Best Best Potluck Pasta Salad Recipes

BEST POTLUCK PASTA SALAD

Best Potluck Pasta Salad image

Homemade pasta salad that's perfect for any potluck or backyard bbq!

Provided by The Chunky Chef

Time 25m

Number Of Ingredients 16

Ingredients

1 box uncooked short-cut pasta (I used farfalle (but rotini or penne work as well), 16oz)
2/3 cup sliced red onions
1 pint heirloom cherry tomatoes (halved (regular cherry or grape tomatoes work as well))
1 cup diced cucumbers
1/4 cup pickled capers (jarred)
1 cup crumbled feta cheese
1/2 cup red wine vinegar
2 1/2 tsp lemon juice (freshly squeezed if possible)
2 1/2 tsp minced garlic
1 1/2 tsp granulated sugar
1 tsp dijon mustard
1 tsp dried oregano
1 tsp fresh minced oregano
2 tsp fresh minced parsley
3/4 cup extra-virgin olive oil
Salt and pepper (to taste)

Steps:

Fill a large stockpot with water and bring to a boil over HIGH heat. Salt the water with about a tablespoon of salt. Add pasta and cook until just al dente (according to package instructions).
Drain pasta and toss with a light drizzle of olive oil. Set aside to cool slightly.
While pasta is cooling, chop tomatoes, cucumber, and red onion. Set aside in a large mixing bowl and add capers to the bowl.
Add dressing ingredients, except for olive oil, to a bowl and whisk to combine. While whisking, slowly pour in the olive oil, and continue whisking until completely combined. Taste and adjust salt and pepper accordingly.
Add the cooked pasta and crumbled feta cheese to the large bowl with the vegetables. Pour dressing over the top and toss to combine.
Cover bowl with plastic wrap and refrigerate for several hours, up to 2 days.
Serve cold or at room temperature, and enjoy!

Nutrition Facts : Calories 263 kcal, Carbohydrate 7 g, Protein 3 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 377 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

POTLUCK PASTA SALAD

Potluck Pasta Salad image

"This dish is a hit and it keeps beautifully in the refrigerator for days," says Erika Shupe of Mount Vernon, Washington. "With pasta, veggies and cheese, it's a complete meal that's filling and flavorful!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

8 ounces uncooked spiral pasta
1-3/4 cups fresh broccoli florets
1-1/2 cups fresh cauliflowerets
8 ounces Monterey Jack cheese, cubed
1 can (6 ounces) pitted ripe olives, drained and halved
1/2 cup quartered cherry tomatoes
DRESSING:
1/3 cup olive oil
1/4 cup white wine vinegar
1-1/2 teaspoons Dijon mustard
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the broccoli, cauliflower, cheese, olives and tomatoes., Drain pasta and rinse in cold water; add to vegetables. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 223 calories, Fat 14g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 372mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.

BEST POTLUCK PASTA SALAD

Best Potluck Pasta Salad image

This is a very good salad for a potluck, serves 16-18 as a side dish and can be made ahead of time; 12 to 24 hours. Chill time not included.

Provided by Barb G.

Categories Cheese

Time 45m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

3 cups rotini pasta or 3 cups other desired pasta (8-ounces)
1 medium summer squash or 1 medium zucchini, halved lenghtwise and sliced (2 cups, you can use both.)
1 cup frozen peas or 1 cup frozen whole kernel corn, thawed
1 medium red pepper, cut into strips
8 ounces smoked cheddar cheese or 8 ounces cheddar cheese, cubed
1 (6 ounce) can pitted ripe olives, drained and coarsely chopped
1 cup cherry tomatoes, halved
1/2 cup red onion, chopped
2 teaspoons dried oregano or 2 teaspoons basil, crushed
1 cup bottled balsamic vinaigrette or 1 cup red wine vinaigrette dressing

Steps:

Cook pasta according to package directions; drain.
Rince with cold water; drain again.
In a large bowl combine, pasta, squash, peas, sweet pepper, cheese, olives tomatoes, onion, and oregano.
Add dressing to pasta mixture; toss gently to coat.
Cover and chill for 2 to 24 hours.

ZESTY POTLUCK PASTA SALAD

Zesty Potluck Pasta Salad image

Love to bring home an empty bowl from potlucks? Here's a crowd-size pasta pleaser that almost guarantees an empty bowl.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 14

Number Of Ingredients 6

Ingredients

2 boxes Betty Crocker™ Suddenly Salad® classic pasta salad mix
3 cups frozen broccoli florets
2/3 cup Italian dressing
1/3 cup cold water
2 cups cut-up cooked chicken or ham
1 1/2 cups halved grape tomatoes

Steps:

Empty contents of pasta pouch (from salad mix) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally and adding broccoli during last 2 minutes of cooking.
Meanwhile, in large bowl, stir contents of seasoning mix packet (from salad mix), the dressing and cold water until blended; set aside.
Drain pasta with broccoli; rinse with cold water. Shake to drain well. Stir pasta with broccoli, chicken and tomatoes into dressing mixture. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 15 mg, Fiber 2 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g

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