Pasta salad recipes?

I am looking for different ones. Not the pepperoni black olive italian dressing ones. Something unique and tasty-maybe something you would have at a more upscale event. I am familiar with the food websites,so maybe you have some recipes of your own to share. Thanks for the help!Pasta salad recipes?
Lemon Chicken Pasta Toss





Prep: 20 minutes


Cook: 20 minutes





2 cups dried multigrain penne (6 ounces)


12 ounces skinless boneless chicken breasts, cut into 1-inch pieces


2 tablespoons all-purpose flour


2 tablespoons olive oil


1/3 cup finely chopped shallot


2 cloves garlic, minced


3/4 cup chicken broth


3 tablespoons lemon juice


1/4 teaspoon salt


1/4 teaspoon black pepper


3 tablespoons capers, drained


3 tablespoons snipped Italian (flat-leaf) parsley


Freshly grated parmesan cheese (optional)





Directions


1. Cook pasta according to package directions; drain. Return pasta to hot saucepan; cover and keep warm.





2. Meanwhile, in a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside.





3. Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir for 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through.





4. Toss pasta with chicken mixture. If desired, serve with Parmesan cheese. Makes 4 servings.





5. Lemon Shrimp Pasta Toss: Prepare as directed except substitute 12 ounces peeled, deveined shrimp for chicken. Cook and stir in skillet for 2 to 3 minutes or until shrimp are opaque.





Italian Market Pasta Salad





4 main-dish servings Start to Finish: 30 minutes





4 ounces packaged dry mafalda, large bow tie, or campanelle pasta


6 cups mesclun or other spring greens


1 cup grape tomatoes or cherry tomatoes, halved lengthwise


1/2 cup crumbled Gorgonzola, blue, or feta cheese (2 ounces)


3 tablespoons olive oil


3 tablespoons white wine vinegar or Balsamic vinegar


Salt and freshly ground black pepper


1/4 cup pine nuts, toasted





Directions


1. If using mafalda, break into irregular pieces, 2 to 3 inches long. Cook pasta according to package directions. Drain, rinse with cold water, and drain again.





2. In a large salad bowl, combine cooked pasta, mesclun or other spring greens, tomatoes, and cheese. Drizzle with olive oil and vinegar, tossing to coat. Season to taste with salt and freshly ground pepper.





3. Divide salad evenly among four dinner plates. Sprinkle with pine nuts. Makes 4 main-dish servings.





Citrus Tuna Pasta Salad





8 servings Prep: 30 minutes


Chill: 4 to 24 hours





12 ounces dried mafalda


2 9-ounce packages frozen artichoke hearts, thawed


2 9-1/4-ounce cans chunk white tuna (water packed), drained and broken into chunks


2 cups sliced fresh mushrooms


2 cups chopped yellow sweet peppers


1/2 cup sliced, pitted ripe olives


1 recipe Lemon Dressing (see recipe below)


2 cups cherry tomatoes, halved


1/4 cup finely shredded Parmesan cheese





Directions


1. Cook pasta in a Dutch oven according to package directions, adding the artichoke hearts the last 5 minutes of cooking; drain. Rinse with cold water; drain again. Halve any large artichoke hearts.





2. Transfer pasta and artichoke hearts to a very large bowl. Gently stir in tuna, mushrooms, sweet peppers, and olives.





3. Pour Lemon Dressing over pasta mixture; toss to coat. Cover and chill for 4 to 24 hours. Before serving, gently stir in tomatoes and sprinkle with Parmesan cheese. Makes 8 servings.





To Tote: Transport salad, tomatoes, and Parmesan cheese in an insulated cooler with ice packs.





Lemon Dressing: In a small bowl whisk together 2 teaspoons finely shredded lemon peel; 1/3 cup lemon juice; 1/3 cup rice vinegar or white wine vinegar; 1/4 cup salad oil; 2 tablespoons snipped fresh thyme or basil or 2 teaspoons dried thyme or basil, crushed; 1 teaspoon sugar; 1/2 teaspoon black pepper; and 4 cloves garlic, minced. Makes about 3/4 cup.





For 4 Servings: Prepare using method above, except cook pasta and artichoke hearts in a large saucepan. Stir salad together in a large bowl.Pasta salad recipes?
bowtie pasta


imitation crabmeat


frozen broccoli and cauliflower, thawed


italian dressing or mayonnaise or miracle whip


salt + pepper to taste, if using mayo or miracle whip
SALMON AND PASTA SALAD





1 box (10 ox.) frozen green peas


2 large limes


8 oz. medium shell pasta


1 bag (10 oz.) matchstick cut carrots or 1 bag baby carrots, cut into match-stick sized pieces


1 can (12 oz.) kernel corn, drained


1 bunch radishes, thinly sliced


1/3 c. reduced-fat mayonnaise


1/3 c. fat-free sour cream


陆 tsp. pepper


1 can (14.75 oz.) red salmon, not drained





Place peas in colander in sink. Grate 1 tbsp. of the lime peel and squeeze 1/4 cup juice from the limes. Cook the pasta as directed on the package. While pasta cooks, put the remaining ingredients except the salmon in a large bowl. Toss to mix well. Pour pasta over frozen peas in colander to drain. Briefly place under cold running water to cool slightly. Add salmon with liquid, pasta and peas to the other ingredients. Toss gently to mix and coat.
they have that really good one at my grocery store with spinach and pine nuts, I don't' know the recipe but it's SO GOOD!
SEAFARER'S PASTA SALAD





4 ounces pasta, uncooked


8 ounces crab surimi seafood chunks


1/2 cup chopped celery


1/2 cup chopped green onions


1/4 cup chopped peppers


2 tablespoons parsley, finely chopped





DRESSING:





1/2 cup mayonnaise


1/2 cup sour cream


1/4 cup chili sauce


2 tablespoons Dijon mustard





Cook pasta according to package directions in large saucepan. Drain.


Combine remaining ingredients in large bowl. Stir together dressing ingredients. Toss with crab mixture. Refrigerate until ready to serve.





Can be made a day ahead. 4 servings.








ORIENTAL CHICKEN PASTA SALAD





SALAD:





3/4 lb. Fusilli pasta


3/4 lb. chicken breast, cooked, torn into bite-size pieces


1/2 lb. pea pods, sliced diagonally


1 bunch scallions, sliced


1/2 lb. mushrooms, sliced





DRESSING:





1 egg yolk, raw


1/4 c. sugar


1/4 c. soy sauce


1/4 c. white vinegar


1/4 tsp. white pepper


1 1/2 c. vegetable oil


2 tbsp. Oriental sesame oil, brown





GARNISHES:





1/4 c. mandarin oranges, drained


1 c. fried wontons (wonton skins cut in 1/4 inch strips, quickly fried in hot oil)


1 scallion, sliced


1 tbsp. sesame seeds, toasted (saute in hot pan without any oil, until browned)





Boil pasta 10 to 12 minutes until firm but tender. Rinse, toss with 1 tablespoon vegetable oil. Add remaining ';salad'; ingredients and chill.


TO MAKE DRESSING: Place first 5 ';dressing'; ingredients in blender or food processor and mix thoroughly. With motor running slowly, add the oils. Dressing should be thick (like mayonnaise). Chill dressing. Have garnishes ready.





TO SERVE: Toss salad with dressing, top with garnishes.
I didnt know if that was seperate or all together....


My mom does a great one!


Tri Colored Spiral noodles


Diced Onion and Tomatoes


Shredded chedder cheese


Italian dressing or Raspberry Vinaigrette.
Crab Seafood Pasta Salad Recipe


12 ounces medium pasta shells


Salt


1/2 pound imitation crab meat, broken into pieces


1 cup mayonnaise


1/2 cup buttermilk


4 green onions, thinly sliced


1 lemon, juiced


1 teaspoon onion powder


1/2 teaspoon chopped garlic


1/2 teaspoon seasoned salt


2 tablespoons chopped parsley


Pepper


Cook the pasta in a large pot of boiling, salted water until al dente, 10 to 12 minutes. Rinse, drain and set aside.





Meanwhile, in a large bowl, combine the crab, mayonnaise, buttermilk, onions, lemon juice, onion powder, garlic, seasoned salt, parsley and pepper to taste. Add the pasta shells and mix again. Cover and chill overnight.





Salad serves/makes 6
Here is one I like that I got from:


http://www.cooks.com/rec/view/0,1943,132鈥?/a>





CHICKEN PASTA SALAD





3 Chicken Breasts


2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)


1/2 Red Pepper


1/2 Green Pepper


8-10 cherry tomatoes (halved)


1/4 cup Feta cheese crumbled (optional)


1/4 Ceasar Salad Dressing (more or less to taste and to coat)





Cook chicken until no longer pink in middle. Chop into small pieces. Chop peppers and add to tomatoes in large bowl. Add chicken, pasta and feta to large bowl. Add Ceasar salad dressing and mix well. Refigerate until needed.


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I cook a lot of Pasta-Roni boxed meals too. You can buy them at your local supermarket.
my homemade pasta salad varies from each occasion, depending on what i have handy.....i normally use macaroni or spirals.





spam or ham or shrimp


celery


carrot


hard boiled egg


lettuce


mayonaise


salt.....





cut all ingredients into small piece, preferably into different shape, like carrots into long slim sticks and dice up hard boiled egg..





and mix.
Beef and Pasta Salad with Creamy Garlic Dressing





1 cup dry rotini or cavatelli pasta


1 cup fresh green beans cut into 2-inch lengths or 1/2 of a 9-ounce package frozen cut green beans


1 1/2 cups (8 ounces) cooked beef, cut into thin strips


1 medium carrot, shredded


1/2 cup chopped red onion


1/2 cup sliced radishes


1/2 cup mayonnaise or sad dressing


1/2 cup plain yogurt


2 teaspoons white wine vinegar or white vinegar


2 garlic cloves, finely minced


1/2 teaspoon dried Italian seasoning, crushed


1/4 teaspoon salt


1/4 teaspoon dry mustard


1 to 2 tablespoons milk (optional)


Salad savoy leaves (optional)


Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.


Meanwhile, cook the green beans in a small amount of boiling salted water for 20 to 25 minutes or until crisp-tender. (If using frozen beans, cook for 5 to 10 minutes.) Drain beans; rinse with cold water and drain again.


In a large bowl, combine pasta, green beans, cooked beef, carrot, onion and radishes.


For dressing, in a small mixing bowl, stir together mayonnaise or salad dressing, yogurt, vinegar, garlic, Italian seasoning, salt and dry mustard. Pour dressing over the pasta mixture. Toss to coat. Cover and chill for 4 to 24 hours.


If necessary, stir milk into the pasta mixture before serving. Serve on a bed of salad savoy leaves, if desired.


Makes 4 servings.














Summertime Tuna Salad - Tropical Tuna Pasta Salad





This salad is made a little tropical, served on pineapple slices. A delicious pasta salad with tuna and chopped celery.





INGREDIENTS:





1 large can (12 ounces) tuna, drained and flaked


3/4 cup chopped celery


1/3 to 1/2 cup mayonnaise


1/2 teaspoon prepared mustard


2 teaspoons lemon juice


mixed salad greens


4 pineapple slices





PREPARATION:





Toss tuna and celery together in a bowl. In another bowl, combine the mayonnaise, mustard, and lemon juice. Add about half of the mayonnaise mixture or more, to moisten to your taste. Arrange greens on salad plates and top each with a pineapple slice.


Spoon tuna salad on each pineapple. Serve any leftover mayonnaise dressing mixture on the side.


Serves 4.