Posts Tagged ‘pasta salad’

6 ounces (1 2/3 cups) uncooked dried large ring macaroni
1 cup ranch dressing
1 small (1 cup) cucumber, seeded, chopped*
1 large (1 cup) tomato, seeded, chopped
1 small (1/2 cup) red onion, chopped
3 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
3 Land O Lakes® All-Natural Eggs, hard-cooked, cooled, peeled, chopped
1 cup chopped crisply cooked bacon

Cook macaroni according to package directions; rinse with cold water. Drain well.

Combine cooked macaroni and all remaining ingredients except eggs and bacon in large bowl; mix well. Gently stir in eggs.

Cover; refrigerate to blend flavors (at least 2 hours). Stir in bacon just before serving. Serve cold.

*Substitute 2 ribs celery, chopped.

Recipe found here: Bacon Ranch Macaroni Salad

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pasta salad

Pasta Salad

Pasta, your choice (ravioli, corkscrew, tortellini, etc.)

VEGETABLES (your choice, any or all) :
Fresh or marinated mushrooms
Marinated artichoke hearts
Black olives
Sweet pickles
Green onions
Red Bermuda onions
Snow peas
Red peppers, either fresh or roasted
Green beans
Small baby corn

MEATS (your choice) :
Salami, cut into thin strips
Ham, cubed into sm. pieces
Turkey or chicken, cubed into bite size pieces
Italian or your favorite kind of sausage, cooked and cut into sm. pieces

CHEESE (your choice) :
Swiss or Cheddar or Monterey Jack or whatever you like
1 bottle Ranch style creamy dressing or make your own from the dry packet
Parmesan cheese to taste (optional)

Cook your choice of pasta until al dente and drain. Put into a large bowl that will hold everything. Sprinkle on some Parmesan cheese and about half the bottle of Ranch-style dressing. Throw in a little mayonnaise (don’t you love the measurements!!) to your taste. Blanch in hot boiling water for 1 minute, all the fresh vegetables (such as snow peas or broccoli or green beans or asparagus) so that they have a beautiful green color. Combine all the other vegetables of your choice and mix them in with the pasta. Add the meat and/or cheese and mix again, trying not to mash up the pasta (use a gentle, folding motion).

Your end result is a pasta salad, served room temperature or cold, great for picnics and buffets, large crowds. Wonderful in the summertime when you don’t feel much like cooking.

By the way, you can add the entire bottle of Ranch-style dressing if you like, it all depends on how big of a salad you are making. What you don’t want is a soupy mess, so keep the proportions small enough so that you have a thick sauce-type consistency enrobing the pasta and vegetables.

I call this “clean-out-the-refrigerator” pasta salad, as it’s a great way to use up all those odds and ends that lurk about your refrigerator. You are limited only by your creativity in whatever combinations you choose!

Recipe found here: Pasta Salad

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Broccoli, Cherry Tomato, and Pasta Salad


Herb mixture:
1/2 cup fresh flat-leaf parsley leaves
1/3 cup fresh basil leaves
1 tablespoon chopped fresh dill
1 teaspoon grated lemon rind
12 mint leaves
1 garlic clove, peeled

2 garlic cloves, peeled
1/3 cup 2% low-fat cottage cheese
1/4 cup low-fat buttermilk
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
Dash of black pepper
1/2 cup (2 ounces) crumbled feta cheese

7 cups small broccoli florets
2 1/2 cups sliced mushrooms
2 cups cherry tomatoes, halved
2 cups cooked medium seashell or rotini pasta (about 4 ounces uncooked pasta)
1/2 cup minced shallots
2 tablespoons capers
1/4 teaspoon black pepper
1 (14-ounce) can artichoke hearts, rinsed, drained, and halved

To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons. Set remaining herb mixture aside.
To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor. Drop 2 garlic cloves through the food chute with food processor on; process until minced. Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth. Stir in feta.

To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender. Cool. Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl. Pour dressing over salad; toss well.

4 servings (serving size: 2 1/2 cups)

Nutritional Information
CALORIES 327(24% from fat); FAT 8.8g (sat 3g,mono 3.4g,poly 0.9g); IRON 4.3mg; CHOLESTEROL 14mg; CALCIUM 248mg; CARBOHYDRATE 50g; SODIUM 768mg; PROTEIN 18.4g; FIBER 7g

Cooking Light, JUNE 1999
This recipe found here Cooking Light: Broccoli, Cherry Tomato, and Pasta Salad

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