Summer Pasta salad recipes?

CAESAR PASTA SALAD


Active time: 15 min Start to finish: 30 min


3 tablespoons fresh lemon juice


2 teaspoons Dijon mustard


2 teaspoons anchovy paste


1 large garlic clove, minced


1/2 cup extra-virgin olive oil


1 lb farfalle (bow-tie pasta), freshly cooked to tender, rinsed under cold water, and drained


1 romaine heart, chopped (6 cups)


2 1/2 oz finely grated Parmigiano-Reggiano (1 1/4 cups)


1 cup croutons (optional)





Whisk together lemon juice, mustard, anchovy paste, garlic, and olive oil in a large bowl. Add pasta, romaine, cheese, and croutons if using, then toss to combine. Season with salt and pepper and serve immediately.





Makes 6 main-course servings.


Gourmet





HERBED TOMATO PASTA SALAD


Active time: 20 min Start to finish: 30 min


2 1/2 lb cherry tomatoes, quartered


1 teaspoon sugar


1 1/4 cups mixed chopped fresh herbs


1 lb campanelle (bell-shaped pasta)


5 garlic cloves, chopped


3/4 cup extra-virgin olive oil





Accompaniment: grated ricotta salata





Stir together tomatoes, sugar, and herbs in a large bowl until combined well. Cook pasta in boiling salted water until al dente, then drain. Add hot pasta to tomato mixture. Cook garlic in olive oil in a 1-quart saucepan over moderately high heat, stirring, 1 minute. Add garlic with oil to pasta and tomatoes and toss to combine. Season with salt and pepper.





Makes 4 main-course servings.


Gourmet





PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES


Here's a summer salad with robust flavors.


6 tablespoons olive oil


1/2 cup drained oil-packed sun-dried tomatoes


1/4 cup red wine vinegar


1 tablespoon drained capers


1 garlic clove, minced





1 pound fusilli pasta


12 ounces tomatoes, coarsely chopped


8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces


1 cup (packed) fresh basil leaves, thinly sliced


1 cup freshly grated Parmesan cheese (about 3 ounces)


1/2 cup minced pitted oil-cured black olives





Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.





Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)





Makes 8 servings.


Bon App茅tit





enjoy!Summer Pasta salad recipes?
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Summer Pasta salad recipes?
COLD PASTA SALAD





rainbow rotini, cooked according to directions


celery, medium diced


cucumber, medium diced


green pimento stuffed olives, medium diced


green pepper, medium diced


tomato, medium diced


Kraft Zesty Italian Dressing





Mix together rotini, celery, cucumber, olives, green pepper, tomato and dressing. Refrigerate until chilled. Mix again when ready to serve. Noodles will absorb some of the dressing so add more dressing as needed.





Can be made one day ahead. Definitely will need to add more dressing.
Tortellini and Broccoli salad





cook 20 oz. five cheese tortellini and add


3 heads broccoli flowerettes


1 cup chopped red onion


1/2 cup raisins


1/4 cup sunflower seeds


1/2 pound cooked bacon, crumbled





Mix 1/2 cup mayonnaise with 1/2 cup sugar and 1/4 cup cider vinegar or lemon juice


Pour over the salad and mix in gently
If it's for summer eating then definately lite fare...





grilled vegetables-eggplant, yellow squash, and zucchini and strips of grilled chicken





Roasted red peppers, fresh basil, asiago cheese slices





Feta, artichoke, kalamata olives and red onion





Sundried tomato Pesto and toasted pine nuts





Crisp steamed chilled asparagus, feta, lime zest with a balsamic vinagrette





Grilled tuna, grape tomatoes, rosemary





wilted spinach, prochuttio, goat cheese





Walnuts, grapes, tangerines, apples, raisins, light mayo





Shrimp and crab mixed with chilled couscous, spring onions and apple horseradish dressing served inside a hollowed out beefsteak tomato.
colored twisted pasta 2 bags


sweet relish half cup


6 eggs boiled


1 and a half cup of mayo of your choice


salt and pepper to taste


enjoy!
Summer Pasta Salad





1/2 pound tri-colored pasta, cooked and cooled





1/2 cup each assorted vegetables - carrots, broccoli, zucchini, etc.





1/2 cup sliced red onion





1/4 pound cubed provolone cheese





1/2 pound bacon, cooked and crumbled





1 bottle Italian salad dressing





Toss pasta, vegetables, onion, cheese and bacon. Add three-fourths bottle of dressing. Salt and pepper to taste.





Mix well. Refrigerate.





Before serving add more dressing and serve





OR








Late Summer Pasta Salad


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1 Small red onion, finely chopped


1 Red bell pepper, finely chopped


1 Yellow bell pepper, finely chopped


1+ T Fresh basil, chopped


~6 Fresh button mushrooms, chopped


1/2 lb Cooked pasta


Fatfree salad dressing to taste


Dried oregano to taste


Garlic powder to taste


Vegetable seasoning salt to taste


(I use Spike) or soy sauce


Fresh ground pepper to taste





Mix everything together and let marinate


for as long as you can wait!
this is one of my all time favorites!!


chop 1/2 head of broccoli into small florets


trim woody ends off of 1/2 lb asparagus spears %26amp; cut into 1'; pieces


cut 1 carrot into 1/8'; slices


cook one 1 lb box of Barilla rotini or penne to al dente.


during the last 2 minutes of the pasta cooking, add vegetables and cook all ingredients until pasta is done.


you don't want to overcook the veggies or you'll get a gloppy mess.


strain pasta and vegetables and run under cold water. drain very well!!


add 1/2 - 1 c of parmesan peppercorn salad dressing %26amp; 1/2 cup of grated pecorino romano cheese and mix well.





i like this salad best cold and it's also great with grilled chicken mixed in or sliced on top.