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Question by Brooke: A good pasta salad recipe?
I’m looking for a good pasta salad recipe … but without dressing.
Served hot or cold. I’m thinking of using veggies to put in it
Does anyone have any good recipes they would like to share?
Thanks in advance! 
Best answer:
Answer by Sarrah
Pesto Tortellini Salad
2 packages of tortellini from the refrigerated section of the grocery store
1 container of refrigerated pesto sauce from the grocery store
1 pound of fresh mozzerella, cubed
1 pint grape tomatoes
1 can artichoke hearts, rinsed, drained, chopped
Olive Oil
Whatever other chopped veggies you like such as mushrooms, onion, carrots, broccoli, fresh uncooked spinach, bell peppers, etc.
Bring a large pot of salted water to a boil. Add the tortellini and cook for 3 minutes (the package will say to cook it longer but it will get too mushy for the salad if you do). Drain and rinse with cold water to make the tortellini cold for the salad, drain well after the cold water rinse. Put the tortellini in a large bowl, add all the other ingredients and stir until well blended. You may need to add extra olive oil if the pesto does not seem like enough dressing. Refrigerate for an hour or two to blend the flavors and serve. If you are eating this left over you may need to add more olive oil as the pasta absorbs the oil and the salad gets kind of dry.
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Find More Tomato Salad Articles
Refreshing Summer Orzo Salad —
.INGREDIENTS
4 cups chicken broth
1 (16 ounce) package orzo pasta
1 1/2 tablespoons butter
1/4 cup extra-virgin olive oil
1 1/2 teaspoons minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1 cup pine nuts
1 cup pitted kalamata olives
1 (2 ounce) jar capers, with liquid
12 ounces basil-flavored feta cheese
1 (10 ounce) bag fresh spinach leaves, chopped
1 tablespoon lemon juice
..DIRECTIONS
1.Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
2.While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
3.Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it’s better the next day.
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Southwestern Pasta Salad —
.INGREDIENTS
1/2 (16 ounce) package rotini pasta
1/3 cup vegetable oil
1/4 cup fresh lime juice
2 tablespoons chili powder, or to taste
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves garlic, crushed
1 1/2 cups whole kernel corn
1 (15 ounce) can black beans, drained and rinsed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup fresh cilantro leaves
1 cup chopped roma (plum) tomatoes
..DIRECTIONS
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
3.Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.
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Penne, Tomato, and Mozzarella Salad —
.INGREDIENTS
1 (12 ounce) package penne pasta
1/4 cup olive oil
1 bunch green onions, chopped
1 clove garlic, minced
1 cup quartered cherry tomatoes
salt and pepper to taste
5 ounces mozzarella cheese, diced
1/2 cup grated Parmesan cheese
4 ounces fresh basil
12 large black olives, halved
..DIRECTIONS
1.Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
2.Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.
GREEK PASTA SALAD
INGREDIENTS (Nutrition)
* 2 cups penne pasta
* 1/4 cup red wine vinegar
* 1 tablespoon lemon juice
* 2 cloves garlic, crushed
* 2 teaspoons dried oregano
* salt and pepper to taste
* 2/3 cup extra-virgin olive oil
* 10 cherry tomatoes, halved
* 1 small red onion, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1/2 cucumber, sliced
* 1/2 cup sliced black olives
* 1/2 cup crumbled feta cheese
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DIRECTIONS
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
2. Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
My mom’s…