Peppy Pasta Salads
By Brenda Hyde
Pasta Salads are perfect for summer. They
are fast cooking, easy to assemble and can be served inside or outside.
Be sure to use the freshest ingredients possible when preparing for the
best results. You can use them as side dishes, or main dishes. If using
as an the entree, serve with fresh bread, rolls or muffins and fresh
fruit. They are also one of the best picnic foods because they store so
well in plastic containers or resealable plastic bags. For a simple
buffet choose two or three of these salads, fresh fruit,
iced tea and a dessert..
Cilantro Tomato Pasta Salad
Ingredients:
1 cucumber
1 cup ripe red tomatoes, diced
1/2 cup red onion, finely chopped
2 tablespoons fresh lime juice, fresh
1 tablespoon cilantro, chopped
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup dry small shell pasta, cooked and drained
Peel the cucumber and cut in half
lengthwise. Use a spoon to gently scrape away the seeds. Cut in half
again lengthwise and dice the cucumber. Place cucumber, tomato, red
onion, lime juice, cilantro, sugar, salt and pepper in a bowl with pasta
Toss gently. Transfer to a serving bowl; chill at least 15 minutes
before serving.
Bean and Pasta Salad
Ingredients:
2 cups cut green beans
1 1/2 cups garbanzo beans
2 cup cooked pasta, macaroni or shells
2 T. red onion (minced)
1 cup Italian salad dressing
Toss. Season with salt and pepper to
taste and toss again. Refrigerate several hours. Toss right before
serving.
Garden Pasta Salad
Ingredients:
2 cups pasta of your choice
1 cup Italian or Caesar dressing
1 cup cubed mozzarella or provolone cheese
1/4 cup parmesan cheese
3/4 cup mushrooms
1/2 red onion
1 cup chopped green pepper
1 cup chopped smoked ham
1 firm fresh tomato
Cook pasta according to directions.
Drain and rinse in cold water. Set aside. Cube the ham into medium size
cubes. Chop the green pepper. Mushrooms need to be rinsed if canned, or
washed and sliced if fresh. Seed and chop the tomato. The red onion
should be sliced then cut in half again for smaller pieces. The cheese
should be cubed very small. Place the vegetables and meat in a bowl with
the pasta, add both cheeses, pour the dressing over and gently mix with
a wooden spoon.
Note: If you ask at the deli counter they will give you a section of ham
by weight, instead of slices. This recipe should take only about 1/2
pound. You can then chop it at home. You may substitute chicken, turkey
or pepperoni.
Shrimp Macaroni Salad
Ingredients:
3/4 pound cooked, cleaned medium shrimp
1 cup chopped cauliflower
1 cup sliced celery
1/4 cup chopped fresh parsley
1/2 cup French dressing
1/4 cup mayonnaise
1 tablespoon lemon juice
1 tsp. grated onion
1/2 tsp. celery seeds
1/4 tsp. pepper
Cook macaroni according to directions,
drain. Combine macaroni and other ingredients; toss gently to mix. Cover
and refrigerate at least 8 hours. Serve cold.
Shrimp Pasta Salad
Ingredients:
1 pound cooked, shelled and cleaned shrimp
2 cups fresh shelled peas
3/4 cup macaroni or small pasta shells
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 tsp. salt
1/2 tsp. dill weed
4 hard-cooked eggs, chopped
1/4 cup pickle relish
2 tablespoons chopped green onion
1 cup sliced celery
Chill shrimp. Cook peas until barely
tender. Pour into colander; cool. Cook pasta according to directions,
rinse with cold water and drain. Combine sour cream,
mayonnaise,lemon,salt and dill. Mix all ingredients gently and chill.
Makes 6 servings.
Italian Rotini Salad
Ingredients:
1/2 of a one pound package of Rotini Pasta
1 cup sliced fresh mushrooms
1 cup diced pepperoni
1/2 cup shredded cheddar cheese
3 large green onions, sliced
1/2 cup olive oil
1/3 cup red wine vinegar
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
Cook Rotini according to directions,
rinse and drain. Combine Rotini, mushrooms,pepperoni, cheese, and green
onions. Blend oil, vinegar and spices. Toss dressing with salad. Serve
immediately or chill. Makes 6-8 servings.
Tuna Pasta
Ingredients:
1 large russet potato
8 ounces green beans
1 cup canned chicken broth
1/2 tsp. dried thyme, or 1 teaspoon fresh
1 can solid white tuna (12 ounces) in water.
8 sprigs Italian parsley
1 pound cooked and drained pasta (spaghetti, rigatoni etc.)
1 medium sized lemon
Salt and Pepper
1/2 cup black olives (optional)
Rinse potato and green beans briefly in
a colander. Cut potato into small cubes. Snap beans into 2 inch lengths
and discard stems. Put vegetables into a large skillet with broth and
thyme. Bring to a boil, reduce heat, cover and simmer 8 minutes until
tender. While vegetables simmer, drain tuna and flake into a
medium-sized bowl. Coarsely chop parley and add to tuna. Add the
simmered vegetables and olives (if using) and broth from pan. To serve:
toss pasta with tuna mixture. Cut lemon in half and squeeze juice over
pasta and toss again. Season with salt and pepper. Serves 5. Serve warm
or chill and serve cold.
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