In an attempt to save money and eat healthier, I aim to pack my own lunch instead of purchasing from the Uni's cafeteria. One important thing to keep in mind: I do not like olives. I remember loving olives as a kid, but for some reason, my taste changed.Do you have a favorite pasta salad recipe?
I can't stand Olives either, but ate them as a kid all the time, so I definitely understand that quandary! I like Rotini Pasta for Pasta Salads and use a myriad of fresh veggies (much cheaper and better for you), but I think the dressing makes the salad. Tomatoes, red onions, cucumbers are main stay ingredients, the rest can be up to you. For the dressing though, I blend Olive Oil, Balsamic Vinegar, fresh minced garlic, finely diced shallots,(I saute the garlic and shallots in some butter, drain and cool them) salt, black pepper, fresh basil, a pinch of fresh thyme and just a bit of dijon mustard to bind it all. Sometimes I add in chicken or italian meats and cheeses, but I mainly keep it all veggie. I also blanch Broccoli or Cauliflower first (so they won't be so hard) plus they soak up the dressing better if they are softer. Red/White/Savoy Cabbage is a plus, if you want some crunch. If you're not a cabbage person, get some Romaine lettuce and thinly slice it, Spinach or Arugula are fine as well to give you some texture. Keep the Greens on the side until you're ready to eat the salad, the cabbage is okay to mix in ahead of time with the dressing. Hope this helps and sorry I don't have exact measurements, but I'm a taste as you go gal...............Good for you to be eating healhier and trying to save money!Do you have a favorite pasta salad recipe?
I made this one up while trying to duplicate a wonderful salad from an Italian market and deli in Kenosha, WI -- Tenutas. Most of the ingredients (except for the cheese and chicken) can be purchased at Dollar Tree or Dollar General which helps with the cost. You can also add all kinds of vegetables such as broccoli, cauliflower, squash, zucchini, carrots, etc. to make it even more healthy and filling. Warning: this recipe makes a lot.
Pasta Salad with Chicken
1 box (16 ounce) large shell pasta, cooked, drained and cooled
1 can petite english peas, drained
4 ounces sun dried tomatoes packed in oil, drained and diced fine
1 roasted red pepper, diced fine
戮 cup mozarella cheese, grated
录 cup parmesan cheese, grated
1 teaspoon salt
录 teaspoon ground pepper
录 teaspoon garlic powder
鈪?teaspoon dill weed
鈪?teaspoon ground cayenne pepper
1 teaspoon dried parsley
鈪?cup Italian dressing
鈪?cup ranch salad dressing
录 cup extra virgin olive oil
4 boneless skinless chicken breasts, cooked and diced into bite size pieces
In large bowl, combine all ingredients well. Cover and chill overnight.
My very favourite pasta salad is as follows:
hard boil an egg or two and cut into quarters
grill some bacon til crispy and crumble it
chop some tomatoes (not too small)
mix a spoon of pesto with some mayonnaise
mix all together with some cooked, still-warm-but-not-too-hot pasta (shells, spirals or penne) and some salad leaves or fresh herbs (basil or coriander) and enjoy! Its not very healthy but it'll cost less than 拢1 a portion and it'll keep for a few days. For a healthier version, just omit the pasta and use more salad leaves!
Mmm, my tummy's rumbling!
Macaroni Salad
I like to use elbow or shell macaroni, but any shape works.
A cup of dried pasta expands to make 4 regular servings.
After macaroni has boiled, drain %26amp; rinse it in cold water.
Finely chop a medium white onion, or several green onions.
If you don't like onion, use diced celery for some crunch.
Optionally, dice up some red or green sweet peppers.
Mix with 1/2 cup mayo, 1 tsp mustard, salt %26amp; pepper to taste.
You can add other veggies, like peas or corn, in season.
yes i do!!
whole wheat pasta, boiled, whatever.
homemade pesto (i guess you can use storebought, but take advantage of the beautiful basil out right now!)
crispy proscuitto, crumbled into bite size pieces. (just lay it out on a baking sheet at crisp in an oven at 350 for like 10-15 minutes, it's the best bacon ever! and it's so thin that you dont end up eating very much)
handful of halved cherry tomatoes
1/2 jar of roasted red peppers, roughly chopped
1 small log of chev goat cheese, crumbled.
toss your pasta in the pesto, stir in your proscuitto, cherry tomatoes, and peppers. sprinkle your crumbled chevere all over the top. and give it a light toss.
**chicken is good in this, too! but it's in addition to the proscuitto, not in replacement of. the proscuitto is SO GOOD!!!!
cut up 4-5 strips bacon into tiny pieces (partially freeze bacon and cut with scissors) and brown in skillet. and drain
2 cups tiny sea shell pasta
1/4 cup carrots cut into tiny pieces
1/4 cup red bell pepper cut into tiny pieces
1 cup frozen peas
1/4 cup mayo
1/4 cup shredded parm cheese
ranch dressing
prepare pasta according to package, add veggies to boiling pasta for last two minutes.
drain in strainer and rinse with cold water. put pasta in large chilled glass bowl. stir in bacon bits, mayo and parm cheese. add ranch dressing to desired taste and consistency.
i found for you 6 kinds to choose what you prefer from them , cause i like to always change and try ...
Pasta salad
http://www.cookdoor.net/uncategorized/pasta-salad
Hot tuna pasta salad
http://www.cookdoor.net/uncategorized/hot-tuna-pasta-salad
Pasta and feta cheese salad
http://www.cookdoor.net/wordpress/food-cooking/pasta-and-feta-cheese-salad
Pasta salad with mushrooms and herbs
http://www.cookdoor.net/wordpress/food-cooking/pasta-salad-with-mushrooms-and-herbs
Pasta salad with vegetables
http://www.cookdoor.net/wordpress/food-cooking/pasta-salad-with-vegetables
Pasta salad with sausages
http://www.cookdoor.net/wordpress/food-cooking/pasta-salad-with-sausages
make it just like your favorite potato salad only pasta instead of potatoes!
pasta, onions, pickles, boiled eggs.
I use sour cream instead of mayo too, and a T. of sugar to bring out the flavor! This will keep in the fridge for several days.
Here's my fave:
Pasta
2 cans of tuna
Chopped celery, green onion, dill pickle, cilantro
Salt, pepper
Enough mayo or miracle whip to coat
Pea 'n' Crab Pasta Salad -- You can sub whatever cheese you like and sub ham or something instead of crab meat. Just a thought.
INGREDIENTS
2 1/2 cups uncooked medium pasta shells
2 1/2 cups fresh baby spinach
1 (10 ounce) package frozen peas, thawed
1 1/2 cups imitation crabmeat
1/4 cup crumbled feta cheese
1/2 cup Italian salad dressing
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the spinach, peas and crab. Drain pasta and rinse in cold water. Stir into spinach mixture. Sprinkle with feta cheese. Drizzle with dressing and toss to coat.
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Spinach Basil Pasta Salad -- Same here!
INGREDIENTS
1 (16 ounce) package bow tie pasta
1 (6 ounce) package spinach leaves
2 cups fresh basil leaves
1/2 cup extra virgin olive oil
3 cloves garlic, minced
4 ounces prosciutto, diced
salt and ground black pepper to taste
3/4 cup freshly grated Parmesan cheese
1/2 cup toasted pine nuts
DIRECTIONS
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
Toss the spinach and basil together in a large bowl.
Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.
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Summertime Chicken and Pasta Salad --
INGREDIENTS
6 eggs
1 (16 ounce) package farfalle (bow tie) pasta
6 chicken tenders
1 cucumber, sliced
1 bunch radishes, trimmed and sliced
2 carrots, peeled and sliced
3 green onions, thinly sliced
1/2 red onion, chopped
1/2 (16 ounce) bottle Italian-style salad dressing
4 romaine lettuce hearts, thinly sliced
DIRECTIONS
Hard boil the eggs by placing them into a saucepan in a single layer. Fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, and rinse with cold water.
Simmer the chicken tenders in about 1/4 cup of water in a saucepan over medium-low heat, until no longer pink inside. Remove the tenders from the water, and set aside to cool.
Cut the tenders into bite-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, green onions, and red onion in a salad bowl, and pour the Italian dressing over. Toss lightly to mix, and refrigerate the salad for at least 1 hour, or until cold.
Place about 3/4 cup of sliced romaine hearts on each plate, then top with about 1 cup of pasta-chicken salad to serve.
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Pasta Deli Salad --
INGREDIENTS
1 (16 ounce) package tri-color pasta
1 (8 ounce) bottle Italian-style salad dressing
1/2 pound hard salami, cubed
1/2 pound provolone cheese, cubed
2 small red onions, diced (optional)
1 cup diced green bell pepper
1 cup diced red bell pepper
1/4 cup grated Parmesan cheese
1 stick pepperoni, chopped
DIRECTIONS
Bring a large pot of lightly salted water to a rolling boil over high heat. Cook the pasta in boiling water, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain.
Combine the pasta and the Italian dressing in a large bowl. Add the salami, provolone, red onions, bell peppers, Parmesan, and pepperoni; stir until well combined. Cover, and chill 2 hours or overnight.
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