SPAGHETTI SALAD
Steps:
- Cook the noodles according to package instructions, then drain and rinse with cool water. Drain and add pasta to a large bowl.
- Add in ½ cup italian dressing, and mix well. Cover and refrigerate 20 minutes while preparing and slicing the olives, peppers, cheese, cucumber, and onion.
- Add mini pepperoni, tomatoes, and remaining vegetables and mozzarella cheese to bowl of pasta. Add remaining italian salad dressing and gently mix, coating salad ingredients evenly. Optional: top with grated parmesan cheese and fresh parsley to serve.
Nutrition Facts : Calories 372 kcal, Carbohydrate 38 g, Protein 12 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 924 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
EGGPLANT AND SAUSAGE PASTA SALAD
Provided by Nancy Fuller
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain in a colander and let cool a bit before transferring the pasta to a large bowl. Drizzle with the 2 tablespoons olive oil and mix to combine.
- Add the eggplant to the prepared baking sheet; drizzle with the 1/4 cup olive oil, sprinkle with salt and pepper, and toss it all together. Roast until golden, tender and caramelized, about 30 minutes.
- Heat a nonstick skillet over medium-high heat. Add the sausage and saute until cooked through, using the back of a wooden spoon to crumble the sausage, 6 to 7 minutes. Add the tomatoes and garlic and cook until heated through and starting to soften a bit, 1 minute. Add the sausage mixture to the pasta bowl. Add the lemon juice, basil, parsley, olives and roasted eggplant to the bowl and toss together. Top with the feta cheese. Serve at room temperature.
PASTA SALAD WITH BASIL VINAIGRETTE
Steps:
- Preheat the oven to 350 degrees F.
- Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.
- Spread the pine nuts in an even layer on a small baking sheet. Transfer to the oven, and toast until golden and fragrant, about 10 minutes. Set aside to cool slightly.
- In a large bowl, combine the drained pasta, toasted pine nuts, sun-dried tomatoes olives, Cheddar, chickpeas, cucumbers, and basil vinaigrette. Toss well. Serve cold.
- Add the vinegar, honey, mustard, shallots, basil and some salt and pepper to a blender. Blend until well combined. With the motor running, drizzle in the olive oil; blend until fully combined.
LITTLE NANCY'S PASTA SALAD WITH FRUIT AND CHICKEN
This chicken pasta salad recipe with fruit delivers a delightful blend of interesting tastes, including nuts, grapes, and oranges. Sprinkle with extra cashews, mint leaves, and cinnamon before serving, if desired.
Provided by Nancyr
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 12
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.
- Combine cooked pasta, chicken, grapes, celery, oranges, water chestnuts, cashews, mint leaves, and cinnamon in a large bowl.
- Mix yogurt, mayonnaise, and chicken bouillon for dressing together in a bowl until well blended. Pour dressing over pasta salad and toss lightly until all ingredients are coated. Refrigerate at least 15 minutes.
Nutrition Facts : Calories 638.4 calories, Carbohydrate 55.9 g, Cholesterol 59.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.5 g, SaturatedFat 7.1 g, Sodium 473.9 mg, Sugar 28.6 g
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