Perfectly Pasta Salad Recipes

PERFECT PASTA SALAD:

Steps:

• Mix together dressing first and set aside until sugar is dissolved completely.
• Cook pasta according to box directions and rinse under cold water until cool.
• Slice the sliced pepperoni circles in half and separate slices.
• Mix together with pasta and chopped items, except the provolone cheese.
• Pour dressing over it all and mix well.
• Chill well.
• Add provolone cheese to salad before serving, otherwise it gets soggy.
• You may have to add extra red wine vinegar or olive oil to get it to the desired consistency.
• Some people like it moist, others on the drier side.
• This is guaranteed not to last long before it is completely devoured!
• Enjoy!

PERFECTLY PASTA SALAD

Steps:

• Bring a large pot of salted water to boil add pasta and boil until al dente. Drain well.
• Place broccoli, cauliflower, carrot, celery, red onions, yellow peppers and black olives in a large mixing bowl. Pour Caesar salad dressing over vegetables and stir to coat the vegetables.
• Sprinkle Parmesan cheese, pepper, garlic powder and paprika over the vegetable mixture. Stir. Pour pasta into the large bowl and mix well. Refrigerate until cool or serve hot.

THE BEST CREAMY PASTA SALAD

Steps:

• Bring a large pot of water to a rolling boil. Season with salt. Add the pasta and give it a stir. Cook until aldente (it should have a slight bite to it). Drain and rinse under cold water until chilled.
• Add mayo and beef bouillon to a large bowl. Whisk until smooth. Add the sour cream, buttermilk, vinegar, and salt. Whisk until smooth. Add the pasta. Toss until completely coated. If needed, add a little bit of buttermilk to thin the dressing out. Season to taste with salt and pepper.
• Add in peppers, red onion, and tomatoes. Toss. Again, season with salt and pepper. Serve right away or chill until read to serve. If you do chill it, before serving, give it a stir, if needed, add a little bit of buttermilk to thin out the dressing as needed.

THE PERFECT PASTA SALAD

Steps:

• Bring a large pan of salted water to the boil.
• Add the pasta and garlic, and simmer for about 5-7 minutes or until the pasta is al dente, and drain.
• Put the garlic to one side for the dressing.
• Put the pasta in a bowl.
• Cut the tomatoes, cucumber, into small pieces about a quarter the size of the pasta.
• Roughly chop the basil and chives.
• Place the tomatoes, cucumber, black olives, basil, and chives in the bowl with the pasta.
• Using a fork mash the cooked garlic on a cutting board with a little salt, add to the pasta.
• Add the oil, vinegar and seasoning.

THE PERFECT PICNIC PASTA SALAD

Steps:

• Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
• Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
• Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
• Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.

CONTEST-WINNING PICNIC PASTA SALAD

Steps:

• Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.