I like to eat and serve pasta salad at any occasion. Lunches, dinners, celebrations, business meetings, and showers provide the perfect opportunity for a big pasta salad. I like that you can get away with serving the pasta salad, adding some bread or crackers on the side, and your meal is complete. I consider the pasta salad a true one-dish wonder.
Most of these recipes can be made ahead with the various ingredients stored in separate Ziploc bags. Shortly before serving, simply mix everything in a big bowl and you are ready to eat. That’s what I call a good party food. It is easy and quick because there is always something else to do on the day of a party.
Another great thing about pasta salad you can simply omit or exchange an ingredient that you do not like for something else. If you do not like green bell pepper, leave it out. If you like green olives, but not black olives, make a substitution. If you are gluten-free, simply switch the pasta for a gluten-free pasta variety or a more suitable grain such as quinoa or rice.
Grilled Chicken Pasta Salad
If I had a dime every time I have served this salad, I would be a very rich woman. It is easy and hearty enough to satisfy a crowd.
1 bag baby spinach
1/2 cup sun dried tomatoes, chopped
1/2 cup feta cheese, crumbled
1 lb. bag bow-tie pasta, cooked and cooled
4-5 grilled chicken breasts, cooled and chopped or sliced
Balsamic Vinaigrette
2 tablespoon rice wine vinegar
2 t Dijon mustard
4 dashes hot sauce
5 t sugar
1 t dried oregano
6 tablespoon balsamic vinegar
5 cloves garlic, peeled, and chopped
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 1/2 teaspoon salt
1 cup olive oil
Put all dressing ingredients, except oil, in a food processor or blender. Process for about 20 seconds. Slowly add in oil with machine running. Store dressing in refrigerator. Best made the day before.
To assemble the pasta salad: Toss all ingredients with about half of the dressing. Toss and add more dressing if needed.
Hoagie Dip Pasta Salad
I have celebrated the recipes that Maggie Waddell has shared with me over the years, but this may be my favorite and most used. I believe it was her Italian grandfather’s recipe, and the simple yet delicious dressing will steal the show.
Dressing:
1/2 cup olive oil
2 to 3 heaping tablespoons mayonnaise
1/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar
Salt and pepper to taste
Mix all ingredients for the dressing and store overnight in the refrigerator.
To assemble pasta salad, combine:
1/4 pound each: chopped deli ham, salami, pepperoni, provolone cheese, and white American cheese
1 small red onion, diced
1 large tomato, chopped
1 small can sliced black olives, drained
1 jar of marinated artichoke hearts, drained
1 cup mild sliced salad peppers, drained
1 bag tri-colored bowtie pasta, cooked al dente and cooled
Combine remaining ingredients in a large bowl and toss with dressing. Add more olive oil if mixture is too thick. Serve pasta over a bed of shredded lettuce.
*You can omit pasta and lettuce and serve mixture as a dip.
BLT Pasta Salad
For me, few things rank higher than a BLT sandwich. This salad has all the things you love in a sandwich but adds in a flavor of ranch dressing. Several years ago, I served this during the winter months and could not find any decent tomatoes. Out of desperation, I opened a can of diced tomatoes, drained them, and tossed them in the pasta salad. Not quite as good as a fresh summer tomato, but a very suitable substitute.
Dressing:
1/4 cup bottled ranch dressing
1/4 cup plain yogurt or sour cream
1/4 cup mayonnaise
1 tablespoon red wine vinegar
Salt and pepper to taste
Mix all dressing ingredients together and allow flavors to mingle for a few minutes.
For pasta salad:
2 cups pasta, fusilli or macaroni, cooked al dente and drained
1 1/2 cups tomatoes, chopped
4 cups lettuce, chopped
4 slices bacon, cooked and crumbled (I add more)
1/4 cup red onion, finely chopped
Mix salad ingredients and then toss in the dressing. Serve and enjoy.
Heart of Palm Pasta Salad
I have served this easy to prepare salad with our Easter lunch for years. Heart of palm is a delicious and interesting ingredient that is normally found in the can food section near the artichoke hearts. The salad really holds well so you can make everything a day or two beforehand and simply toss it when ready to use.
1 pound bow tie pasta, cooked al-dente and cooled
1 pound fresh asparagus, woody ends removed
1 - 14 ounce can hearts of palm, drained
1 pint grape tomatoes, sliced in half
1 bunch green onions, chopped
For dressing combine:
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh parsley
1 tablespoon Dijon mustard
1 clove of garlic, finally minced
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon freshly cracked black pepper
3/4 cup olive oil
Cut asparagus into bite-size pieces and boil for about two minutes until just barely cooked through but still tender crisp. Rinse in cold water and drain. Rinse the heart of palm and cut into bite-size pieces. Combine dressing ingredients and then toss with the other salad ingredients.
You may omit the pasta and serve on a bed of chopped romaine for a regular salad.
Mississippi Seafood Rice Salad
I know this technically is not a pasta salad but it is a great old-school recipe that was shared with me by the former chef at Mississippi Governor‘s Mansion. Tommy and Melba Darris were the hostess and chef at the mansion for many years. He was a little Greek firecracker that was quick with a firm handshake and loved to cook and share food more than anyone I have ever met. This recipe is especially beautiful and should be served in a large glass bowl.
1 lb. small boiled and peeled shrimp or crawfish tail meat
2 cups cooked rice
1 cup celery, cut into small slices
1/2 cup quarter cherry tomatoes or grape tomatoes cut in half
1/3 cup each- sliced black olives and sliced green bell peppers
1/2 cup Italian salad dressing
Salt and pepper
3 green onions, sliced
Combine all ingredients at least an hour before serving and store in refrigerator. Serve from a large glass bowl so you can see all the wonderful colors, or serve on individual salad plates in an avocado half.
Kathryn’s Penne Pasta Salad
Kathryn McCraney and I have been good buddies since we strolled together almost every day when our kids were little. She is a wonderful cook and her simple pasta salad is always perfect. Never complicated but just a really good and filling meal.
1/2 cup olive oil
1/4 cup balsamic vinegar
4 tablespoons sugar
2 tablespoons country Dijon mustard
3 cloves of garlic, minced
1 pound penne pasta, cooked and drained
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh basil, chopped
1 pint grape tomatoes
1/4cup pine nuts, toasted
Mix all together and serve cold or at room temperature. You can add grilled salmon, some chopped grilled chicken, or any meat for a complete meal.
Hotdog Bun Breadsticks
I always indicate that there is one recipe that is a “must try” and this is it. It was shared years ago by Jen McGehee, and we all laughed when she presented these “silly hot dog buns” to a group of recipe testers years ago. We were overwhelmed with how yummy they tasted, and every time I serve them I still get a kick out of the simple yet delicious treat.
You might be tempted to laugh when you look at the ingredients, but please trust me, they are truly good. I do not know how ordinary hot dog buns can be transformed into a gourmet treat, but they are. Please follow the recipe instructions and enjoy these crunchy treats.
2 sticks unsalted butter
8 hot dog buns
1 teaspoon sesame seeds
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 tablespoon freshly grated Parmesan cheese
Melt butter and pour into a shallow bowl. Open and quarter hot dog buns lengthwise. Dip edges into bowl of butter. Place on a cookie sheet with buttered edge up. Sprinkle top of sticks with seasoning and bake at 225° for 1 1/2 to 2 hours or until crisp. Cool and store in an airtight container.
The Link LonkNovember 03, 2020 at 10:33PM
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In the Kitchen: Pasta salad truly a one-dish wonder - Northside Sun
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