Creamy Garden Pasta Salad Recipes

MACARONI SALAD

Steps:

• Bring large pot of salted water to the boil over high heat. Add the pasta and boil until al dente (just fork-tender), or follow packet directions.
• While pasta is boiling, prepare/chop SALAD ingredients and add them to a large serving bowl.
• Mix DRESSING ingredients together in a small bowl.
• Once pasta is cooked, drain and rinse under cool running water. Drain well and add to the rest of the SALAD ingredients in the large serving bowl.
• Pour over DRESSING and toss well to evenly combine. Adjust salt, pepper and vinegar to taste.
• Set aside for at least 15 minutes to let the ingredients warm close to room temperature and settle into each other before serving.

CREAMY PASTA SALAD RECIPE

Steps:

• Cook the pasta in salted water according to the directions on the packet. Pasta should still be firm to bite. Drain and rinse the pasta under cold water, set aside and leave until completely cool. Make sure you drain any excess water.
• Add the cooled pasta to a large bowl, add chopped celery, diced red bell pepper, chopped cucumber, cherry tomatoes, crumbled feta cheese.
• Then add the juice of one medium lemon on top of the pasta and vegetables. Add mayonnaise, dill, salt and pepper and mix until combined. Place the pasta salad in the fridge for at least 30 minutes to build flavour. Serve and enjoy.

CREAMY PASTA SALAD

Steps:

• Place Chicken Broth in Instant Pot or Pressure Cooker and add Pasta
• Set Instant Pot to Manual/Pressure Cook for 4 minutes with a 4 minute Natural Pressure Release
• Remove Pasta and rinse under cold water. Drain and place in bowl. Set aside.
• In a separate bowl combine Mayonnaise, Sour Cream, Dijon Mustard, and Season Salt and mix to combine.
• Dice Green Onions and toss with pasta
• Slice cooked bacon into pieces and toss with pasta
• Add Mayonnaise mixture and stir to combine
• Salt and Pepper to Taste
• Mix in grated Cheddar Cheese leaving some for garnish on top.
• Keep cold until ready to serve.

CREAMY GARDEN SPAGHETTI

Steps:

• In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from the heat and set aside., Cook spaghetti according to package directions. In a large saucepan, saute onion and garlic in butter until tender. Stir in the flour, bouillon and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low; stir in cheeses until melted. Add the vegetables; cook until heated through. Drain spaghetti; Add to vegetable mixture; toss to coat.

CLASSIC CREAMY PASTA SALAD

Steps:

• Start off by making the creamy salad dressing. In a small bowl combine the mayonnaise, sour cream, Dijon mustard, salt, and pepper. 
• Then dice up the red onion, celery, and bell pepper. You can speed the process up by using a vegetable chopper.
• Now cook the pasta according to the package or al dente. Once the pasta is cooked, pour out into a colander and quickly rinse it with cold water to stop the cooking process. 
• Then add the pasta, chopped vegetables, and creamy dressing into a large bowl and toss to combine. Here you can add additional salt according to your liking. Serve chilled.

CREAMY SUMMER PASTA SALAD

Steps:

• Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.
• Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat. Add the cucumber, pepper, olives, and onions and stir again. Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving. Enjoy!

CREAMY VEGETABLE PASTA SALAD

Steps:

• Place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes; rinse in cold water and drain. In a large bowl, combine the broccoli, pasta, carrots, peas, ham, cheese and onions., In another bowl, combine the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour.

GARDEN PASTA SALAD WITH CREAMY DILL DRESSING

Steps:

• Mix together salad ingredients in a large salad bowl.
• Mix together dressing ingredients in a small bowl.
• Pour dressing over salad, tossing to coat evenly.
• Refrigerate for 2-3 hours before serving.

CLASSIC CREAMY ITALIAN SALAD DRESSING

Steps:

• Add all ingredients to a large mason jar and shake very well until combined. Store in the fridge for a few hours before serving, or serve immediately over your favourite garden salad.
• Shake well before serving.
• If the dressing is too thick, simply add water one teaspoon at a time to thin it out to the desired consistency.

GARDEN PASTA SALAD

Steps:

• Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
• Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
• Chill for one hour before serving.

CREAMY GARDEN PASTA SALAD

Steps:

• Cut the squash and zucchini into thin quarter rounds. Thinly slice the red onion. Peel and then grate the carrots using a box grater or large holed cheese grater. Roughly chop the fresh parsley. Place all of these vegetables in a large bowl. You can also add the broccoli if you want it raw, or proceed with the steps below for blanched (lightly cooked) broccoli. Bring a large pot of water to a rolling boil. Add the pasta and let it continue to boil for 7-10 minutes, or until al dente. While the water is boiling, cut the broccoli crown into small pieces. Add the broccoli pieces to the boiling water with the pasta for the last 60 seconds of cooking. Drain the pasta and broccoli in a colander and rinse briefly with cool water to stop the broccoli from cooking and cool off the pasta. Let them drain really well. While the pasta is cooking, make the creamy dressing by whisking together the buttermilk, mayonnaise, garlic powder, salt, freshly cracked pepper, and lemon juice. Once the pasta has cooled and is very well drained, add it to the bowl with the vegetables. Pour the dressing over top and stir to combine. Serve immediately or refrigerate until ready to eat. Notes The only difference between this updated recipe and the original is the addition of ¼ tsp of salt and 1 Tbsp of lemon juice to the dressing.