Three Great Pasta Salad Recipes
Nuts, Cheese, Vegetables and Delicious Dressings are All You Need
Apr 11, 2007
Pasta salads are the perfect side dish to any summer meal. They’re versatile, healthy, and adaptable to whatever your tastes crave.
A convenient make-ahead dish, pasta salads can be prepared a day in advance and the dressing can be added just before serving. Make your own dressing or check your market for some delicious gourmet salad dressings in a bottle, perfect for pasta salad.
The addition of nuts (pine nuts, walnuts, pecans or almonds are always good) and cheeses (parmesan, feta, mozzarella, swiss or cheddar) add flavor, texture and great taste to a pasta salad.
Here are three great pasta salad recipes that will be a colorful and healthy side dish to your next meal.
Wagon Wheel Pasta Salad
- 8 ounces wagon wheel pasta
- 1 cup walnuts
- 1 clove garlic, crushed
- 1 tablespoon olive oil
- 3 plum tomatoes, coarsely chopped
- 2 tablespoons white wine vinegar
- Black pepper to taste
- 1 small bunch escarole, cleaned and torn
- 1 tablespoon parmesan cheese
Prepare pasta according to package directions, drain, rinse in cold water and set aside. Sauté garlic, walnuts and oil until nuts are toasted, stirring often. Add tomatoes and sauté 1 minute more. Remove from heat, stir in vinegar, pepper and escarole. Add pasta in skillet and toss to coat. Place in bowl. Sprinkle with parmesan cheese. Chill before serving.
Shrimp Pasta Salad
- 8 ounces tri-color rotini pasta
- 8 ounces shrimp, peeled ,cooked and coarsely chopped
- ½ green pepper, chopped
- ½ red pepper, chopped
- ¼ cup chopped parsley
- 3 scallions, sliced
- 3 fresh basil leaves, slivered,
- Feta cheese
- Caesar salad dressing
Cook pasta according to package directions, drain, and rinse in cold water. Combine pasta, shrimp, green pepper, red pepper, parsley, scallions, basil and feta. Pour dressing on salad (amount of dressing will depend on taste) and toss before serving.
Tomato, Avocado and Mozzarella Salad
- 6 ounces farfalle pasta
- 6 ripe red tomatoes
- 8 ounces mozzarella cheese
- 1 large, ripe avocado
- 2 tablespoons chopped fresh basil
- 2 tablespoons pine nuts, toasted
Dressing:
- 2 tablespoons olive oil
- 2 tablespoons wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon grainy mustard
- Pinch of sugar
- Salt and pepper to taste
Cook pasta, drain, rinse and let cool. Mix dressing ingredients together in a small bowl and whisk until well blended. Cut tomatoes and mozzarella cheese into thin rounds. Halve the avocado and slice it lengthwise. Arrange tomatoes, mozzarella and avocado overlapping around the edge of the serving plate. Toss pasta with half the dressing and half the chopped basil. Pile pasta into center of serving dish. Pour on remaining dressing over all. Sprinkle with pine nuts and garnish with fresh basil.
For more summer meal ideas, see:
