Sandy And Toms Pasta Salad Recipes

QUICK AND EASY PASTA SALAD

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.

PERFECT CREAMY MACARONI PASTA SALAD

Steps:

• Cook pasta according to the package directions. Drain and rinse well under cold water to remove starch from the outside of the pasta.
• Meanwhile, add the chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes and then drain. This tones down the raw flavor of the onion so that it won't overpower the salad.
• In the bottom of a large salad bowl, make the dressing. Whisk the sour cream, mayonnaise, mustard, cider vinegar, salt, and pepper. For a sweeter macaroni salad, add honey to taste. I typically add half of a tablespoon but try one to two tablespoons if you enjoy sweeter macaroni salads.
• Add the rinsed macaroni, drained onions, bell pepper, celery, radish, and the pickle to the bowl with dressing. Mix well. Taste, then adjust with additional salt and pepper.

SANDY'S CUCUMBER & TOMATO PASTA SALAD

Steps:

• Cook pasta according to package directions.
• Rinse pasta under cold water till cool, Drain WELL!
• Add chopped tomato, cucumber, and green onions.
• Mix in mayo, salt, and pepper.
• Chill for 30 minutes.
• Serve cold.
• My mother mentioned that sometimes she adds 2 tablespoons of flat leaf parsley, 1 teaspoon of lemon juice, and that she doesn't add the pepper till she is ready to eat it. I don't do any of that.

SWEET AND TANGY PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, corn, artichokes, olives, red pepper and onion. Drain pasta and rinse in cold water; stir into vegetable mixture. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

CLASSIC PASTA SALAD WITH MOZZARELLA, AVOCADO AND BASIL

Steps:

• To prepare the dressing, in a large bowl, whisk together shallot, lemon juice, balsamic vinegar, salt and pepper. Let sit for 5 minutes, then whisk in oil. Taste and add more salt and-or lemon juice if needed.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. While still warm, add the pasta to the bowl with the dressing and toss well. Let pasta cool, soaking up the dressing.
• In a medium bowl, gently toss together avocado, lemon juice and a pinch of salt.
• Just before serving, add tomato, cucumber, mozzarella and Parmesan to the bowl with the pasta and toss well. Gently fold in avocado and basil.
• Drizzle with olive oil, cracked black pepper and salt to taste before serving.

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

Steps:

• In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
• Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.