Marinated Pasta Salad Recipes

MARINATED ITALIAN PASTA SALAD

Steps:

• Cook pasta according to package directions; drain pasta and rinse in cold water. , Place in a gallon-size resealable plastic bag; add the salami, pepperoni, cheese, vegetables and olives. Add the salad dressing, oregano and pepper; seal and turn to coat. Cover and refrigerate overnight. Transfer to a serving bowl.

MARINATED MACARONI SALAD

Steps:

• Whisk canola oil, sugar, ketchup, vinegar, salt, and black pepper together in a bowl. Set aside to let the flavors blend for 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool; drain.
• Combine cooled pasta, tomatoes, onion, green bell pepper, and cucumber in a bowl.
• Drizzle the dressing over the pasta mixture and toss to coat.
• Chill in refrigerator for 1 hour before serving.

MARINATED PASTA SALAD

Steps:

• 1. Prepare veggie pasta per package directions, drain and rinse with cold water. Set aside.
• 2. Saute mushrooms in olive oil until cooked through but not carmelized. When done, set aside to cool slightly.
• 3. In a large bowl, empty contents of marinated artichokes. If necessary, cut artichoke into bite-sized pieces.
• 4. Add to artichokes, broccoli, tomatoes, cooled mushrooms, drained black olives,parsley,oregano, garlic, and salt and pepper. Blend well.
• 5. Toss in cooled pasta and stir until blended. Cover and refrigerate for 1-2 hours or until ready to serve.
• 6. ***I've varied this by adding cubes of cheese, shredded carrots, finely diced green pepper,red and yellow pepper, pimentos, cauliflower, diced cucumbers. I even added quartered slices of pepperoni to throw the kids off the zucchini! ;P

LEMON MARINATED HERB PASTA SALAD

Steps:

• Cook pasta per pkg. directions, rinse under cold water to cool, then drain well.
• Meanwhile, in a large bowl, whisk together oil. lemon zest, and juice and 1 tsp. each salt and pepper. Toss with pasta and refrigerate until ready to serve (up to overnight).
• When ready to serve, toss with spinach, herbs, and half of Parmesan. Serve with remaining Parmesan.

MARIANNA'S MARINATED PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 2 cups of water.
• Bring the 2 cups reserved pasta water to a boil. Stir in olive oil, butter, 1/2 the lemon juice and the garlic. season with 1 tablespoon basil, parsley, salt and pepper. Boil 1 minute.
• In a large bowl, combine pasta with sauce. Toss with remaining lemon juice and basil. Cover, and refrigerate 5 hours or overnight.

MARINATED CUCUMBER PASTA SALAD

Steps:

• Cook mostaccioli according to package directions; drain and rinse in cold water. In a large bowl, combine the mostaccioli, cucumber and onions., In a jar with a tight-fitting lid, combine the marinade ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate overnight, stirring occasionally. Serve with a slotted spoon.

MARINATED PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse. Meanwhile, in a small bowl combine all dressing ingredients and chill. In a large bowl, combine all other ingredients. Pour dressing over the top and mix slightly, refrigerate at least one hour or overnight.
• If necessary, add another T of oil, few splashes of vinegar and a pinch of salt before serving.

MARINATED CHERRY TOMATO PASTA

Steps:

• To a large bowl, add the cherry tomatoes, olive oil, shallots, garlic, lemon zest, lemon juice, kosher salt and pepper flakes. Mix together until the tomatoes and shallots are coated in the marinade.
• Cover the bowl and set aside at room temperature for 2-4 hours.
• Cook the spaghetti to al dente according to package instructions. Add the spaghetti to the bowl with the marinated tomato mixture, and toss to evenly coat. Add the fresh basil and shaved Parmesan and toss until mixed. Serve warm, room temperature or cold.