Orange Pasta Salad Recipes

Steps:

• Cook pasta as directed on package, omitting salt; drain. Cool.
• Mix dressing and mayo until blended. Add pasta and onions; toss to coat. Gently stir in fruit.
• Refrigerate 1 hour.

Steps:

• Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
• In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
• In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
• In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

Steps:

• In a jar with a tight-fitting lid, combine the vinegar, soy sauce, 1-1/2 teaspoons oil, sugar and garlic; shake well and set aside. In a large nonstick skillet, saute the onion, peppers and mushrooms, in 1-1/2 teaspoons oil until tender. Remove and keep warm. In same skillet, saute chicken in remaining oil until juices run clear; drain., In a large bowl, combine the pasta, lettuce, oranges, olives, onion mixture and chicken. Pour dressing over lettuce mixture; toss to coat. Serve immediately.

Steps:

• Mix dressing, juice and seasonings in large bowl.
• Add remaining ingredients; mix lightly. Refrigerate several hours or until chilled.

Steps:

• Cook and drain broccoli as directed on package. Rinse with cold water to cool; drain.
• In medium bowl, mix mayonnaise, orange peel, orange juice and salt. Stir in pasta, radishes, orange sections and broccoli.
• Cover and refrigerate at least 1 hour until chilled.

Steps:

• In a large bowl, combine chicken, pasta, celery, onions, pineapple, oranges and kiwi. In a small bowl, mix the next six ingredients. Pour over chicken mixture; toss to coat. Cover and chill for several hours. Toss with almonds just before serving.

Steps:

• In a mixing bowl combne all of the salad ingredients.
• Pour vinaigrette over the top and mix lightly.
• Serve.

Steps:

• 1. In large bowl, combine pasta, chicken, grapes, cucumber, green onions and half the orange sections.
• 2. In small bowl, whisk together orange juice concentrate, oil, vinegar, salt and pepper. Pour over pasta mixture and toss gently to combine.
• 3. Arrange lettuce on large platter. Mound pasta salad on top and garnish with remaining orange sections.
• Note: I omit step 3 and prefer this salad quite cold so it goes into my fridge for at least an hour before serving. Served simply with fresh crusty rolls and butter.

Steps:

• Peel the oranges, slice them into thin circles, and remove all the seeds with the tip of a paring knife. Arrange the orange slices on a large platter or in a shallow glass bowl. Sprinkle the orange flower water over the slices. Mix the cinnamon and sugar together and sprinkle it over the oranges. The salad is ready to serve, though I find it tastier if it is covered with plastic wrap and chilled for 30 minutes before serving.