Allisons Tailgate Pasta Salad Recipes

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ALLISON'S TAILGATE PASTA SALAD

What makes this a "tailgate" pasta salad? The fact that there are no dairy products in it and it stays tasty and good for hours outside! This has a sweet "tang" to it and is quite addictive. A great compliment to Burgers, ribs, steaks, etc. Much healthier than the traditional creamy pasta salads, I think you'll find it a great...

Provided by Allison Hazell

Categories     Salads

Time 20m

Number Of Ingredients 12



Allison's Tailgate Pasta Salad image

Steps:

  • 1. Combine/shake vigorously, first 6 ingredients of dressing into a plastic bottle/shaker until fully integrated.
  • 2. Combine the onion, cucumber, pimento and parlsey with the cooked noodles
  • 3. Stir dressing into the pasta mixture until well covered. Chill in refrigerator for an hour or two. Restir pasta salad before serving. This stays good in the refrigerator for up to a week!

1 lb mostacoli or rotini noodles cooked and coated with vegetable oil
1 small jar of pimentos
1 cucumber chopped small
1 medium onion, chopped fine
DRESSING
1/2 c vinegar
1 c sugar (although i use 1/2-2/3 cup)
1 tsp accent
1 tsp garlic salt
1 tsp pepper
2 Tbsp prepared mustard
1/2 tsp parsley

TAILGATE PASTA SALAD

Here's a pasta salad dinner packed with veggies - a dish that's easy to make and delicious to eat.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 6

Number Of Ingredients 12



Tailgate Pasta Salad image

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
  • Meanwhile, in small bowl, mix all dressing ingredients until well blended.
  • In large bowl, mix cooked pasta with remaining salad ingredients and 1/4 cup of the basil. Pour dressing over salad; toss until coated. Cover; refrigerate 2 to 3 hours to blend flavors.
  • Just before serving, sprinkle remaining 1/4 cup basil over top of salad.

Nutrition Facts : Calories 290, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2, Fiber 7 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 3 g, TransFat 0 g

8 oz uncooked gemelli or rotini pasta
1 medium zucchini, cut in half lengthwise, thinly sliced (2 cups)
1 can (14 oz) artichoke hearts, drained, chopped
1 cup cherry tomatoes, cut in half
4 oz fresh baby spinach leaves
1/2 cup chopped fresh basil leaves
1/4 cup olive oil or vegetable oil
3 tablespoons red wine vinegar
1 teaspoon coarse-grained mustard
1 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, crushed

WAGON WHEEL PASTA SALAD

Summertime gatherings aren't complete without a refreshing pasta salad. This tasty version features a mayonnaise and picante dressing. It may become one of your favorite side dishes for tacos, too! -Kathryn Donahey, Oil City, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16 servings.

Number Of Ingredients 11



Wagon Wheel Pasta Salad image

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, beans, cheese, tomatoes, peppers and onions., In a small bowl, combine the mayonnaise, picante sauce, salt and cumin; pour over salad and toss to coat. Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 207 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 374mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

3 cups uncooked wagon wheel pasta or elbow macaroni
1 can (16 ounces) kidney beans, rinsed and drained
1 cup cubed cheddar cheese
1 cup halved cherry tomatoes
1 small green pepper, julienned
1 small sweet red pepper, julienned
1/2 cup thinly sliced green onions
1 cup mayonnaise
1/2 cup picante sauce
1 teaspoon salt
1 teaspoon ground cumin

ALLISON'S CREAMY VEGGIE PASTA SALAD

Make and share this Allison's Creamy Veggie Pasta Salad recipe from Food.com.

Provided by ABR1231

Categories     Pasta Shells

Time 24m

Yield 10 serving(s)

Number Of Ingredients 14



Allison's Creamy Veggie Pasta Salad image

Steps:

  • cook pasta as directed on box.
  • Combine other ingredients except for vegetables and cheese in a separate bowl.
  • When pasta is done, combine mixture with pasta.
  • Toss in cheese and vegetables.
  • Chill for at least 3 hours (or overnight if possible).

Nutrition Facts : Calories 176, Fat 13.2, SaturatedFat 8.1, Cholesterol 39.5, Sodium 412.9, Carbohydrate 7.3, Fiber 1, Sugar 4.6, Protein 7.8

1 box shell pasta
1/2 lb cheddar cheese (cubed)
1 red pepper (diced)
1 yellow pepper (diced)
1 cucumber (seeded and diced)
2 medium tomatoes (seeded and diced)
1 small red onion (diced)
8 ounces plain yogurt
8 ounces sour cream
16 ounces mayonnaise
1 teaspoon salt
1 teaspoon sugar
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard

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