Pasta Salad

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Healthy chicken pasta salad

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 250g buckwheat pasta or chickpea pasta
  • 150g sugar snap peas, trimmed
  • 150g (1 cup) frozen peas, thawed
  • 50g spinach leaves
  • 300g shredded barbecue chicken (see notes)
  • 1/2 cup fresh mint leaves
  • 1 lemon, zested, juiced
  • 80 ml (1/3 cup) buttermilk
  • 1 tablespoon chipotle mayonnaise
  • 2 tablespoons seed mix (pine nut, pepita, sunflower seed), toasted

Method

  • Step 1
    Cook pasta in a large saucepan of boiling water according to packet directions, or until al dente. Add snap peas and thawed peas in the last minute of cooking. Drain, rinse under cold water.
  • Step 2
    Place pasta and peas in a large bowl. Add spinach leaves, chicken, mint and lemon zest. Toss to combine.
  • Step 3
    Whisk 1-2 tablespoons lemon juice with buttermilk and mayonnaise. Season well. Divide salad between serving bowls. Drizzle over dressing and scatter with toasted seeds to serve.

Ham and corn pasta salad

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 2 cups dried small spiral pasta
  • 1/2 cup reduced-fat whole-egg mayonnaise
  • 1 tablespoon lemon juice
  • 300g can corn kernels, drained, rinsed
  • 125g cherry tomatoes, quartered
  • 1 Lebanese cucumber, quartered, chopped
  • 100g shaved reduced-fat ham, chopped
  • Finely chopped fresh chives, to serve

Method

  • Step 1
    Cook pasta following packet directions. Drain. Refresh under cold water. Drain well.
  • Step 2
    Meanwhile, combine mayonnaise and lemon juice in a large bowl.
  • Step 3
    Add pasta, corn, tomato, cucumber and ham to dressing. Season with salt and pepper. Toss to combine. Serve sprinkled with chives.

Prawn cocktail pasta salad

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 300g dried penne pasta
  • 1kg cooked prawns, peeled, deveined, tails intact
  • 1 Lebanese cucumber, halved, thinly sliced
  • 1 avocado, thinly sliced
  • 60g baby leaf salad mix
  • 1 bunch fresh chives, finely chopped
  • 1/4 cup small fresh mint leaves
  • 2 tablespoons coarsely chopped fresh dill, plus extra sprigs, to serve
  • Lemon wedges, to serve (optional)

Dressing

  • 170g (2/3 cup) whole-egg mayonnaise
  • 1 1/2 tablespoons tomato sauce
  • 1 tablespoon fresh lemon juice
  • 3 teaspoons Worcestershire sauce

Method

  • Step 1
    Cook the pasta in a large saucepan of boiling salted water, following packet directions or until al dente. Refresh under cold water and drain.
  • Step 2
    Meanwhile, for the dressing, whisk together the mayonnaise, tomato sauce, juice and Worcestershire sauce in a large bowl.
  • Step 3
    Arrange the pasta, prawns, cucumber, avocado, salad mix, chives, mint and dill on a platter. Season. Drizzle with the dressing and scatter with extra dill. Serve with lemon wedges, if you like.

Mediterranean-style mackerel pasta salad

Image Source: taste.com.au

Ingredients

  • 250g dried risoni pasta
  • 1/4 cup (60ml) olive oil
  • 3 Lebanese eggplants, thinly sliced
  • 1/2 cup basil leaves
  • 1 tbs finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 1 garlic clove, crushed
  • 3 x 95g cans King Oscar Pulled Mackerel in Olive Oil, drained
  • 4 spring onions, thinly sliced
  • 2 tbs capers, coarsely chopped
  • 3/4 cup (90g) pitted Sicilian olives, coarsely chopped
  • 1/2 cup (75g) drained sun-dried tomatoes, thinly sliced
  • 1/4 cup mint leaves
  • Lemon zest, to serve

Method

  • Step 1
    Cook risoni in a large saucepan of boiling water following packet directions or until just tender. Refresh under cold water. Drain.
  • Step 2
    Meanwhile, heat 1 tbs oil in a medium frying pan over medium-high heat. Cook the eggplant, turning, for 5-6 mins or until golden and tender. Transfer to a plate.
  • Step 3
    Finely chop 2 tbs basil leaves. Place in a large bowl. Whisk in lemon rind, lemon juice, garlic and remaining oil. Season.
  • Step 4
    Add the mackerel, risoni, eggplant, spring onion, caper, olive, tomato, mint and remaining basil to the dressing in the bowl. Season. Gently toss to combine. Sprinkle with lemon zest.

BLAT loaded pasta salad

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 250g dried farfalle pasta
  • 4 rashers shortcut bacon, chopped
  • 400g punnet tomato medley, small tomatoes halved, large tomatoes quartered
  • 1 avocado, sliced
  • 50g mixed salad leaves
  • 1/3 cup small fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon wholegrain mustard
  • 1/3 cup shaved parmesan

Method

  • Step 1
    Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain. Refresh under cold water. Drain well.
  • Step 2
    Meanwhile, heat a frying pan over high heat. Cook bacon, stirring, for 3 to 4 minutes or until crisp. Drain on paper towel.
  • Step 3
    Place tomato, avocado, salad leaves, basil, pasta and bacon in a large serving bowl. Toss to combine.
  • Step 4
    Place oil, vinegar and mustard in a small bowl. Season with salt and pepper. Whisk to combine. Add dressing to salad. Toss to combine. Sprinkle with parmesan. Serve.

Layered Christmas pasta salad

Image Source: taste.com.au

Ingredients

  • 3 cups dried elbow pasta
  • 2 teaspoons extra virgin olive oil
  • 4 middle bacon rashers, chopped
  • 1/2 small red cabbage, chopped
  • 420g can corn kernels, drained
  • 2 baby gem lettuces, shredded
  • 2 large tomatoes, diced
  • 1 continental cucumber, diced
  • 3/4 cup grated tasty cheese
  • 2 green onions, thinly sliced

Creamy Mustard Dressing

  • 1 cup sour cream
  • 1 cup traditional mayonnaise
  • 1 cup flat-leaf parsley leaves, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon wholegrain mustard

Method

  • Step 1
    Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain. Refresh under cold water. Drain well.
  • Step 2
    Meanwhile, heat oil in a large frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until golden. Drain on paper towel.
  • Step 3
    To make the creamy mustard dressing: Combine sour cream, mayonnaise, parsley, lemon juice and mustard in a bowl. Season with salt and pepper.
  • Step 4
    Place cabbage over the base of a 5-litre (20-cup-capacity) glass serving bowl. Top with corn, then half of the pasta. Spoon over 3/4 of the dressing. Arrange lettuce over dressing layer. Toss tomato, cucumber and remaining pasta together. Spoon over lettuce. Drizzle with remaining dressing. Sprinkle with bacon, cheese and green onion. Season with pepper. Serve.

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