(Closed) Pasta Salad?

posted 7 years ago in Food
Post # 3
Member
3012 posts
Sugar bee
  • Wedding: October 2012

I usually put in:

  • Cucumbers
  • Tomatoes
  • Green and black olives
  • Cheese
  • Pepperoni

Post # 4
Member
4693 posts
Honey bee
  • Wedding: October 2013

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
Member
8353 posts
Bumble Beekeeper
  • Wedding: March 2011

For mine, I put in the following:

  • green onion
  • celery
  • radishes
  • hard boiled eggs
  • miracle whip
  • mustard
  • the noodles soak up a lot of moisture, so I also add a bit of milk to make it creamier
  • pepper
  • garlic powder
  • sometimes, I will add chopped bacon too

Post # 6
Member
10851 posts
Sugar Beekeeper
  • Wedding: September 2010

My mom does an awesome one with onions, peppers and tuna. It’s SOOOOO good!!!

Post # 7
Member
893 posts
Busy bee
  • Wedding: September 2011

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 # 9
Member
5762 posts
Bee Keeper

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
Member
3012 posts
Sugar bee
  • Wedding: October 2012

@Linz1231: That sounds really good actually. Sounds like a Santa Fe pasta salad.  Now I want some. 😛

Post # 11
Member
46416 posts
Honey Beekeeper
  • Wedding: November 1999

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 # 13
Member
5096 posts
Bee Keeper
  • Wedding: June 2011

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.

 

Cooking Notes:

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 # 15
Member
3526 posts
Sugar bee
  • Wedding: August 2010

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
Member
338 posts
Helper bee
  • Wedding: June 2012

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.

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