Trishas Pasta Salad Recipes

GARTH'S PASTA SALAD

Steps:

• In a large saucepan, bring 4 quarts of water to a boil. Add the rotini, reduce to a low boil and cook to the desired doneness, about 10 minutes, adding the tortellini during the last 6 minutes of cooking. Drain and transfer to a large bowl.
• Toss the tomatoes with the salt and pepper in a small bowl.
• While the pasta is still warm, add the tomatoes, Cheddar and oil and toss to combine. Serve warm.

PICNIC PASTA SALAD

Steps:

• Bring a pot of water to boil and add a generous amount of salt. Add the pasta and cook until al dente according to the package directions.
• Meanwhile, prepare the vinaigrette. Zest 1 lemon into a large mixing bowl. Add the juice of both lemons, honey and some salt and pepper. Whisk to combine. While continuing to whisk, slowly pour in the olive oil to emulsify the mixture into a light dressing.
• When the pasta is cooked, drain and immediately pour into the large mixing bowl with the lemon-honey vinaigrette. Toss the pasta with the walnuts, apricots, lemon thyme, mint and radicchio. Gently toss to combine and pour into a serving dish. Serve at room temperature or store, refrigerated, in an airtight container for up to 3 days.

TRISHA'S PASTA SALAD

Steps:

• Cook pasta;drain.
• Add other ingredients.
• Sprinkle one package of Ranch-style dressing over pasta and mix.
• Cover with Wishbone dressing.
• Marinate overnight.
• Check for flavor and add more dry dressing if it tastes bland.
• You can also add other optional ingredients such as red peppers, celery, carrots, walnuts, etc.
• Good for potlucks.

MINTY GREEK SALAD

Steps:

• In a large bowl, combine the feta cheese, tomatoes, olives and cucumbers. In a small bowl, mix the olive oil and lemon juice and season with salt and pepper. Pour the dressing mixture over the vegetables. Garnish with the mint.

ORZO SALAD

Steps:

• In a large saucepan over medium heat, add the stock, cover and bring to a boil. Then add the orzo and cook, stirring frequently, until al dente, 7 to 8 minutes. Drain the orzo in a colander and allow to cool completely.
• In a large bowl, toss together the orzo, chickpeas, tomatoes, feta, olives, vinegar, oil, onion and salt and pepper to taste. Toss in the mint. Serve at room temperature.

ORZO SALAD

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment. Bring a large pot of salted water to a boil.
• Toss the butternut squash with 2 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the squash into a single layer on the prepared baking sheet. Bake until the squash is tender, 15 to 20 minutes. Set aside to cool.
• While the squash is cooking, cook the orzo in the boiling water according to the package instructions. Drain, rinse with cold water and set aside.
• Meanwhile, whisk together the vinegar, honey, lemon zest and juice, 1/2 teaspoon each salt and pepper and the remaining 4 tablespoons olive oil in a large bowl. Toss in the orzo, squash, cranberries, almonds, dill and scallions until everything is coated. Serve in a large bowl, or transfer to 8-ounce mason jars with lids for easy traveling. Serve at room temperature.

SPRING GARDEN PASTA SALAD

Steps:

• For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and transfer to a bowl. Toss with 1 tablespoon of the olive oil. Set aside.
• For the dressing: Meanwhile, add the peppers, vinegar, sugar, salt, black pepper and roasted garlic to the carafe of a blender. Turn the blender to high and blend until the peppers are pureed and the ingredients are incorporated. Once the mixture is smooth, reduce the speed to low. Remove the cap inside the blender top and slowly drizzle in the olive oil to emulsify the mixture into a thick and shiny dressing.
• Pour the dressing over the warm pasta. Add the sliced fennel and toss to combine. Pour into a serving dish.
• In a large mixing bowl, add the spring vegetables: the baby kale, snow peas, radishes and 1/4 cup of the fennel fronds. Drizzle with the remaining tablespoon olive oil and sprinkle with salt and pepper. Gently toss, then place in a mound over the dressed pasta mixture in the serving dish. Garnish with edible flowers if using.
• Preheat the oven to 400 degrees F.
• Wrap the garlic cloves in aluminum foil. Roast until tender, about 45 minutes. Let cool. Refrigerate the cloves in an airtight container. Peel right before using.

TRISHA'S PASTA SALAD

Steps:

• Bring a large saucepan of salted water to a boil. Add the pasta and cook for 9 minutes, or until it is tender; you don't want it too al dente. Drain the pasta and transfer it to a mixing bowl. When the pasta has cooled to room temperature, add the cheese, olive oil, tomatoes, broccoli, and bell pepper, and mix well. Season with salt and pepper and mix again. Top with the sunflower kernels.