Kittencals Seafood Pasta Salad Recipes

KITTENCAL'S SEAFOOD PASTA SALAD

Kittencal's Seafood Pasta Salad image

The amounts listed are only a guideline you may adjust all amounts to taste, fresh lemon juice only please, use fresh cooked crab meat or imitation, whatever you prefer to use, if using previously frozen then thawed shrimp hand squeeze out all excess moisture from the shrimp before using in the salad, plan ahead there is a chilling time before serving.

Provided by Kittencalrecipezazz

Categories Potluck

Time 25m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 (8 ounce) package dry small shell pasta
1 lb small cooked shrimp (chopped or left whole)
1 lb cooked crabmeat (can use imitation crab meat)
1 large stalk celery, diced
1 red bell pepper, seeded and chopped
2 large green onions, chopped
1 1/2 cups finely cubed provolone cheese (or use mozzarella cheese or cheese of choice)
1/2 cup frozen peas, thawed (optional, or can use 1/3 cup sliced black olives)
1/2 cup mayonnaise (such as Hellman's mayonnaise)
1/2 cup salad dressing (such as Miracle Whip salad dressing)
1/2 cup sour cream
1/2-1 teaspoon garlic powder
3 tablespoons fresh lemon juice
1 teaspoon Old Bay Seasoning (or use more)
salt & freshly ground black pepper (to taste)
hot sauce (to taste, such as Louisiana hot sauce or Tabasco sauce)
whipping cream (use only if needed)

Steps:

In a pot cook the shell pasta in boiling water until al dente (leave slightly firm, do not over cook) drain, then rinse the pasta under cold water then allow to drain very well then transfer to a large bowl.
Add in cooked shrimp, crab meat, celery, red bell pepper, green onions, cubed mozzarella cheese and thawed peas or black olives (if using) toss to combine.
In a bowl whisk together the mayonnaise with salad dressing, sour cream, garlic powder, lemon juice and Old Bay seasoning (start with 1 teaspoon Old Bay and add in more to taste) pour over the salad and toss to combine, then mix in the hot sauce.
Season with salt and fresh ground black pepper.
If the salad is too dry for your liking then mix in some whipping cream or more mayonnaise.
Cover and chill for at least 4 hours or more before serving (the longer chilling time the better).

Nutrition Facts : Calories 425.2, Fat 17.5, SaturatedFat 7.6, Cholesterol 170.6, Sodium 1065.6, Carbohydrate 31.7, Fiber 1.9, Sugar 4.6, Protein 34.4

KITTENCAL'S CAESAR TORTELLINI SALAD

Kittencal's Caesar Tortellini Salad image

My family LOVES this salad, I make often in the summer with sweet cherry tomatoes from my garden, feel free to adjust all ingredient amounts and add in other ingeredints also, you can sub feta for Parmesan, use your favorite Caesar dressing or use my recipe#116849. Prep time does not include cooking the tortellini.

Provided by Kittencalrecipezazz

Categories Summer

Time 5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (9 ounce) package cheese tortellini (cooked and rinsed under cold water)
1 head romaine lettuce (torn into small pieces)
1 cup prepared creamy caesar salad dressing (can use less, I use Kittencal's Famous Caesar Salad)
1/4 cup grated parmesan cheese (or to taste)
10 large cherry tomatoes (cut in half)
2 cups caesar-flavor croutons (see my Kittencal's Garlic Croutons)
black pepper (to taste)
salt (optional and to taste)

Steps:

In a medium bowl combine the cooked tortellini with chopped lettuce, Caesar dressing and Parmesan cheese; toss well to coat.
Season with black pepper to taste and salt if desired.
Top with sliced cherry tomatoes and croutons.
Serve immediately.
Delicious!

KITTENCAL'S CAESAR-CHICKEN PASTA SALAD

Kittencal's Caesar-Chicken Pasta Salad image

I use the dressing from my recipe#116849 but you may of coarse your own favorite dressing, fresh grated parmesan may be substituted for the feta if desired, the croutons are optional you may add in or omit --- the amounts listed are really only a guideline I don't even bother to measure when I prepare this salad so adjust all amounts to suit taste --- if you are not serving immediately then add in the lettuce just before serving :)

Provided by Kittencalrecipezazz

Categories Poultry

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 -3 cups cooked chicken, finely diced (use white, dark or mixed)
2 cups small cooked rotini (rinsed under cold water and drained well, can use small penne pasta or similar)
1 large romaine lettuce hearts, torn (use the inside heart of the lettuce)
1 cup small ripe cherry tomatoes
1/2 small red onion, sliced (optional)
1/2-1 teaspoon fresh ground black pepper
salt (to taste) (optional)
1/3-1/2 cup caesar salad dressing (see Kittencal's Famous Caesar Salad)
1/2 cup crumbled feta cheese (or to taste, or use 1/4 cup freshly grated Parmesan cheese)
crouton (to taste) (optional)

Steps:

In a large bowl place cooked chicken, pasta, lettuce, cherry tomatoes and sliced onion; mix to combine.
Pour the dressing over and toss to combine.
Season with black pepper.
Sprinkle the feta cheese or Parmesan cheese on top of the salad (or you may mix into the salad).
Serve immediately.

Nutrition Facts : Calories 273, Fat 14.1, SaturatedFat 4, Cholesterol 46.4, Sodium 325.2, Carbohydrate 19.2, Fiber 3.4, Sugar 2.8, Protein 17.7

KITTENCAL'S CREAMY GREEK-STYLE PASTA SALAD

Kittencal's Creamy Greek-Style Pasta Salad image

If you are a lover of Greek salad and Greek food then you are certain to enjoy this --- once you make this a few times you will most likely need to play around with the dressing ingredient to suit taste, I have listed 1/3 cup mayonnaise to be added to the dressing you may need to adjust the mayonnaise amount to desired creaminess after the salad is mixed --- plan ahead this salad needs to chill for at least 4 hours before serving

Provided by Kittencalrecipezazz

Categories Vegetable

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

1 lb dry rotini pasta
1 small cucumber (peeled, seeded and chopped)
2 tomatoes, chopped
1 green bell pepper, seeded and chopped
1 small red onion, chopped (or use 5-6 green onion, chopped)
1/2 cup sliced kalamata olive
1 1/2 cups cubed feta cheese (you will need more for the dressing)
salt (to taste)
fresh ground black pepper (to taste)
1 fresh garlic clove (or use 1/2 teaspoon garlic powder)
1/2 cup olive oil
1/4 cup crumbled feta cheese
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 teaspoons dried oregano (or use 2 teaspoons Greek seasoning in place of oregano and basil)
1/4 teaspoon dried basil
1 teaspoon sugar
1/3 cup mayonnaise (more if needed mixed in the salad at the end)

Steps:

Cool the pasta in boiling water until al dente; drain then rinse well under cold water.
Place the pasta in a large bowl.
Add in cucumber, tomatoes, bell pepper, onion, olives and cubed feta cheese; toss to combine.
For the dressing; in a processor place the garlic clove and process until minced.
Add in all the remaining ingredients except the mayonnaise;process until well blended (about 20-30 seconds) then add in the mayonnaise and process until combined.
Pour over the salad ingredients in the bowl; toss to combine (if you prefer a creamier salad then add in more mayonnaise to taste).
Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 488.3, Fat 25.7, SaturatedFat 7.6, Cholesterol 31.8, Sodium 529.2, Carbohydrate 52.2, Fiber 3.2, Sugar 5.8, Protein 13.1

KITTENCAL'S RANCH POTATO SALAD OR MACARONI SALAD

Kittencal's Ranch Potato Salad or Macaroni Salad image

I have made this many times over the years for large gatherings, everyone loves it and I am always asked for the recipe --- the dressing is wonderful with potatoes or cooked pasta, you may of coarse double the amounts to feed more people --- all ingredients may be adjusted to suit taste, throw in some cooked ham or bacon if desired, plan ahead this salad must chill for at least 3 or more hours before serving, the longer chilling time the better! --- if making the potato salad and prefer a creamier salad then double the dressing amount

Provided by Kittencalrecipezazz

Categories Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs cooked cubed potatoes (or can use 3 cups cooked macaroni or small shell pasta drained)
1 cup frozen peas, thawed
1 small celery rib, finely diced
4 green onions, finely chopped
1 1/2 cups finely cubed cheddar cheese
4 -5 hard-boiled eggs, chopped (more eggs sliced in wedges to garnish around the bowl if desired)
1/2 cup chopped sweet yum-yum pickle (optional, yum-yum pickles are sliced sweet sandwich pickles)
6 tablespoons sweet pickle relish
3/4 cup prepared ranch salad dressing
3/4 cup mayonnaise (or use 1/4 cup each mayonnaise and sour cream, or to taste) or 1/2 cup salad dressing (or use 1/4 cup each mayonnaise and sour cream, or to taste)
1 1/2 teaspoons prepared mustard or 1/2 teaspoon mustard powder
1/2-1 teaspoon garlic powder (optional but good to add in)
salt & freshly ground black pepper (to taste, I use seasoned salt)

Steps:

In a large bowl, combine the cooked cubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese and chopped eggs; toss to combine.
In a small bowl, combine relish, mayo, ranch salad dressing and mustard and garlic powder (if using) mix well then add to macaroni mixture; toss to coat then season with salt and pepper.
Add in chopped yum yum pickles if using; mix to combine.
Season with more salt and black pepper to taste.
Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better!).
Delicious!

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