Tailgate Pasta Salad Recipes

ZESTY SOUTHERN PASTA AND BEAN SALAD

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 and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
• Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
• Chill salad in refrigerator until ready to serve.

TAILGATE PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
• Meanwhile, in small bowl, mix all dressing ingredients until well blended.
• In large bowl, mix cooked pasta with remaining salad ingredients and 1/4 cup of the basil. Pour dressing over salad; toss until coated. Cover; refrigerate 2 to 3 hours to blend flavors.
• Just before serving, sprinkle remaining 1/4 cup basil over top of salad.

ALLISON'S TAILGATE PASTA SALAD

Steps:

• 1. Combine/shake vigorously, first 6 ingredients of dressing into a plastic bottle/shaker until fully integrated.
• 2. Combine the onion, cucumber, pimento and parlsey with the cooked noodles
• 3. Stir dressing into the pasta mixture until well covered. Chill in refrigerator for an hour or two. Restir pasta salad before serving. This stays good in the refrigerator for up to a week!

COLLEGIATE TAILGATE PASTA SALADS

Steps:

• Vinaigrette: Combine seasoning packet, ½ cup red wine vinegar, and ¼ cup olive or vegetable oil in glass bowl. Heat in microwave, stirring occasionally, until packet is dissolved, about 1 ½ minutes. Set aside to cool.
• Pasta: Cook pasta 6-8 minutes in GENTLY boiling water (salt optional). To achieve your school colors, food coloring was used, please note that the water may become slightly colored. Drain pasta in colander, rinse with cold water.
• Add Fresh Additions: Peel, seed, and dice cucumber, chop ½ orange and ½ green pepper, chop ½ red onion.
• Gently Toss: Pasta, vinaigrette, and veggies. Refrigerate until ready to serve. Easy to make a day ahead, just toss again before serving.

ITALIAN PIZZA SALAD

Steps:

• Cook pasta according to package directions. Rinse with cold water. Drain.
• Combine cooked pasta and all remaining ingredients in large serving bowl; toss to coat. Cover; refrigerate 2-3 hours or until chilled.

BOW TIE PASTA SALAD

Steps:

• Bring a large pot of water to a boil, then salt generously. Cook the pasta until al dente. Drain and reserve.
• In a large bowl, stir together the mayonnaise, sour cream, cider vinegar, mustard, sugar, pepper, dill and salt.
• To the bowl, add the drained pasta, ham, grapes, cheese and green onions. Stir to coat with the dressing.
• Cover and chill for at least 6 hours, preferably overnight.

BUFFALO STYLE PASTA SALAD

Steps:

• Season the chicken with salt and pepper. Marinade the chicken in the hot sauce for at least an hour {the longer the better} Cook the pasta according to the package directions. Remove the chicken from the marinade {discard the sauce} grill chicken {med-high} until it is longer pink {about 10-15 minutes per side - depending on the size of your chicken breasts} Cut {or shred} chicken and toss with the pasta and vegetables. Top the pasta with the blue cheese dressing {the amount you use will vary on your preference - I used about 1/2 cup} and toss to coat the salad.

CAESAR PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add the pasta and stir gently. Boil uncovered, stirring occasionally until al dente, about 8 minutes. Remove from the heat. Drain well and rinse with cold water.
• In a large bowl, combine the Caesar dressing, lemon zest, lemon juice, parsley, Parmesan and pepper. Add the croutons, and cooked cooled pasta. Mix until all of the pasta is coated with the dressing. Transfer to a serving bowl and serve. This pasta salad can be made a day ahead, just reserve the croutons and add them 15 minutes before you are ready to serve.

QUICK, EASY, HEALTHY, PASTA SALAD FOR TAILGATING

Steps:

• Preparing the Pasta Shells: Cook in salted boiling water until el dente, drain, rinse, toss with a couple tablespoons olive oil and a good couple pinches each of kosher salt and pepper
• Preparing the Shell Pasta Salad with Garbanzo and Kidney Beans, Artichokes, Peas, and Scallions: Into a long and deep rectangular container add in the drained garbanzo and red kidney beans. Lightly salt the beans with two teaspoons of kosher salt then stir through 2 tablespoons olive oil
• Gently stir in the quartered artichoke hearts, frozen petite peas, and the scallions
• Tumble in the seasoned pasta stirring gently but thoroughly. Check seasoning adjust to taste. Fold through the fresh chopped parsley
• Stir through half of the Dressing and refresh salad with the remaining half of Dressing fifteen minutes before serving
• Line serving platter with fresh greens
• Preparing the Dressing: Stir together the lemon juice and vinegar. Whisk in the olive oil to emulsify, sprinkle in salt and pepper, whisk, check seasoning adjust to taste

BUFFALO CHICKEN PASTA SALAD

Steps:

• In a large bowl, stir the yogurt, ranch and buffalo sauce together. Toss in the pasta and toss until well coated. Add the remaining ingredients and stir until well combined. Store refrigerated.