Author Topic: Pasta Salad -- what is your definition?  (Read 3751 times)

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blarg314

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Re: Pasta Salad -- what is your definition?
« Reply #15 on: July 05, 2012, 11:39:22 PM »

I would add that when I think of 'classic' pasta salad - ie, the kind of thing that would be brought to a potluck when I was a kid - the two that springs to mind are the macaroni one with mayo dressing, and the one that's made with bottled Italian dressing.

Nikko-chan

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Re: Pasta Salad -- what is your definition?
« Reply #16 on: July 06, 2012, 01:59:36 AM »
my definition of pasta salad is our particular recipe that we have, because the recipe is called 'Pasta Salad' (our family is not too creative in the recipe naming department! ;)) The ones with the mayo based dressing are called macaroni salad, to me anyway. Here is our recipe:

Chunk salami
Chunk pepperoni
block cheese (any type you like, )
bell pepper, any color, we use green.
rotini pasta
italian salad dressing

Cook pasta, drain. While pasta is cooking dice up pepperoni, salami, cheeses, and bell pepper. Place in bowl. add cooked pasta to the bowl, and add italian dressing to that. mix and place in fridge. Feel free to add more dressing before serving.

Note: There are no specific measurements of how much stuff to put in here. Make it to your own tastes.

Missy2U

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Re: Pasta Salad -- what is your definition?
« Reply #17 on: July 06, 2012, 12:25:50 PM »
Just made this the other day - I boiled a box of small shells (a pound I think), mixed it with cold peas, bacon bits, onions, some chopped celery, shredded carrots, and the tiny salad shrimp.  Mixed it up with Ranch Dressing and some mayonnaise.

Was really really good.

Venus193

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Re: Pasta Salad -- what is your definition?
« Reply #18 on: July 06, 2012, 12:39:54 PM »
Here's mine:

Pasta Salad a la Venus (revised from Cookbook folder thread):

1 lb small cooked pasta*
5 scallions, diced
4 tbsp chopped fresh parsley
bunch dill weed, torn into small sprigs
1 can Green Giant Mexicorn, drained
1 cup fresh green peas
1 cup blanched broccoli and cauliflower florets (cut small)
1 cup blanched baby carrots, cut small
Lemon adobo
olive oil
white wine vinegar

Prepare pasta, peas, broccoli, and cauliflower to al dente instructions, rinse in ice cold water, and toss in large bowl with remaining ingredients.  Chill in fridge three hours before serving.  Feel free to add more veg if you wish.

*To make it more fun, choose a shape to suit the occasion.  Here are a lot of interesting ones:

http://www.pastashoppe.com

jibby

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Re: Pasta Salad -- what is your definition?
« Reply #19 on: July 09, 2012, 11:12:44 AM »
I prefer oil-based salads, so that's what comes to mind first for me.  Cold pasta, an oil dressing, cubed cheese and random veggies.

My go-to for its simplicity is:

whatever pasta is on-hand
fresh mozzarella and/or feta, chopped pretty small
kalamata olives
whatever is green and red on-hand. :P  Could be either pepper, tomato, zucchini
bottled of greek dressing