Dave, our expert in just about everything, has once again allowed us to capture his breathtaking work on film. This time, Dave will show us how to make a del…
Video Rating: 5 / 5
Question by goodfish: How to make yummy pasta salad?
My school’s snack bar sells very delicious pasta salad with lettuce and dressing. Can anyone teach me how to do the dressing and how to season? Thanks.
I’m sorry I didn’t make it clear. The dressing the snack bar offers is whitish in colour, but I don’t know what it is. So my question.
Best answer:
Answer by foodie
I dont’ know what kinda pasta salad they make that has lettuce in it but the pasta salad I make at home I use italian dressing.
For my pasta salad:
Spiral noodles (cooled)
Red & green bell peppers
Red onion
tomatos
(Optional salami bits/ cheese chunks)
Add your own answer in the comments!
Find More Tomato Pasta Articles
2 cucumbers, chopped
4-5 tomatoes, cut into 6-8 pieces
(opt)1 can olives
1 pkg mushrooms, sliced
1 green pepper, cut into small pieces
1 red pepper, cut into small pieces
1 yellow pepper, cut into small pieces
1 pkg frozen broccoli, defrosted
1 pkg frozen peas, defrosted
1 medium yellow onion
Whole-wheat rotini (use more or less depending on what and how many
veggies
you use)
Some type of ff parmesan cheese (to make the dressing stick since there
is no
oil)
Dressing:
1 cup apple cider vinegar
1-2 dashes tabasco sauce
Powdered garlic to taste (the more the better is my motto)
1) Put water, lightly salted, on to boil for pasta. I think you know
what do
do here.
2) Cut up all veggies and place in large bowl. Pretty much any vegetable
will
work, except for starchy ones like potatoes. The tastes just don’t seem
to
mesh well. There are two necessities for me: tomatoes and bell peppers.
Using
three kinds just adds an admittedly small variety of tastes, but they
just
make the salad.
3) Mix pasta and veggies. Chill in the refrigerator until salad is…
well,
chilled.
4) Mix dressing in any holding container handy. Values of ingredients
here
needn’t be followed, just mix to taste. I use powdered garlic instead of
fresh because it distributes more evenly. The tabasco sauce adds bite,
but
don’t use it if you are using a balsamic vinegar… It’s just nasty that
way.
At least try the cider vinegar, and if you don’t like it that way, then
switch. But not before!
5) Take chilled salad from refrigerator and sprinkle ff parmesan cheese
or
something of that sort on it. Mix dressing one last time and pour onto
salad.
Toss. Serve. Eat. Enjoy. I personally enjoy drowning my salad in extra
vinegar,
but you needn’t it you don’t feel like it.
PASTA SALAD
1 package pasta, cooked
10 ounces green olive, chopped
10 ounces black olives, chopped
4 ounces sliced mushrooms, drained
1 cup celery, chopped
1 cup green bell pepper, chopped
1 cup green onion, chopped
1 large cucumber, chopped
1 1/2 cups shredded cheddar cheese
1 1/2 cups mozzarella cheese, shredded
1 1/2 cups broccoli, chopped
1 1/2 cups carrot, shredded
Cook pasta; drain and rinse with cold water. Add olives, mushrooms, celery, peppers, onion, cucumber, cheeses, broccoli, and carrots. Toss well; season with salt and pepper to taste. Serve with favorite dressing, preferably Italian.
Serving Size: 8
JM
We use rotini noodles or bowtie pasta (but you can use any kind of noodles), broccoli, tomatoes, and sometimes cauliflower for the salad. We will also sometimes throw parmesean, provel or an Italian blend cheese in there as well. As far as the sauce we take 1 cup mayonnaise, 1/2 cup sugar and a packet of zesty Italian powdered dressing mix (made by Good Seasons) and mix all three up together. The sauce looks kind of white and creamy. then you pour the sauce over the vegetable and pasta mixture and mix well. It tastes so good!! Hope this helps!