Post # 1
What do you like in your pasta salad? Unfortunately at work, we have no microwave or oven. I am trying to come up with healthy lunch ideas that can be eaten cold, and I am tired of sandwiches and regular salad. I love pasta salad, especially with whole wheat pasta and beans – cannellini, black beans, etc.
So, give me some good mix in ideas! I want to make a huge batch and be able to eat in throughout the week. Do you think tomatoes and cucumbers would hold up okay?
So far I have corn, carrots, peppers…
Any good dressing ideas?
Post # 4
I really like pasta with tomatoes, onions, black olives, mozzerella cheese, salami and pepperoni tossed with half italian, half balsamic vinagrette salad dressings. I usually make it for supper and bring a bowl to work the next day!
Post # 5
For mine, I put in the following:
- green onion
- hard boiled eggs
- miracle whip
- the noodles soak up a lot of moisture, so I also add a bit of milk to make it creamier
- garlic powder
- sometimes, I will add chopped bacon too
Post # 6
My mom does an awesome one with onions, peppers and tuna. It’s SOOOOO good!!!
Post # 7
I made an Italian styled one once with whole wheat penne, mini mozzarella balls, black olives, oil, vinegar, parmesan cheese, and roasted red peppers. It was gooood!
Post # 8
Those all sound really good. I make pasta salad a lot, but it always seems to have the same things – tomatoes, peppers, pasta, cheese, italian dressing. I am going to add some onion, corn, beans, etc. tonight and see how it turns out. Hopefully well, since I am going to make a giant batch, with enough to take to work all week. LOL.
Post # 9
You can’t really add the cheese in advance as it will get mushy, but you can keep it with you to add as needed. Mine is really basic ….pasta,ripe tomatoes,green peppers,onions,Zesty Italian salad dressing, and the real secret to a delicious one is to add Salad Supreme seasoning (comes in a container that will tell you how much to add according to your recipe).
Post # 10
@Linz1231: That sounds really good actually. Sounds like a Santa Fe pasta salad. Now I want some. 😛
Post # 11
I wouldn’t expect a large salad made ahead to last the whole week.
You could however, cook the pasta ahead, toss it with a little dressing, and the ingredients that will stand up well- olives, beans, etc, then just add the fresh vegetables daily. That would your salad would be different each day.
Post # 12
@DesireeAnne: Haha, I will let you know how it turns out! It does kind of sound like a rough pico de gallo, doesn’t it? Hmm, it sounds yummy to me right now!
Post # 13
For a change, try this – I get multiple compliments on it EVERY time I make it for a bbq/potluck.
Orzo, Pine Nut, and Feta Salad
1 lb orzo
3 tbsp. fresh lemon juice
½ cup olive oil
½ cup toasted pine nuts
1¼ cups crumbled feta (~6 oz)
1 cup thinly sliced scallions
Cook orzo in a 6- to 8-quart pot of boiling salted water, then drain well.
Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.
Toast pine nuts in a shallow baking pan in a 350 degree oven until golden, 5-10 minutes.
p.s. It keeps really well in a sealed container, too.
Post # 14
@mightywombat: That sounds delicious too! I love orzo and feta!
Post # 15
I LOVE using Wacky Mac for my Pasta Salads and also, red, green, orange, yellow peppers.
Cherry Tomatoes, carrots, mozzarella, chick peas, cucumbers, hard boiled eggs.
I love just using good ol Italian Dressing
Post # 16
I usually do whole wheat pasta (or switch it up with sun-dried tomato or basil pasta), halved cherry tomatoes, red and yellow peppers and cucumbers.