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Video Rating: 4 / 5
Question by Shannon Michelle: Do you have a good vegetarian pasta salad recipe?
I want to make a cold vegetarian pasta salad for a potluck this weekend but I can’t seem to find one that I really like online. I’m looking for the kind you would get at a local deli. (Greek/Meditteranean/ Italian style)?
Best answer:
Answer by minoloblaniks
Creamy Pasta Salad With Artichoke Hearts
This is no ordinary pasta salad. It’s got (artichoke) heart and soul, and will add zest to any luncheon.
1/4 cup vegan mayonnaise
2 Tbsp. lemon juice
2 cups cooked pasta (elbow, rotini or small shells)
4 green onions, chopped
1 6-oz. jar artichoke hearts, drained and sliced
1 1/2 Tbsp. fresh or 1/2 Tbsp. dried basil
1/2 tsp. salt
• Stir the mayonnaise and lemon juice into pasta. Add the green onions, artichoke hearts, basil, and salt and mix well.
• If the salad is too dry, add more mayonnaise and/or lemon juice.
< Makes 4 servings OR: Pasta Salad A simple and flavorful garlic vinaigrette makes this pasta salad perfect for picnics and barbecues. For the Garlic Vinaigrette: 2 Tbsp. red wine vinegar 2 garlic cloves, minced 1/3 cup olive oil 1/2 cup fresh basil, chopped 9 oz. fusilli pasta 2 bell peppers (red and yellow) 1/2 cup nondairy Parmesan cheese shavings Salt, to taste Freshly ground pepper, to taste 1/4 cup toasted pine nuts, optional • Mix all the ingredients for the vinaigrette and let stand for 30 minutes. • Cook the fusilli al dente. Drain the pasta then cool immediately under cold water. Drain well and set aside. • To roast the peppers, place in a hot oven, turning occasionally, until evenly blistered and charred on all sides. Set aside until cool enough to handle. Slide the skin off and scrape out the stem, seeds, and ribs. Pat the flesh dry. Cut into thin strips. • Mix the pasta, peppers, and “cheese” together. Whisk the vinaigrette thoroughly and toss into the salad. Season with the salt and pepper to taste. • Cover and let stand for 3 to 4 hours. Serve at room temperature, sprinkled with pine nuts if desired. Makes 4 servings
Give your answer to this question below!
i like how she fingered the g-spot of that fruit
There are so many ways to make this sauce! Who cares that some people say you are doing it “all wrong!” Because it sure does taste ALL RIGHT!! Nice job!!
Lol buy a fecking bottle of ketchup in de shop and jaysus ull be grand fucking pointless to make homemade tomato sauce
I’m not Italian but, out of all of the tomato sauce recipes that I have seen on you-tube, this one is the best tasting and the most authentic! I’ve never tasted better!
it seems like theres too much stuff in it
how to save this video in my hardrive?
Nice video! About the red wine and vinegar…do you absolutely HAVE to add those? Can you just one or the other out? Are there any substitutes for these, any other alternatives?
I rather the seeds in it. To me it taste better. Thank u
wow, stick to making burgers americans
Thanks… Beautiful
I am learning to make the Tomato sauce, if you have a better way please let me know.
This is so full of bullshit, I can do it with only one tomato
Time consuming, complicated, and just plain wrong. What a waste of time and ingredients.
lol the comments on this video. i feel so bad for her ahahah.
No they didn’t.
next clip how to feed me that sauce
so? italians are known for tomato sauce and food made with tomatoes?
Giada is Beautiful
Just be yourself miss. You have been over schooled in the “tricks” of getting your audience on board. (Yes, Giada does all that fake “excitement” stuff but she has the deLaurentis name behind her & still a lot of viewers get sick watching her). You don’t have to stand there bouncing your hands up and down like a 4 yr old on Christmas. It makes you look foolish, and lets face it..It’s only tomato sauce, honey. Oh, and ONE “I’m so excited” is too much, 2 or 3? Ridiculous!
Yes but it took the Italians to know what to do with them.
I wanna fuck her
Yeah right, It’s like italians invented tomato sauce.
So put your recipe up Rocky Balboa or stfu,
Tomato sauce should be free on Australia Day
For a really easy tasty pasta salad cook pasta according to directions, add favorite veggies. I use carrots, celery, broccoli, red onion, black olives. Pour wishbone Italian Dressing to taste. I add parmesan cheese right before serving. This is better the second day so make it ahead of time.
For an easy Greek pasta salad:
Cook pasta according to directions (I like to use fusili)
Cut cherry or grape tomatoes in half
Cut up some black olives (Greek are good, black are fine too)
Chop some pepperonchini to taste (spicy)
Crumbled feta cheese
Cool pasta, toss with a Greek salad dressing and toss everything else in! Tastes great and is so easy!
In answer to your specific question – YES.
Tri color rotini, cooked, drained and cooled
radishes, sliced
black olives (whole, sliced, chopped, whatever)
broccoli (bite size pieces)
cauliflower (ditto)
grape tomatoes
toss all with bottle of Italian dressing or Vinigrette. Presto, simple and vegetarian.
Pasta Salad With Green Beans and Red Cabbage
Ingredients:
1/2 head chopped red cabbage
1/2 tsp ground cumin
1 tsp curry powder
3 tbsp. extra-virgin olive oil
1/2 lb blue lake green beans
1/2 lemon
1 package rainbow pasta
DIRECTIONS:
Prepare the pasta al dente per package directions. Set aside.
Clean the green beans and trim off the ends. Place them in a saucepan of boiling water and cook until they’re crisp and bright green, about 5 minutes. Set aside.
Place the cabbage in a saucepan of boiling water and cook until al dente, about 3 minutes. Set aside.
Combine the lemon juice, curry powder, cumin and olive oil in a bowl and whisk together.
Combine the pasta, green beans, cabbage and olive oil mixture in a large bowl and toss.
Fresh Pesto Pasta Salad
“You will love to use a variety of garnishes on this salad, such as gourmet mixed baby salad greens; grape tomatoes; small, yellow, pear-shaped tomatoes.”
INGREDIENTS:
1 (16 ounce) package small shell pasta
1/3 cup red wine vinegar
1 tablespoon sugar
1 teaspoon seasoned pepper
1/2 teaspoon salt
1 teaspoon Dijon mustard
1 clove garlic, pressed
3/4 cup olive oil
1 cup chopped fresh basil
1 (3 ounce) package shredded Parmesan cheese
1/2 cup toasted pine nuts
DIRECTIONS:
PREPARE pasta according to package directions; drain.
WHISK together vinegar and next 5 ingredients. Gradually whisk in olive oil.
ADD vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.
Zesty Rotini Salad
INGREDIENTS:
1 (12 ounce) package rotini pasta
3 carrots, peeled and diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 green onions, chopped
1/2 purple onion, diced
1 pound broccoli, cut into florets
1 large tomato, diced
3 stalks celery, diced
1/2 cup crumbled feta cheese
1 cup zesty Italian dressing
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot and cook 8 to 10 minutes, until al dente. Drain and rinse in cold water.
In a large bowl, mix cooked, cooled rotini with the carrots, red bell pepper, yellow bell pepper, green bell pepper, green onions, purple onion, broccoli, tomato, and celery. Sprinkle with feta cheese and toss with Italian dressing to serve
Tortellini Pesto Salad
INGREDIENTS:
1 (9 ounce) package cheese tortellini
1 small red bell pepper, julienned
3/4 cup fresh broccoli florets
1/3 cup shredded carrots
1/3 cup pitted green olives
1 clove garlic, chopped
1/2 cup mayonnaise
1/4 cup prepared basil pesto
1/4 cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon distilled white vinegar
1 bunch fresh spinach leaves
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.