| PASTA SALAD RECIPES |
| RECIPES |
| Tortellini Salad |
| Pasta and Bean Salad |
| Meat and Cheese Salad |
| Mediterranean Pasta Salad |
| Macaroni with Prosciutto and Peas |
| Pasta Salad in a Parmesan Basket |
| Macaroni with Tuna |
| Tortellini Salad |
| Dressing |
| In food processor combine: |
| 1 clove of garlic |
| 1 oz. grated Parmesan cheese |
| 1/2 cup fresh basil leaves |
| 1/4 cup fresh parsley |
| 1 tsp. sugar |
| 1 tsp. salt |
| pinch black pepper |
| Add: |
| 1/3 cup olive oil |
| 2 TB. red wine vinegar |
| Blend 10 seconds to combine. |
| Salad Ingredients |
| 10 oz. cheese tortellini, cooked, drained, and rinsed |
| 2 stalks celery, cut into slices |
| 2 scallions, chopped |
| 1 cucumber, peeled, seeded, and chopped |
| 1/2 cup black olives, sliced |
| Combine with dressing. Eat at room temp or chill. |
| Serves 4 as main dish/8 as side dish |
| Pasta and Bean Salad |
| Dressing |
| Combine in blender: |
| 1 tsp. Italian seasoning |
| 1/2 tsp. salt |
| 1/4 tsp. dry mustard |
| 1/4 tsp. sugar |
| 1/8 tsp. cayenne |
| 1 clove garlic |
| 1/4 cup grated Parmesan cheese |
| 1/2 cup olive oil |
| 3 TB. red wine vinegar |
| Salad Ingredients |
| 8 oz. ziti/penne cooked, drained, and rinsed |
| 1 (14 oz) can artichoke hearts, quartered |
| 1 (10 oz) can garbanzo beans, drained |
| 1 (10 oz) can red kidney beans, drained |
| 2 stalks celery, sliced |
| 2 plum tomatoes, chopped |
| Combine with dressing. Refrigerate 2 hours. |
| Makes 8 (1 cup) servings |
| Meat and Cheese Salad |
| 2 oz. salami, cubed |
| 2 oz. ham, cubed |
| 2 oz. provolone cheese, cubed |
| Handful of pitted kalamata olives |
| 1 stalk celery, sliced thinly |
| 1/3 cup bottled Italian dressing |
| 1/4 cup grated Parmesan cheese |
| Combine all ingredients in a bowl. Chill. |
| Serves 4 as a main dish |
| Mediterranean Pasta Salad |
| 12 oz. tri-colored fusilli pasta, cooked and cooled |
| 1 cup sliced green onions |
| 8 oz. roasted red peppers, diced |
| 4 oz. feta cheese, crumbled |
| 1/2 cup chicken broth |
| 3 TB. balsamic vinegar or lemon juice |
| 1 tsp. dried oregano |
| Combine pasta, onions, peppers, and feta. |
| Whisk together broth, vinegar, and oregano. |
| Pour dressing over pasta and combine. Chill. |
| Serves 8 |
| Macaroni with Prosciutto and Peas |
| 8 oz. elbow macaroni, cooked and drained |
| 1 small onion, finely chopped |
| 1 garlic clove, minced |
| 1 cup frozen peas, thawed |
| 3 oz. chopped prosciutto |
| 3/4 cup mayonnaise |
| 1 TB. apple cider vinegar |
| Salt and pepper |
| Combine macaroni, onion, garlic, peas, and prosciutto. |
| Whisk together mayonnaise and vinegar. |
| Combine dressing with macaroni. Salt and pepper to taste. Chill. |
| Serves 8 |
| Pasta Salad in a Parmesan Basket |
| To make baskets: |
| Place non-stick 8"sauté pan over low heat. |
| Sprinkle bottom of pan with 1/4 cup grated Parmesan cheese to cover surface. |
| Cheese will melt. When edges are brown, peel away from pan with spatula |
| Lay over a 4" inverted bowl. Basket will crisp quickly. Repeat to make 4 baskets. |
| Salad |
| 8 oz. orecchiette or shells, cooked and drained |
| 1 apple, peeled and diced |
| 1 head Bibb lettuce, torn |
| 1/2 cup chopped walnuts |
| 1 cup cooked chicken, shredded |
| 4 oz. gorgonzola cheese, crumbled |
| 5 TB. walnut oil |
| 2 TB. corn oil |
| 2 TB. white wine vinegar |
| Salt and pepper |
| Combine pasta through walnuts. |
| Whisk together oils, vinegar , salt and pepper. |
| Pour over pasta mixture and toss well. |
| Divide salad among baskets and top with gorgonzola. |
| Macaroni Salad with Tuna |
| 1 lb. elbow macaroni, cooked and drained |
| 1 (6 oz) can tuna, drained |
| 1 (10 oz) can cannelini beans, drained (optional) |
| 1 cup celery, chopped |
| 1/2 cup onion, chopped |
| 1 tsp. salt |
| 1/2 tsp black pepper |
| 1 cup mayonnaise |
| 2 TB. milk |
| 1 small green pepper, sliced into rings |
| Paprika |
| Combine macaroni through black pepper. |
| Whisk together mayonnaise and milk |
| Combine pasta with dressing. |
| Sprinkle with paprika. Garnish with pepper rings |
| Serves 12 |
| MANGIA BENE PASTA |
| 1/4 tsp. black pepper |
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| 8 oz. cavatelli or cheese tortellini, cooked, drained, and rinsed |
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