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Question by Jenna Simpson: How do you make pasta salad?
I was thinking about after I make the noodles, put ranch dressing, cut up some lettuce, tomatoes, and cucumbers. & shredded cheese. Would that be okay or just plain gross? lol.
Best answer:
Answer by [[La La La]]
At my work, our pasta salad is the noodle, shredded cheese, pepper, basil, salami, black olives, pasta salad dressing, and it is delicious. ( :
Add your own answer in the comments!
Sounds funky.lol. I like cooking pasta, draining and cooling it and adding olives,bell pepper,onion,and tomato. You can add salami if you like salami. Then you can doctor it up with any types of salad dressing. Balsamic dressing is good, so is italian and Caesar. Pick one dressing you like, not ranch though, that sounds funky. Then you can add Parmesan cheese,oregano,basil,olive oil. Make it taste the way you want.
Usually consists of single or colored pastas, cherry tomatoes (whole or cut), lightly steamed or
crunchy broccoli florets, carrot slivers, sliced/chopped olives, chopped onions, chopped bell peppers (green, red, yellow, orange).
Dressing usually mayonnaise or olive oil based like Italian but hey… Ranch is likeable too.
you cook tri color rotini pasta
cut up tomatoes broccoli zucchini carrots (cook them )
add green olives to the mixture
you can add fresh or regular mozzarella cheese to it
then add italian dressing
and serve..
Leave out the lettuce. Use mayo instead of ranch dressing, but add some Hidden Valley Ranch powdered dressing mix to taste. I would also add some real or imitation bacon bits and maybe some grilled chicken breast.
This is my recipe for Pasta Salad and I always get rave reviews over it:
1 small package pasta ( thin spaghetti, linguine, etc)
1 package dry Italian dressing mix (like Good Seasons)
1 bottle Italian salad dressing (any kind will do)
1 large green bell pepper, diced
1 large yellow bell pepper, diced
1 medium red onion, diced
2 large tomatoes, diced
Break pasta into thirds and cook al dente according to package, drain well and rinse with cold water. Add all veggies and mix well. Add dry Italian dry dressing mix and blend. Start adding the bottled dressing, after adding about half the bottle mix well and taste. You can always add more if you think it necessary. Refrigerate. Every once in a while stir. The longer it sits in the fridge the better it will taste. When you’re ready to serve make sure you toss it well.
Pasta Salad can be whatever you want it to be (although I would steer away from the ranch dressing idea) Most pasta salad use a balsamic vinaigrette of an Italian dressing, something not to heavy or over powering, I like the corkscrew pasta, either whole wheat, plain or tri colored works fine. I use cherry tomato’s cut in half, red onion, green, red and yellow bell peppers, salami or pepperoni slices cut into strips (I prefer the pepperoni) , sliced black olives some feta cheese crumbles, basil, oregano, some black pepper, italian dressing toss well and refrigerate over night for best results, this allows all the flavors to blend and meld together. I suggest you check out allrecipes.com website and search pasta salads, then choose to list them by rating, there are some really creative people out there. hope this helps.