Best Trishas Pasta Salad Recipes

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SPRING GARDEN PASTA SALAD



Spring Garden Pasta Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Kosher salt
1 pound whole-wheat fusilli pasta
2 tablespoons extra-virgin olive oil
1 bulb fennel, cored and thinly sliced (about 1 1/2 cups), fronds reserved
3 cups baby kale
2 cups snow peas, trimmed and halved on the bias
1 cup thinly sliced radishes
Freshly cracked black pepper
Handful edible flowers, optional
1 cup jarred roasted red bell peppers or sweet red peppers
2 tablespoons sherry vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 cloves roasted garlic, recipe follows, peeled
1/4 cup extra-virgin olive oil
1 head garlic, cloves separated, unpeeled

Steps:

  • For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and transfer to a bowl. Toss with 1 tablespoon of the olive oil. Set aside.
  • For the dressing: Meanwhile, add the peppers, vinegar, sugar, salt, black pepper and roasted garlic to the carafe of a blender. Turn the blender to high and blend until the peppers are pureed and the ingredients are incorporated. Once the mixture is smooth, reduce the speed to low. Remove the cap inside the blender top and slowly drizzle in the olive oil to emulsify the mixture into a thick and shiny dressing.
  • Pour the dressing over the warm pasta. Add the sliced fennel and toss to combine. Pour into a serving dish.
  • In a large mixing bowl, add the spring vegetables: the baby kale, snow peas, radishes and 1/4 cup of the fennel fronds. Drizzle with the remaining tablespoon olive oil and sprinkle with salt and pepper. Gently toss, then place in a mound over the dressed pasta mixture in the serving dish. Garnish with edible flowers if using.
  • Preheat the oven to 400 degrees F.
  • Wrap the garlic cloves in aluminum foil. Roast until tender, about 45 minutes. Let cool. Refrigerate the cloves in an airtight container. Peel right before using.

PICNIC PASTA SALAD



Picnic Pasta Salad image

Provided by Trisha Yearwood

Time 25m

Yield 8 servings

Number Of Ingredients 10

Kosher salt and freshly cracked black pepper
1 pound orecchiette pasta
2 lemons
2 tablespoons honey
1/4 cup extra-virgin olive oil
1 cup walnuts, toasted
3/4 cup dried apricots, thinly sliced
1/4 cup fresh lemon thyme leaves
3 tablespoons fresh mint, torn
1 small head radicchio, thinly sliced

Steps:

  • Bring a pot of water to boil and add a generous amount of salt. Add the pasta and cook until al dente according to the package directions.
  • Meanwhile, prepare the vinaigrette. Zest 1 lemon into a large mixing bowl. Add the juice of both lemons, honey and some salt and pepper. Whisk to combine. While continuing to whisk, slowly pour in the olive oil to emulsify the mixture into a light dressing.
  • When the pasta is cooked, drain and immediately pour into the large mixing bowl with the lemon-honey vinaigrette. Toss the pasta with the walnuts, apricots, lemon thyme, mint and radicchio. Gently toss to combine and pour into a serving dish. Serve at room temperature or store, refrigerated, in an airtight container for up to 3 days.

TRISHA'S PASTA SALAD



Trisha's Pasta Salad image

Categories     Salad     Pasta     Boil

Yield serves 6

Number Of Ingredients 8

12 ounces rotini pasta
5 ounces Cheddar cheese, grated
2 tablespoons olive oil
2 tomatoes, diced
2 broccoli florets, blanched
1 bell pepper, seeded and diced
Salt and pepper to taste
1/2 cup salted, roasted sunflower kernels

Steps:

  • Bring a large saucepan of salted water to a boil. Add the pasta and cook for 9 minutes, or until it is tender; you don't want it too al dente. Drain the pasta and transfer it to a mixing bowl. When the pasta has cooled to room temperature, add the cheese, olive oil, tomatoes, broccoli, and bell pepper, and mix well. Season with salt and pepper and mix again. Top with the sunflower kernels.

TRISHA'S PASTA SALAD



Trisha's Pasta Salad image

From the cookbook "Fairlands Favorites"--this is an interesting and different pasta salad. Good for potlucks. Allow time for marinating--preferably overnight.

Provided by Stewie

Categories     < 30 Mins

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

1 can artichoke heart, drained and chopped
1 can black olives, sliced and chopped
1 package cherry tomatoes
1 can bamboo shoot
1 can water chestnut
2 zucchini, cut into bite-size pieces
1 lb pasta (fussilli,tricolor rotini,or shells)
1 -2 package ranch dressing (kind you add milk to)
1 bottle Wishbone Italian dressing

Steps:

  • Cook pasta;drain.
  • Add other ingredients.
  • Sprinkle one package of Ranch-style dressing over pasta and mix.
  • Cover with Wishbone dressing.
  • Marinate overnight.
  • Check for flavor and add more dry dressing if it tastes bland.
  • You can also add other optional ingredients such as red peppers, celery, carrots, walnuts, etc.
  • Good for potlucks.

ORZO SALAD



Orzo Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 cups chicken stock
1 1/2 cups dry orzo
One 15-ounce can chickpeas, drained and rinsed
1 1/2 cups (about 25) grape tomatoes, halved
1/2 cup feta cheese, crumbled
1/2 cup pitted and halved kalamata olives
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 small red onion, finely chopped
Salt and freshly ground black pepper
Handful of fresh mint, torn

Steps:

  • In a large saucepan over medium heat, add the stock, cover and bring to a boil. Then add the orzo and cook, stirring frequently, until al dente, 7 to 8 minutes. Drain the orzo in a colander and allow to cool completely.
  • In a large bowl, toss together the orzo, chickpeas, tomatoes, feta, olives, vinegar, oil, onion and salt and pepper to taste. Toss in the mint. Serve at room temperature.

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