Need good pasta salad recipe but have picky eater?

I am looking for a good pasta salad, but I have a picky eater. I'd prefer it NOT have ingredients like tomatoes, onions, sour cream, or other strong spices. However I'd like ingredients such as mayo, ranch dressing, hard boiled eggs, or cheese. Things like that are fine. Any good suggestions, or know where I should look? Thanks!Need good pasta salad recipe but have picky eater?
google pasta salad and look at the ones they bring up. otherwise, go to allrecipes.com or foodnetwork.com and they will have tons of recipes.








Or, go to recipematcher.com and type in what you would like to include and they will give you recipes.Need good pasta salad recipe but have picky eater?
THE Pasta Salad





1 (8 ounce) package small seashell pasta


2 eggs


2 ounces cooked ham, cut into thin strips


1 (10 ounce) package frozen English peas, thawed


1 cup shredded Swiss cheese


1/2 cup mayonnaise


1/4 cup sour cream


green onions, chopped


1 teaspoon prepared mustard


1 teaspoon hot pepper sauce (optional)


1 teaspoon paprika





Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.


Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.


In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.


Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.


```````````````````````````````





Ranch Pasta Salad





16 ounces pasta


1 (6 ounce) can black olives, drained and chopped


1 (5 ounce) jar stuffed green olives, sliced


8 ounces shredded Cheddar cheese


8 ounces shredded Monterey Jack cheese


2 1/2 tablespoons bacon bits


1 (16 ounce) bottle ranch-style salad dressing


1/2 cup chopped green onions


1/2 teaspoon ground black pepper





Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.


In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well.


Cover bowl, refrigerate to chill for one hour, and serve.


``````````````````````````````````






super easy...





boil and drain spring noodles....


toss in black and green olives ( can cut them up or just break them with your fingerss)


dice up some mozzerealla cheese


slice up pepperoni..


put all this in with your noddles....mix





add 1/2 cup of your fave dressing...blue cheese or ranch





sprinkle italian seasoning and garlic powder in...





MIX everything together





sprinkle with grated parmasian cheese



This may sound very juvenile, but I have gotten rave reviews from many.





Tri color pasta, cooked


Cauliflower, cut up


Broccoli, cut up


Black Olives, whole


Green Olives, whole


String Cheese, cut into chunks


Summer Sausage, cut into chunks


Paul Newman's Italian Dressing





Enjoy!



2 cups cooked macaroni rinsed %26amp; drained


2 hard-cooked eggs


1/2 cup diced cooked bacon


1/2 cup sharp cheddar


1/2 c sugar


2 t vinegar


1/2 t mustard


salt%26amp;pepper, to taste





I like to add green onions for color and taste
Pasta noodles, brochli, black olives, zesty lemon pepper, parmesean cheese and italian dressing. I hope this helps and you like it!
Macaroni cooked drained. Apples Cut up into small pieces. Packaged Smoked sweet ham cut up in small pieces. And Mayo. Mix it all together!! Its good.
PASTA SALAD





Ingredients (serves 4)


250g spiral pasta


3 cobs corn, kernels removed


250g green beans, trimmed, cut into 3cm pieces


250g lean leg ham, cut into short strips


1 red capsicum, cut into thin strips


3 ripe tomatoes, chopped


1/4 cup flat-leaf parsley leaves, finely chopped


1 small avocado, peeled, stone removed, chopped


1/4 cup ranch dressing





Method


Cook pasta in a large saucepan, following packet directions, until just tender. Drain. Transfer to a large bowl.


Bring a small saucepan of water to the boil. Add corn and beans. Cook for 1 minute or until beans are bright green. Drain. Rinse under cold running water to refresh. Drain. Pat dry with paper towel.


Add corn, beans, ham, capsicum, tomato and parsley to warm pasta. Toss until well combined. Add avocado, dressing and salt and pepper. Toss gently to combine. Serve.





or try a CREAMY PASTA SALAD


Ingredients (serves 4)


250g dried farfalle pasta


1/4 cup whole-egg mayonnaise


1 tablespoon lemon juice


310g can corn kernels, drained


1/2 red capsicum, chopped


1 carrot, grated


1 hard boiled egg


1/2 cup grated tasty cheese





Method


Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Rinse under cold water.


Combine pasta, mayonnaise and lemon juice in a bowl. Add corn, capsicum, carrot, and egg and cheese. Toss gently to combine.





WARM CHICKEN, FETA AND PUMPKIN PASTA SALAD (this is my favourite)





Ingredients


500g butternut pumpkin, peeled and seeded, thinly sliced


1 tablespoon olive oil


1 large barbecue chicken


600g penne pasta


200g roughly crumbled Greek fetta


75g baby rocket


2 tablespoons lemon juice


1/3 cup (80ml) olive oil, extra





Method


Preheat oven to 200掳C. Place pumpkin, oil, salt and cracked black pepper in a large bowl and toss to combine. Transfer to a large baking tray lined with non-stick baking paper and cook for 15-20 minutes or until tender and lightly golden. Remove and set aside.


Meanwhile, remove the meat from the chicken (you should have around 400g meat). Cover and set aside.


Cook the penne in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to pan. Add the chicken, fetta and rocket.


Whisk together the lemon juice, extra olive oil, salt and cracked black pepper and add to the pasta, tossing to coat evenly. Transfer to a serving bowl and top with pumpkin. Serve immediately or see note below.





hope you like these :)