DILL PICKLE PASTA SALAD
This is a tangy pasta salad that is quick to make and tasty to eat. It's great as a side dish or a light meal. I first made this for my husband and myself because it was too hot in our apartment to cook for any length of time and too hot to want a hot meal!
Provided by notimetocook
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse in cold water until rotini are cold and place in a large bowl.
- While pasta cooks, mix mayonnaise, pickles, mustard, vinegar, sugar, pepper, celery salt, and garlic powder together in a bowl. Stir dressing into cold noodles until fully coated. Add additional pickle chunks to taste. Serve chilled.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 33.7 g, Cholesterol 9.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 3 g, Sodium 505.7 mg, Sugar 2.2 g
QUICK-PICKLED VEGETABLE SALAD
The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
- Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
- When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
- To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.
PICKLED PASTA SALAD
Fast, easy and tangy. This has more flavor than most pasta salads. Using Barilla Plus pasta adds protein to this dish. If you have a "Fasta Pasta" microwave pasta cooker, this dish is even easier! I used garlic-stuffed green olives, yummy!
Provided by Heirloom Tomato
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything together in a large bowl. Chill for an hour and serve.
Nutrition Facts : Calories 336, Fat 5.5, SaturatedFat 0.8, Cholesterol 3.4, Sodium 435.6, Carbohydrate 62.3, Fiber 7.1, Sugar 14.3, Protein 11.4
PASTA SALAD WITH PICKLED RED ONION
Everyone enjoys a good, cold pasta salad every now and then. I made this recipe after being inspired to try my hand at pickling red onions. Pickling adds such a unique flavor to the onions that I had try it in my tri-color pasta salad...my husband says it's a winner, winner(with a) chicken dinner!
Provided by sue bronner
Categories Pasta Sides
Time 2h30m
Number Of Ingredients 9
Steps:
- 1. Prep: Thinly slice red onion and place in a small mixing bowl, add vinegar, salt and blend, set aside. Allow onions to soak while you prepare the pasta. Cook your pasta according to directions; to aldente. Drain and allow time to cool.
- 2. Once pasta has cooled - Add the ranch mix, italian dressing, mayo and parmesan cheese, mix until incorporated. Drain onions from the vinegar and finally fold into the pasta. Salt and pepper to taste (pickling adds enough flavor I added very little additional salt). Refrigerate for at least 2 hours.
- 3. Serve cold topped with crumbled feta cheese if desired.
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