peas, diced tomato, diced onion, bay shrimp or shredded chicken.... like a paella

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