Recipe: 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

Pasta Salad Recipes
From the TKL TALK TKL Chat Archives - 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
From: Terrytx
Makes 6-8 servings

3 cups (8 oz) spiral pasta, uncooked
1 (20 oz) can pineapple tidbits, drained
2 cups cubed assorted melon
1 cup seedless grapes, halved
1 cup sliced celery
1 cup vanilla yogurt
1/4 cup mayonnaise
1/2 tsp ground ginger
Fresh mint (optional, to garnish)

Cook pasta according to pkg. directions; drain. Rinse with cold water to cool quickly; drain well.

In a large bowl, stir together pasta with remaining ingredients, except the mint. Garnish with fresh mint. Cover and chill.

---

CREAMY SEAFOOD PASTA SALAD
Csally/wv (10:15:04 am) :

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 c 2% yogurt
1/3 c Light mayonnaise
1/2 c Chopped fresh dill or
1 1/2 tbsp dried
2 tbsp Lemon juice
2 tsp Crushed garlic
1 t 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 (10:16:40 am)
Yield: 6 to 8 servings.
From Alice Colombo's 08/05/92 "Cook's Corner" column in "The (Louisville, KY) Courier-Journal

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

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 c chopped fresh vegetables*
1 c 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.

---

Greek Orzo Salad
Csally/wv (12:39:38 am)
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
Terry,tx (1:11:04 pm)
From: Taste of Home magazine
Serves 4

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.

---

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 ea Small garlic clove, crushed
1 ea Egg yolk
1 tsp Egg white
2 tsp Lemon juice
2/3 c 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 c Rotini noodles
1/2 c Frozen mixed vegetables
1/4 c 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
Servings: 4

2 c Pasta, tri-colored spiral
1 c Shrimp, cooked
1/3 c Green pepper, diced
1/4 c Carrots; sliced
1/2 c Zucchini, sliced
1/3 c White wine Worcestershire
1/3 c Mayonnaise

Salt and pepper to taste * cook pasta according to package directions

** 1 can (6 1/2 oz.) tuna, drained and flaked can be used for shrimp.
*** Lea & Perrins White Wine Worcestershire Sauce.

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.