SOS! Need Italian Pasta Salad Recipe for Difficult Host

[otisbg]

Good morning Cheffers
I have a very difficult host for Thursday who has poo-pood all my normally acceptable recipe selections. We just got off the phone and she wants an Italian Pasta Salad - huh?? She loved the idea of the Satay pasta salad but wants an italian version. What can we come up with? any favorites? homemade dressings? I should state that she is a former consultant from 10 years back.
PLEASE HELP ME!!:cry:

 

[kam]

I am going through the same thing with a host. I ended up providing her with 19 more recipes! But the show is Thursday (too!) and we need to make a decision. She has not been happy with anything I have provided and is choosing really old recipes that contain pantry items we don't have any more.

Good Luck!

Here are a few I had on file from Use & Care:

Colossal Chopped Salad (there are 2 slightly different versions. One from a SB and one from U&C. One has chicken, the other doesn't.) I have done this one & it is really good. I used the Italian Dressing.

Colossal Chopped Salad
1 package (16 ounces) uncooked penne pasta
1 head romaine lettuce, thinly sliced
2 cups diced cooked chicken
1/2 cup sliced red onion
1 yellow summer squash or zucchini
2 plum tomatoes
1 large carrot, peeled
1 can (3.25 ounces) pitted ripe olives, drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 cup Italian or ranch salad dressing

1. Cook pasta according to package directions in (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Spoon pasta onto Simple Additions® Large Round Bowl.
2. Meanwhile, thinly slice lettuce and dice chicken using Chef’s Knife. Slice red onion using Ultimate Mandoline fitted with v-shaped blade. Slice yellow squash with Ultimate Mandoline fitted with crinkle blade; cut slices in half using Santoku Knife. Slice tomatoes using Tomato Knife; cut slices in half. Cut carrot into julienne strips using Julienne Peeler; cut strips into 1-inch pieces using Paring Knife. Slice olives using Egg Slicer Plus®.
3. Top pasta with lettuce, chicken, onion, yellow squash, tomatoes, carrot and olives. Grate Parmesan cheese over vegetables using Ultimate Mandoline fitted with grating blade.
4. Drizzle dressing over salad; toss using Bamboo Spatulas just before serving.
Yield: 16 servings

Cook's Tip: If desired, one of the four delicious salad dressing recipes printed on the side of the Measure, Mix & Pour™ can be substituted for the bottled salad dressing.


Colossal Chopped Salad
1 pkg (16 oz/450 g) uncooked penne pasta
1 head romaine lettuce
1 large carrot
1/2 medium red onion
1 small head broccoli
2 plum tomatoes
1/2 cup (125 mL) sliced pitted ripe olives
2 oz (60 g) grated fresh Parmesan cheese (1/2 cup/125 mL)
1 cup (250 mL) Italian or ranch salad dressing

1. Cook pasta according to package directions; drain and rinse under cold running water. Spoon pasta onto large serving platter.
2. Meanwhile, using Forged Knife - Chef's, thinly slice lettuce, carrot and red onion. Coarsely chop broccoli. Slice tomatoes into thin wedges.
3. Top pasta with lettuce, broccoli, carrot, onion, tomatoes and olives. Sprinkle Parmesan cheese over vegetables. Drizzle dressing over salad; toss to coat. Serve immediately.
Yield: 16 servings

From U&C:
Broccoli Pasta Salad
2 cups (8 ounces) uncooked medium shell pasta
1 cup mayonnaise
3 tablespoons white or cider vinegar
3 tablespoons sugar
3 cups broccoli florets, coarsely chopped
3/4 cup chopped red onion
3/4 cup golden raisins
8 slices bacon, crisply cooked, drained and crumbled
1/3 cup sunflower seed kernels
1. Cook pasta according to package directions; drain and rinse under cold running water.
2. Meanwhile, combine mayonnaise, vinegar and sugar in Stainless (4-qt.) Mixing Bowl; mix well. Add pasta, broccoli, onion, raisins, bacon and sunflower seeds; mix gently. Cover; refrigerate at least 2 hours to allow flavors to blend.
Yield: 12 servings


Confetti Pasta Salad
1 cup coarsely chopped broccoli
1 cup coarsely chopped cauliflower
1 package (9 ounces) refrigerated cheese-filled tortellini, cooked and drained
1 medium carrot, thinly sliced
2 tablespoons thinly sliced green onions
1 garlic clove, pressed
1/2 cup fat-free Italian salad dressing
1 teaspoon hot pepper sauce (optional)
1/2 cup (2 ounces) grated fresh Parmesan cheese

1. Combine all ingredients except Parmesan cheese in Classic Batter Bowl; toss gently.
2. Sprinkle with Parmesan cheese. Serve using Stainless Serving Spoon.
Yield: 8 servings

Family Pasta Salad
16 oz (450 g) uncooked cavatappi pasta
8 oz (250 g) mild cheddar cheese, cut into 1/2-in. (2.5 cm) cubes
1 cup (250 mL) frozen peas, thawed
1/2 cup (125 mL) sliced celery
1 small carrot, grated
1/4 cup (50 mL) finely chopped onion
1 cup (250 mL) light mayonnaise
8 oz (250 g) plain fat-free yogurt
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) coarsely ground black pepper

1. Cook pasta according to package directions. Drain and rinse pasta under cold running water until cold. Place pasta in (4-qt./3.8-L) Collapsible Serving Bowl. Add cheese, peas, celery, carrot and onion; mix gently
2. Combine mayonnaise, yogurt, salt and black pepper in small mixing bowl. Add to pasta mixture; stir to coat. Cover; refrigerate at least 2 hours before serving.
Yield: 16 servings

This one isn't Pasta, but it is Italian:
Italian Panzanella Salad
Bread:
2 tbsp (30 mL) olive oil
8 cups (2 L) Italian bread cubes (about 3/4 of a 1-lb/500-g loaf, cut into 3/4-in. 2-cm cubes)
2 garlic cloves, pressed
Salad and Dressing:
8 cups (2 L) torn romaine lettuce
1 cup (250 mL) mushrooms, sliced
1 jar (7 oz/200 g) sweet roasted red peppers, drained, patted dry and diced
8 oz (250 g) diced salami or ham
1/2 cup (125 mL) pitted ripe olives, chopped
1/2 cup (125 mL) sliced red onion
1 medium zucchini, sliced (about 1 cup/250 mL)
1 cup (250 mL) Italian vinaigrette
1 oz (30 g) grated fresh Parmesan cheese (1/4 cup/50 mL)

1. Preheat oven to 450°F (230°C). For bread, toss bread cubes with oil and garlic. Place bread mixture evenly onto Large Bar Pan. Bake 12-15 minutes or until golden brown. Cool completely.
2. In (8-qt./8-L) Collapsible Serving Bowl, combine lettuce, mushrooms, peppers, salami, olives, onion, zucchini and bread cubes; pour dressing over salad and toss. Top with cheese.
Yield: 8 servings

Summer Tortellini Salad
1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free ranch dressing
2 tablespoons grated fresh Parmesan cheese

1. Cook tortellini according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place tortellini in large Colander Bowl and set aside.
2. Meanwhile, slice zucchini using Ultimate Slice & Grate fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Kitchen Shears.
3. Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Deluxe Cheese Grater; mix gently. Cover; refrigerate at least 2 hours before serving.
Yield: 6 servings

 

[otisbg]

This is a big help! I am so used to doing recipes in the DCB or grill pan/skillet that this request threw me for a loop! I feel like I am cooking for the Housewives of New Jersey as she so stressed that it be Italian and not Asian or too American. :yuck:
Thanks kam

 

[Becca_in_MD]

Colossal Chopped Salad was my first thought. I've renamed it Italian Pasta Salad because "colossal" throws people off. I make the Italian dressing in the Measure, Mix & Pour.

 

[otisbg]

wow ...feel like a heavy load has been lifted with your ideas...I love this site!:love:

 

[chefsteph07]

This is a big help! I am so used to doing recipes in the DCB or grill pan/skillet that this request threw me for a loop! I feel like I am cooking for the Housewives of New Jersey as she so stressed that it be Italian and not Asian or too American. :yuck:
Thanks kam

With the Colassal Salad, it looks like you could do the chicken in the baker since it calls for cooked chicken....:thumbup:

 

[Shari in TX]

With the Colassal Salad, it looks like you could do the chicken in the baker since it calls for cooked chicken....:thumbup:

I used the Round Covered Baker to cook 2 chicken breasts last time I made the Colossal Chopped Salad and it worked great. My sister tried it and was really surprised at how good the chicken was cooked in the microwave.

Shari in TX

 

[babywings76]

This is a big help! I am so used to doing recipes in the DCB or grill pan/skillet that this request threw me for a loop! I feel like I am cooking for the Housewives of New Jersey as she so stressed that it be Italian and not Asian or too American. :yuck:
Thanks kam

Did you offer her Grilled Chicken Penne al Fresca? That one's so fresh & delicious and you could do Garlic Biscuit bites or Fresh bread with the dipping oil seasonings. So good!!!

 

[otisbg]

I offered her the moon and have been doing so for the past 3 weeks..she wanted nothing cooked, no chicken, no appetizer, almost had her convinced on a trifle then she said he friends were all anti-calories.....almost had her doing an edible eats show ( take off on edible arrangements)...she said the melons were too messy for her kitchen. The latest is, I presented to her the "Italian Chopped Salad" and she liked it...............Oh Hallelujeah!! The one thing that keeps me going with this show is I know the area and the guests and it should be a $1000.00 show!

 

[ChefPeg]

What a fuss-bucket! LOL But we all have one at some point, right?

 

[Brenda.the.chef]

tell her that she gets to prepare it and you'll provide the tools and watch.....

 

[otisbg]

in my dreams!!

 

[Brenda.the.chef]

A former consultant should really know better than to make your life miserable with deciding on a recipe. I commend you for putting up with her b.s. for this long. Doesn't she have a favorite recipe that you could incorporate into her needs?

 

[otisbg]

She is making the red, white & blue trifle as well as the cool veggie pizza - I am assuming those are her favorites...I am very OK with the Italian Pasta Salad and a successful show with many bookings!! and I am even more OK with all the ideas and support from you all!

 

[chefsteph07]

So since she didn't want chicken are you going to include it in the salad?

 

[otisbg]

nope we are not doing chicken....for all I know this may be a Vegan group

 

[esavvymom]

She is making the red, white & blue trifle as well as the cool veggie pizza - I am assuming those are her favorites...I am very OK with the Italian Pasta Salad and a successful show with many bookings!! and I am even more OK with all the ideas and support from you all!

Wait...so her friends are anti-calorie and she makes that stuff??? Especially the trifle? Sounds like she is just a B. you have more patience and self control than I would!

 

[Brenda.the.chef]

Bobbi, my thoughts exactly! If you're a calorie group, make salsa and serve it over chopped lettuce!

 

[otisbg]

If she wasnt such an influential person in the locale, you can be sure that I would not be so patient with her. I am having knee replacement surgery July 2 so need to line up book shows for all of July & part of August and am counting on this group to help me carry my team through my housebound period.....so I will grin an bear it and be so sweet.....they wont know what hits them!!!:yuck::love:

 

[cookinfletch]

Linda, if they are vegan, chickpeas would be a great alternative to chicken in that salad.

 

[otisbg]

Great idea Barbe - I think I will add those

 

[otisbg]

Had to give you an update on the Italian Pasta Salad Show!! The Chopped Salad was a hit!! and showed alot of tools- we just closed the show at $1250.00 with 3 bookings!! Thank you all very, very much for the great suggestions and support
Have a great Holiday weekend!:balloon: