KID-FRIENDLY PASTA SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.
- Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.
- For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar if using in a small bowl.
- Stir together the pasta, dressing, tomatoes, bacon, Cheddar and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.
- Stir in the basil at the end.
PRIMAVERA PASTA SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 4h25m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse under cold water until no longer hot; set aside.
- To make the dressing, combine the mayonnaise, milk, sour cream, parsley, chives, mint, lemon zest and juice, 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan in a small bowl. Set aside. Before tossing, splash in more milk if needed for thinning.
- In a large bowl, combine the pasta, broccoli, tomatoes, peas, asparagus, carrots and leeks. Pour over the dressing and toss to coat. Top with the remaining tablespoon of Parmesan and some black pepper. Refrigerate for at least 4 hours and up to overnight.
SUNSHINE PASTA SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
- For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
- Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.
QUICK ITALIAN SALAD WITH A CREAMY DRESSING(PIONEER WOMAN)
Yes, quick and easy and delicious! Ree Drummond made this for her helper Josh and her daughter for lunch. They had been out roping cattle. She served with pizza burgers and a French silk pie for dessert. Yum!
Provided by Sharon123
Categories Salad Dressings
Time 20m
Yield 6-8
Number Of Ingredients 18
Steps:
- For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
- For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.
Nutrition Facts : Calories 307.6, Fat 25.8, SaturatedFat 4.9, Cholesterol 11.1, Sodium 1417.5, Carbohydrate 15.8, Fiber 4.5, Sugar 7.8, Protein 6.5
PIONEER WOMAN'S BEST MACARONI SALAD EVER
From the Pioneer Woman. Feel free to add more or less sugar, salt and pepper to the dressing. Also add more of olives, onions, pickles or peppers, however much you like. You can also use canned pimentos in place of the red peppers.
Provided by linguinelisa
Categories Potluck
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cook macaroni in lightly salted water till done. Drain in a colander and rinse with cold water. Set aside.
- Mix mayonnaise, vinegar, sugar, salt, pepper, milk and pickle juice in medium sized bowl.
- In large bowl place cooked macaroni. Add about 3/4's of the mayonnaise mixture to the macaroni. Next add the peppers, pickles, olives and onions. If needed, add the remaining dressing. Add a splash of pickle juice to the salad. The salad dressing will thicken up after refrigeration.
- Refrigerate for at least two hours before serving.
CHIPOTLE MOZZARELLA PASTA SALAD
Provided by Ree Drummond : Food Network
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Cook the pasta according to the package directions. Drain it, rinse under cool water and set aside in a large bowl.
- Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons vinegar and stir until smooth. Add the chipotles in adobo sauce and 1/2 teaspoon each of salt and pepper. Stir the dressing until combined. Give it a taste and add more vinegar if you'd like it to have a bit more bite. Add more adobo sauce if you'd like it to have a little more heat.
- Drizzle the dressing over the pasta, then throw in the tomatoes and cucumber and add the cheese. Stir the pasta around, then add the basil and stir until just combined. Taste and adjust the seasoning as needed, then cover the bowl with plastic wrap and chill it for at least 2 hours or up to 24 hours.
- Transfer to a serving bowl and garnish with more basil.
EVERYTHING ANTIPASTO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper.
- For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze.
PIONEER WOMAN'S PASTA SALAD WITH TOMATOES, ZUCCHINI AND FETA
I found this recipe on Pioneer Womans website...........it's great! Best pasta salad I have ever made.
Provided by linguinelisa
Categories Vegetable
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook bowtie pasta in boiling, salted water until al dente, about 10 minutes. Drain and rinse. Add olive oil and lemon juice, salt and pepper. Pioneer Woman says DO NOT UNDERSALT! Toss and then add zucchini, tomatoes, parsley and feta cheese. Toss.
- Add more of whatever you think it needs. PW says she likes to go heavy on the feta. Squeeze in a little more lemon juice and/or drizzle in a little more olive oil if it looks like it needs more moisture. Cover and refrigerate a few hours before serving.
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