Summer Pasta salads

Discussion in 'Recipes and Tips' started by Kitchen Diva, May 24, 2008.

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  1. Kitchen Diva

    Kitchen Diva Gold Member

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    Hi! :)

    I'm in search of about 6 really yummy, simple cold pasta salad recipes for summer time. It would be great if I could get some that are made with meat (like chicken or tuna) and some that aren't. Cream based or vinegarette based sauces/dressing are fine with me... I'm just tired of my old tuna noodle pasta salad and the ones that come in a box- which to my defense I've only made a handfull of times because the pasta recipes out there seem to have a lot of strange or really strong flavors in them.

    TIA for the help- I'm just trying to change up our side dishes a bit and also find some that could be used as a main dish served with fruit on the side for those really hot and lazy days of summer!

    If it's easier, feel free to email them to me at kitchen.diva@comcast.net
     
  2. janetupnorth

    janetupnorth Gold Member

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    Bow Tie Pasta with Feta Cheese and Sun-dried Tomatoes

    INGREDIENTS
    1 (12 ounce) package bow ties - you can also use 16 ounces of angel hair pasta
    1/4 cup olive oil
    4 cloves garlic, crushed
    3 ounces sun-dried tomatoes, softened and chopped
    1 (8 ounce) package tomato basil feta cheese, crumbled
    1 cup grated Parmesan cheese
    1 bunch fresh cilantro, chopped
    salt and pepper to taste

    DIRECTIONS
    Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
    Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper.
    Serve warm.

    Enjoy!
     
  3. janetupnorth

    janetupnorth Gold Member

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    I made that all last summer and we made it at camp too. Becky D. will vouch for the fact that it is good - she tried it too! :)

    P.S. It was out BEFORE the Greek Cheese Torta recipe. ;)

    ...and it tastes great cold...
     
  4. Dennis and I love this one in the summer. We are not olive fans, so we omit those. Still yummy!

    Lemony Orzo Salad
    CDKitchen Recipes at CDKitchen.com, Springtime Recipes, 30 Minute Meals

    Category: Pasta Salad
    Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 30-60 minutes

    Ingredients:

    1 cup uncooked orzo (rice-shaped pasta)
    1 1/3 cup zucchini, diced
    1/3 cup red onion, diced
    1/3 cup fresh parsley, minced
    3 tablespoons fresh lemon juice
    1 tablespoon fresh basil, minced
    1 tablespoon olive oil
    2 teaspoons fresh mint, minced
    1/2 teaspoon salt
    1/4 teaspoon white pepper
    1 cup tomato, diced
    1/3 cup feta cheese, crumbled
    2 tablespoons pitted kalamata olives, chopped




    Directions:
    Cook orzo according to package directions, omitting salt; drain well. Combine orzo, zucchini, and onion in a large bowl; toss well.

    Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.
     
  5. aksusan

    aksusan

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    This is my all-time favorite cold salad. Pretty good the 2nd day too - and if you're not a fan of cilantro, parsley could be a sub, but the flavor of the cilantro is awesome in this.

    ORZO SALAD

    12 oz. Semolina Orzo
    20 Ripe Cherry Tomatoes, halved
    1 (15 oz.) can Black Beans, rinsed & drained
    2/3 C. Diced Red Onion
    ¼ C. Olive Oil
    2 ½ T. Sherry Wine Vinegar
    ½ tsp. Salt
    ½ C. Finely Chopped Cilantro Leaves and Tender Stems
    Fresh Ground Black Pepper

    Cook orzo according to package directions. Drain, rinse and drain again the black beans. Shortly before serving time, toss ingredients together.
     
  6. chefmeg

    chefmeg Gold Member

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    Susan, I would eat cilantro in my breakfast cereal I love it so much! This salad sounds great...actually, all of the above do!
     
  7. ChefBeckyD

    ChefBeckyD Gold Member

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    LOL! I love cilantro about that much too!



    And yes - Janet's Pasta is YUMMY! So So good, and it uses cilantro also. It's good hot or cold, and you could add chicken to it if you want....and one time, I had basil that needed to be used, so I used that instead of cilantro, and it was wonderful that way too!


    I'm on my way out to get supper started, but I promise I will post my pasta salad recipe later on tonight. It's full of veggies, and has a different vinegrette type dressing. DH loves it.
     
  8. Jennie4PC

    Jennie4PC

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    The collasal chopped salad is really good to. It is in the SB SS 2007.
     
  9. stefani2

    stefani2

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    Kacey - if you receive any really wonderful recipes by email (that are not posted on here) - can you share them with us? I think this is a WONDERFUL idea to offer at summer shows. You always have such fab ideas!:love:
     
  10. Kitchen Diva

    Kitchen Diva Gold Member

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    Thanks for the ideas so far guys! DH and I do not like cilantro- I know that is shocking news but we're dingy that way. DH would eat the feta cheese, but I'm not a big fan of very pungant cheeses. I do like a really good italian blue cheese (the name escapes me because the benadryl has kicked in) put on top of oven toasted slices of baguette and drizzled with honey!

    Sorry- I had no idea that everyone's pasta salads would mostly call for cilantro and feta cheese! :) LOL I feel terrible- Does anyone have any other milder pasta salad recipes?

    Thanks so much!!! I know I can always go and look on allrecipes.com but you guys have made yours and I trust your recipes because I trust you!

    Thanks again, and for those of you that posted recipes for me, I will print them and put them in my recipe box because you just never know!!! :)

    Love you all!
     
  11. Kitchen Diva

    Kitchen Diva Gold Member

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    You bet I will. So far I have not gotten any emails! :) I'm glad to know that my brains still functions while on high amounts of various allergy medications! :D
     
  12. janetupnorth

    janetupnorth Gold Member

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    Well then...be that way! (My family is pretty picky too, I'm the only one who isn't - well, not as much.)

    Here is a not so plain Tuna Pasta Salad

    Ingredients:

    * 1 package (7 ounces) small pasta shells, cooked and drained
    * 1 can (6 ounces) tuna, drained and flaked
    * 1 large carrot, shredded
    * 1/4 cup chopped onion
    * 3/4 cup mayonnaise
    * 1/4 cup milk
    * 1 tablespoon lemon juice
    * 2 teaspoons prepared mustard
    * 1 teaspoon dill weed
    * 1/2 teaspoon salt
    * 1/8 teaspoon pepper

    Directions:
    In a large salad bowl, combine pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1-2 hours.


    Pasta Crab Salad

    Ingredients:

    * 4-1/2 cups uncooked tricolor spiral pasta
    * 1 package (16 ounces) imitation crabmeat, flaked
    * 1/3 cup each chopped celery, green pepper and onion
    * 1/2 cup reduced-fat mayonnaise
    * 1/2 cup reduced-fat ranch salad dressing
    * 1 teaspoon dill weed

    Directions:
    Cook pasta according to package directions; drain and rinse in cold water. Place in large bowl; add the crab, celery, green pepper and onion.
    In a small bowl, combine the mayonnaise, salad dressing and dill. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 10 servings.

    Shrimp Pasta Salad

    Ingredients:

    * 4-1/2 cups uncooked tricolor spiral pasta
    * 1 package (16 ounces) imitation crabmeat, flaked
    * 1/3 cup each chopped celery, green pepper and onion
    * 1/2 cup reduced-fat mayonnaise
    * 1/2 cup reduced-fat ranch salad dressing
    * 1 teaspoon dill weed

    Directions:
    Cook pasta according to package directions; drain and rinse in cold water. Place in large bowl; add the crab, celery, green pepper and onion.
    In a small bowl, combine the mayonnaise, salad dressing and dill. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 10 servings.

    ***I hope you like dill!!!***
     
  13. janetupnorth

    janetupnorth Gold Member

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    Turkey and Cheese Pasta

    Ingredients:

    * 1 cup uncooked tricolor spiral pasta
    * 1/4 pound cubed deli smoked turkey
    * 1 cup (4 ounces) cubed Monterey Jack cheese
    * 1/2 small cucumber, thinly sliced and halved
    * 1/3 cup chopped sweet red pepper
    * 1 green onion, thinly sliced
    * 3 tablespoons sour cream
    * 2 tablespoons mayonnaise
    * 1-1/2 teaspoons 2% milk
    * 1 teaspoon honey
    * 1 teaspoon Dijon mustard
    * Dash pepper

    Directions:
    Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, turkey, cheese, cucumber, red pepper and onion.
    In a small bowl, whisk the sour cream, mayonnaise, milk, honey, mustard and pepper. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 4 cups.





    Well, that's all I have handy...
     
  14. stefani2

    stefani2

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    I had asked a friend for this recipe a while ago - she JUST emailed it to me tonight. I really liked it because the relish added a really different taste to it -it is really good and I am not a fan of relish....

    Pasta Salad

    6 cups of cooked Macaroni
    1 cup celery
    1 Red onion (Use food chopper)
    3 Lg Carrots (Use food chopper)
    1 Cup Real Mayonaise
    1/2 Cup Relish
    2 tbsp butter

    On medium heat, Using a large sautee pan coat pan with butter. When the pan gets hot add chopped onion and celery until mixture is reduced.
    Cook 6 cups of Macaroni in a large pot add a couple of pinches of salt. When macaroni is cooked strain in and add reduced carrots, onion and celery. Set aside and let cool for 1/2 an hour. Put mayo and relish in a small bowl, when fully mixed add it to the macaroni and serve.
    mixture to macaroni.
    Relax and enjoy :) You can also add bacon bits it for wish.
     
  15. Kitchen Diva

    Kitchen Diva Gold Member

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    Janet and Jenna, thanks so much for these recipes!

    Keep them coming guys- This would also be a great gift to give out to people at your shows! A nice print-out of some good summer pasta salads! :)

    I can't wait to try some of these! :) (just without the dill) (Yes Janet, I have a dill aversion, too!) LOL :D
    It's funny, I would never catagorize myself as a picky eater, but with not liking strong cheeses, olives, dill, or cilantro- maybe I am? Also I have a sensitive stomach and crab is too rich for it- so I might make that one with something else!

    I really appreciate all of you that took the time to type out these recipes! :)
     
  16. pamperedlinda

    pamperedlinda Gold Member

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    Me too - yuck!
     
  17. Teresa Lynn

    Teresa Lynn Gold Member

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    Tortellini Antipasto Salad
    2 packages (9 oz. each) DiGiorno three cheese tortellini, cooked, drained and rinsed
    1 envelope Good Seasons Italian Salad Dressing Mix, prepared
    1 small red onion, finely chopped
    8 oz. mozzarella cheese, cut in small cubes
    1 large green pepper, chopped
    2 cups cherry tomatoes, halved
    1 small can sliced pitted ripe olives, drained
    Combine all ingredients, cover and chill several hours.
     
  18. Kitchen Diva

    Kitchen Diva Gold Member

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    Teresa, that tortellini salad looks yummy! Thanks for the ideas and recipes everyone!!!
     
  19. paroese

    paroese Gold Member

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    My MIL makes a very yummy one. I don't have the exact recipe but she said she just adds ingredients until it looks right. She uses 2 pounds of bowtie pasta, shredded cheddar cheese, sticks of pepperoni cut into small pieces, black olives, cherry tomatoes, diced green and red peppers, about a tablespoon of salad seasoning, and a bottle of zesty italian salad dressing.
     
  20. Kitchen Diva

    Kitchen Diva Gold Member

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    That one sounds good, too.

    For some odd reason, about 10 years ago I became unable to eat almost any fruit or veggie raw. Over the past 2 years I've been able to add lettuce and other leafy greens, strawberries, raspberries, apples and red grapes back into my diet without breaking out in hives in my mouth, on my tongue and down my throat.

    I still cannot eat most of the ingredients listed in these pasta's unless they come canned, frozen, cooked, boiled, or processed in some way-shape-or form...Unless I want to take a benadryl just to eat a meal, which I do not.

    There are no doctors that can explain this phenomenon- so I just make due. I eat a lot of frozen fruit, and pureed fruit just so I can get my daily fruit servings. I don't eat a lot of dried fruits because those can contribute to migraines... I do well with grilled veggies- so maybe I could grill or roast some of the veggies for depth of flavor and then add them to the pasta salad? That's a thought.

    All of these pasta salads sound so good- I will just have to get creative with those raw ingredients and change them up a bit.
     
  21. pamperedlinda

    pamperedlinda Gold Member

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    Oh, there's yummy grilled veggie pasta salad in one of our cookbooks - Casual Cooking, I think. I'll look it up - back soon.
     
  22. pamperedlinda

    pamperedlinda Gold Member

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    oops, my bad, the recipe is in It's Good For you. Here it is:

    Grilled Vegetable Pasta Toss

    7 ounces extra-firm tofu
    1 medium red bell pepper, cut lengthwise in half and seeded
    1 large yellow squash, cut in half lengthwise
    ½ pound asparagus spears, trimmed
    4 ounces Portobello mushrooms
    ½ cup reduced fat balsamic dressing, divided
    ¼ cup snipped fresh basil leaves
    2 cups uncooked whole wheat rotini pasta
    1 ounce (1/4 cup) grated fresh Parmesan cheese (optional)

    1. Prepare grill for direct cooking over medium coals. Using Chef’s Knife, slice tofu lengthwise into ½ inch slices. Brush tofu and vegetables with ¼ cup of the dressing using Pastry Brush. Snip basil leaves using Kitchen Shears; set aside.
    2. Meanwhile, cook pasta according to package directions in Professional (4 qt.) Casserole; drain and keep warm.
    3. Lightly grease grid of grill. Place tofu and vegetables on grid of grill. Grill mushrooms 5 – 7 minutes and bell pepper, squash, asparagus, and tofu 10 – 12 minutes, turning occasionally with Barbecue Tongs. Remove vegetables and tofu from grill.
    4. Cut vegetables and tofu into bite-size pieces; place in large Colander Bowl. Add pasta, basil, and remaining dressing; mix gently. Serve warm or at room temperature.

    Yield: 4 servings
     
  23. smarteez2

    smarteez2 Gold Member

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    Here is mine...

    1 box spiral pasta cooked (the tri colored is pretty)
    1 lrg bottle italian dressing
    1 small bunch of brocoli cut into bite size pieces
    1 small head of calliflower cut into bite size pieces
    2 cucumbers, pealed and cut into bite size pieced
    1 can black olives sliced
    2 medium tomatoes, seeded and cut into bite size pieces
    1 lb cheddar cheese cut into bite size pieces

    mix altother salt and pepper to taste Chill and enjoy!!
     
  24. PamperedDor

    PamperedDor Gold Member

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    Oh Man this post is amazing - I love salad and they all sound so good - someone should put them all together!!!
     
  25. Kitchen Diva

    Kitchen Diva Gold Member

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    And the winner is.....?


    Super idea! We nominate you! :) LOL
     
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