Does anyone have a good cold pasta salad recipe?

I need a quick and easy cold pasta salad recipe if anyone knows of any? thanks!!!Does anyone have a good cold pasta salad recipe?
Noodles


Miracle Whip with a little sugar


cucumbers


tomatoesDoes anyone have a good cold pasta salad recipe?
Easy pasta salad


1 lb. pasta, cooked %26amp; drained


1 cup Italian salad dressing or vinaigrette


1 tablespoon Salad Supreme seasoning


3 tomatoes, chopped


2 cucumbers, chopped


1 1/2 red onions, chopped


2 green peppers, chopped


Combine all above ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold.
COLD PASTA SALAD





1 lb. macaroni, cooked %26amp; drained


1/2 lb. hard salami, chopped


1/2 lb. pepperoni, chopped


1/2 lb. Provolone cheese, chopped


2 green peppers, chopped


3 tomatoes, chopped


1 onion, chopped


1 sm. jar olives, chopped





DRESSING:





3/4 c. oil


1/2 c. vinegar


1 tbsp. oregano


1 tsp. salt


1 tsp. pepper





Add tomatoes with the dressing and toss.
Chinese Cold Pasta Salad





INGREDIENTS


8 ounces dry fettuccine pasta


2 tablespoons natural peanut butter


1/2 cup vegetable broth


2 tablespoons soy sauce


3 cloves garlic, minced


2 teaspoons crushed red pepper flakes


1 red bell pepper, chopped


2 green onions, chopped


1/2 cup chopped fresh cilantro











DIRECTIONS


Cook pasta in a large pot of boiling water until al dente. Rinse and drain. Set aside.


In a large bowl, combine peanut butter, broth, soy sauce, garlic, and crushed red pepper. Mix well. Add pasta, sliced red pepper, scallions, and cilantro; toss to combine. Chill.





Macaroni Salad with a Twist





INGREDIENTS


1 (16 ounce) package small seashell pasta


1 cup mayonnaise


1/4 cup distilled white vinegar


2/3 cup white sugar


2 1/2 tablespoons prepared yellow mustard


1 1/2 teaspoons salt


1/2 teaspoon ground black pepper


1 large Vidalia or sweet onion, chopped


2 stalks celery, chopped


1 green bell pepper, seeded and chopped


1/4 cup grated carrots


1 pound diced cooked ham





DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes.


To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl. Set aside.


Combine the onion, celery, bell pepper, carrots, and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving.





Chicken Pasta Salad with Cashews and Dried Cranberries





INGREDIENTS


3 cups bow tie (farfalle) pasta


1 (16 ounce) bottle bottled coleslaw dressing


1/2 cup mayonnaise


1/2 cup creamy salad dressing (such as Miracle Whip鈩?


4 cups cubed cooked chicken


1 1/2 cups seedless green grapes, halved


1 1/2 cups seedless red grapes, halved


2 (5 ounce) cans water chestnuts, drained and quartered


2 cups thinly sliced celery


1/2 cup thinly sliced green onions


2 cups cashew halves


2 cups dried cranberries





DIRECTIONS


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 set aside.


In a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing.


In a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. Stir in dressing, and mix well. Place the salad in the refrigerator to marinate for 2 hours, or overnight. Mix in cashews and dried cranberries just before serving. Serve cold.





I intend on trying this last one myself!
I dont know. But my husband love the ';Suddenly Pasta Salad'; which comes with everything in the box to make it. I'm sure most supermarkets have them. You can choose from different kinds of salad. Another idea is fry some breaded chicken strips (i like italian breadcrumbs) and cool them in the fridge. Then make a salad with whatever you like (I use lettuce, grape tomatoes, mozzarela cheese pieces and shredded carrots, finely diced sweet onion). Boil some spiral pasta. Drain and run cold water over them so they cool. Throw it into the salad. Throw the cold chicken in and then pour italian dressing over the whole thing. Enough to your liking. Or just cut out the chicken and make it a plain pasta salad. Enjoy.
Those boxed pasta salads are not a good value.


Here is my pasta salad that I make all the time during the summer months to serve with BBQ.





1 pound tri-colored rotini pasta cooked (according to package directions), drained and rinsed with cold water, then set aside.


1 pint of cherry or pear tomatoes slice in half


1 green bell pepper chopped


1 english cucumber chopped


3 scallions or green onions chopped


1 can olives


1 jar of marinated artichoke hearts


1/4 cup grated parmesan cheese





Dressing


1 packet of italian dressing seasoning (such as Good Seasonings)


1/4 cup olive oil


1/4 cup vinegar


1 tsp fresh chopped thyme





Whisk together dressing set aside.


Combine the other ingredients and toss with dressing, then chill for at least 1 hour to allow flavors to combine.
I make pasta ( usually regular macaroni) add tomatoes, cucumbers, bacon or bacon bits, and toss with ranch dressing. Kids usually like this one - probably the ranch is responsible for that.





You can add meat to this by cutting it up in small pieces - ham works good and I have added sliced chicken on top of this salad - that was really good.
I make this often - cook tortellini according to package. Toss with cherry tomatoes, black olives, mozzarella cheese and italian dressing and refrigorate. You can make tons of variations of this - add artichoke hearts, broccoli, whatever you like. But the tortellini I find is so good for pasta salad.
8 oz. vermicelli pasta noodles


1 c. French dressing


10 fresh sliced mushrooms


1 c. fresh broccoli florets, blanched


10 slices cherry tomatoes


Ripe olives (sliced)


1 can sliced artichoke hearts


2 c. cooked cubed chicken (or boiled shrimp)


1/3 c. fresh basil (or 1 1/2 teaspoon dried)


1/3 c. toasted pine nuts, optional





Cook pasta, transfer to mixing bowl. Add 1/3 of the dressing and toss well. Cool and chill 3 hours. In another bowl, mix mushrooms, broccoli, tomatoes, olives, artichokes with remaining dressing. Chill. Add chicken, basil, nuts. Mix with pasta.
1. 2 cups uncooked elbow macaroni


2. 3 hard-cooked eggs, chopped


3. 1 small onion, chopped


4. 3 stalks celery, chopped


5. 1 small red bell pepper, seeded and chopped


6. 2 tablespoons dill pickle relish


7. 2 cups creamy salad dressing (e.g. Miracle Whip)


8. 3 tablespoons prepared yellow mustard


9. 3/4 cup white sugar


10. 2 1/4 teaspoons white vinegar


11. 1/4 teaspoon salt


12. 3/4 teaspoon celery seed





Nutrition Info





Per Serving





* Calories: 650 kcal


* Carbohydrates: 64 g


* Dietary Fiber: 2 g


* Fat: 40 g


* Protein: 8 g


* Sugars: 33 g





About: Nutrition Info [This link will take you outside Yahoo! Food]





Powered by: ESHA Nutrient Database [This link will take you outside Yahoo! Food]


2. Cooking Directions





1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.


2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.





Yield: 6 servings
This is my fave!!! I just made it the other day! YUMMMMM!!!!





1 pkg. Rotini Pasta


2 cups broccoli florets


1 small red onion


1 medium red pepper


1 cup halved cherry tomatoes


1 bottle (8oz) Italian Dressing (I prefer Kraft)


1/2 cup parmesan cheese





cook pasta as directed on package, add broccoli to the boiling water for the last 3 minutes of the pasta cooking time. Drain; rinse under cold running waer. Drain well; place in a large bowl.





Add onions, peppers, and tomatoes. Mix dressing and parmesan cheese and add to pasta mixture. Cover and refrigerate for at least 1 hour.





ENJOY!!!!!!!!!!!!!
Chilled Spaghetti Salad


1 pound thin spaghetti, broken into 3-inch pieces


2 cucumbers


1 green bell pepper


2 medium tomatoes


2 medium onions


1 small bottle Italian dressing


1/2 (2 ounce) bottle McCormick's Salad Supreme Seasoning





Cook and drain spaghetti; set aside. Peel cucumbers; remove seeds and cut into small pieces. Cut green pepper, tomatoes and onions into small pieces. Mix all ingredients with the spaghetti including seasoning. Pour Italian dressing over all. Let marinate overnight.
Tortellini Salad





9 oz cheese tortellini cooked and cooled


1 cup julienned ham


3/4 cup frozen baby peas thawed


1/2 cup swiss cheese cubed


2 Tbsp minced green onions


1 Tbsp minced parsley


2 cups ranch dressing





Mix together and serve. If making in advance, toss salad with dressing at the last minute.


-----------------------------------





Spinach Pasta Salad





1 (12-oz) package bowtie pasta


2 oz. crumbled feta cheese


1 (10-oz) package baby spinach leaves


1 陆 cups black calamata olives, pitted and sliced


1 tomato, diced


1 cup Italian salad dressing


Juice of one lemon


Salt and pepper to taste





1. Prepare pasta according to directions on package. Drain.


2. Transfer pasta to mixing bowl and add feta cheese, baby spinach leaves, black olives, and diced tomato.


3. In a separate bowl, mix together salad dressing and lemon juice, adding salt and pepper to taste, for the vinaigrette. Pour your vinaigrette over pasta and toss. Refrigerate for four hours. Serve chilled.


Servings: 10





--Home Made Simple
Take some mixed vegetables, like the brocolli mix with carrots etc. mix with the hot (drained) noodles of your choice, black olives, parmesan cheese, italian dressing, cut up some tomatoes or use cherry tomatoes and chunks of provolone cheese. Sprinkle with a little basil. and you've got it. You can adjust the quanties based on your preference.
use like 3 different types of vinegar/spice salad dressings (italian) and tomatoes, cucumbers and stuff like that, maybe olives if u like them....that's my recipe for pasta salad!!!! xo and good luck





mushrooms, celery, cold broccoli, celery
rosemary,peppercorn,salt,olive oil,oregano...all in the blender....blitz. cut zuchini as the sizes of cherry tomato and buttons mushroom. marinate for a few minutes .....grill all the three veggies..





cold pasta...mix it with olive oil...white wine vinegar....dijon mustard...kalamata olives...then the grilled veggies......salt and pepper......chiffonade of fresh basil......enjoy!
one pound cooked pasta cooled off


one eight ounce bottle caeser salad dressing


one can small pitted olives, black or green


one chopped up onion


one handful chopped fresh parsley


one can artichoke hearts quartered


you can also add some shredded carrots





mix well and stir a few times to blend flavors





serve cold, room temperature or even good heated with some grated italian style cheese
itailian pasta salad





16 oz. tri colored rotini - cooked and cooled


2 cups broccoli


2 cups chopped tomato (or quartered cherry tomatos)


1 small can sliced black olives


1 c. parmesan cheese


1 bottle italian salad dressing
Spaghetti Salad





1 box of angel hair pasta


1 bottle of wishbone robusto italian dressing


1 container of grape tomatoes-sliced in 1/2


1 cucumber -diced





cook pasta,drain,rinse with cold water-mix all ingredients together and chill for at least an hour.
I have a great recipe, but pasta salads are best if left to sit over night to let the flavors marry. If you,or anyone else, would like my recipe, please feel free to email me... you won't regret it
Cooked Pasta - I prefer corkscrew (rotini)


Diced tomatoes, cucumbers, onions, black olives, and green peppers


Italian salad dressing





Mix and serve!
http://food.yahoo.com/recipes/food-and-w鈥?/a>
just go by the instant kind at walmart


it still rocks....


or search some on the rachael ray website lol.....