http://quickiechick.com This is such an easy and impressive side dish to accompany any meal and it’s SO tasty! You don’t need the mozzarella cheese to make t…
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Question by Cutie: Do you know the recipe for this yummy pasta salad?
I am looking for the recipe for a pasta salad that uses colored pasta, italion dressing, brocolli, carrots, ect. Can you help me?
Best answer:
Answer by deeshair
INGREDIENTS
1 (16 ounce) package tri-colored pasta assortment
1 cup chopped broccoli
1 cup cauliflower, chopped
1/2 cup shredded carrots
1 cup sliced celery
1/4 cup diced red onion
1/4 cup diced yellow pepper
1/4 cup sliced black olives
1/2 (16 ounce) bottle vegetarian Caesar-style salad dressing
2 tablespoons grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
DIRECTIONS
Bring a large pot of salted water to boil add pasta and boil until al dente. Drain well.
Place broccoli, cauliflower, carrot, celery, red onions, yellow peppers and black olives in a large mixing bowl. Pour Caesar salad dressing over vegetables and stir to coat the vegetables.
Sprinkle Parmesan cheese, pepper, garlic powder and paprika over the vegetable mixture. Stir. Pour pasta into the large bowl and mix well. Refrigerate until cool or serve hot.
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HEY! What’s up sweetie!? You look so beeeeeatiful in that dress!!! Thanks for the recipe
A very simple & healthy dish.
thanks laurel you look so pretty will make this salad.
love kiki
Interesting cutting board. We have two and use one for making salads, and the other for meat. I’m assuming that’s what you do also. Oh, and by the way, I agree with you about people not eating enough raw onion. I can’t seem to taste food if I am not eating it with raw onion, or hot pepper.
Wow, I grew up on this very dish. It’s one of my favorites. Like you said, the mozzarella is a nice addition on the side, especially the fresh mozzarella soaked in the water. This is such a light and refreshing dish.
Tri color rotelle
peas
brocolli
carrots
1/2 green pepper
1/2 red pepper
sliced black olives
slice mozzerella(optional)
italian dressing, robusto if you can find it
pine nuts
sun dried tomato bits
well here is Mine
I use the pasta noodles the green ones
peperoni
green and red peppers
Onions
Shredded carrots
Italian dressing
I think all you may be missing is the red onion-finely chopped, red-bell pepper and small cubed cheddar cheese.
I make mine as follows:
1 box of Barrilla pasta (your choice of type I like the farfalle)
1 cup brocolli florets
1/2 cup finely chopped onion
1 small can sliced black olives
1/2 cup finely diced carrots
1/2 cup finely diced celery
15 thin slices of salami diced
10 thin slices of provolone of Swiss cheese diced
I make a cruet of Good Seasons salad dressing using half the water with a good Balsamic vinegar taking up the rest of the water space, vinegar as directed and a really good virgin olive oil. Mix it together and let it sit refrigerated over night.
I just cook and cool a 16 oz box of the tri-colored pasta. Then add chopped up broccoli, cauliflower, carrots and whatever other vegetable you choose. Sometimes I like to add cubed cheese and cubed meats such as salami. Then just toss with italian dressing. The secret to making this really good is by adding some salad supreme. You can find this by the spices in your grocery store. I think McCormicks is the brand that makes it. It is a bunch of dry spices already combined. It really makes a big difference. You want to add that to your salad even though there is already italian dressing in it. Try it….it’s good.
Tomatoey Pasta Salad – – Paste all’Ammiraglio
INGREDIENTS:
1 pound ripe plum tomatoes, blanched, peeled, seeded and chopped (in the winter you can used drained canned tomatoes)
2 tablespoons salted or pickled capers, rinsed
5 leaves coarsely torn basil (or to taste)
Olive oil (about a quarter cup, or to taste)
Salt and pepper to taste.
1 pound penne or other short thick-walled pasta
PREPARATION:
Cook the pasta until until al dente in lightly salted water, drain it, and cool it by running cold water over the colander.
While you are cooking the pasta, combine the other ingredients, check seasoning, and chill them in a bowl. When the pasta has cooled, mix it into the sauce.
This is, as you have no doubt noted, extremely simple. Feel free to modify it, for example by adding pitted black olives as well. Another option, which would make it into a full meal rather than a picnic accompaniment (specially if served with a green salad), would be a half pound of shredded mozzarella.
Lemony Pasta Salad – – Insalata di Pasta Profumata al Limone
INGREDIENTS:
14 ounces (350 g) butterfly pasta
4 carrots, peeled
12 ounces (300 g) drained tuna packed in oil, crumbled
2 cloves garlic, finely minced
3 tablespoons minced parsley and basil
The juice of 2 lemons
The grated zest of an organic lemon
1/2 cup olive oil
Salt & pepper
PREPARATION:
Grate the carrots directly into a bowl. Crumble the tuna into the bowl as well, add the garlic, the lemon juice and zest, stir in 5 tablespoons of the oil, season lightly with salt, dust with a healthy grating of pepper, mix well, and chill the mixture, covered, for at least an hour in the fridge.
Bring pasta water to a boil, salt it, and sprinkle 2 tablespoons of oil over it before cooking the pasta. Drain it when it’s still fairly firm (you want it to be al dente when you serve the salad, so you don’t want it too soft to begin with) and spread it over a cloth to cool. Stir the pasta into the tuna mixture, season the pasta with the minced herbs, and sprinkle the remaining oil over it if necessary.
If you don’t plan to serve it immediately, cover it and keep it chilled in the refrigerator.
Note: You can also use fresh tuna; you’ll need 2 8-ounce tuna steaks, which you will want to grill 3-4 minutes per side (season them with salt, pepper, and lemon juice), and then skin, bone, and dice.
http://web.foodnetwork.com/food/web/cachedSearchResults/0,7822,pasta~salad_Recipe,00.html?searchString=pasta+salad&site=food&searchType=Recipe