Best Favorite Pasta Salad Recipes

FAVORITE CRAB PASTA SALAD

Favorite Crab Pasta Salad image

Wanda, a lady at work, made this for a party and boy, did it catch on fast! It's especially good for summer picnics and barbecues. -Cheryl Seweryn, Lemont, Illinois

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 7

Ingredients

3 cups uncooked medium pasta shells
1 pound creamy coleslaw
1/2 cup mayonnaise
1 tablespoon chopped onion
1 teaspoon dill weed
Dash salt
2 cups chopped imitation crabmeat

Steps:

Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the coleslaw, mayonnaise, onion, dill and salt. Stir in crab., Drain pasta and rinse in cold water. Add to coleslaw mixture; toss to coat. Chill until serving.

Nutrition Facts : Calories 376 calories, Fat 20g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 508mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

FAMILY FAVORITE CRAB PASTA SALAD (QUICK & EASY)

Family Favorite Crab Pasta Salad (Quick & Easy) image

This is a wonderful, tasty, semi-homemade, go-to salad recipe that I use often in the spring and summer. Delicious as a side salad, light lunch or potluck dish when you are asked to bring a salad. Can be made as a light, healthy, low-cal dish by simply swapping out the full-fat mayo with light or fat-free mayo. Feel free to add...

Provided by Family Favorites

Categories Salads

Time 15m

Number Of Ingredients 7

Ingredients

8 oz. uncooked medium pasta shells
1 lb. your favorite prepared creamy coleslaw (or your own recipe)
1/2 cup mayonaise
1 tbsp. chopped onion
1 tsp. dill weed
dash of salt & pepper (depending on how salty your coleslaw is)
2 cups crab meat, imitation crab meat or small, cooked shrimp

Steps:

1. So easy! Cook pasta according to package instructions. In large bowl, combine coleslaw, mayo, onion, dill and salt and pepper (if using). Gently stir in crab meat.
2. Drain pasta and rinse in cold water. Add to coleslaw mixture. Toss to coat. Chill until ready to serve.

APRIL'S FAVORITE PASTA SALAD

April's Favorite Pasta Salad image

This is my favorite pasta salad. I adapted a dressing recipe (the one that's on the back side of a bottle of Heinz Gourmet Salad Vinegar) to suit our tastes and it has become our favorite dressing for pasta salad. I've been making it this way for about 7 years, and we all think it's wonderful. This is way better than using a bottle of Italian dressing or something like that, in my opinion. The veggies listed here are just the ones we like to have in pasta salad, but you could certainly change that up some if you wanted (like you could add cauliflower if you like that, or even a can of cannellini beans would go nicely, sometimes I add that). I hope you try it (you'll loooove it, LOL!!) Today I made this to go with Strombolis for lunch. Very delicious!

Provided by Beth A.

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces rotini pasta
2 broccoli florets, chopped
1 cucumber, seeded and chopped
2 carrots, sliced
3/4 cup grape tomatoes, halved
1/4 red onion, chopped
1/2 lb mozzarella cheese, cubed (or cheddar)
2/3 cup vinegar, Heinz gourmet salad vinegar
2/3 cup extra virgin olive oil
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon paprika
1 dash black pepper
2 tablespoons mccormick's Salad Supreme dry seasoning (don't leave this out!, I use Salad Supreme Seasoning)

Steps:

Cook and drain the pasta, but do not rinse. Allow to cool. (Any clumping of the pasta will be fixed when it is tossed with the dressing.)
Meanwhile, place vegetables and cheese in a large bowl.
Combine vinegar, oil, sugar, and seasonings in container with lid; shake well and pour over vegetables and gently toss.
Add cooled pasta to vegetable mixture and toss well. Chill until ready to serve.
*Note: You could just substitute regular white vinegar in place of the gourmet salad vinegar if you want. I do that when I'm out of the salad vinegar and it works fine.

Nutrition Facts : Calories 377.1, Fat 24.9, SaturatedFat 6.3, Cholesterol 22.4, Sodium 484.1, Carbohydrate 27.5, Fiber 1.8, Sugar 3.9, Protein 10.6

AUNT PEARL'S FAVORITE COLD PASTA SALAD

Aunt Pearl's Favorite Cold Pasta Salad image

Aunt Pearl's favorite pasta salad is a dreamy blend of hot, cold, creamy and crunchy-thanks to cayenne pepper, fridge time, dressing and shredded cabbage.

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 6 servings, about 1 cup each

Number Of Ingredients 7

Ingredients

1/3 cup MIRACLE WHIP Dressing
1 tsp. ground red pepper (cayenne)
4 cups cooked small shaped pasta
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup raisins
1/2 cup cashews

Steps:

Mix dressing and pepper until blended.
Combine remaining ingredients in large bowl. Add dressing mixture; toss to coat.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g

LORI'S FAVORITE PASTA SALAD

Lori's Favorite Pasta Salad image

I had a salad similar to this at my favorite restaurant and loved it, I played around with ingredients until I got the taste I wanted. I've added chopped grilled chicken or chopped salami, but I prefer it without any meat.

Provided by Lori Coble

Categories Pasta Salads

Time 15m

Number Of Ingredients 9

Ingredients

1 box barilla piccolini mini rotini
1 c finely chopped broccoli florets
1/2 c drained roasted red peppers, chopped
1/2 c finely chopped black olives
3/4 c crumbled feta cheese
1/4 tsp onion powder
1/4 tsp salt
2 clove garlic, finely grated using a microplane
1 c light mayonnaise

Steps:

1. Cook pasta according to package, add the broccoli during the last two minutes of cooking time; drain and rinse with cold water.
2. In a large bowl, combine the pasta, broccoli, roasted red peppers, black olives, parmesan cheese, salt and onion powder. In a separate bowl, mix the grated garlic and mayonaisse, combine well. Add the mayo mixture to the pasta mixture and stir well until everything is thoroughly combined. Serve chilled

FAMILY'S FAVORITE PASTA SALAD

Family's Favorite Pasta Salad image

While trying to figure out a way to get my meat-and-potato loving husband to eat other veggies, I came up with this salad. Took a few of his favorites (tomatoes and olives) and threw in some I knew he could tolerate, mixed it with pasta and cheese, and it was a big hit. I take it to every family get-together and never have any...

Provided by Holly Stover

Categories Pasta Salads

Time 40m

Number Of Ingredients 8

Ingredients

1 can(s) black olives, chopped, 4.25 oz. can
2 medium cucumbers, peeled, seeded and diced
2 large tomatoes, diced
2 bunch green onions, chopped
1 pkg tricolored rotini pasta, 16 oz.
1 pkg pepperoni, julienned (i use a 8 oz.package of sliced)
1 bottle your favorite italian dressing, can add a little more as pasta soaks it up
6 oz package of parmesan cheese, shredded

Steps:

1. Cook pasta according to package directions. Drain and rinse under cold water until pasta is cool.
2. Mix all ingredients together in a large bowl, leaving some of the cheese to sprinkle on top.
3. Chill several hours to let the flavors blend. Better if left to sit overnight.
4. Very versatile as you can add more of what you like, less of what you don't like. Can easily double by adding more veggies and 1/2 of another package of pasta. I have even used grilled chicken instead of pepperoni, or left the meat out completely.

GOLDMON FAMILY FAVORITE PASTA SALAD

Goldmon Family Favorite Pasta Salad image

This salad was another side that I served on Father's Day. It is one of my Family's Favorite salad items that I always make when we are having a pre Reunion dinner at my brothers house. The recipe makes a lot, & has all but the kitchen sink thrown it. It is an ideal salad to serve at a Family Reunion or large gathering. I made...

Provided by Rose Mary Mogan

Categories Other Salads

Time 45m

Number Of Ingredients 19

Ingredients

1 lb multi colored pasta, your choice, [i used conchiglie gourmet pasta]
1 bag(s) 12 oz.-1 lb. frozen early june peas, thawed & drained
1 large red bell pepper, chopped
2 pt grape tomatoes, halved or left whole
1 bunch green onions, chopped plus 1-med red onion chopped
1 can(s) medium size black olives, drained & halved if desired
4-6 clove garlic, minced
1 can(s) artichoke hearts, drained and cut into large pieces
1 lb total cubed cheese chunks[i used mozzarella & sharp cheddar
6 oz sliced pepperoni [ i used turkey pepperoni]
1 can(s) baby canned corn [chunked]
1/2-1 lb broccoli floweretts
1/2 lb shredded romano or parmesan cheese
1 jar(s) 2.62 oz. size mccormick salad supreme[optional]
1 1/2 c mayonnaise [can use light variety]
1 bottle 16 oz. zesty italian dressing [can use light if desired]
1 tsp oregano or italian seasoning
1 tsp granulated garlic powder[more if desired]
1/2 tsp salt & pepper (optional) taste first before adding

Steps:

1. The prep time in this recipe does not include chill time. The longer it sits the better the flavors blend together. Add the mayo & zesty Italian Dressing to a medium size bowl, & whisk together to blend. Then set aside till needed.
2. Cube both cheeses, halve the tomatoes if desired, chop the red onions, and red bell pepper. Then add to a very large bowl.
3. Add the chopped Green Onions
4. Drain the canned baby corn and cut or break into large chunks, & add to salad bowl.
5. Drain artichokes, and cut into large pieces. Add to salad bowl.
6. Cook pasta according to package directions, but by 2-3 minutes LESS FOR THE AL DENTE' STAGE. Rinse in cold water, drain & add to salad bowl.
7. Separate pepperoni slices and add to bowl as well, reserving a few slices to garnish the top if desired.
8. Sprinkle in the Romano cheese into the salad bowl.
9. Add the full bottle of the McCormick salad supreme, sprinkling over the entire salad.
10. Toss with a large spoon making sure salad is evenly mixed.
11. Now add the prepared salad dressing, and toss to make sure the vegetables are all coated well.
12. Blend together, and Garnish top of salad if desired with reserved pepperoni slices and any thing else you choose. Cover and refrigerate at least 2-3 hours or longer if possible. The longer it sits the better the flavors have a chance to blend together. Serve & enjoy.
13. This by far is one of the best salads on the planet according to my family, they naturally expect it at every reunion where I am involved in the cooking. It serves a big crowd. You can cut this recipe in half or less if desired, and add or delete the items you do not care for.

FAVORITE PASTA SALAD

Favorite Pasta Salad image

I get asked to bring this to all the cookouts and gatherings! This is the basic recipe but it is easy to add or replace various ingredients. It's fun to try different things and it is a pretty salad. I'm sure I'll be making it again soon and I will add a picture. It's easy, delicious, and popular!

Provided by Judith Evans @jpearl45

Categories Pasta Salads

Number Of Ingredients 11

Ingredients

2 box(es) tri-colored pasta (16 oz each)
1 large green pepper, sliced thin
1 medium purple onion, sliced thin
7 - Roma tomatoes, seeded and chopped bite-size
2 can(s) sliced black olives, drained (2.25 oz)
2 jar(s) artichoke hearts, canned, drained, cut bite-size (12 oz each)
1 small head of broccoli florets, optional
- salt and pepper, to taste
1 bottle(s) lite Caesar salad dressing
1 bottle(s) lite Italian salad dressing
2 package(s) crumbled Feta cheese w/basil & tomato (6 oz each)

Steps:

Cook pasta to box directions. Drain in colander and run cold water over to rinse.
While pasta is cooking, cut tomatoes, onion, and green pepper.
Add vegetables to a large bowl with pasta. Salt and pepper to taste. Pour one of the bottles of dressing into the pasta mixture. Cover and put in the refrigerator to cool completely.
Once cooled, toss with a large spoon to mix well and add a second bottle of dressing, mix. Add crumbled Feta cheese and mix. I do this before I serve it or before I walk out the door on my way to a cookout.
You can add just about anything that sounds good to this salad! Sometimes I add sliced banana peppers, mushrooms (sliced, canned, or fresh), garbanzo beans, sliced green olives... whatever suits your taste buds! Enjoy!