Pasta Salad With Homemade Dressing Recipes

ITALIAN PASTA SALAD WITH HOMEMADE ITALIAN DRESSING

Italian Pasta Salad with Homemade Italian Dressing image

Recipe video above. If you're going to make a giant pasta, make it RIGHT with a beautiful homemade Italian Dressing!

Provided by Nagi@RecipeTinEats

Time 25m

Number Of Ingredients 17

Ingredients

1/2 cup extra virgin olive oil
1/4 cup red or white wine vinegar ((I like using red))
1 1/2 tbsp freshly grated parmesan cheese ((Note 1))
1 tbsp sugar (any)
1 large garlic clove, minced
1/2 tsp each dried basil and oregano
1/4 tsp dried parsley
1/2 tsp dried chilli flakes (red pepper flakes) (optional)
3/4 tsp salt
1/2 tsp black pepper
300g/10oz spiral pasta, or other pasta of choice
180g/6oz thick sliced salami, cut into 2.5cm/1" batons (see photo in post or videos) (I use spicy salami)
200g/7oz baby bocconcini, halved (Note 2)
1 red capsicum/bell pepper, cut into 3cm/2.2cm strips
250g/8oz whole olives (I used Sicilian and pitted black) (Note 3)
2 cups cherry tomatoes, halved (~1.5 Australian punnets)
1 cup (tightly packed) fresh basil leaves

Steps:

Place Dressing ingredients in a jar and shake well.
Cook pasta according to packet directions minus 1 minute. Drain in a colander and rinse under cold water to stop it cooking further. Shake excess water off well then transfer into large bowl.
Place remaining Pasta Salad ingredients in the bowl. Drizzle over Dressing and toss. Serve at room temperature.

Nutrition Facts : ServingSize 204 g, Calories 430 kcal

PASTA SALAD DRESSING

Pasta Salad Dressing image

A flavorful dressing for a pasta salad. With the combination of mayo and olive oil, a light and creamy dressing is created that allows the flavor from the herbs to come through to provide a burst of flavor.

Provided by Tina Kennard

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 11

Ingredients

½ cup mayonnaise
½ cup olive oil
¼ cup red wine vinegar
1 ½ teaspoons Dijon mustard
1 clove garlic, minced
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
¼ teaspoon ground thyme
¼ teaspoon dried basil

Steps:

Beat mayonnaise, olive oil, vinegar, mustard, garlic, sugar, salt, pepper, oregano, thyme, and basil together in a bowl with a whisk until smooth.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 2 g, Cholesterol 5.2 mg, Fat 24.4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.5 g, Sodium 247.3 mg, Sugar 0.7 g

QUICK AND EASY PASTA SALAD

Quick and Easy Pasta Salad image

This easy pasta salad is flexible based on the ingredients you have in your kitchen or the season. Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like rotini or penne. Then toss with our simple dressing and lots of colorful vegetables. We also love adding parmesan cheese, which melts into the dressing as well as a handful of fresh mozzarella balls. For more suggestions for what to add, read through our recommendations in the article above.

Provided by Adam and Joanne Gallagher

Categories Side Dish, Salad

Time 20m

Yield Makes about 10 servings

Number Of Ingredients 16

Ingredients

1 pound dried pasta like fusilli, penne, rotini or farfalle (bow tie)
1 cup sliced bell pepper (1 medium)
1 cup thinly sliced zucchini (1/2 medium)
1 cup halved cherry tomatoes
1/3 cup thinly sliced scallions (5 to 6)
1/4 cup sliced pepperoncini or banana peppers, optional
1 cup (4 ounces) halved mixed olives
1 cup (2 ounces) grated parmesan cheese or hard cheese
1 cup (6 ounces) fresh mozzarella balls, chopped
1/3 cup fresh parsley or basil, optional
1/3 cup red wine vinegar, white wine vinegar or champagne vinegar
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
2 to 3 tablespoons juice from pepperoncini jar, optional
1/2 cup extra-virgin olive oil

Steps:

Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

Nutrition Facts : ServingSize 1/10 of the salad, Calories 363, Fat 19.1g, SaturatedFat 5.1g, Cholesterol 18.3mg, Sodium 507.1mg, Carbohydrate 36.6g, Fiber 2.3g, Sugar 2g, Protein 11.7g

PASTA SALAD WITH HOMEMADE DRESSING

Pasta Salad with Homemade Dressing image

Pasta salad filled with veggies, cheese, and seasoning. Very tasty and versatile -- is great to make ahead.

Provided by BONNIES

Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes

Time 8h45m

Yield 8

Number Of Ingredients 18

Ingredients

1 (8 ounce) package uncooked tri-color rotini pasta
6 ounces pepperoni sausage, diced
6 ounces provolone cheese, cubed
1 red onion, thinly sliced
1 small cucumber, thinly sliced
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
1 (6 ounce) can pitted black olives
¼ cup minced fresh parsley
¼ cup grated Parmesan cheese
½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground mustard seed
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.
In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.
Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator

Nutrition Facts : Calories 442.8 calories, Carbohydrate 25.4 g, Cholesterol 38.9 mg, Fat 32 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 9.5 g, Sodium 835.7 mg, Sugar 2.6 g

HOME-OPENER PASTA SALAD DRESSING

Home-Opener Pasta Salad Dressing image

I devised this recipe after searching the net and trying out recipes until I found a mix I liked. If I show up without this salad at BBQ's, there are usually some pretty unimpressed people around!

Provided by clarkie24

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 20m

Yield 8

Number Of Ingredients 13

Ingredients

½ cup creamy salad dressing (such as Miracle Whip®)
½ cup olive oil
¼ cup red wine vinegar
2 large cloves garlic, minced
2 teaspoons spicy Dijon mustard
1 teaspoon white sugar
1 teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon chopped fresh basil
¼ teaspoon chopped fresh oregano
¼ teaspoon chopped fresh thyme
¼ teaspoon chopped fresh parsley
2 tablespoons pickle juice, or more to taste

Steps:

Beat salad dressing, olive oil, vinegar, garlic, Dijon mustard, sugar, pepper, salt, basil, oregano, thyme, and parsley together in a bowl with a whisk until smooth; add pickle juice and stir to thin the dressing to your desired consistency.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 3.9 g, Cholesterol 5 mg, Fat 17.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.4 g, Sodium 229.5 mg, Sugar 2.5 g

ITALIAN DRESSING PASTA SALAD

Italian Dressing Pasta Salad image

This colorful salad is hearty enough to be a light meal in itself. It's a great make-ahead dish, since the full flavors of the herbs and veggies need a little time to blend. For more tasty ideas, check out these other cold pasta salad recipes.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 36 servings.

Number Of Ingredients 17

Ingredients

2 packages (12 ounces each) tricolor spiral pasta
2 packages (16 ounces each) frozen California-blend vegetables, thawed
2 pints grape tomatoes
1 large zucchini, halved and thinly sliced
1 large yellow summer squash, quartered and thinly sliced
1 large red onion, finely chopped
1 block (8 ounces) cheddar cheese, cubed
1 block (8 ounces) Monterey Jack cheese, cubed
2 packages (4 ounces each) crumbled tomato and basil feta cheese
1 bottle (16 ounces) Italian salad dressing
3 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1 teaspoon Italian seasoning
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 can (3.8 ounces) sliced ripe olives, drained
Grated Romano cheese, optional

Steps:

Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta. , In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight. , Toss before serving. Serve with Romano cheese if desired.

Nutrition Facts : Calories 157 calories, Fat 10g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 405mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

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