NWR - pasta salad recipe?

I have to bring a pasta salad to a bbq on friday.  any good recipes out there?  i was thinking of something with pesto and/or sun dried tomatoes but am open to any suggestions! :) 


i can tell it's almost lunch-time...i'm thinking about food...

Posted on July 2, 2008 at 7:01 am
beatie
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10/11/2008
beatie

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soon2Bmrsjaramillo
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06/27/2009
soon2Bmrsjaramillo

soon2Bmrsjaramillo

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Check out www.cooks.com I always get tons of great stuff from there!

Posted on July 2, 2008 at 7:04 am
nova95
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06/26/2008
nova95

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Tortellini Salad with Tomato Vinaigrette - I like this recipe from food network but I always use less arugula than listed, it's a little too peppery for me. You could probably use baby spinach instead. It was a big hit at my last family BBQ. I also left out the shallots because I forgot to buy them at the supermarket.


 


2 pounds packaged tortellini
2 tablespoons extra-virgin olive oil, plus 1 1/4 cups
4 cups freshly diced tomato
4 tablespoons chopped tarragon leaves
4 tablespoons chiffonade basil leaves
2 tablespoons minced parsley leaves
2 minced shallots
6 tablespoons lemon juice
1 1/2 pounds fresh mozzarella, sliced 1/4-inch thick into approximately 30 slices
4 cups fresh arugula
Gray salt
Freshly ground black pepper


Bring a large pot of salted water to a boil over high heat. Cook the tortellini according to the package instructions. When fully cooked, drain and toss with 2 tablespoons of the olive oil and allow to cool to room temperature.

Meanwhile, in a nonreactive mixing bowl, combine the diced tomatoes, herbs, shallots, lemon juice, and remaining 1 1/4 cups olive oil. Mix to combine and season with gray salt and pepper to combine. When the tortellini have cooled to room temperature toss with the vinaigrette.


To serve, line the perimeter of a large serving platter with overlapping slices of the mozzarella. Spoon the tortellini salad in the center and scatter the arugula leaves over the top.



 

Posted on July 2, 2008 at 7:27 am
rach29
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11/22/2008
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You can really never go wrong with pasta salad! I usually just throw a bunch of veggies in with bowties or spiral noodles!! Add a little feta cheese (or any crowd pleaser cheese!) and toss with italian dressing.


I made a good one with just bow-ties, feta, spinach, and pine nuts tossed with olive oil. I just made it to taste. Salt and pepper of course!!


 

Posted on July 2, 2008 at 7:28 am
nova95
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Ooh - I'm going to try that last recipe except add sliced cherry tomatoes and maybe some vinegar.

Posted on July 2, 2008 at 7:32 am
jharks
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10/11/2008
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jharks

Here is an Emeril one!


http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32985,00.html


2 tablespoons plus 1/2 teaspoon salt
1 tablespoon olive oil
1 pound rotini pasta
2 teaspoons minced garlic
2 teaspoons balsamic vinegar
1 teaspoon Emeril's Italian Essence, or other dried Italian herb mixture
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 cups 1/4-inch cubes provolone
1 cup thinly sliced oil-packed sun-dried tomatoes, drained
1 cup thinly sliced salami (1/4 pound)
1 cup thinly sliced prosciutto (1/4 pound)
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh basil leaves


 


Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.


Meanwhile, mash together the garlic and remaining 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar, Italian Essence, black pepper, and crushed red pepper. Whisk to blend. Gradually whisk in the olive oil.


Drain the rotini and rinse under cold running water until cool. Add to the vinaigrette, along with the provolone, tomatoes, salami, prosciutto, parsley, and basil. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.


 

Posted on July 2, 2008 at 7:43 am
INSUREGRL
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11/01/2008
INSUREGRL

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here's my own specialty - everyone that has tasted it loves it...even picky eaters!


 2 packages of the Macaroni salad style (the short ones)


 2 cans of sliced black olives


 1 jar of dill pickle spears


 1 red pepper


 1 red onion


 1 sweet onion


Need Mayo and mustard


Slice up all the ingredients into small squares (probabl only use half of each onion or to your own liking) Mix into cooked macaroni, salt and pepper to your taste.  In cup, mix in 2 tablespoons of mayo, a 1/2 tablespoon of mustard, and use a little bit of the pickle juice from the pickles and mix to your taste buds, and then mix into salad mix. It really shouldn't be drenched so much in mayo, just enough to mix it all in and give it flavor. Serve cold!!! yum!


 


 


 

Posted on July 2, 2008 at 8:39 am
beatie
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10/11/2008
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thanks ladies...gotta get shopping! :)

Posted on July 2, 2008 at 9:07 am
chowbaby
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08/16/2008
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Maybe too late, but maybe for future reference:



Roasted Garlic, Olive and Tomato Pasta Salad
serves 4


2 heads of Roasted Garlic
16 ounce box of medium-sized pasta shells
Olive oil
15 ounces whole milk ricotta
3/4 cup whole milk yogurt
Salt and pepper
4 small tomatoes, diced
1 cup sliced black or green olives
1/4 cup finely minced basil


Cook the pasta according to directions. Drain, drizzle with a little olive oil, and let cool for a little while. Whisk the ricotta and yogurt together until lightened and smooth, and add in all of the roasted garlic - squeezing the soft garlic out of each clove. Season to taste with salt and pepper.


Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Toss to coat. Serve slightly warm or chilled - the texture is best if served immediately, but the garlic flavor improves overnight, so either way it's good!


from: http://www.thekitchn.com/thekitchn/vegetarian/recipe-roasted-garlic-olive-and-tomato-pasta-salad-026905


 


 


Posted on July 2, 2008 at 7:51 pm

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