Do you know of a good pasta salad recipe without mayo?

i love pasta salad the recipe i use everyday (just made it yesterday!) is...





Garden roteni (the colors pasta)


a tomoato or 2


a couple radishes


half of a red onion chopped


then there this stuff that you put on top, its like a season except for salads, and i can't remember what its called, but its in like anormal spice bottle at the store and its something like ';salad supreme'; I want to say. and you just use about 3 table spoons of that.


then about a bottle of italian dressing.


its is awsome.


some people even like to add cheese. or if you don't like those veggies, use your favortie kind. like sometimes i like to use cucumbers. HMMM! lol hope you try it, its really good.Do you know of a good pasta salad recipe without mayo?
Antipasto Pasta Salad





1 pound rotini or fusilli pasta, cooked according to package directions


2 garlic cloves


1 tablespoon Dijon-style mustard


1/3 cup red-wine vinegar


2 tablespoons balsamic vinegar


1 tablespoon water


1/4 cup vegetable oil


1/4 cup extra virgin olive oil


Salt and freshly ground black pepper to taste


1/2 cup sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes, drained well and chopped


1/2 pound smoked mozzarella, cut into 1/2-inch cubes


1 (16-ounce) can garbanzo beans, drained and rinsed


4 ounces sliced hard salami, cut into julienne strips


10 to 20 bottled small peperoncini, seeded and cut into julienne strips


1/4 teaspoon dried hot red pepper flakes


1 cup loosely packed fresh flat-leafed parsley leaves, minced





1. In a blender blend garlic, mustard, vinegars, water, oils, salt and pepper until dressing is emulsified.


2. In a very large bowl toss pasta with the dressing; stir in sun-dried tomatoes, mozzarella, garbanzos, salami, peperoncini peppers, red pepper flakes, and parsley.


3. Chill salad, covered, for 1 hour.





Serves 8 to 10.Do you know of a good pasta salad recipe without mayo?
Just make your favorite salad with ranch dressing.
use Italian dressing. Better yet, fat free italian dressing.
I made this one up because I love pasta salad but wanted to cut back on the calories. You can add or subtract what you like. Enjoy!


1 LB of Tri-color rotini


1 can of red kidney beans (drain %26amp; rinse)


1 can of cut green beans


1 can of sliced carrots


1 can black olives (slice)


1 onion diced


4 oz grated parmesan cheese


1 bottle no fat Italian dressing


salt %26amp; pepper to taste


Cook pasta. rinse in cold water add all ingredients,(drain liquid from cans) toss %26amp; serve. You can double the amount of beans, carrots, olives etc... if you like a richer pasta salad.
I just boil up some tri-colored Rotini, drain and rinse with cold water. Then I cut up some broccoli, green pepper, onion, cucumber, tomato, and carrot. You can also add califlower too if you want. Add all of the veggies to the pasta. Then I add italian dressing and some parmesean cheese. I also love to add mozzerella, but if this is a dish for an outdoor event, it might not be a good idea. Then add salt and pepper to taste :-)
how about pasta tuna? just make it as you would normally but substitute the mayo for a vinagarette dressing!
my family makes the best spaghetti salad!





1 box of spaghetti (or any pasta you like) cooked and rinsed under cool water


Chopped tomatoes


Olives


Cucumbers


1 Bottle italian dressing


Salad Supreme (found in the spice aisle)





Mix and let mingle for a few hours. Even better the second day!
Italian Pasta Salad





Start with the pasta


It's funny how the 'pasta' in pasta salad can refer to any one of several types, each which brings its own texture and taste. Here are a few pastas that do well in cold (or warm) salads.





penne


bowtie pasta


rotini (try tri-color)


tortellini (try cheese or mushroom fill)





Add the veggies


The possibilities abound. Go for what you like, of course, but also give your pasta salad a variety of colors (it's a quick way to make sure you are getting a spectrum of vitamins and minerals). Here's a list of ideas; just pick your favorites:





tomatoes: can be regular tomatoes diced, or whole plum or cherry tomatoes, or a bit of sun dried tomatoes


fresh spinach leaves (frozen spinach will do, too, but the flavor and texture are different...)


mushrooms: try thick slices of portabella, whole button caps, or pieces of porcini


broccoli (the florets are great, but don't forget about the fiber-full stalks)


sliced zucchini


cubed eggplant


sliced green, red, and/or yellow peppers


artichokes


olives: black or green, whole or sliced





Top if off


Give flavor to your pasta salad without sacrificing nutrition -- go heavy on the spices and light on anything else.





fresh basil leaves


minced garlic cloves (fresh preferable to dry)


ground pepper


pine nuts


Parmesan, feta, or blue cheese








Putting it All Together





Cook the pasta as directed on the package.





Saute vegetables and spices in olive oil. Use discretion -- some veggies will require longer cooking times (start with garlic and anything frozen), others should just be tossed in at the end (olives, artichokes, tomato).





(Optional) After draining pasta, add it to the frying pan with veggies. Saute on medium-low heat for 2-3 minutes.





If eating immediately, top with cheese. If eating cold, place pasta in covered container and chill in refrigerator for 1+ hours. Then add cheese.