Spicy Spaghetti Salad Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the oil, vinegar, red pepper flakes, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the ham, tomatoes, celery, basil, pepperoncini and oregano to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
• Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
• In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.

Steps:

• Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
• Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place pasta in a bowl; add tomato, mushrooms, olives, onion and garlic. Add dressing and toss to coat. Cover and refrigerate until serving.

Steps:

• Break spaghetti in half and cook according to package directions. Meanwhile, combine the remaining ingredients in a large bowl. Drain spaghetti; rinse in cold water. Add to tomato mixture and toss. Cover and refrigerate for at least 2 hours.

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.
• Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Season with salt. Mix half of dressing into pasta. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add bell peppers, peas and onion and sauté until just beginning to wilt, about 2 minutes. Add vegetables to pasta. Mix in peanuts, basil and enough dressing to coat. Serve, passing any remaining dressing separately.

Steps:

• Cook Pasta in the usual way.
• Drain.
• Mix together the Pasta, chopped Spring Onions and sliced Beer Sticks.
• Add Thousand Island Dressing and mix through.

Steps:

• Pour Italian dressing into large bowl and add dry ranch dressing mix, stirring well.
• Add diced cucumbers, sliced tomatoes, olives and basil, cover and marinate a couple of hours.
• In a large pot, place enough water for pasta and drop crab boil bag into water.
• When water comes to boil, place pasta into water and cook until almost done, then turn heat off, add the frozen shrimp and let sit in crab boil water until pasta is tender.
• Drain shrimp and pasta mixture into a large bowl.
• Pour dressing mixture over pasta and shrimp, mixing well.
• Cover and let chill before serving--overnight is even better.