alexgaddis Posted June 1, 2006 Share Posted June 1, 2006 Having the kids 4th B-day on saturday and i am looking for a good pasta salad recipe... Thanks Quote Link to comment Share on other sites More sharing options...
Big John Posted June 1, 2006 Share Posted June 1, 2006 Why would you make that for 4-year-olds? Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted June 1, 2006 Share Posted June 1, 2006 Why would you want to ruin a perfectly good birthday party with something like a pasta salad? Sorry... never been a fan. Quote Link to comment Share on other sites More sharing options...
Big Country Posted June 1, 2006 Share Posted June 1, 2006 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 Quote Link to comment Share on other sites More sharing options...
georgemoe Posted June 1, 2006 Share Posted June 1, 2006 I posted this one here. Takes a little time but worth it. Quote Link to comment Share on other sites More sharing options...
alexgaddis Posted June 1, 2006 Author Share Posted June 1, 2006 thanks for the quick responses... Its for the adults BJ...and pasta salad is the food of the gods... Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted June 2, 2006 Share Posted June 2, 2006 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 1494465[/snapback] I make one similar to this, but add a little mayo, some cubes of sharp cheddar, and cauliflower. Quote Link to comment Share on other sites More sharing options...
rajncajn Posted November 10, 2022 Share Posted November 10, 2022 (edited) 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 November 11, 2022 by rajncajn 1 Quote Link to comment Share on other sites More sharing options...
stevegrab Posted November 11, 2022 Share Posted November 11, 2022 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. Quote Link to comment Share on other sites More sharing options...
rajncajn Posted November 11, 2022 Share Posted November 11, 2022 (edited) 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 November 11, 2022 by rajncajn 1 Quote Link to comment Share on other sites More sharing options...
rajncajn Posted November 11, 2022 Share Posted November 11, 2022 Keep in mind, too that your pasta will continue to soften some just by sitting in the fridge overnight in the dressing. Quote Link to comment Share on other sites More sharing options...
stevegrab Posted November 11, 2022 Share Posted November 11, 2022 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. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 18, 2022 Share Posted November 18, 2022 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 1 Quote Link to comment Share on other sites More sharing options...
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