Creamy Peppercorn Pasta Salad Recipe 445 Recipes

CREAMY PEPPERCORN PASTA SALAD RECIPE - (4.4/5)

Steps:

• Cook the pasta according to package directions. While the pasta cooks, bring a pot of water to a boil. Add the broccoli and cook for 2 minutes. Rinse under cold water, drain and set aside. Drain the pasta and place in a serving bowl. Add the broccoli, artichokes, peas, salami and olives and toss gently to combine. In a small bowl, combine the CREAMY PEPPERCORN DRESSING MIX and the water. Let stand for 5 minutes. Add the sour cream and mayonnaise and mix well. Add vinegar or water to reach the desired consistency. Pour the dressing over the pasta and veggies, mix well, serve or chill before serving. Prep. time: 10 minutes Cooking time: 12 minutes Serves: 10-12

CLASSIC CREAMY PASTA SALAD

Steps:

• Start off by making the creamy salad dressing. In a small bowl combine the mayonnaise, sour cream, Dijon mustard, salt, and pepper. 
• Then dice up the red onion, celery, and bell pepper. You can speed the process up by using a vegetable chopper.
• Now cook the pasta according to the package or al dente. Once the pasta is cooked, pour out into a colander and quickly rinse it with cold water to stop the cooking process. 
• Then add the pasta, chopped vegetables, and creamy dressing into a large bowl and toss to combine. Here you can add additional salt according to your liking. Serve chilled.

PEPPERONI PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Add salad dressing and toss to coat. Cover and refrigerate until serving.

THE BEST CREAMY PASTA SALAD

Steps:

• Bring a large pot of water to a rolling boil. Season with salt. Add the pasta and give it a stir. Cook until aldente (it should have a slight bite to it). Drain and rinse under cold water until chilled.
• Add mayo and beef bouillon to a large bowl. Whisk until smooth. Add the sour cream, buttermilk, vinegar, and salt. Whisk until smooth. Add the pasta. Toss until completely coated. If needed, add a little bit of buttermilk to thin the dressing out. Season to taste with salt and pepper.
• Add in peppers, red onion, and tomatoes. Toss. Again, season with salt and pepper. Serve right away or chill until read to serve. If you do chill it, before serving, give it a stir, if needed, add a little bit of buttermilk to thin out the dressing as needed.

ROASTED-PEPPER PASTA SALAD

Steps:

• Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
• Photographs by Antonis Achilleos

CREAMY PASTA SALAD

Steps:

• In a small bowl, combine the first 10 ingredients. Drizzle with dressing and toss to coat. Cover and refrigerate for at least 1 hour before serving.