Pantry Pasta Salad Recipes

MEXICAN PASTA SALAD RECIPE

Mexican Pasta Salad Recipe image

This flavorful Mexican pasta salad recipe is the perfect answer for the "what's for dinner" question. Make it for dinner tonight!

Provided by The Gracious Pantry

Time 40m

Number Of Ingredients 14

Ingredients

1 lb. pasta
10 oz. package frozen corn ((cooked))
1½ cups chopped red bell pepper ((chopped fine))
2 medium avocados ((chopped))
1 cup finely chopped red onions
2 cups chopped tomatoes
½ cup oil ((something light flavored such as grapeseed))
½ cup apple cider vinegar
1 tbsp. ground cumin
1 tbsp. chili powder
1 tbsp. garlic powder
½ tsp. salt
fresh cilantro ((as much as you like))
shredded cheese ((as much as you like))

Steps:

Cook the pasta to package directions in salted water. rinse it fully in cold water and then transfer to a large mixing bowl.
Add all the other pasta salad ingredients. Stir well to combine.
Mix the salad dressing ingredients with a whisk to combine.
Add some chopped, fresh avocado.
Pour the dressing over the salad.
Top with some fresh, chopped cilantro and shredded cheese if you like, and serve.

Nutrition Facts : ServingSize 1 cup, Calories 277 kcal, Carbohydrate 35 g, Protein 6 g, Fat 13 g, SaturatedFat 1 g, TransFat 1 g, Sodium 101 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 11 g

PASTA SALAD DRESSING - 3 DELICIOUS RECIPES!

Pasta Salad Dressing - 3 Delicious Recipes! image

No kit or bottled dressing needed, whip up the most delicious pasta salad at home with these quick and easy pasta salad dressing recipes! They're full of flavor and can be made in advance for drizzling over salads all week long!

Provided by Jenn Laughlin - Peas and Crayons

Categories Dressing

Time 10m

Number Of Ingredients 24

Ingredients

1/2 cup extra virgin olive oil
1/2 cup white wine vinegar ((apple cider vinegar works too!))
2 TBSP Italian seasoning blend ((Mrs. Dash is my favorite!))
1/2 TBSP garlic powder plus extra to taste
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon ((juiced))
2 TBSP Dijon mustard
1 tsp dried parsley ((or 2 tsp fresh))
1 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup avocado oil
1/4 tsp lemon zest (plus extra to taste)
1/4 cup fresh lemon juice ((via 2 lemons))
2 TBSP plain Dijon mustard
2 cloves garlic, freshly minced
1/4 tsp dried oregano leaves
1/4 tsp salt
1/8 tsp black pepper

Steps:

Whisk all ingredients together (or shake 'em up in a lidded mason jar) and allow to sit. Giving the dressing some time to mingle will not only infuse flavor into the oil/vinegar but also soften the dry herbs and seasoning.
Combine ingredients in a lidded jar and shake vigorously to emulsify. Allow to sit while you toss together your salad, then shake again before pouring over your pasta.
Zest 1 lemon and set aside. Juice your lemons to yield 1/4 cup of juice and add to a small/medium mason jar. Add lemon zest and remaining dressing ingredients and close lid tightly. Shake well to emulsify the dressing, then pour over pasta salad.

QUICK PANTRY SALAD

Quick Pantry Salad image

One morning a few years back, I suddenly remembered I needed to bring a salad for that day's Bible study luncheon. I headed to the pantry, pulled together ingredients and created this recipe.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 16-18 servings.

Number Of Ingredients 17

Ingredients

4-1/2 cups cooked elbow macaroni
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups cubed cooked turkey or chicken
1 small cucumber, seeded and chopped
2 celery ribs, thinly sliced
1 cup shredded carrots
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup frozen peas, thawed
6 hard-boiled large eggs, chopped
1 cup mayonnaise
1/4 cup milk
1/2 teaspoon salt
1/4 to 1/2 teaspoon poultry seasoning
1/4 to 1/2 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first 11 ingredients. Combine mayonnaise, milk and seasonings in a small bowl. Pour over salad and toss to coat. Serve immediately or refrigerate until ready to serve.

Nutrition Facts : Calories 232 calories, Fat 13g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 280mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.

PANTRY PASTA SALAD

Pantry Pasta Salad image

This is a quick and delicious recipe from staples in my pantry. It is a hearty pasta salad great as a main dish or side and is perfect for potlucks or anytime you are in a pinch for time. You can't go wrong with this recipe. In season (and on hand) cherry tomatoes would be an excellent addition, as would fresh herbs from your garden. Any cheese would work and diced salami or browned pancetta would be great in here. Be careful not to over-salt your water. The artichokes, olives, dressing, and cheese add lots of salty goodness.

Provided by ATB

Categories Salad Pasta Salad Italian Pasta Salad Recipes

Time 35m

Yield 10

Number Of Ingredients 9

Ingredients

1 (15 ounce) can garbanzo beans, drained
1 (13.75 ounce) can artichoke hearts, drained and diced
1 ½ cups frozen green peas
½ cup diced black olives
½ red onion, diced
1 (16 ounce) package farfalle (bow tie) pasta
1 ½ cups diced queso blanco cheese
1 (12 ounce) bottle Italian-style salad dressing (such as Girard's® Olde Venice)
cracked black pepper to taste

Steps:

Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
Mix still-warm pasta into garbanzo bean mixture. Fold queso blanco cheese into salad; add Italian salad dressing and toss to coat. Season to taste with cracked black pepper. Set salad aside until peas thaw and flavors blend, about 5 minutes.

Nutrition Facts : Calories 399.1 calories, Carbohydrate 52.9 g, Cholesterol 12 mg, Fat 15.3 g, Fiber 5.4 g, Protein 14.6 g, SaturatedFat 3.9 g, Sodium 1042.3 mg, Sugar 5.9 g

CREAMY SHRIMP PASTA SALAD

Creamy Shrimp Pasta Salad image

A shrimp and veggie pasta salad with a creamy dill and lemon dressing.

Provided by Christine

Categories Salad

Time 24m

Number Of Ingredients 14

Ingredients

8 oz Ditalini Pasta (uncooked)
1 lb large fully cooked shrimp (cut in half)
1 small onion (diced)
2 cups cherry tomatoes (cut in half)
2 stalks celery (diced)
1 zucchini (diced)
1/2 cup frozen peas
1/4 cup spinach leaves (shredded)
1 cup mayo
2 Tablespoons lemon juice
2 Tablespoons fresh dill (chopped)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

Steps:

Cook pasta according to package instructions. Drain and rinse with cold water. Set aside. Combine mayo, and lemon juice in a mixing bowl. Whisk until cream. Stir in dill and garlic powder. Set aside. Combine shrimp, celery, tomatoes, zucchini, and onion in a large bowl. Add pasta, spinach leaves, and frozen peas. Pour dressing over top. Mix until everything is coated well. Sprinkle with salt and pepper. Serve with Parmesan cheese if desired. Keep refrigerated in a covered bowl.

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