Please share your best pasta salad recipe

FranticFrummie

Mon, Sep 21 2015, 9:29 pm

Mmmm, my favorite comfort food! I do it Greek/Mediterranean style.

Pasta noodles (your choice)
Sun dried tomatoes packed in oil, chopped
Chopped black olives (I like Calamata, but any will do)
Chopped green olives (with pimento if you can find them
Crumbled feta cheese
Diced canned artichoke hearts

Dressing:
Mayo, garlic, basil, oregano, salt and pepper to taste. Go easy on the mayo, because the oil from the sun dried tomatoes will add to the mix.

Make a huge batch, because this just tastes better and better over a few days.

If you want to make it fleigshig, omit the cheese, and add diced salami instead. Equally yummy either way. You can also add whole chick peas, beans, green peas, or any other healthy things that sound good.

The salad is very salty, so keep that in mind when you are making the dressing, and don't add any more salt until the last minute. I LOVE salt!

Amarante ↓

Mon, Sep 21 2015, 10:36 pm

Classic version from The Pioneer Woman

The Best Macaroni Salad Ever

Pioneer Woman

SERVINGS: 12 Servings

INGREDIENTS
4 cups Elbow Macaroni
3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
1/2 cup Black Olives, Chopped Fine
6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)
3 whole Green Onions, Sliced (white And Dark Green Parts)
1/2 cup Mayonnaise
1 Tablespoon Red Wine Or Distilled Vinegar
3 teaspoons Sugar, More Or Less To Taste
1/4 teaspoon Salt, More To Taste
Plenty Of Black Pepper
1/4 cup Milk (more If Needed)
Splash Of Pickle Juice (spicy Sweet Pickles)
Extra Pickle Juice To Taste

INSTRUCTIONS

Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.

Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.

Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you'd like. (Dressing will seem a little thin, but it will thicken up as salad chills.)

Stir in olives, roasted red peppers (or pimentos), pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.

Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!

↑ Amarante

Mon, Sep 21 2015, 10:59 pm

This is more of a pasta primavera because of the veggies

Cold Pasta Primavera Salad Recipe

Serves: 4-6

RECIPE INGREDIENTS

1/2 1 oz. Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix
1/2 cup milk
1/2 cup mayonnaise
3 tablespoons olive oil or vegetable oil
2 medium zucchini cut into ¼-inch slices
1 cup frozen broccoli florets, steamed
1 red bell pepper or green bell pepper, cut into small chunks
1 cup cherry tomatoes halved
4 medium radishes thinly sliced
3 green onions chopped
1 box (16 ounces) Rotini (corkscrew) pasta
2 tablespoons capers drained, (optional)

RECIPE DIRECTIONS

Cook pasta according to package directions. Rinse with cool water and drain. Prepare 1 cup Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix according to fresh dressing packaging instructions.
In a small bowl, whisk the dressing together with the oil until emulsified.
In a large bowl, add the pasta and the remaining ingredients.
Add the dressing and toss until well coated.
Chill covered for 1 hour before serving.