Best Beckys Killer Pasta Salad Recipes

KILLER PASTA SALAD

Killer Pasta Salad image

Incredibly easy dish for a large group, picnics, pot luck & to take to work. It will also last for a while, so it's easy for leftovers

Provided by Chef amfox

Categories Brunch

Time 15m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1 lb spiral pasta (any kind)
1/2 bunch parsley, stemmed and chopped
1/2 cup cherry tomatoes, quartered
1 (12 ounce) jar roasted red peppers
1 small onion, chpped
2 tablespoons capers
2 tablespoons caper juice
1/2 cup black olives, pitted & sliced
1 large cucumber, peeled and chopped
1 cup olive oil
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup red wine vinegar
5 garlic cloves
2 tablespoons capers
2 tablespoons caper juice
1/4 teaspoon whole peppercorn
salt
parmesan cheese
dried oregano, flakes

Steps:

1. Cook pasta alone, rinse & chill.
2. Mix all dressing ingredients while pasta cooks/cools.
3. Once pasta has cooled to about room temperature, mix well with other ingredients. Garnish as desired.
Serve cold.

Nutrition Facts : Calories 650, Fat 38.7, SaturatedFat 5.4, Sodium 1037.9, Carbohydrate 65.9, Fiber 4.4, Sugar 4.2, Protein 11.4

KILLER PASTA SALAD

Killer Pasta Salad image

Oil/vinegar based pasta salad, of my own creation. Good stuff. The carrots add a bit of sweetness, the sunflower seeds a nice crunch and nutiness, the garlic and herb seasoning ( I think it was Good Seasons brand) add a different kind of flavor, and the pasta a nice array of shapes and colors.I use one box of wacky shaped pasta like cellantani, and one box of Tri-colored rotini. This makes an enormous amount of pasta salad, so you might want to half the recipe. We live on this stuff in the summer.

Provided by Retro Kali

Categories < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (1 lb) box desired pasta
1 (1 lb) box rotini pasta
2 (1 ounce) packets Good Seasons garlic and herb seasoning mix
vegetable oil
1/2 cup water
1/2 cup red wine vinegar
4 large carrots, diced
1 green pepper, diced
1 cucumber, diced
1 cup sunflower seeds

Steps:

Mix dry seasonings according to the directions on packet, adding the appropriate amount of vinegar, oil and water.
cook pasta. Rinse with cold water, drain.
Mix all ingredients together( except for the sunflower seeds), cover and refrigerate.
This has to sit overnight for the flavors to meld.
add salt and pepper to taste.
mix in the sunflower seeds right before serving.

GRANDMA BECKY'S PASTA SALAD

Grandma Becky's Pasta Salad image

Super easy dilly and cheesy pasta salad. Great at cookouts and potlucks.

Provided by dselgy

Categories Salad 100+ Pasta Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 (8 ounce) package seashell pasta
1 cup mayonnaise
½ cup chopped deseeded dill pickles
¼ cup finely chopped red onion
1 tablespoon lemon juice
1 tablespoon Dijon mustard
½ teaspoon hot pepper sauce (such as Tabasco®)
½ teaspoon dried dill, or to taste
kosher salt and ground black pepper to taste
6 ounces diced Cheddar cheese

Steps:

Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain. Rinse with cold water, drain, and set aside.
Combine mayonnaise, pickles, onion, lemon juice, mustard, hot sauce, dill weed, salt, and pepper in a large bowl. Stir in the cooled pasta and Cheddar cheese.

Nutrition Facts : Calories 389.8 calories, Carbohydrate 23 g, Cholesterol 32.8 mg, Fat 29.6 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 7.9 g, Sodium 503.4 mg, Sugar 1.7 g

KILLER NOODLE SALAD

Killer Noodle Salad image

Make and share this Killer Noodle Salad recipe from Food.com.

Provided by stephee24

Categories Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

6 ounces of dried cellophane noodles or 6 ounces bean threads
1 1/2 teaspoons oriental sesame oil (dark)
1/3 cup rice vinegar or 1/3 cup distilled white vinegar
2 limes, juice of, fresh
1/2 cup soy sauce
2 teaspoons red pepper flakes (crushed)
2 teaspoons sugar
2 garlic cloves (minced)
2 tablespoons minced ginger
1 cup grated carrot (about 2 medium)
2 large romaine lettuce leaves
chopped ahi (optional) or chicken, to make this a full meal (optional)

Steps:

In a large pot, bring a quart of water to a boil; add noodles and boil as package directs, about 2 minutes. Drain noodles and let stand.
Meanwhile, in a large bowl, combine oil, vinegar, lime juice, soy sauce, red pepper flakes, sugar, garlic and ginger. Mix until sugar is dissolved.
Toss in carrots and lettuce.
Cut through noodles to make manageable lengths. Toss noodles into bowl with other ingredients.
If salad seems a little dry, add a little more soy sauce and vinegar.
Top with seared ahi, poached chicken, or any protein of choice.
Serve cold or at room temperature.

Nutrition Facts : Calories 439.6, Fat 4.1, SaturatedFat 0.6, Sodium 4073.2, Carbohydrate 93.9, Fiber 4, Sugar 9.2, Protein 9.2

AWESOME PASTA SALAD! RECIPE - (4.4/5)

Awesome Pasta Salad! Recipe - (4.4/5) image

Provided by Becky Jo

Number Of Ingredients 9

Ingredients

1 (16-ounce) package fusilli (spiral) pasta
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, cubed
1/2 pound salami, cubed
1/4 pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10-ounce) can black olives, drained
1 (4-ounce) jar pimentos, drained
1 (8-ounce) bottle Italian salad dressing

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 with cold water. In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing and toss to coat.

LINDA'S PASTA SALAD

Linda's Pasta Salad image

I love pasta salad in the summer and make it often... This is one that I make often, and it's WONDERFUL!

Provided by Lindas Busy Kitchen

Categories Vegetable

Time 53m

Yield 8-12 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) box rotini pasta, cooked and drained (corkscrew)
1 large onion, cut in 1/2, then sliced into thin wedges
1/2 green pepper, diced
2 carrots, diced
2 stalks celery, diced
1 large cucumber, peeled, and diced
2 medium tomatoes, cut in 1/2, then sliced into thin wedges
3 large broccoli florets, separating flowers into bite size pieces and peeling stem, and cutting into thin slices
1 (15 ounce) can black olives (left whole, cut in 1/2, or cut into slices)
16 ounces bottle* of your favorite salad dressing (I use Italian, Caesar or Christy's Greek Dressing, (my favorite)
salt and pepper, to taste

Steps:

Cook pasta according to box directions, drain and let cool (do not overcook pasta, or salad will be mushy). Refrigerate.
Meanwhile, slice and dice all veggies, and put in a big bowl. Refrigerate.
When all is chilled mix veggies in with pasta, and add salad dressing, and salt and pepper to taste. Mix all well.
*Save some of the salad dressing to pour on just before serving. When it's time to serve you can add more salad dressing, if you like more. The pasta has a tendency to soak up salad dressing as it marinates, so I save some to add right at serving time.
Variations:.
Use kalamata, or green olives instead of black.
Add little corn ears.
Add your favorite cheese, any hard, American or Feta.
Add cheese and diced pepperoni, or hard salami.
Add frozen green peas, thawed.
Add radishes, diced, or sliced.