Best Tailgate Pasta Salad Recipes

ALLISON'S TAILGATE PASTA SALAD

Allison's Tailgate Pasta Salad image

What makes this a "tailgate" pasta salad? The fact that there are no dairy products in it and it stays tasty and good for hours outside! This has a sweet "tang" to it and is quite addictive. A great compliment to Burgers, ribs, steaks, etc. Much healthier than the traditional creamy pasta salads, I think you'll find it a great...

Provided by Allison Hazell

Categories Salads

Time 20m

Number Of Ingredients 12

Ingredients

1 lb mostacoli or rotini noodles cooked and coated with vegetable oil
1 small jar of pimentos
1 cucumber chopped small
1 medium onion, chopped fine
DRESSING
1/2 c vinegar
1 c sugar (although i use 1/2-2/3 cup)
1 tsp accent
1 tsp garlic salt
1 tsp pepper
2 Tbsp prepared mustard
1/2 tsp parsley

Steps:

1. Combine/shake vigorously, first 6 ingredients of dressing into a plastic bottle/shaker until fully integrated.
2. Combine the onion, cucumber, pimento and parlsey with the cooked noodles
3. Stir dressing into the pasta mixture until well covered. Chill in refrigerator for an hour or two. Restir pasta salad before serving. This stays good in the refrigerator for up to a week!

TAILGATE PASTA SALAD

Tailgate Pasta Salad image

Here's a pasta salad dinner packed with veggies - a dish that's easy to make and delicious to eat.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h25m

Yield 6

Number Of Ingredients 12

Ingredients

8 oz uncooked gemelli or rotini pasta
1 medium zucchini, cut in half lengthwise, thinly sliced (2 cups)
1 can (14 oz) artichoke hearts, drained, chopped
1 cup cherry tomatoes, cut in half
4 oz fresh baby spinach leaves
1/2 cup chopped fresh basil leaves
1/4 cup olive oil or vegetable oil
3 tablespoons red wine vinegar
1 teaspoon coarse-grained mustard
1 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, crushed

Steps:

Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
Meanwhile, in small bowl, mix all dressing ingredients until well blended.
In large bowl, mix cooked pasta with remaining salad ingredients and 1/4 cup of the basil. Pour dressing over salad; toss until coated. Cover; refrigerate 2 to 3 hours to blend flavors.
Just before serving, sprinkle remaining 1/4 cup basil over top of salad.

Nutrition Facts : Calories 290, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2, Fiber 7 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 3 g, TransFat 0 g