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COOL SUMMER PASTA SALADS?

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I am so tired of cooking..........even grilling. I can't come up with anything new.

 

I love cold pasta salads...............

 

Any favorites?

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Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil

§ 12 ounces, weight Mostaccioli

§ 1/2 cup Mayonnaise

§ 1/4 cup Whole Milk

§ 4 Tablespoons White Vinegar

§ 1-1/2 teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)

§ 1/2 teaspoon Salt

§ Ground Black Pepper To Taste

§ 10 ounces, weight Grape Tomatoes, Halved Lengthwise

§ 1/2 pound Smoked Gouda Cheese, Cut Into Small Cubes

§ 24 whole Basil Leaves (chiffonade)

 

 

Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.

Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.

In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.

 

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Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil

§ 12 ounces, weight Mostaccioli

§ 1/2 cup Mayonnaise

§ 1/4 cup Whole Milk

§ 4 Tablespoons White Vinegar

§ 1-1/2 teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)

§ 1/2 teaspoon Salt

§ Ground Black Pepper To Taste

§ 10 ounces, weight Grape Tomatoes, Halved Lengthwise

§ 1/2 pound Smoked Gouda Cheese, Cut Into Small Cubes

§ 24 whole Basil Leaves (chiffonade)

 

 

Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.

Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.

In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.

 

 

OMG that is Pioneer Woman's recipe and I made that for 4th of July. It was pretty good and def a re-maker. I will use cheddar or Moz next time.

Edited by DallasRED

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Our kiddo could live off of pasta salad... her favorite food.

 

 

I just make a box of Suddenly Salad... (Lazy Mom) and then add

black olives, tomatoes, fresh parmesan, broccoli, and pepperoni.

 

 

 

8)

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OMG that is Pioneer Woman's recipe and I made that for 4th of July. It was pretty good and def a re-maker. I will use cheddar or Moz next time.

Yes, it is. I made it for a family gathering one time. they ask for it every time now. :lol:

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Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil

§ 12 ounces, weight Mostaccioli

§ 1/2 cup Mayonnaise

§ 1/4 cup Whole Milk

§ 4 Tablespoons White Vinegar

§ 1-1/2 teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)

§ 1/2 teaspoon Salt

§ Ground Black Pepper To Taste

§ 10 ounces, weight Grape Tomatoes, Halved Lengthwise

§ 1/2 pound Smoked Gouda Cheese, Cut Into Small Cubes

§ 24 whole Basil Leaves (chiffonade)

 

 

Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.

Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.

In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.

 

 

 

Beat me to it!

THis is one of our favs!

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Here's a good and EASY Greek Salad...

 

12 oz tri-color or penne pasta

1 cup grape tomatoes (halved)

6 oz can sliced black olives

1 cup diced bell pepper (I used red)

1 cup diced cucumber

4 oz container feta cheese

Salt & pepper to taste

16 oz bottle Italian Salad Dressing

 

Cook the pasta, cool it under running water & drain well. Toss in everything else and mix well.

 

Enjoy!

happi gal

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Pasta Salad

1 head of broccoli

1 large tomato

1 package of romaine lettuce

½ purple (red/purple) onion

Feta cheese

Parmesan cheese (what ever looks good to you :) )

16 oz bag shredded Italian blend cheese

1 large carrot shredded

1 16 oz box of cooked spiral noodles ( i used vegi ones)

Zesty Italian dressing as desired

Black olives as desired

½ bell pepper

1 cup diced cucumber

Edited by orrby

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Leftovers do it better

 

Grilled medium or HOT Italian sausage

Grilled vidalias

Grilled assorted peppers sweet to hot

Grilled shrooms and lots of grilled garlic

Grilled artichoke bottoms and quartered tops

Kalimati and oil cured olives - green if you want

Feta, mozzarella balls chunked, shredded mozzarella, parmesean, romano and

Hi grade northern Mediterranean olive oil

Balsamic vinegar and some red wine vinegar

 

Chop, cut, toss, season with parsley, basil, salt pepper and put into a fridge container

 

Cook up some now tues, pennes, etc.

add some goodies from prepped jar and put some pasta water back to replace used liquids.

 

I've held the good stuff for 10-12 days or more

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Supreme spaghetti salad

 

1 package spaghetti noodles (4 lbs)

1 bottle zesty italian salad dressing

1 large cucumber diced

1 large tomato seeded & diced

1 1/2 broccolli florets

2 tbs shredded parmesan cheese

2 teaspoons salad supreme seasoning (Mccormicks)

 

Cook spaghetti according to directions. Drain,

Place in Bowl

 

Add remaining ingredients

Toss to coat. Cover & refrigerate

for 45 minutes.

 

Enjoy!!!

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Have you tried the ramen salads?

 

There are different kinds. Some use the seasoning packet, some don't (not very healthy, all that msg).

 

Ingredients:
  • 1 (16 ounce) bag coleslaw mix
  • 1 cup sunflower seeds (de-shelled/shelled/no shells)
  • 1 cup Diamond of California sliced almonds
  • 2 (3 ounce) bags ramen* (any flavor, you won't be using the seasoning packets so it doesn't matter)
  • 5 stalks of scallions, sliced
  • ¾ cup vegetable oil
  • ⅓ cup white vinegar
  • ½ cup granulated sugar
Instructions:
  1. In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen (NOT COOKED), and scallions.
  2. In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together. Don't worry if the sugar will not completely dissolve.
  3. Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.
  4. Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.
  5. Serve cold or room temperature.

I don't use the almonds in this most of the time, still good. And you can trade out the sunflower seeds for something else (raisins, craisins, etc) or just leave them out. It's basically just coleslaw with the noodles and no mayo. You can trade out the coleslaw for broccoli slaw. If you want protein in it, shred up a rotisserie chicken and add at the end.

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Supreme spaghetti salad

 

1 package spaghetti noodles (4 lbs)

1 bottle zesty italian salad dressing

1 large cucumber diced

1 large tomato seeded & diced

1 1/2 broccolli florets

2 tbs shredded parmesan cheese

2 teaspoons salad supreme seasoning (Mccormicks)

 

Cook spaghetti according to directions. Drain,

Place in Bowl

 

Add remaining ingredients

Toss to coat. Cover & refrigerate

for 45 minutes.

 

Enjoy!!!

Having a hard time finding the Salad Supreme lately (and I am a McCormick retiree) lol

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Have you tried the ramen salads?

 

There are different kinds. Some use the seasoning packet, some don't (not very healthy, all that msg).

 

Ingredients:
  • 1 (16 ounce) bag coleslaw mix
  • 1 cup sunflower seeds (de-shelled/shelled/no shells)
  • 1 cup Diamond of California sliced almonds
  • 2 (3 ounce) bags ramen* (any flavor, you won't be using the seasoning packets so it doesn't matter)
  • 5 stalks of scallions, sliced
  • ¾ cup vegetable oil
  • ⅓ cup white vinegar
  • ½ cup granulated sugar
Instructions:
  1. In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen (NOT COOKED), and scallions.
  2. In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together. Don't worry if the sugar will not completely dissolve.
  3. Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.
  4. Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.
  5. Serve cold or room temperature.

I don't use the almonds in this most of the time, still good. And you can trade out the sunflower seeds for something else (raisins, craisins, etc) or just leave them out. It's basically just coleslaw with the noodles and no mayo. You can trade out the coleslaw for broccoli slaw. If you want protein in it, shred up a rotisserie chicken and add at the end.

That one is really good.

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I do a hot ranch chicken pasta salad. Use your favorite kind of noodles 2 cups. a large can of chicken. Add franks red hot and hidden valley ranch to taste. Also good doing blue cheese

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Having a hard time finding the Salad Supreme lately (and I am a McCormick retiree) lol

 

 

Maybe try Ingles, they had it not too long ago.Good luck, This is my favorite pasta salad!

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Have you tried the ramen salads?

 

There are different kinds. Some use the seasoning packet, some don't (not very healthy, all that msg).

 

Ingredients:
  • 1 (16 ounce) bag coleslaw mix
  • 1 cup sunflower seeds (de-shelled/shelled/no shells)
  • 1 cup Diamond of California sliced almonds
  • 2 (3 ounce) bags ramen* (any flavor, you won't be using the seasoning packets so it doesn't matter)
  • 5 stalks of scallions, sliced
  • ¾ cup vegetable oil
  • ⅓ cup white vinegar
  • ½ cup granulated sugar
Instructions:
  1. In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen (NOT COOKED), and scallions.
  2. In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together. Don't worry if the sugar will not completely dissolve.
  3. Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.
  4. Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.
  5. Serve cold or room temperature.

I don't use the almonds in this most of the time, still good. And you can trade out the sunflower seeds for something else (raisins, craisins, etc) or just leave them out. It's basically just coleslaw with the noodles and no mayo. You can trade out the coleslaw for broccoli slaw. If you want protein in it, shred up a rotisserie chicken and add at the end.

Made this one today for dinner. YUM YUM!!!!!! I mixed an Asian cabbage slaw mix with broccoli slaw. I also toasted the almonds.

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I try not to cook or bake right now; using grill and crockpot to reduce humidity in the house. These salad recipes are terrific. Right now trying to find a salad using lentils (which I will cook in the morning hours).

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Made this one today for dinner. YUM YUM!!!!!! I mixed an Asian cabbage slaw mix with broccoli slaw. I also toasted the almonds.

 

You got fancy. haha

 

I love that broccoli slaw people make with the bacon and cheese. Mine is never as good as other people make. I think there is a trick I don't know.

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You got fancy. haha

 

I love that broccoli slaw people make with the bacon and cheese. Mine is never as good as other people make. I think there is a trick I don't know.

This is the recipe that I use.

1 bag of broccoli slaw

1/2 lb of bacon

1 cup cheddar cheese

1 cup of MAYO I use Hellmanns full fat

2T of red wine vinegar

2T of sugar.

 

Mix all together except for the bacon. I put it on top right before serving.

Beach Bum posted this one a while back and it was a keeper.

 

http://www.myrecipes.com/recipe/broccoli-grape-pasta-salad-50400000115388/

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Having a hard time finding the Salad Supreme lately (and I am a McCormick retiree) lol

 

 

Miss Sophie, I was in Ingles yesterday & they do have the Salad supreme seasoning.

This thread has made me so hungry for some more spaghetti salad & to try some

of these other great recipes...pasta salads is the way to go in the summer :wub:

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