Tangy Pasta Beef Salad Recipes
ITALIAN PASTA SALAD RECIPE
This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 18
Steps:
- Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
- In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
- In a small bowl or measuring cup, mix the dressing ingredients together.
- Pour the dressing over the pasta and toss to coat.
Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving
SWEET AND TANGY PASTA SALAD
June Herke WATERTOWN, SOUTH DAKOTA I'm a retired farmwife and one of 16 children. I learned lots about cooking from my mother. This recipe is my version of a much simpler one.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 16 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 332 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 330mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
ASIAN NOODLE & BEEF SALAD
My Asian-inspired pasta salad is crunchy, tangy and light. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. -Kelsey Casselbury, Odenton, Maryland
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing., Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.
Nutrition Facts : Calories 399 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 855mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 2g fiber), Protein 29g protein.
TANGY CATALINA PASTA SALAD
A tangy change! All of the vegetables you measure to your taste--you can change the vegetables, too.
Provided by MARBALET
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Run under cold water to chill, drain again.
- Toss together pasta, tuna, shrimp, onions, green pepper, celery, garlic salt, salad dressing, and relish. Add enough mayonnaise to thin out dressing, if desired.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 46.7 g, Cholesterol 43 mg, Fat 8.3 g, Fiber 2.3 g, Protein 16.5 g, SaturatedFat 1.3 g, Sodium 229.8 mg, Sugar 4.9 g
GRANDMA'S SWEET AND TANGY BEAN SALAD
I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!
Provided by ChristinaAB
Categories Salad Beans Three Bean Salad Recipes
Time 2h20m
Yield 10
Number Of Ingredients 13
Steps:
- Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
- Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
- Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g
TANGY PASTA SALAD
MIRACLE WHIP Dressing gives this bacon and pasta salad its creamy, tangy appeal.
Provided by My Food and Family
Categories Home
Time 3h40m
Yield Makes 16 servings, 2/3 cup each.
Number Of Ingredients 8
Steps:
- Cook bacon in skillet on medium heat to desired crispness, turning frequently. Drain bacon, reserving 2 Tbsp. of the drippings. Crumble bacon; set aside.
- Mix reserved drippings, the dressing, sugar and garlic salt in large bowl. Add all remaining ingredients except bacon; mix lightly. Cover.
- Refrigerate several hours or until chilled. Sprinkle with crumbled bacon just before serving.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
ROAST BEEF PASTA SALAD
I made this salad one year when a neighbor came over to help my husband put up hay. They both were hot and dusty, so this cool dish was well received. It's a meal in itself.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the beef, green pepper, celery, onion, red pepper, pickle and green onions. , For dressing, in a large bowl, dissolve bouillon in water. Stir in the milk, mayonnaise, sour cream, dill and pepper. Toss with pasta mixture. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 515 calories, Fat 35g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 678mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
TANGY VEGETABLE PASTA SALAD
The variety of ingredients in Wilma Jones' delicious pasta salad will take your taste buds in different directions. "It's surprising how well the zippy citrus and raw vegetable flavors blend," she comments from Mobile, Alabama.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions, adding the lemon juice to the water. Drain and cool. , In a large bowl, combine the pasta, tomatoes, green pepper, radishes and cucumber. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
TANGY SPINACH SALAD
This is great salad for a potluck or BBQ. I always get lots of compliments and requests for the recipe. Ensure that dressing is thoroughly mixed before tossing with salad, it will separate while chilling.
Provided by Bmlove
Categories Salad Vegetable Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors.
- Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 23.5 g, Cholesterol 87.9 mg, Fat 13 g, Fiber 1.5 g, Protein 8.1 g, SaturatedFat 2.3 g, Sodium 665.7 mg, Sugar 10.4 g
TANGY PASTA & BEEF SALAD
The tangy pasta and beef get the headlines in this salad, but can we just say a word or two about the veggies? Super. Delicious.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Mix A.1. sauce, dressing and garlic until blended. Pour 1/4 cup over steak in shallow dish; turn steak over to evenly coat. Refrigerate 1 hour to marinate. Refrigerate remaining sauce mixture for later use.
- Heat grill to medium heat. Drain steak; discard marinade. Grill steak 8 to 10 min. on each side or until medium doneness (160°F). Let stand 10 min. Meanwhile, combine cooked pasta with vegetables and cheese in large bowl.
- Cut steak across the grain into thin slices. Add to pasta mixture with half the reserved sauce mixture; mix lightly. Refrigerate 1 hour. Stir in remaining sauce mixture before serving.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
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