Best Marinated Pasta Salad Recipes

MARINATED-ARTICHOKE AND GREEN-BEAN PASTA SALAD

Steps:

• Cook pasta in a pot of generously salted water according to package directions. Add green beans to pot 4 minutes before end of cooking. Drain; transfer pasta and green beans to a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Let cool slightly.
• Drain artichokes; whisk brine and reserve 1/2 cup. Chop artichokes into 1-inch pieces. Transfer pasta and green beans to a large bowl. Add artichokes and reserved brine, parsley, lemon zest and juice, onion, cheese, and remaining 2 tablespoons oil; toss to combine. Season with salt and red-pepper flakes. Serve room temperature or chilled. Pasta can be made up to 4 hours ahead.

MARINATED CUCUMBER PASTA SALAD

Steps:

• Cook mostaccioli according to package directions; drain and rinse in cold water. In a large bowl, combine the mostaccioli, cucumber and onions., In a jar with a tight-fitting lid, combine the marinade ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate overnight, stirring occasionally. Serve with a slotted spoon.

MARINATED ITALIAN PASTA SALAD

Steps:

• Cook pasta according to package directions; drain pasta and rinse in cold water. , Place in a gallon-size resealable plastic bag; add the salami, pepperoni, cheese, vegetables and olives. Add the salad dressing, oregano and pepper; seal and turn to coat. Cover and refrigerate overnight. Transfer to a serving bowl.

SOY-MARINATED CHICKEN BREAST WITH WATERCRESS-PASTA SALAD AND MANGO-LIME PURéE

Steps:

• Preheat broiler. For marinade, combine soy sauce, chili paste, scallion whites, red wine, garlic, ginger, and black pepper in a bowl. Add chicken and let marinate. Cook pasta in salted boiling water until al dente; drain. For dressing, whisk together mustard, vinegar, sesame oil, and 2 tbsp canola oil. Toss pasta, red pepper, watercress and all but 2 tbsp scallion greens with dressing. In a blender, puree mangoes, lime juice, and remaining 1 tbsp canola oil. Coat broiler pan with cooking spray and add chicken in a single layer. Broil 6 to 7 minutes per side, until browned and cooked through. Cut breasts diagonally in half. On each plate, place 1/4 pasta and 2 pieces chicken. Drizzle with mango puree and garnish with remaining scallion greens.

PASTA SALAD WITH MARINATED TOMATOES AND TUNA

Steps:

• Toss cherry tomatoes, olive oil, shallot, garlic, oregano and vinegar in a large bowl. Season with 1 teaspoon salt and 1 teaspoon black pepper and let marinate for at least 15 minutes.
• Bring a large pot of water to a boil and season generously with salt.
• Add pasta to the boiling water and cook until al dente, 8 to 10 minutes, depending on the shape and brand of pasta. With a spider or slotted spoon, strain pasta directly into tomato mixture and toss to combine. Season to taste with more salt and pepper.
• Stir in flakes of tuna and serve with a drizzle of olive oil on top. The pasta can be served hot or at room temperature.

MARINATED PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse. Meanwhile, in a small bowl combine all dressing ingredients and chill. In a large bowl, combine all other ingredients. Pour dressing over the top and mix slightly, refrigerate at least one hour or overnight.
• If necessary, add another T of oil, few splashes of vinegar and a pinch of salt before serving.

MARINATED PASTA SALAD

Steps:

• 1. Prepare veggie pasta per package directions, drain and rinse with cold water. Set aside.
• 2. Saute mushrooms in olive oil until cooked through but not carmelized. When done, set aside to cool slightly.
• 3. In a large bowl, empty contents of marinated artichokes. If necessary, cut artichoke into bite-sized pieces.
• 4. Add to artichokes, broccoli, tomatoes, cooled mushrooms, drained black olives,parsley,oregano, garlic, and salt and pepper. Blend well.
• 5. Toss in cooled pasta and stir until blended. Cover and refrigerate for 1-2 hours or until ready to serve.
• 6. ***I've varied this by adding cubes of cheese, shredded carrots, finely diced green pepper,red and yellow pepper, pimentos, cauliflower, diced cucumbers. I even added quartered slices of pepperoni to throw the kids off the zucchini! ;P

PASTA, ASPARAGUS & MARINATED TOMATO SALAD

Steps:

• Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
• Meanwhile, combine the tomatoes, spring onion, oil vinegar and mustard in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
• Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
• Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine. Divide among serving bowls and serve.

MARINATED CHICKEN AND PASTA SALAD

Steps:

• In a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons tomato sauce, 2 tablespoons plum sauce, 1 tablespoon Worcestershire sauce, sesame seeds, and basil. Add chicken, and turn to coat. Marinate in refrigerator for at least 1 hour.
• 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.
• Heat olive oil in a skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Drain on paper towels. Allow to cool, then cut into bite-size strips.
• In a large bowl, whisk together mayonnaise, sour cream, mustard, 1 tablespoon honey, 1 tablespoon tomato sauce, and 1 teaspoon Worcestershire sauce. Mix in cooked pasta, chicken, and Cheddar cheese. Gently stir in sliced avocado and cashews just before serving.

MARINATED SHRIMP & VEGETABLE PASTA SALAD

Steps:

• Combine all ingredients and toss gently with dressing.
• *Iuse the little balls of fresh mozzarella that are marinated in olive oil.
• I cut them into quarters for the salad.

PASTA SALAD WITH HERBED MARINATED MOZZARELLA AND CHERRY TOMATOES

Steps:

• Whisk together vinegar, capers and garlic.
• Add oil in a slow, steady stream, whisking until emulsified.
• Stir in herbs, mozzarella, and tomatoes.
• Let stand at room temperature for 15 to 30 minutes, stirring occasionally.
• Meanwhile, cook pasta in a large pot of boiling water, according to package directions.
• Reserve 1/4 cup pasta water and drain pasta in a colander.
• Immediately add hot pasta and reserved cooking water to marinated mozzarella mixture.
• Let stand 1 minute to soften cheese.
• Gently toss pasta and cheese mixture.
• Season with salt and pepper to taste.
• Serve immediately, sprinkled with pine nuts.