Cold Pasta Salad Recipe

Try looking on www.allrecipes.com. They have some great recipes and you can see if it was well liked or not.

we love Suddenly Salad Pasta Salad as well, but what I do is boil some pasta by itself, then mix it into the pasta salad, it makes more, which in the long run cuts the sodium down due to it being more.

This is the recipe that I have used forever with my kids and grandkids.

I use the spiral vegetable noodles(the are red, green and white
Fat free Italian dressing
onions(depending on who is eating it and who will eat onions)
sliced ripe olives(small can drained)
shredded cheese
Cook the noodles and when done put in a strainer and run cold water over. Mix everything else in a large bowl and put in fridge. You cvan add any veggies that your family will eat.(tomatoes, cucumbers,carrots etc) If it has been setting a while you will need to stir before eating.
Enjoy!!!

super easy pasta salad

mini bow tie pasta
wishbone romano basil italian dressing
shredded parmesan cheese

my family loves for me to add the following:
real or packaged crumbled bacon
canned tomatos - diced fire roasted tomato or diced tomatos with roasted garlic or sweet onions

Hey,
There is a recipe I love on the bottle of McCormic Salad Supreme (in the spice isle). I make it with the screw type pasta (to get more surface area for the dressing). I usually do the pasta the night before and soak it with about 1/2 to 2/3 of the small bottle of Fat Free Italian dressing and part of the recommended amt of the spice. The next day I add as many veggies as I have on hand such as onion, green pepper, cucumber, tomatoe and olives. Sometimes I will add pepperoni for a meat lover. I add the dressing I have left over and the rest of the amt of the spice (or more if I want) and mix it up for the best pasta salad you have ever tasted!
Good eating!
B.

I have gotten many compliments at picnics and parties on this one. My 12 mo old can't get enough. I think it tastes better when I make it the night before and it sits.

Best Pasta Salad
1 pkg (8 oz) pasta - rotini, elbows, bow-tie, whatever you have on hand.
cherry tomatoes cut in half- lots, but really however many you like.
1-2 cans/jars artichoke hearts - I prefer the ones marinated to add the extra flavor but you can get the ones in water too. I cut them in half to make smaller pieces.

Dressing:
3 cloves minced garlic - or 3 spoons of the jarred minced garlic
1/2 cup white, red or rice vinegar - I use whatever I have on hand
1/4 cup extra virgin olive oil - if you use artichokes marinated you can use that oil.
1 t salt
1/2 t pepper
1/2 t dried oregano or 1/4 c fresh oregano chopped
1/2 t dried basil or 1/3 cup fresh basil
1/3 c fresh dill
1/2 c fresh parsley

Note - Try to use at least some fresh herbs. I think that is what makes it so good. Use whatever herbs you have available. I usually end up using dried oregano and fresh basil and parsley and it is great.

Cook pasta according to directions - drain and rinse with cold water. Place in a large bowl, add tomatoes and artichokes
In a small tupperware combine all dried spices, garlic, vinegar and oil and shake until mixed. Pour over pasta mix and stir to combine. Add fresh herbs. Mix again. If it seems too dry just add a little extra olive oil. Chill before serving. Sitting over night brings the flavors together even more.

I'm not sure this has a LOT less sodium, but I just cook the off-brand rotini (garden blend - different colors) as package directs, then rinse in cold water. Add whatever you like: olives, cheese, ham cubes, grape tomatoes, red onion, etc. Sprinkle a little Italian seasoning if you want and toss with Italian dressing, you choose the amount. This is one of my favorites and very easy!

I know this may sound not so appealing, but it is very good. I am not a big pasta fan and love this.

1 lb. thin spaghetti, cooked
1/4 cup red wine vinegar
1-16 oz. bottle Italian dressing
1 bottle Salad Supreme (find in seasoning aisle)
Drain spaghetti, mix with all the above ingredients and let sit in refrigerator overnight.

Add the following before serving:
1-cup Ragu (choice of sauce)
Deseeded tomatoes (I prefer cherub tomatoes cut in half)
Cucumbers peeled and deseeded
Garlic clove
One sm. red onion chopped
1/4 tsp garlic powder
Bell peppers (I use ½ to ¼ of each red, orange and yellow, depending on how many different types I put in there, but green can be added too)
Black olives

I have also added sliced pepperoni and cheese chunks and I have added left over grilled chicken with Kraft Cheese crumbles Italian style. Any of the above add-ins can be modified to your families taste.

When I need a recipe for a dish that's fairly new or one that's very old my first stop is www.allrecipes.com. I have never failed to find what I was looking for. Reading all the different variations on a dish is part of the fun. Hope this helps.

I love the suddenly salad pasta as well. I make it like the directions say only skip the dressing, instead of italian dressing I use olive oil. (not equal parts) I just eyeball it so that the mixture is gummy. my family loved it!

I do some demonstrations (demos) in grocery stores.

I just did one for Barilla Piccolini (mini pastas).

They have mini pastas in the same FUN shapes as the regular pastas (bow ties, spirals, ziti, penne, and wheels). Wal-Mart has them and they are quite reasonable. This might make the salad FUN. :o)

Reasons so use this product:

1. Fun shapes made just for kids.
2. Smaller size for little mouths.
3. Cooks faster (because smaller) - in only 7 min.
4. Versatile: Use in salads, soups (easy to pick up with spoon), or with pasta sauce.

It also comes in a re-sealable box, so you do not have to make the whole box at a time.

I hope this helps. :o)

Blessings,

P. <><

We just throw whatever veggies we like in with the pasta and add the dressing of our choice.We LOVE Red Wine Vinegrette and it turns the pasta pink! Something my kids think is cool!

I sometimes add shredded or cubed cheese, you can really make it how you love it!

Compliments of The Pampered Chef(R)Broccoli Pasta Salad
Ingredients:
2 cups (8 ounces) uncooked medium shell pasta
1 cup mayonnaise
3 tablespoons white or cider vinegar
3 tablespoons sugar
3 cups broccoli florets, coarsely chopped
3/4 cup chopped red onion
3/4 cup golden raisins
8 slices bacon, crisply cooked, drained and crumbled
1/3 cup sunflower seed kernels

Directions:
1. Cook pasta according to package directions; drain and rinse under cold running water.

2. Meanwhile, combine mayonnaise, vinegar and sugar in Stainless (4-qt.) Mixing Bowl; mix well. Add pasta, broccoli, onion, raisins, bacon and sunflower seeds; mix gently. Cover; refrigerate at least 2 hours to allow flavors to blend.

Confetti Pasta Salad
Ingredients:
1 cup coarsely chopped broccoli
1 cup coarsely chopped cauliflower
1 package (9 ounces) refrigerated cheese-filled tortellini, cooked and drained
1 medium carrot, thinly sliced
2 tablespoons thinly sliced green onions
1 garlic clove, pressed
1/2 cup fat-free Italian salad dressing
1 teaspoon hot pepper sauce (optional)
1/2 cup (2 ounces) grated fresh Parmesan cheese

Directions:
1. Combine all ingredients except Parmesan cheese in Classic Batter Bowl; toss gently.

2. Sprinkle with Parmesan cheese. Serve using Stainless Serving Spoon.

K. Neely
www.pamperedchef.biz/neelyskitchen

Check out allrecipes.com
You can do a recipe search or an ingredient search.
It's a great resource for all types of recipes.
Happy Cooking!

Here's one my girls love. Cook penne pasta according to package, drain, rinse with cool water, drain again. Add cubed part skim mozzarella cheese, chopped fresh basil, cherry tomatoes halved or grape tomatoes, diced skinned and seeded cucumber, halved black olives, chopped red, green and yellow or orange bell pepper. Chopped red onion. Drizzle with olive oil and balsamic vinegar and toss to coate. Store in fridge for one hour before serving or make the day before. You can also add your favorite meat like cubed chicken, peeled shrimp or even pepperoni. You can also vary the type of pasta like bowtie, shells or vermicelli.

What I usually do is get the animal shaped pasta boil it and just add things that I know my DD will like. They make Italian dressing that doesn't have any ick in it. I'm sure there are many but we use the "Walden Farms" brand. Then just start putting things in it that he likes. That way it isn't the same recipe all of the time. Good Luck, I know how hard it is to find food that the little one's will eat.

My 14 month old loves cold pasta!! I boil anytype of pasta drain it then I add cooked frozen peas, carrots or corn. I mix it with a small amount of ranch dressing. It is so simply to make and She loves it!!

Hi T.,

I simply use fun shaped pasta, fresh veggies: bell peppers, sweet onions, brocolli, cauliflower, asparagus, tomatoes (squeeze out the seeds) what ever I have on hand. From the deli, use mozzarella or provolone, pepperoni, ham. You can add black olives, fresh mushrooms, a sprinkling of fresh herbs such as parsley or basil. Toss with your favorite Italian dressing and parmesan cheese and you have a great meal. Use what you have on hand. If it can go on a pizza, then it's appropriate for an Italian pasta salad.

My family has this pasta salad requently:

SHRIMP MACARONI SALAD

4 cups cooked macaroni shells
1 lb. boiled shrimp
¼ lb. cheese, cubed
1 stalk celery, chopped
½ green pepper, chopped
1 med. onion, chopped
½ cup mayonnaise
½ cup sour cream
3 Tbsp. vinegar
Salt & pepper, to taste

Mix together shells, shrimp, cheese and seasoning. Stir in mayo, sour cream, vinegar, and salt & pepper. Refrigerate 2 hours before serving.

Enjoy and happy eating.

We love this particular recipe...cook any type pasta..I usually do 3 different types together..like, bowtie, spirals, and penne...then chop all different kinds of veggies, very small...broccoli, cauliflower, zucchini, squash, halved grape tomatoes, green onions..you get the idea...then add whatever else appeals to you, sliced black olives, chunked up artichoke hearts....then season with garlic pwd and some dried dill, just however much you like..then add a whole bottle of italian dressing and let sit before you serve it! Yum!!

HI T. I've passed this recipe out so much but we just love it! I start out with the the multi colored pasta curly-q's.Toss them in a big bowl after cooked.Add chopped green and red bell peppers as much as you like of both.Add Italian dressing as much as you like .Slice cherry tomatoes and add,Add chopped purple onions and I love some green onions too.At this point I add a small bag of cooked shrimp or sliced chicken,when I'm trying to get some more veggies in them -I cut up some pieces of green cucumber,and yellow squash.We love this salad .I serve with club crackers.It's so good cold and good for leftovers.Hope you enjoy it like we do! S. B

I have a great recipe I've been using since I was a teenager. It's my Summer Antipasto Pasta Salad, but I make it any time of the year to bring back summer memories.

Mix together: cooked spiral pasta (I've even used the tri-color before), cherry or grape tomatoes cut in half, 1 small can of sliced black olives (drained), cut up cucumber (peel and take out the seeds to ease the burp-factor), cubed monterey jack or munster cheese, and either pepperoni or cubed salami. Top with an italian dressing of your choice.

Amounts will depend on how much you want to make. I usually will make a half-pound of pasta and eyeball the rest. That seems to be perfect for my husband and myself (baby is on the way!) with some leftovers. Perfect for lunch the next day. Enjoy!

sorry don't have a great one to offer you but google 'cold pasta salad' or try recipes.com