Best Cold Pasta Salad Recipes

COLD SHRIMP PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the shrimp, peas, green onions and parsley. Stir in the pasta. , In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour.

ZESTY COLD CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
• Mix mayonnaise, lemon pepper seasoning, and dried mustard together in a large bowl. Mix in cherry tomatoes, peas, and chicken. Fold in rotini. Sprinkle paprika over salad before serving.

COLD CHICKEN PASTA SALAD

Steps:

• Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.
• Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes.
• Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.
• Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.
• Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.

COLD PASTA PRIMAVERA SALAD FROM HIDDEN VALLEY®

Steps:

• Cook pasta according to package directions. Rinse with cool water and drain. Combine Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix with milk and mayonnaise in a bowl, creating 1 cup dressing.
• In a small bowl, whisk the dressing together with the oil until emulsified.
• In a large bowl, add the pasta and the remaining ingredients.
• Add the dressing and toss until well coated.
• Chill covered for 1 hour before serving.

COLD SALMON PASTA SALAD

Steps:

• Cook pasta al dente and let cool.
• In a mixing bowl mix the salmon, black olives, onion and tomatoes together.
• Add the cooled pasta to the bowl and mix with the above ingredents.
• Take about 2 tablespoons of mayo and mix into the mixture. It should be coated, not creamy.
• Add salt, pepper, dill and tarragon to taste.
• Put mixture in the refridgerator for at least one hour to cool. Be sure to cover it.
• When you take it out of the fridge it may need a little mayo. That's o.k., just add to the mixture and serve.

CHINESE COLD PASTA SALAD

Steps:

• Cook pasta in a large pot of boiling water until al dente. Rinse and drain. Set aside.
• In a large bowl, combine peanut butter, broth, soy sauce, garlic, and crushed red pepper. Mix well. Add pasta, sliced red pepper, scallions, and cilantro; toss to combine. Chill.

COLD CHICKEN FLORENTINE PASTA SALAD

Steps:

• Prepare Pasta Salad following Basic Directions, reserving Parmesan pouch for later use.
• Add chicken, spinach and mozzarella; mix lightly.
• Sprinkle with Parmesan.

COLD CHICKEN PASTA SALAD

Steps:

• Combine pasta, vegetables and chicken in large bowl.
• Add dressing; mix lightly.

COLD PASTA SALAD

Steps:

• Cook the pasta, and then drain and let cool. Stir in the green beans, oil and mozzarella and season with salt and pepper. Sprinkle the lemon zest on top, mix well and serve.

COLD PASTA SALAD WITH ITALIAN DRESSING

Steps:

• Combine ingredients.
• Refrigerate 1 hour.

COLD THAI PASTA SALAD

Steps:

• Cook linguine in a large pot of boiling salted water for about 10 minutes or until tender but firm (al dente).
• Drain and rinse under cold water and drain well. Place in large bowl.
• Add shrimp, bean sprouts, red pepper, cucumber, onions, mint and coriander, if using.
• To make Thai Dressing:
• In a small bowl, whisk together fish sauce, vinegar, sugar, garlic, lime juice and chili paste.
• Pour over linguine, shrimp and vegetables and toss well to coat.
• Let stand 10 minutes before serving.

ZESTY COLD PASTA SALAD

Steps:

• boil water add salt to water if you desire (i also add a bit of oil) add pasta once boiling. cook till pasta is to your liking.
• While the pasta is cooking, Cut up your cucumber, tomatoes, pepper, parsley into bit sized pieces. Place them your dish to mix and serve.
• drain the pasta, and run them over cold water. Drain more.
• Check pasta to ensure it's cold add to bowl adding the Italian dressing mix and serve. (note always better the next day).

COLD TUNA SALAD WITH PASTA

Steps:

• 1. Boil pasta and rinse in cold water.
• 2. Drain cans of tuna and place in bowl with lid.
• 3. Combine the two: pasta and tuna.
• 4. Re-hydrate minced onion flakes with 2 T. warm water.
• 5. While onion is re-hydrating, place frozen peas in a microwave safe bowl with 1/3 c. water. Cover and microwave for 3 minutes. Rinse peas in cold water and add to pasta and tuna mixture.
• 6. Add the shredded cheese.
• 7. Strain any excess liquid off the onion and add along with the black pepper to mixture.
• 8. Add mayonnaise last and stir thoroughly. Cover and let chill in refrigerator. Makes 5 generous 1/2 cup servings.
• 9. I will usually scoop a 1/2 cup onto a large lettuce leaf, but it is also good served with crackers.

GARDEN VEGETABLE COLD PASTA SALAD

Steps:

• Cook pasta al dente and drain. Add and mix some olive oil to coat the pasta and all the garlic and toss. Add all other ingredients (saving parsley and basil for last) Add additional olive oil and parmesan/romano to taste. Cover and chill til serving. Good to use at parties, for a dinner accompanied with a salad, and for a lunch dish. To keep this a vegetarian dish simply omit the italian sausage.

EASY COLD PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.
• Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least two hours before serving.

ISLAND MAC & CHEESE COLD PASTA SALAD

Steps:

• Prepare Dinner in medium saucepan as directed on package.
• Add remaining ingredients; mix lightly.
• Refrigerate 3 hours.

HUMMUS 'PESTO' COLD PASTA SALAD

Steps:

• Break spacghetti into thirds and cook al dente. Run under cold water. Toss with a tablespoon of Bertolli olive oil to keep it from sticking. Put the first seven ingredients in a food processor or blender and blend until a paste about the same consistency as pesto is created, adding water a tablespoon at a time if needed. (Lean to the thin side, remember the hummus will get firmer when chilled.) Pour hummus over the pasta and toss until coated. Chill. Before serving, toss in the tomatoes, onions, and olives. Drizzle with the 1/4 cup of Bertolli olive oil. Serve and enjoy.

HOT OR COLD PASTA SALAD

Steps:

• 1. Cook and stir ground beef and onion in electric skillet or a large 10-inch skillet until meat is no longer pink; add worcestershire sauce and a dash of cayenne pepper if desired.
• 2. Stir in cooked and drained pasta, cheese and water. Heat to boiling, stirring constantly. Reduce heat; cover and simmer,for 5 minutes.
• 3. Mix peas, celery, relish, tomato and olives in a small bowl. In a large bowl combine and whisk together the salad dressing, mustard, lemon juice,and sugar,if using.
• 4. Stir ground beef mixture and vegetables into the salad dressing mixture. Serve immediately or ,if desired, cover and refrigerate until chilled, at least 3 hours. Stir and serve.

COLD CONFETTI PASTA SALAD

Steps:

• In a large glass bowl mix together all salad ingredients except the salt and pepper.
• In a small bowl combine the dressing ingredients until well blended; pour over the salad and toss to combine.
• Season with black pepper and salt if desired to taste.
• If the mixture seems dry add in a little more mayonnaise.
• Cover and refrigerate for a minumu of 4 hours.

ILA'S COLD CHICKEN AND PASTA CAESAR SALAD

Steps:

• Cook chicken along with salt, pepper and garlic salt in sauce pan till browned. Steam broccoli, mushrooms and carrots until slightly tender.
• Mix the chicken, veggies, Caesar salad dressing and soy sauce to taste. Top with chopped peanuts - as many as you desire and serve cold.