Best Pasta Salad Blue Cheese W Italian Dressing Recipes

BLUE CHEESE PASTA SALAD

Blue Cheese Pasta Salad image

Blue cheese lovers celebrate! A blue cheese vinaigrette tossed with your favorite veggies: cherry tomatoes, crisp broccoli, avocado, and toasted almonds. For a lighter, less strong flavor, you can substitute feta cheese.

Provided by Carey | World of Pastabilities

Time 28m

Yield 6

Number Of Ingredients 15

Ingredients

7-8 ounces of short pasta (I used our Dollar Sign shapes! About half a bag)
1 head broccoli, cut small florets only
1 cup cherry or grape tomatoes, halved (I used red and yellow tomatoes for color)
1-2 avocados, diced
1/4 cup toasted sliced almonds + more for garnish
Fresh basil leaves, julienned, for garnish (optional)
1 cup dressing (see below)
Salt and pepper to taste
Dressing:
4 green onions, chopped
2/3 cup vegetable oil
1/2 cup red wine vinegar (can sub white wine vinegar)
1 cup blue cheese crumbles (or substitute feta cheese for a lighter taste)
1 t. kosher salt
1/2 t. black pepper

Steps:

Mix all dressing ingredients in a bowl and whisk until thoroughly combined, or place all ingredients in a mason jar or jelly jar with lid on tight, and shake until combined. May make ahead a few days and store in fridge.
Cook pasta according to package directions, drain, rinse with cold water.
Combine pasta with broccoli, tomatoes, avocado, and almonds and toss with dressing.
Serve and top with additional toasted almonds and fresh basil if desired.
Adjust seasonings to taste!

PASTA SALAD BLUE CHEESE W/ ITALIAN DRESSING

Pasta Salad blue cheese w/ Italian dressing image

Started cooking pasta, thinking about what I have on hand. Already had sliced olives already done up from a previous event. Wanting to use up cherry tomatoes and celery. Had just gotten Smoked Blue Cheese last week...'cause I craved it. Looked up a simple Italian dressing from another cookbook and presto done

Provided by Denise Miles

Categories Pasta Salads

Time 15m

Number Of Ingredients 16

Ingredients

1 lb 16 oz spiral pasta
3-4 stalk(s) celery stalks-sliced or diced
1 pt grape tomatoes cut or sliced
4 oz smoked crumbled blue cheese
3/4 c sliced olives
EASY ITALIAN DRESSING
1/4 c water
1 Tbsp red wine vinegar
1 Tbsp lemon juice
2 tsp dijon mustard
2 Tbsp olive oil, extra virgin
3 pinches of sugar
1 clove garlic, minced
1/8 tsp dried basil
1/8 tsp dried oregano
salt and pepper

Steps:

1. Cook Pasta until al Dente'. Drain and Rinse pasta with cool water..as cool as it can be for people in the south. Ha Ha
2. Add Pasta, Tomatoes, Olives, Celery, Crumbled Blue cheese. Toss .
3. In a small glass pitcher, whisk dressing ingredients until it's incorporated good. Pour dressing over pasta. Toss to coat. Refrigerate 3 hours or overnight. Serve and Enjoy!

ITALIAN PASTA SALAD RECIPE

Italian Pasta Salad Recipe image

This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.

Provided by Suzy Karadsheh

Categories Salad

Number Of Ingredients 18

Ingredients

¾ lb pasta, ((I recommend fusilli or rotini pasta) )
Kosher salt
1 pint cherry tomatoes (halved)
1 bell pepper (any color, cored and chopped)
1 shallot (chopped)
1 cup marinated artichoke hearts (6 ounces)
1/4 cup pitted kalamata olives
6 pepperoncini, (chopped)
6 to 8 ounces salami, (sliced into bite size pieces )
6 ounces mozzarella cheese, (torn (or mozzarella cheese balls))
½ cup packed chopped fresh parsley
½ cup packed chopped fresh basil leaves
¼ cup olive oil
2 tablespoons white wine vinegar
2 garlic cloves, (minced)
1 teaspoon dried oregano
½ to 1 teaspoon crushed red pepper flakes
Kosher salt and black pepper

Steps:

Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
In a small bowl or measuring cup, mix the dressing ingredients together.
Pour the dressing over the pasta and toss to coat.

Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving

ITALIAN DRESSING PASTA SALAD

Italian Dressing Pasta Salad image

This colorful salad is hearty enough to be a light meal in itself. It's a great make-ahead dish, since the full flavors of the herbs and veggies need a little time to blend. For more tasty ideas, check out these other cold pasta salad recipes.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 36 servings.

Number Of Ingredients 17

Ingredients

2 packages (12 ounces each) tricolor spiral pasta
2 packages (16 ounces each) frozen California-blend vegetables, thawed
2 pints grape tomatoes
1 large zucchini, halved and thinly sliced
1 large yellow summer squash, quartered and thinly sliced
1 large red onion, finely chopped
1 block (8 ounces) cheddar cheese, cubed
1 block (8 ounces) Monterey Jack cheese, cubed
2 packages (4 ounces each) crumbled tomato and basil feta cheese
1 bottle (16 ounces) Italian salad dressing
3 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1 teaspoon Italian seasoning
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 can (3.8 ounces) sliced ripe olives, drained
Grated Romano cheese, optional

Steps:

Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta. , In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight. , Toss before serving. Serve with Romano cheese if desired.

Nutrition Facts : Calories 157 calories, Fat 10g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 405mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

PASTA SALAD WITH HOMEMADE DRESSING

Pasta Salad with Homemade Dressing image

Pasta salad filled with veggies, cheese, and seasoning. Very tasty and versatile -- is great to make ahead.

Provided by BONNIES

Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes

Time 8h45m

Yield 8

Number Of Ingredients 18

Ingredients

1 (8 ounce) package uncooked tri-color rotini pasta
6 ounces pepperoni sausage, diced
6 ounces provolone cheese, cubed
1 red onion, thinly sliced
1 small cucumber, thinly sliced
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
1 (6 ounce) can pitted black olives
¼ cup minced fresh parsley
¼ cup grated Parmesan cheese
½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground mustard seed
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.
In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.
Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator

Nutrition Facts : Calories 442.8 calories, Carbohydrate 25.4 g, Cholesterol 38.9 mg, Fat 32 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 9.5 g, Sodium 835.7 mg, Sugar 2.6 g

BLUE CHEESE PASTA SALAD

Blue Cheese Pasta Salad image

Make and share this Blue Cheese Pasta Salad recipe from Food.com.

Provided by Dancer

Categories Cheese

Yield 1 batch

Number Of Ingredients 8

Ingredients

8 ounces pasta, dried
4 ounces blue cheese, crumbled
2 cups walnuts, toasted and chopped
1 cup celery, chopped
4 tablespoons mayonnaise
1/8 teaspoon white pepper
1/8 teaspoon pepper
3 tablespoons parsley, minced

Steps:

Cook pasta according to directions. Immediately rinse with cold water and drain well.
Add cheese, walnuts, celery, mayonnaise, salt and pepper. Gently toss with 2 forks until the ingredients are well mixed. Refrigerate until serving.
You may need to add a little more mayonnaise if the salad seems dry.
Sprinkle with the parsley and serve slightly chilled.
Note; This pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop.
Keep in the refrigerator.