Best Jeffs Special Pasta Salad Recipes

Spring Pasta Salad image

Provided by Jeff Mauro, host of Sandwich King

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 14

1/3 cup extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
1 clove garlic, grated
1 lemon, zested and juiced
Salt and freshly cracked black pepper
12 ounces cavatappi pasta, cooked to package instructions and shocked under cold water
4 ounces asparagus, blanched and thinly sliced on the bias
1 box frozen peas, defrosted
One 12-ounce jar roasted yellow peppers, chopped
1 pint grape tomatoes, halved
1 shallot, minced
1/2 cup fresh dill, chopped
Ricotta salata, for garnish

Steps:

For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.

Spring Pasta Salad image

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

Kosher salt
12 ounces cavatappi pasta
4 ounces asparagus, woody ends trimmed, thinly sliced on the bias
1 10-ounce box frozen peas, thawed
1 12-ounce jar roasted yellow peppers, chopped
1 pint grape tomatoes, halved
1 shallot, minced
1/2 cup fresh dill, chopped
Ricotta salata cheese, for garnish
1/3 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons Dijon mustard
1 teaspoon honey
1 clove garlic, grated
Grated zest and juice of 1 lemon
Kosher salt and freshly cracked pepper

Steps:

Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the asparagus pieces 2 minutes before the pasta is done. Drain the pasta and asparagus; rinse under cold running water to stop the cooking. Toss the pasta and asparagus with the peas, roasted peppers, tomatoes, shallot and dill.
Make the dressing: In a small bowl, whisk together the olive oil, mustard, honey, garlic and lemon zest and juice. Season with salt and pepper.
Pour the dressing over the pasta salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
When ready to serve, bowl it up. Then shave some ricotta salata over the top, drizzle with a little olive oil and sprinkle with pepper.

Pasta Salad with Tomatoes, Cucumbers and Grilled Green Onion-Crushed Olive Vinaigrette image

Provided by Geoffrey Zakarian

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 bunch scallions
1/3 cup plus 2 tablespoons extra-virgin olive oil
8 ounces fusilli pasta
4 tablespoons Chardonnay vinegar
1 tablespoon Dijon mustard
Sea salt and freshly cracked black pepper
2/3 cup kalamata olives, pitted and chopped
1/2 cup cherry tomatoes, halved
1/4 red onion, finely diced
One 6-ounce piece provolone cheese, diced
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
2 cups baby arugula

Steps:

Preheat a grill to high.
Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely.
Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions.
In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat.
When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine.

Jeff's Special Pasta Salad image

Provided by Shelley Young

Time 20m

Number Of Ingredients 19

1 lb vermicelli, uncooked
1/4 lb pasta shells, uncooked
1/4 lb rotini pasta, uncooked
1/3 c romano cheese, grated
1/2 c green pepper, diced
1/4 c red onion, diced
1/4 c fresh tomato, seeded and diced
1/4 c carrot, thin sliced or diced (optional)
1/4 c sliced black olives (optional)
DRESSING
12 oz bottled italian salad dressing ( i use wishbone)
1 c mayonnaise (do not substitute)
1/4 c dijon mustard
1 Tbsp sugar
1/4 c dried parsley flakes
1 Tbsp dried basil
1 1/2 tsp dried oregano
1 1/2 Tbsp black pepper (use less if freshly ground)
1 1/2 tsp salt ( i use sea salt)

Steps:

1. Break the vermicelli in half before boiling. Boil pastas according to package directions (they have different times so prepare accordingly)
2. Meanwhile mix all dressing ingredients in a very large bowl. Drain pasta and rinse in cold water to stop cooking and chill slightly.
3. Toss the veggies in the dressing then add pasta and toss everything to coat. Chill and serve.