Pasta Salad Recipes
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RECIPES
Tortellini Salad with Basil Vinaigrette
Antipasto Salad
Pasta and Bean Salad
Meat and Cheese Salad
Mediterranean Pasta Salad
Pasta with Peas and Prosciutto
Pasta Salad in a Parmesan Basket
Macaroni with Tuna
Tortellini Salad with Basil Vinaigrette
Antipasto Salad
Pasta and Bean Salad
Meat and Cheese Salad
Mediterranean Pasta Salad
Pasta with Peas and Prosciutto
Pasta Salad in a Parmesan Basket
Macaroni with Tuna
Macaroni Salad with Tuna
1 pound elbow macaroni, cooked and drained
1 (6 ounce) can tuna, drained
1 (10 ounce) can cannellini beans, drained (optional)
1 cup celery, chopped
1/2 cup onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 cup mayonnaise
2 tablespoons milk
1 small green pepper, sliced into rings
Paprika
Combine macaroni, tuna, beans, celery, onions, salt and pepper in a bowl.
In a small bowl, whisk together the mayonnaise and milk
Gently stir the mayonnaise into the pasta mixture.
Garnish with pepper rings and sprinkle with paprika.
Serves 12
1 pound elbow macaroni, cooked and drained
1 (6 ounce) can tuna, drained
1 (10 ounce) can cannellini beans, drained (optional)
1 cup celery, chopped
1/2 cup onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 cup mayonnaise
2 tablespoons milk
1 small green pepper, sliced into rings
Paprika
Combine macaroni, tuna, beans, celery, onions, salt and pepper in a bowl.
In a small bowl, whisk together the mayonnaise and milk
Gently stir the mayonnaise into the pasta mixture.
Garnish with pepper rings and sprinkle with paprika.
Serves 12
Pasta Salad in a Parmesan Basket
This salad can be made without the pasta and chicken and served as a simple
green salad to accompany a dinner entree.
How to make Parmesan Baskets:
Place a non-stick 8-inch sauté pan over low heat.
Spread 1/4 cup grated Parmesan cheese to cover the surface of the pan.
As the cheese melts, the edges will begin to turn golden.
Use a spatula to carefully lift the cheese from the pan.
Place the cheese over a 4-inch inverted bowl and shape it to fit.
The Parmesan will crisp quickly.
Repeat procedure to make 3 more baskets.
Salad:
8 ounces orecchiette or shells, cooked and drained
1 apple or pear, peeled and diced
1 head Bibb lettuce, torn
1/2 cup chopped walnuts
1 cup cooked chicken, shredded
5 tablespoons walnut oil
2 tablespoons olive oil
2 tablespoons white wine vinegar
Salt and pepper
4 ounces Gorgonzola cheese, crumbled
Combine cooked pasta with all ingredients through the chicken in a bowl.
In a small bowl, whisk together the 2 oils, vinegar, salt and pepper.
Pour the dressing over the pasta mixture and toss well.
Divide the salad among the Parmesan baskets.
Top each with Gorgonzola cheese.
Serves 4
This salad can be made without the pasta and chicken and served as a simple
green salad to accompany a dinner entree.
How to make Parmesan Baskets:
Place a non-stick 8-inch sauté pan over low heat.
Spread 1/4 cup grated Parmesan cheese to cover the surface of the pan.
As the cheese melts, the edges will begin to turn golden.
Use a spatula to carefully lift the cheese from the pan.
Place the cheese over a 4-inch inverted bowl and shape it to fit.
The Parmesan will crisp quickly.
Repeat procedure to make 3 more baskets.
Salad:
8 ounces orecchiette or shells, cooked and drained
1 apple or pear, peeled and diced
1 head Bibb lettuce, torn
1/2 cup chopped walnuts
1 cup cooked chicken, shredded
5 tablespoons walnut oil
2 tablespoons olive oil
2 tablespoons white wine vinegar
Salt and pepper
4 ounces Gorgonzola cheese, crumbled
Combine cooked pasta with all ingredients through the chicken in a bowl.
In a small bowl, whisk together the 2 oils, vinegar, salt and pepper.
Pour the dressing over the pasta mixture and toss well.
Divide the salad among the Parmesan baskets.
Top each with Gorgonzola cheese.
Serves 4
Pasta with Peas and Prosciutto
16 ounces cheese tortellini
1 cup frozen peas, thawed
1 cup chopped fresh tomatoes
1/4 cup red onion, cut into slivers
4 ounces prosciutto, diced
2/3 cup olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 tablespoon fresh basil, chopped
Salt and pepper
1/2 cup grated Parmesan cheese
Cook tortellini in boiling, salted water for the time indicated on the package.
During the last 2 minutes of cooking time, add the peas.
Drain and rinse under cold water. Transfer to a large bowl.
Add the tomatoes, onion, and prosciutto. Stir to combine.
In another bowl, whisk together the oil, vinegar, garlic, basil, salt and pepper.
Pour the dressing over the pasta mixture and toss.
Transfer to a serving platter and sprinkle with Parmesan cheese.
Serves 4-6
16 ounces cheese tortellini
1 cup frozen peas, thawed
1 cup chopped fresh tomatoes
1/4 cup red onion, cut into slivers
4 ounces prosciutto, diced
2/3 cup olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 tablespoon fresh basil, chopped
Salt and pepper
1/2 cup grated Parmesan cheese
Cook tortellini in boiling, salted water for the time indicated on the package.
During the last 2 minutes of cooking time, add the peas.
Drain and rinse under cold water. Transfer to a large bowl.
Add the tomatoes, onion, and prosciutto. Stir to combine.
In another bowl, whisk together the oil, vinegar, garlic, basil, salt and pepper.
Pour the dressing over the pasta mixture and toss.
Transfer to a serving platter and sprinkle with Parmesan cheese.
Serves 4-6
Recipes on this page were revised and updated on 5/01/09
Mediterranean Pasta Salad
12 ounces tri-colored fusilli pasta, cooked, drained, and rinsed
1 cup sliced scallions (green onions)
8 ounces roasted red pepper, diced
4 ounces feta cheese, crumbled
1/2 cup chicken broth
3 tablespoons balsamic vinegar or lemon juice
1 teaspoon dried oregano
In a large bowl, combine the pasta, scallions, peppers, and feta.
In another bowl, whisk together the broth, vinegar, and oregano.
Pour the dressing over the pasta. Season with salt and pepper.
Stir to combine the ingredients. Serve
Serves 6-8
12 ounces tri-colored fusilli pasta, cooked, drained, and rinsed
1 cup sliced scallions (green onions)
8 ounces roasted red pepper, diced
4 ounces feta cheese, crumbled
1/2 cup chicken broth
3 tablespoons balsamic vinegar or lemon juice
1 teaspoon dried oregano
In a large bowl, combine the pasta, scallions, peppers, and feta.
In another bowl, whisk together the broth, vinegar, and oregano.
Pour the dressing over the pasta. Season with salt and pepper.
Stir to combine the ingredients. Serve
Serves 6-8
Meat and Cheese Salad
8 ounces cavatelli or gemelli, cooked, drained and rinsed
2 ounces salami, cubed
2 ounces ham, cubed
2 ounces mozzarella, cubed
1/3 cup pitted Kalamata olives
1 stalk celery, thinly sliced
1/3 cup bottled Italian dressing
1/4 cup grated Parmesan cheese
Combine all the ingredients in a bowl.
Chill for at least 2 hours, Serve
Serves 4 as a main dish
8 ounces cavatelli or gemelli, cooked, drained and rinsed
2 ounces salami, cubed
2 ounces ham, cubed
2 ounces mozzarella, cubed
1/3 cup pitted Kalamata olives
1 stalk celery, thinly sliced
1/3 cup bottled Italian dressing
1/4 cup grated Parmesan cheese
Combine all the ingredients in a bowl.
Chill for at least 2 hours, Serve
Serves 4 as a main dish
Tortellini Salad with Basil Vinaigrette
Basil Vinaigrette:
1 garlic clove
1 ounce grated Parmesan cheese
1/2 cup fresh basil leaves
1/4 cup fresh parsley
1 teaspoon sugar
1 teaspoon salt
Pinch black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
Place the garlic clove in a food processor and process to chop.
Add the cheese, basil, parsley, sugar, salt and pepper.
Pulse several times until the ingredients are finely chopped.
Add the oil and vinegar. Process to blend, about 10 seconds.
Salad:
10 ounces cheese or meat tortellini, cooked, drained, and rinsed
2 stalks celery, cut into slices
2 scallion, chopped
1 cucumber, peeled, seeded, and diced
1/2 cup black olives, sliced
Place all salad ingredients in a large bowl.
Pour vinaigrette over and gently stir to combine.
Serve at room temperature or chill.
Serves 4 as a main dish or 8 as a side dish
Basil Vinaigrette:
1 garlic clove
1 ounce grated Parmesan cheese
1/2 cup fresh basil leaves
1/4 cup fresh parsley
1 teaspoon sugar
1 teaspoon salt
Pinch black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
Place the garlic clove in a food processor and process to chop.
Add the cheese, basil, parsley, sugar, salt and pepper.
Pulse several times until the ingredients are finely chopped.
Add the oil and vinegar. Process to blend, about 10 seconds.
Salad:
10 ounces cheese or meat tortellini, cooked, drained, and rinsed
2 stalks celery, cut into slices
2 scallion, chopped
1 cucumber, peeled, seeded, and diced
1/2 cup black olives, sliced
Place all salad ingredients in a large bowl.
Pour vinaigrette over and gently stir to combine.
Serve at room temperature or chill.
Serves 4 as a main dish or 8 as a side dish
Pasta and Bean Salad
Dressing:
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
1 clove garlic
1/4 cup grated Parmesan cheese
1/2 cup olive oil
3 tablespoons red wine vinegar
Combine all the dressing ingredients in a blender.
Salad:
8 ounces ziti or penne, cooked, drained, and rinsed
1 (14 ounce) can artichoke hearts, drained and quartered
1 (10 ounce) can garbanzo beans, drained
1 (10 ounce) can red kidney beans, drained
2 stalks celery, sliced
2 plum tomatoes, diced
Combine all salad ingredients in a large bowl.
Pour the dressing over and stir to combine.
Refrigerate at least 2 hours before serving.
Makes 8 (1 cup) servings
Dressing:
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
1 clove garlic
1/4 cup grated Parmesan cheese
1/2 cup olive oil
3 tablespoons red wine vinegar
Combine all the dressing ingredients in a blender.
Salad:
8 ounces ziti or penne, cooked, drained, and rinsed
1 (14 ounce) can artichoke hearts, drained and quartered
1 (10 ounce) can garbanzo beans, drained
1 (10 ounce) can red kidney beans, drained
2 stalks celery, sliced
2 plum tomatoes, diced
Combine all salad ingredients in a large bowl.
Pour the dressing over and stir to combine.
Refrigerate at least 2 hours before serving.
Makes 8 (1 cup) servings
Antipasto Salad
Dressing:
1/2 cup olive oil
3 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
Hot sauce to taste
Salt and pepper
In a small bowl, whisk together all dressing ingredients.
Salad:
8 ounces farfalle or similar size pasta, cooked, drained, and rinsed
8 ounces salami, cubed
8 ounces provolone, cubed
8 ounces mortadella, cubed
8 ounces boiled ham, cubed
12 black olives, sliced
12 green olives, sliced
1/4 cup chopped red onion
1 large garlic clove, minced
1/3 cup chopped celery
1/3 cup roasted red peppers, chopped
1 tablespoon fresh parsley, chopped
Garnish:
1-2 tablespoon chopped scallions
Grated Parmesan cheese
In a large bowl, combine all the salad ingredients.
Pour the dressing over the pasta and mix well.
Refrigerate for at least 2 hours.
Before serving, garnish with scallions and Parmesan cheese.
Serves 6
Dressing:
1/2 cup olive oil
3 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
Hot sauce to taste
Salt and pepper
In a small bowl, whisk together all dressing ingredients.
Salad:
8 ounces farfalle or similar size pasta, cooked, drained, and rinsed
8 ounces salami, cubed
8 ounces provolone, cubed
8 ounces mortadella, cubed
8 ounces boiled ham, cubed
12 black olives, sliced
12 green olives, sliced
1/4 cup chopped red onion
1 large garlic clove, minced
1/3 cup chopped celery
1/3 cup roasted red peppers, chopped
1 tablespoon fresh parsley, chopped
Garnish:
1-2 tablespoon chopped scallions
Grated Parmesan cheese
In a large bowl, combine all the salad ingredients.
Pour the dressing over the pasta and mix well.
Refrigerate for at least 2 hours.
Before serving, garnish with scallions and Parmesan cheese.
Serves 6
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