anyone have a 'neverfail' pasta salad recipe

[lynxstch]

that they would share?..was asked to bring one to a family potluck this weekend..will be about 20 people there..I'm not really into pasta salads so I can't find any good recipes..but I know all my DIS friends will respond to the challenge..lol!
Thanks in advance
Lynn

 

[Meriweather]

Here are some we enjoy.


* Exported from MasterCook *

Pasta Fruit Salad

Recipe By :Taste of Home
Serving Size : 10 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups uncooked medium pasta shells
20 ounces unsweetened pineapple chunks -- drained
1 large navel orange, peeled, sectioned and -- halved
1 cup halved green grapes
1 cup halved red grapes
1 medium apple -- chopped
1 large firm banana -- cut in 1/4" slices
8 ounces plain yogurt
1/4 cup orange juice concentrate

Cook pasta. Drain and rinse in cold water.
Place in a large bowl. Add the fruit.
Combine the yogurt and orange juice concentrate. Pour over salad and toss to coat.
Cover and chill for several hours.


* Exported from MasterCook *

Salami ''n Shells Salad

Recipe By :Taste of Home
Serving Size : 10 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces uncooked small pasta shells
1 cup cherry tomatoes -- halved
1 cup ripe olives -- halved
6 ounces mozzarella cheese -- cut in thin strips
4 ounces salami -- cut in thin strips
1/2 cup chopped green pepper
4 green onions -- sliced
Dressing
1/3 cup vegetable oil
3 tablespoons cider or red wine vinegar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon garlic powder

Cook pasta. Drain and rinse in cold water.
Place in large bowl. Add the next six ingredients.
In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well.
Pour over salad and toss to coat.
Sprinkle green onions over top.
Cover and chill until serving.



* Exported from MasterCook *

Summer Spaghetti Salad

Recipe By :Taste of Home
Serving Size : 16 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces thin spaghetti -- halved
3 medium tomatoes -- diced
3 small zucchini -- diced
1 large cucumber -- diced
1 medium green pepper -- diced
1 medium sweet red pepper -- diced
8 ounces Italian salad dressing
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons sesame seeds
1 1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seeds
1/8 teaspoon garlic powder

Cook spaghetti. Drain and rise in cold water.
Place in large bowl. Add tomatoes, zucchini, cucumber and peppers.
Combine remaining ingredients. Pour over salad and toss to coat.
Cover and refrigerate for at least 2 hours.

 

[CJMickeyMouse]

Cook pasta (any shape).... add shredded cheddar cheese and chopped pepperoni (as much as you like) then pour Italian dressing over it and stir. If you leave it overnight before eating, you may need to add more dressing before serving.

Easy and you can tailor it to your likes and dislikes by adding onions, green peppers, mushrooms, broccoli, etc.

 

[Disneyaholic]

Cook a pound of pasta and prepare one package of Good Seasons Italian Salad dressing.

To the pasta, add any combination of meat, cheese, and vegetables you prefer. I usually use cubed hard salami, cubed provolone cheese, grape tomatoes, banana peppers, sliced carrots, , and whatever else I have handy. Pour the salad dressing over it and refrigerate for a few hours before serving.

Easy and GOOD!

 

[yummy72]

Here are a couple of my favorites:

Corkscrew Pasta Salad

8 ounces corkscrew pasta cooked and drained
2 tablespoons oil
2/3 cup sugar
3 tablespoons vinegar
1 green pepper, chopped
1 onion, chopped
1 cucumber, chopped
dash each: garlic salt, salt and pepper

Combine vinegar and enough water to make ¾ cup liquid. Add 2/3 cup sugar and enough flour for thickening. Cook on high until reaches full boil, is thick and clear. Pour over remaining ingredients. Stir well and refrigerate.
-----------------------------------------------------------------------------------

Tortellini Salad

2-3 packages cheese tortellini
1 bottle Italian salad dressing
2-3 chopped tomatoes
1 head broccoli chopped
4-6 carrots, diced
1 small can black olive sliced, drained
1 large package shredded Parmesan cheese

Prepare cheese tortellini according to package directions. Drain and cool. Combine in large bowl with remaining ingredients. Cover and refrigerate at least 1 hour before serving.


Enjoy,
Candi

 

[Wagamama]

here is my personal favorite:

cook 1 box pasta and let cool
chop up 1 container of FRESH buffalo mozzarella
chop up some tomatos (but no juice or seeds)
chop up some basil

mix all together and add pepper, salt, olive oil and balsamic vinegar


enjoy!

 

[Twigs]

I have a salad that I am always asked for the recipe, everyone loves the dressing. It's from the Good Cook book series:

Feta and Spinach Salad with Butterfly Pasta

serves 8-10

2/3 cup feta cheese(about 1/4 lb) diced or crumbled
2 lb spinach, stems removed and leaves torn into pieces
1 lb butterfly pasta cooked, drained and chilled
1/2 c. olive oil
2 T. lemon juice
2 T. white wine vinegar
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. dry mustard
1/8 tsp. ground black pepper
2 T. toasted pine nuts
2 cucumbers, peeled and sliced
5 hard boiled eggs, sliced
4 scallions, finely chopped

Put the spinach leaves in a very large salad bowl. In a jar with a tight fitting lid combine oil, lemon juice, vinegar, salt, cinnamon, mustard and pepper. Shake well, pour half of dressing over the spinach and toss well. Sprinkle on the pine nuts and pasta. Arrange on top, in concentric circles or layers, the slices of cucumber, egg slices and feta cheese. Sprinkle on the scallions and pour on the last of the dressing.


I always double the dressing and put more on the spinach in the first step. I also do not the salt or eggs, sometimes I use the pine nuts.

I like this recipe as it is not a "traditonal" pasta salad and even my kids like it, they think the spinach is just a dark type of lettuce

 

[piratesmate]

You've already gotten some really good ones here! I've copied them down to try myself. Thanks everyone! For "everyday" (no guests) I just do this:

Pasta Salad
1 lb tri-colored screws
8 oz 3-bean salad
6 oz marinated artichoke hearts
8 oz Newman’s Own Balsamic Vinaigrette
Cook pasta according to directions, rinse, drain & cool. (Do not overcook!) To the pasta, add the 3-bean (I use Hanover) directly from the jar but cut the artichokes into bite-size pieces. Pour the entire 8 oz bottle of dressing over the pasta & mix. (If you store it overnight, you'll probably want to add more Newman's before serving.) You can substitute all one color Rotini & Newman's Own Original if preferred.

For company or special occasions, I add:
½ bag frozen broccoli/cauliflower/carrot mix
4 oz pepperoni (cut slices into slivers)
1 c shredded mozzarella
¼ c Parmesan or Romano
4 oz black olive slices, drained
1 tomato, chopped
4 oz chickpeas, drained

(No need to cook – just defrost before adding. The crunch is a nice contrast to the pasta & by using the frozen it’s somewhat softer than fresh would be.)

 

[beansmom]

I throw diced ham, diced cheese, red onions, thawed frozen peas in cooked pasta and throw in some ranch dressing. It is always a hit...in fact, one co-worker stole my tupperware to take the rest home after a spread once.