Cook the pastas according to package directions, omitting any salt or fat. Drain, rinse under cold water, and drain again. Place in a large bowl. Add the
Sandra Lee - Fresh Herb Pasta Salad
Originally aired as part of the Spring Picnic episode on the Food Network, April 7th, 2007.
Ingredients:
1 (8-ounce) package haricots verts (recommended: Earth Exotics)
1 (12-ounce) box tri-color rotini pasta
1 (12-ounce) jar roasted yellow peppers, cut into small strips
1 (12-ounce) jar roasted red peppers, cut into small strips
1/2 cup chopped mixed fresh herbs such as mint, basil, tarragon and marjoram
3/4 cup poppy seed salad dressing (recommended: Knott's)
Directions:
Edible flowers, for garnish
Bring a large pot of water to a boil. Add haricots verts and cook until crisp tender, about 3 minutes. Using a slotted spoon, transfer the haricots verts to a bowl of ice water to stop them from cooking.
Return the pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and let cool.
In a large serving bowl, combine all ingredients, except edible flowers. Toss until ingredients are thoroughly coated with dressing.
Garnish with edible flowers and serve cold or at room temperature.
Creamy Pasta Salad
When the summer season rolls around, it’s time for grilling, which means it’s time for a delicious pasta salad. This sweet, tangy, and totally creamy pasta salad is going to be a favorite for you this year, much like it has been for my family for years. It’s super easy to assemble and best when served cold on a hot summer day!
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Skip ahead:
0:00 Intro
0:35 Cooking the pasta
1:51 Preparing the vegetables
3:28 Preparing the dressing
6:00 Assembling the pasta salad
7:34 Tasting the pasta salad
INGREDIENTS
- 1 lb spiral dried pasta
- 1 cup shredded carrot
- 1 medium red bell pepper, diced
- 1/2 medium red onion, diced
- 1 cup mayonnaise
- 1 cup Greek yogurt
- 1/4 cup honey
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp apple cider vinegar
- 2 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh dill
- 1 clove garlic, minced
INSTRUCTIONS
- Cook the pasta according to the package instructions, 8-12 minutes. Once the pasta has cooked, drain and rinse it with cool water to stop the cooking. Set the pasta aside to drain.
- In a medium bowl, combine the mayonnaise, Greek yogurt, honey, salt, pepper, apple cider vinegar, garlic, tarragon, and dill. Whisk to combine until it is smooth. Taste and adjust for seasoning.
- In a large bowl, combine the drained pasta, shredded carrot, diced bell pepper, red onion, and dressing. Stir together and place in the refrigerator for 2 hours before serving.
#recipe #pasta #sidedish #summerrecipe
Creamy Macaroni Pasta Salad - Creamy dressing and crisp veggies!
How to make the best macaroni pasta salad with an easy creamy dressing and crisp, colorful vegetables. We love this easy salad! ⬇️ Recipe Ingredients are below ⬇️
FOR THE SALAD
• 8 ounces dry elbow macaroni or small pasta shape
• 1/4 medium red onion, finely chopped, about 1/4 cup
• 1 medium bell pepper, seeds removed and chopped
• 2 celery stalks, finely chopped, about 1/3 cup
• 3 radishes, trimmed and finely chopped, about 1/3 cup
• 1 to 2 medium dill pickles, finely chopped, optional
FOR THE DRESSING
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 ½ tablespoons yellow mustard, substitute Dijon or whole grain mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon fresh ground black pepper, plus more to taste
• 1 to 2 tablespoons honey, optional for sweet version
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How to Make Easy Pasta Salad with Yogurt Dressing | The Frugal Chef
How to make easy pasta salad. Yogurt dressing for salad.
This pasta salad is quite easy to make and is loaded in flavor. We are going to make a yogurt dressing which will complement beautifully with the herbs. As all pasta salads, left over noodles will absorb the dressing so you will have to doctor it with more yogurt dressing. Enjoy!
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Serves four
8 oz. (250 grams) of penne pasta — cooked al dente
1 tablespoon chopped basil leaves
1 tablespoon chopped mint leaves
1 tablespoon chopped celery leaves
1-1/2 tablespoon chopped parsley
1 large or 2 small celery stalks — with strings removed and sliced
1/4 cup finely sliced red onion
1 cup Marzano or cherry or grape tomatoes — halved
1/2 cup (65 grams) Feta cheese or any white salty cheese
Place all of the ingredients in a bowl and toss.
DRESSING:
1 small garlic clove — optional
1/2 cup (125 grams) plain Greek yogurt — or simply plain yogurt
1 teaspoon lemon zest
2 tablespoons of lemon juice
1/3 cup (43 grams) olive oil
2 tablespoons white wine vinegar
Salt & Pepper
If you are using garlic — smash the clove with a knife and sprinkle with salt. Puree the garlic with the back of a spoon until you have a smooth paste. Place it in a bowl.
Add all the other ingredients and whisk until you have a smooth dressing. Taste for salt and adjust. Remember you have cheese in the salad so don’t go overboard.
Add the dressing to the pasta and mix it in well. Enjoy!
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Tri Color Pasta Salad
This pasta salad was a huge hit at the family barbecue so I thought I’d share it with y’all.
Ingredients:
1 1/2 box of Garden Rotini Pasta
1 cucumber sliced and quartered
1 container cherry tomatoes halved
1/2 red onion chopped
1 can of sliced black olives
1 jar of pimentos
1 1/2 packets of ranch dressing mix
1 bottle zest Italian dressing (I added another half bottle the next day when I served it.)
Seasoning of choice ( I used Dash garlic and herb seasoning )
Directions:
*Cook noodles until done ( approximately 15 minutes )
* Chop all vegetables and place in large bowl or foil pan.
* Drain, rinse, and add pasta to bowl or pan. Mix with veggies.
*Drain and add olives and pimentos. Mix well.
*Add ranch dressing packets and seasoning of choice. Mix well.
* Add Italian dressing. Mix well until all the way combined.
*You can serve immediately or chill for 2 hours or overnight.
*If you chill overnight you may need to add more Italian dressing because the noodles will soak it up. (Your preference.)
*Enjoy. ????
???? Lemon Dijon Vinaigrette Pasta Salad ????
???? ???? Lemon Dijon Vinaigrette Pasta Salad????????
I flipping love this pasta salad and dressing. It has gotten me through so many parties, summer soirees, and even packed lunch!
(3 servings)
Lemon Dijon Vinaigrette:
Blend to emulsify.
4 tbsp lemons juice
1/2 tsp Dijon mustard
1/4 cup evoo
1/4 tsp salt
1/4 taps sugar
Pasta salad ingredients:
3 cups of cooked #chickapeapasta spirals
1/4 cup of quartered cherry tomatoes
1/4 cup of pitted and sliced kalamata olives
1/4 cup of chopped flat leaf parsley
Mix the pasta ingredients together with half the dressing.
Allow to chill in the fridge and right before serving, drizzle remaining half of the lemon vinaigrette and mix! Enjoy ????
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