Not Just Another Pasta Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook penne at a boil until tender yet firm to the bite, about 11 minutes. Drain and rinse under cold water. Transfer to a large bowl.
• Blend onion, cucumber, canola oil, vinegar, sugar, garlic powder, salt, mustard, parsley, and pepper in a food processor or blender until smooth, about 2 minutes.
• Pour sauce over pasta; toss to coat. Refrigerate 8 hours or overnight.

Steps:

• Combine all salad ingredients except parmesan cheese.
• In a blender mix all dressing ingredients.
• Pour enough dressing to moisten sald to your preference over salad and toss carefully, adding parmesan cheese.
• NOTES: This recipe is NOT written in stone, feel free to up amounts or lessen them according to your likes and dislikes.
• You should have extra dressing which will not be a problem as the dressing is delicious.
• I serve the dressing on the side for those who like a wetter salad.

Steps:

• Cook and drain pasta. Add it to a large mixing bowl.
• Toss in peas, onions, green onions, and celery.
• Toss in green and red bell peppers, tomatoes, and black olives.
• Toss in ham.
• Toss in cheddar cheese.
• Toss in lettuce.
• Toss to coat mixture with the Italian dressing.
• Sprinkle with Parmesan cheese. Cover and chill until ready to serve.

Steps:

• Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
• Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
• While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
• Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
• When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.

Steps:

• Bring a large pot of lightly salted water to a boil; cook shell pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.
• Whisk creamy salad dressing, vinegar, Worcestershire sauce, olive oil, garlic, Dijon mustard, and oregano together in a bowl to make a creamy dressing.
• Mix pasta, bacon, red onion, water chestnuts, eggs, green bell pepper, red bell pepper, celery, olives, Cheddar cheese, and Parmesan cheese together in a large bowl. Add dressing and stir to coat. Chill in refrigerator at least 1 hour before serving.

Steps:

• *Important Note: If you are using ground fennel instead of fennel pollen, add 1/2 tablespoon softened honey to the dressing.
• DRESSING: Combine cranberry juice, vinegar, basil, honey, Dijon mustard and fennel pollen in a small non-reactive bowl.
• Whisk vigorously. Whisk in both oils in a slow steady stream.
• Season to taste with salt and pepper.
• SALAD: Combine spinach, red leaf lettuce, sweetened dried cranberries, onion and nuts in large bowl.
• Drizzle salad with dressing; gently toss to coat well.
• Sprinkle with cheese.
• Garnish with fresh basil leaves.
• Serves 2 as a meal or 4 as a side salad.
• TIP from the O-S website: "Add grilled shrimp for a sensational light supper.".

Steps:

• Salad:.
• Chop the Napa cabbage into small bits (bite size).
• Dice the green onions.
• Add both to a large salad bowl.
• Heat a small frying pan to medium heat. Do NOT add any oil.
• Add the pine nuts and sesame seeds to the dry frying pan and roast for a few minutes. Ususally until you see them starting to brown.
• Remove the nuts and seeds and add to the salad bowl.
• Break up the noodles and add to the salad.
• Dressing:.
• Combine all of the dressing ingredients and the reserved ramen noodle seasoning packet. Taste and adjust sugar to your taste.
• Pour dressing over the salad and allow to sit for approximately 1/2 before serving.