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pasta salad?
Posted: August 2, 2007 11:00 pm
by ragtopW
OK summer is here I have lunch at... 9:30AM
and during the winter soups and stews work..
now? not so much... I have been making Pasta Salads..
and I am running out of ideas for "mix ins"
I have been using Tuna or Ham
Peas.
Grated carrots
olives
mushrooms
any other Ideas?
(I have been eating chicken for dinner so I wanna keep away from that)
Posted: August 2, 2007 11:05 pm
by pbans
cubes of mozarella cheese, cubes of pepperoni, diced tomatoes,
banana peppers, green peppers, bay shrimp, cucumber.....
pretty much I always just add whatever I have.....
Posted: August 2, 2007 11:29 pm
by ragtopW
pbans wrote:cubes of mozarella cheese, cubes of pepperoni, diced tomatoes,
banana peppers, green peppers, bay shrimp, cucumber.....
pretty much I always just add whatever I have.....
OH some great ideas..
Posted: August 2, 2007 11:48 pm
by conched
artichoke hearts
broccoli,
cauliflower,
red onion,
cherry tomatoes halved,
pine nuts
bacon
canadian bacon
dill
roasted garlic
salmon
basil, tomatoe, parmagiano
reconstitued sun dried tomaotes
try different kinds of pasta like sea shells...
not necessarily all together
Posted: August 3, 2007 12:00 am
by island_hopper
olives
feta cheese
fresh basil
artichoke hearts
finely chopped red onion
sun dried tomatoes
with garlicy balsamic vinegar/olive oil
mmmmmmm
Posted: August 3, 2007 12:23 am
by ~Hippolyte~
conched wrote:bacon
Mmmmm BACON!!!
Posted: August 3, 2007 12:34 am
by Tequila Revenge
conched wrote:artichoke hearts
broccoli,
cauliflower,
red onion,
cherry tomatoes halved,
pine nuts
bacon
canadian bacon
dill
roasted garlic
salmon
basil, tomatoe, parmagiano
reconstitued sun dried tomaotes
try different kinds of pasta like sea shells...
not necessarily all together
YES!!!!
And DO NOT forget the Newman's Itallian Dressing
And mix some more in the nest AM too
Salami, Prochuto, Pepperchinis
Posted: August 3, 2007 12:39 am
by pbans
Ken's Steak House Italian is good on a pasta salad, too!
there's a raspberry viniagrette that is yummy on a pasta salad with chicken and walnuts in it.....
Posted: August 3, 2007 12:43 am
by Tequila Revenge
pbans wrote:Ken's Steak House Italian is good on a pasta salad, too!
there's a raspberry viniagrette that is yummy on a pasta salad with chicken and walnuts in it.....
Can you buy it outside of Utah?
BTW, Who TF is Ken anyway? Everyone knows Paul
Posted: August 3, 2007 12:59 am
by pbans
Tequila Revenge wrote:pbans wrote:Ken's Steak House Italian is good on a pasta salad, too!
there's a raspberry viniagrette that is yummy on a pasta salad with chicken and walnuts in it.....
Can you buy it outside of Utah?
BTW, Who TF is Ken anyway? Everyone knows Paul
My nephews brought me some from California and then I found it right across the street at Target!!!!! I have absolutely NO idea who Ken is, but he makes some damn good dressing.............
Paul's ain't to shabby, either!!
Posted: August 3, 2007 9:15 am
by 12vmanRick
rum
Posted: August 3, 2007 12:27 pm
by phjrsaunt
marinated sun dried tomatoes
FRESH basil
balsamic vinagrette in the dressing
Posted: August 3, 2007 1:14 pm
by MacPhin
Tequila Revenge wrote:pbans wrote:Ken's Steak House Italian is good on a pasta salad, too!
there's a raspberry viniagrette that is yummy on a pasta salad with chicken and walnuts in it.....
Can you buy it outside of Utah?
BTW, Who TF is Ken anyway? Everyone knows Paul
I believe Ken is Ken from Ken's Steak House on route 9 in Framinham Massachusetts. That place goes way back. His dressings are very popular in the East
Posted: August 3, 2007 1:22 pm
by buffettbride
I make mine with a 1lb bag multi-colored rotini pasta and Newman's Own Olive Oil and Vinegar dressing (and not to be conceited but I make kick-ass pasta salad).
Then, here are my add-ins for various versions:
feta cheese, artichoke hearts, black olives
cheddar cheese, red onion, black olives, multi-colored bell peppers, hormel turkey pepperoni
other add-ins could be grape/cherry tomatoes, celery, bits 'o broccoli, snap peas, jicama, zucchini, etc.
if you don't have issues with salt, hormel turkey pepperoni is a great add-in. it's super low in fat. the regular pepperoni is good, too, but it's higher in fat (but lower in sodium). i guess you can't have your cake and eat it too.
happy noodling!
Posted: August 3, 2007 2:31 pm
by redwinemaker
Here is my " 'Everything I Ever Wanted in a Pasta Salad' Salad" recipe:
PASTA SALAD
2 lbs Salad Pasta
½ lb Sweet Grape tomatoes, halved or quartered depending on size
1 large or 2 small Maui Sweet onion, diced ¼ “
1 Orange Bell pepper, diced ¼ “
1 Yellow Bell Pepper, diced ¼ “
½ English Cucumber, diced ¼ “
6 oz Kalamata Olives, chopped
½ can or jar cooked artichoke hearts
9 oz. crumbled Feta Cheese
1/3 bunch of Italian Flat Leaf Parsley, chopped coarsely
½ bunch fresh Chives, snipped ¼ “
3 Tbsp. Hot Sweet Mustard
1 cup Low-fat Mayonnaise (More is ok if moister salad is desired)
1 cup Low-fat Sour Cream (More is ok if moister salad is desired)
1 tsp. lemon juice
Extra Virgin Olive Oil
½ tsp cayenne pepper
Salt
Fresh Ground pepper
Cook pasta in salted water just past al dente, rinse under cold water and drain well. Toss with a little Extra Virgin olive oil. Season tomatoes with salt and pepper. Mix Pasta with all ingredients except tomatoes and cheese, season with salt and pepper in layers as you mix and taste. Fold tomatoes and cheese in last.
Garnish with a little reserved cheese and parsley.
Serves 16-20 people
Corey Sprott
July 4, 2005
Posted: August 3, 2007 3:28 pm
by STL PARROTHEAD
redwinemaker wrote:Here is my " 'Everything I Ever Wanted in a Pasta Salad' Salad" recipe:
PASTA SALAD
2 lbs Salad Pasta
½ lb Sweet Grape tomatoes, halved or quartered depending on size
1 large or 2 small Maui Sweet onion, diced ¼ “
1 Orange Bell pepper, diced ¼ “
1 Yellow Bell Pepper, diced ¼ “
½ English Cucumber, diced ¼ “
6 oz Kalamata Olives, chopped
½ can or jar cooked artichoke hearts
9 oz. crumbled Feta Cheese
1/3 bunch of Italian Flat Leaf Parsley, chopped coarsely
½ bunch fresh Chives, snipped ¼ “
3 Tbsp. Hot Sweet Mustard
1 cup Low-fat Mayonnaise (More is ok if moister salad is desired)
1 cup Low-fat Sour Cream (More is ok if moister salad is desired)
1 tsp. lemon juice
Extra Virgin Olive Oil
½ tsp cayenne pepper
Salt
Fresh Ground pepper
Cook pasta in salted water just past al dente, rinse under cold water and drain well. Toss with a little Extra Virgin olive oil. Season tomatoes with salt and pepper. Mix Pasta with all ingredients except tomatoes and cheese, season with salt and pepper in layers as you mix and taste. Fold tomatoes and cheese in last.
Garnish with a little reserved cheese and parsley.
Serves 16-20 people
Corey Sprott
July 4, 2005
Oh that sounds like mine (which I LOVE!!!) but I use Extra Virgin Olive Oil, and balsamic or red wine vinegar. YUMMY!!!!! and very mediterranean!!!
now I'm hungry...... Ragtop you making this tonite??? I'll get the rum and be over after work!!!
Posted: August 3, 2007 3:44 pm
by 12vmanRick
Nicole makes one
1 bag of tri colored spiral pasta
Drain water
Add Ranch dressing to the cooked pasta to taste/wetness
use fresh parmesean cheese and grade it and mix in to taste
Add salt, pepper, McCormicks Salad Seasoning to taste
Simple and good
Posted: August 3, 2007 6:50 pm
by PalmTreeGal
My ex-mother in law used to make this fruit pasta salad. It was rotini pasta, cut up fruit (cantaloupe, honeydew, red grapes, blueberries, watermelon) and this sauce that was made with rasberry wine vinegar and poppyseeds. If you're interested, I can try to find the recipe. It was really quite tasty.
Posted: August 3, 2007 10:22 pm
by ragtopW
conched wrote:artichoke hearts
broccoli,
cauliflower,
red onion,
cherry tomatoes halved,
pine nuts
bacon
canadian bacon
dill
roasted garlic
salmon
basil, tomatoe, parmagiano
reconstitued sun dried tomaotes
try different kinds of pasta like sea shells...
not necessarily all together
OH some great Ideas..
Posted: August 3, 2007 10:23 pm
by ragtopW
island_hopper wrote:olives
feta cheese
fresh basil
artichoke hearts
finely chopped red onion
sun dried tomatoes
with garlicy balsamic vinegar/olive oil
mmmmmmm
you know I don't leave onions out of too many dishes