Springmixinpastasalad Recipes

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SPRING MIX-IN' PASTA SALAD



Spring Mix-In' Pasta Salad image

This is a salad I came up with for my family. After they tested it, I bought it to several pot-lucks where it also appears to be really liked (that is, all gone!). It can be adjusted to whatever type greens you may prefer, such as fresh spinach instead of spring mix or green olives or shrimp instead of chicken pieces.

Provided by mic-jac

Categories     < 30 Mins

Time 18m

Yield 5 serving(s)

Number Of Ingredients 7

1 lb spaghetti noodles (or thin noodles, if preferred)
1 (16 ounce) bag spring greens, salad
1 (8 ounce) container cherry tomatoes
1 (6 ounce) can black olives (cut in halves)
1/2 lb cooked chicken piece (optional)
1 -2 tablespoon black bean garlic sauce (I use Lee Kum Kee)
3/4-1 cup your favorite Italian dressing (I mix my own, using Good Seasons with olive oil)

Steps:

  • Cook pasta as directed, rinse and drain thoroughly. Place in large salad bowl (add chicken or shrimp, if using), and mix in the black bean garlic sauce giving a light coating to all. This can be adjusted to your taste.
  • Add bag of Spring Mix salad, olives and cherry tomatoes. Mix completely, and then pour the Italian dressing over all mixing thoroughly once more.
  • Can be eaten right off or chilled for later.

SPRING PASTA SALAD



Spring Pasta Salad image

"The little green peas and salty ricotta salata make a killer combo," says Jeff.

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

Kosher salt
12 ounces cavatappi pasta
4 ounces asparagus, woody ends trimmed, thinly sliced on the bias
1 10-ounce box frozen peas, thawed
1 12-ounce jar roasted yellow peppers, chopped
1 pint grape tomatoes, halved
1 shallot, minced
1/2 cup fresh dill, chopped
Ricotta salata cheese, for garnish
1/3 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons Dijon mustard
1 teaspoon honey
1 clove garlic, grated
Grated zest and juice of 1 lemon
Kosher salt and freshly cracked pepper

Steps:

  • Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the asparagus pieces 2 minutes before the pasta is done. Drain the pasta and asparagus; rinse under cold running water to stop the cooking. Toss the pasta and asparagus with the peas, roasted peppers, tomatoes, shallot and dill.
  • Make the dressing: In a small bowl, whisk together the olive oil, mustard, honey, garlic and lemon zest and juice. Season with salt and pepper.
  • Pour the dressing over the pasta salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
  • When ready to serve, bowl it up. Then shave some ricotta salata over the top, drizzle with a little olive oil and sprinkle with pepper.

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