Recipe: Pasta Salad Recipes (8)

8 PASTA SALAD RECIPES
TALK TKL Chat - 01-21-98

Pineapple Pasta Salad
Creamy Seafood Pasta Salad
Ray Parrella's Pasta Salad
Greek Orzo Salad
German Hot Noodle Salad
Chinese Pasta Salad with Creamy
Pasta Salad
Seafood Pasta Salad

---

PINEAPPLE PASTA SALAD
Terry,tx

3 cups (8 oz) small pasta, such as shells
or spirals
1 (20 oz) can pineapple chunks, drained
2 cups cubed assorted melon
1 cup seedless red grapes, halved
1 cup celery, sliced
1 cup vanilla yogurt
1/4 cup mayonnaise
1/2 tsp ground ginger
fresh mint, optional

Cook pasta according to pkg. directions; drain and rinse in cold water.
Drain well.
In large bowl, stir together pasta, fruit, celery, yogurt, mayo, and ginger.
Garnish with fresh mint. Cover and chill.
Serves 6-8

---

CREAMY SEAFOOD PASTA SALAD
Csally/wv

12 oz Medium shell pasta
1 lb Mixed seafood(scallops, squid
Shrimp, and/or firm white Fish fillets) cut into 2" Pieces
1 1/2 c Diced sweet red peppers
1 c Diced sweet green peppers
3/4 c Diced red onions
3/4 c Thinly sliced carrots
1/2 c Chopped green onions
-----DRESSING-----
1 cup 2% yogurt
1/3 cup Light mayonnaise
1/2 cup Chopped fresh dill (or 1 1/2 tbsp dried)
2 tbsp Lemon juice
2 tsp Crushed garlic
1 tsp Dijon mustard

1. Cook pasta in boiling water according to package instructions or
until firm to the bite. Rinse with cold water. Drain and place in
serving bowl.
2. In medium nonstick skillet sprayed with vegetable spray, saute
seafood just until cooked, approximately 3 minutes. Set aside.
3. Add red and green peppers, onions, carrots and green onions to
pasta. Add seafood.
4. Make the dressing: In small bowl combine yogurt, mayonnaise,
dill, lemon juice, garlic and mustard. Pour over pasta.

---

RAY PARRELLA'S PASTA SALAD
Csally/wv
Yield: 6 servings

DRESSING
8 oz Creamy Italian dressing
1 tbsp Lemon juice
4 tbsp ;Water
1/2 tsp Oregano flakes
1/2 tsp Basil flakes
SALAD
8 oz Small pasta, medium shells or fusilli
2 cups Chopped fresh vegetables*
1 cup Tuna, chicken or seafood -- cooked or canned
Lettuce for salad plates
*Vegetables can include all or some of the following: broccoli or
cauliflower florets, fresh tomatoes, carrots, sweet pepper, green
onion, zucchini or summer squash.

To make the dressing, put all ingredients in a large decanter, mixing
well. Refrigerate.
To make the salad, cook pasta according to package directions. Drain,
rinse, coat with a little dressing, and toss. This will keep pasta
from sticking and preserve it for several days. Store in covered
container in refrigerator.
Before serving, heat pasta for 30 seconds in microwave, then toss with
vegetables and tuna, chicken or seafood. Add a little more dressing.
Serve on lettuce-lined plates.

Yield: 6 to 8 servings.

Colombo wrote: "This is a delightful salad that's excellent on a hot
summer night."

From Alice Colombo's 08/05/92 "Cook's Corner" column in "The
(Louisville, KY) Courier-Journal," in response to Louisvillean Olivia
McCullough's request

---

GREEK ORZO SALAD
Csally/wv
Recipe By : The California Culinary Academy
Servings: 8

1 cup orzo
6 tablespoons olive oil
5 tablespoons red wine vinegar
1 small red onion -- minced
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
1 teaspoon dried oregano
1/4 cup minced parsley
2 large tomatoes -- diced
1 English cucumber -- diced
16 Greek olives -- halved and pitted
6 ounces feta cheese

1. In a medium saucepan, bring 2 quarts water to a vigorous boil. Add orzo
and cook until slightly al dente (8 to 10 minutes). Drain, place in a
2-quart serving dish, and toss with 1 tablespoon olive oil.
2. Whisk together remaining olive oil, vinegar, onion, salt, pepper,
oregano, and parsley. Pour over orzo and let marinate for 2 to 24 hours.
3. At serving time, toss tomatoes, cucumber, olives, and feta with marinated
orzo. Season again if necessary. Serve immediately.

NOTES : Orzo, sometimes called riso, is a pasta that, when cooked, resembles
rice. It is an excellent accompaniment to grilled lamb. Note that the pasta
marinates at least two hours, or as long as overnight.

---

GERMAN HOT NOODLE SALAD
From " Taste of Home" magazine
Terry,tx

2 c wide egg noodles
3 bacon strips
1/4 c chopped onion
1 Tbl sugar
1 tbl 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 tbl chopped fresh parsley

Cook noodles according to pkg. directions. Meanwhile, in a skillet, cook the
bacon until crisp. Crumble and set aside. Reserve 1 tbl. drippings in the
skillet; saute 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.
Serves 4

---

CHINESE PASTA SALAD WITH CREAMY GINGER DRESSING
Servings: 4

1 lb Precooked shanghai noodles
1 ea Dash sesame oil for noodles
1/2 lb Snow peas
1/2 lb Shrimp, shelled deveined
2 tb Coriander, chopped
2 tb Scallions, minced
1 tb Oil
------shrimp marinade-------
1 tsp Salt
1/4 tsp White pepper
1/2 tsp Chinese
cooking wine
----------dressing----------
3 tbsp Fresh ginger, grated
1 Small garlic clove, crushed
1 Egg yolk
1 tsp Egg white
2 tsp Lemon juice
2/3 cup Vegetable oil (not olive)
1 1/2 tsp Soy sauce
2 1/2 tbsp Sesame oil
1 tbsp Cream

Mix the marinade ingredients in a small bowl and add shrimp. Blanch the
noodles, rinse under cool water and sprinkle with sesame seed oil, toss,
and set aside. (You may want to trim noodles with scissors to about 4
inches in length, to make serving easier.) Blanch whole snow peas and set
aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and
stir-fry until pink. Set aside. DRESSING: In a blender or food processor,
mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil.
Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix
in dressing to taste. Garnish with scallions and coriander. Serve at room
temperature.

---

PASTA SALAD
Servings: 2

2/3 cup Rotini noodles
1/2 cup Frozen mixed vegetables
1/4 cup Grated mozzarella cheese
2 tbsp Mayonnaise
1 tbsp Chopped basil or parsley
1/2 tsp Dried oregano

Cook pasta in a pot of boiling salted water until tender. Drain and rinse
with cold water. Drain well. Add vegetables and cheese. Stir in
mayonnaise, basil or parsley and oregano.

---

SEAFOOD PASTA SALAD
Source: Better Homes and Gardens
Servings: 4

2 cups Pasta, tri-colored spiral
1 cup Shrimp, cooked (or 1 can (6 1/2 oz.) tuna, drained and flaked)
1/3 cup Green pepper, diced
1/4 cup Carrots; sliced
1/2 cup Zucchini, sliced
1/3 cup Lea & Perrins White Wine Worcestershire sauce
1/3 cup Mayonnaise
salt and pepper to taste

Cook pasta according to package directions; drain.

In a mixing bowl, combine pasta,
shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire,
mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at
least 30 minutes before serving.