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Pasta Salad Recipes

pasta salad recipes

Pesto Pasta Salad

1-pound Fresh spinach
1-cup Fresh basil leaves
30 milliliters Garlic
1/2-cup Light soymilk
1/2 cup Non-fat Italian dressing
1/4 cup Parsley -- chopped
3 tablespoons Onion powder
2 tablespoons Soy sauce
4 cup Rotelli pasta -- cooked OR-other shaped pasta
1 cup Mushrooms -- sliced
1 cup Carrots -- diced
1 cup Cucumbers -- diced
1 cup Cherry tomatoes -- halved
1/2 cup Yellow or green pepper-halved (or both)

Trim and wash spinach, place in saucepan with some water clinging to the leaves. Cover and cook over medium heat until weltered, about 2-3 minutes. Drain off water. set aside. Place nest 7 ingredients in a blender jar. Add spinach and process until smooth. Place next 6 ingredients in a large bowl. Add blended dressing and toss to mix.

pasta salad recipes

Grilled Shrimp W/ Pasta Pesto Salad

1/3-pound Linguine
8 Extra-large shrimp, shelled, deveined
1 Green pepper; chopped
1 Red bell pepper; chopped
1/2 Lemon, for juice
Olive oil

1 1/2 Bunches Fresh Basil
½-Clove garlic -- halved
1/2 Lemon -- for juice
3 1/2 tablespoons Olive oil
2 1/2 tablespoons Pine nuts -- toasted
4 teaspoons Fresh Parmesan -- grated
White pepper -- to taste

First prepare pesto: Puree basil, garlic, and lemon juice in food processor. With machine running, gradually add olive oil, then pine nuts. Stir in Parmesan and season to taste with white pepper. Cook linguine until al dente. Drain in a colander and rinse with cold water.
Chill pasta in large bowl. Add pesto, peppers, and lemon juice and toss. Transfer to serving plates. Rub shrimp lightly with olive oil. Thread on a skewer and grill or broil until pink, about 3 to 5 minutes. Top pasta with 4 shrimp per serving

pasta salad recipes

German Hot Noodle Salad
Serves 4

2 c wide egg noodles
3 bacon strips
1/4 c chopped onion
1 Tbsp sugar
1 tbsp all-purpose flour
1/4 tsp salt
1/8 tsp ground mustard
1/2 c water
1/4 c cider vinegar
1 c sliced celery
2 tbsp chopped fresh parsley

Cook noodles according to pkg. directions. Meanwhile, in a skillet, cook the bacon until crisp. Crumble and set aside. Reserve 1 tbsp. drippings in the skillet; sauté onion till tender. Stir in sugar, flour, salt, and mustard; add water and vinegar. Cook and stir till thickened and bubbly, about 2-3 min. Rinse and drain noodles; add to skillet. Stir in celery and parsley; heat through. Transfer to serving bowl; sprinkle with bacon.

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