Cold Pasta Salad Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.
• Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least two hours before serving.

Steps:

• Cook the pasta, and then drain and let cool. Stir in the green beans, oil and mozzarella and season with salt and pepper. Sprinkle the lemon zest on top, mix well and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.
• Pour the salad dressing and vinegar over the noodles, and mix well. Add the onion, pepperoni, mushrooms, tomatoes, olives, seasoning mix, and parmesan cheese and stir until well combined. Serve at room temperature, or cover and refrigerate for several hours, or overnight.

Steps:

• Cook linguine in a large pot of boiling salted water for about 10 minutes or until tender but firm (al dente).
• Drain and rinse under cold water and drain well. Place in large bowl.
• Add shrimp, bean sprouts, red pepper, cucumber, onions, mint and coriander, if using.
• To make Thai Dressing:
• In a small bowl, whisk together fish sauce, vinegar, sugar, garlic, lime juice and chili paste.
• Pour over linguine, shrimp and vegetables and toss well to coat.
• Let stand 10 minutes before serving.

Steps:

• Cook pasta al dente and let cool.
• In a mixing bowl mix the salmon, black olives, onion and tomatoes together.
• Add the cooled pasta to the bowl and mix with the above ingredents.
• Take about 2 tablespoons of mayo and mix into the mixture. It should be coated, not creamy.
• Add salt, pepper, dill and tarragon to taste.
• Put mixture in the refridgerator for at least one hour to cool. Be sure to cover it.
• When you take it out of the fridge it may need a little mayo. That's o.k., just add to the mixture and serve.

Steps:

• Combine ingredients.
• Refrigerate 1 hour.