Need Pasta Salads Recipes

[Dns]

Help!! I have a finicky eater that needs something light for lunches. He doesn't like the olives and mushrooms that are in most Pasta Salads. Any ideas????

[Susan]

Here are 2 pasta salads from CL that are hits at my house!

~~Susan~~

Artichoke & Pasta Salad from CL April '99

1 (14 oz) can artichoke hearts (divided and drained)
1 tbsp olive oil
1 tbsp water
1 tbsp lemon juice
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp black pepper
1 garlic clove, minced
3 cups cooked radiatore (about 5 oz. uncooked short coiled pasta)
2 cups thinly sliced spinach
1 cup chopped seeded tomato
1/4 cup (1 oz) crumbled feta cheese

1. Combine 2 artichoke hearts, olive oil, and the next 6 ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.
2. Chop the remaining artichoke hearts. Combine the chopped artichokes, pasta, spinach, and chopped tomato in a large bowl. Pour the pureed artichoke mixture over the pasta mixture, and toss well to coat. Cover and chill 2 hours. Sprinkle with feta cheese.

calories=153; fat=3.9 g; protein=5.9 g; carb.=24.9 g; fiber=1.8 g; chol.= 4mg; iron= 2.2 mg.; sodium=137 mg.; calcium=70 mg.
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Tuna & Chickpea Salad from CL July/August '99

Combine 2 cups cooked rotini, 1/2 cup cubed cheddar cheese, 1/4 cup chopped green onions (vidalia onion is a good substitute too), 1 (15 oz.) can drained chickpeas (garbanzo beans), and 1 (6 oz) can albacore tuna in water, drained. Add 1/4 cup Italian dressing; toss well. Good served with pita wedges and tomato soup. Serves 4.

[lorilei]

Why don't you try substituting other vegetables for the mushrooms & olives? Be creative -- almost anything will taste good in a pasta salad!!

Here's a recipe for a salad I made this last weekend. It uses very little oil (and olive oil at that) and you'll find that it's a very rich mix of flavors, and makes a great lunch entree. You can omit the olives if you like.

LO's CRAB SALAD

1 pk (4 servings) tube shaped pasta
1 large red bell pepper
1/2 lb lump imitation crab
10-12 kalamata olives
1 medium tomato, diced
1/2 cup chopped fresh basil
1/4 cup olive oil
1/2-3/4 cups garlic vinegar or other flavored vinegar

Cook pasta as directed. Meanwhile, julienne red pepper and chop olives in halves or quarters (pit if necessary). Mix olive oil and vinegar together and set aside. Drain and run under cold running water to cool. Add veggies and basil to cooled pasta and pour dressing over top. Mix thoroughly. Chill and serve. Keeps well in sealed container for 2-3 days.

[This message has been edited by lorilei (edited 06-27-2000).]

[TamiK]

This is a very different pasta salad that I've made for years. It's often requested at family gatherings. It's from Controlling Your Fat Tooth by Joseph Piscatella.

Two Salsa Pasta Salad

14 fresh tomatillos, husks removed
3 fresh jalapeno peppers
3 cloves garlic
1 cup chopped white onion
1/4 cup chopped fresh cilantro
1 tablespoon olive oil.
1 pound fusilli or other curly pasta, cooked
al dente
1 cup chopped red onion
1 medium ripe tomato, diced
1/2 yellow, gold or red pepper, diced
1/2 cup chopped fresh cilantro or parsley
for garnish
6-8 very thin red onion rings for garnish
Homemade or commercial tomato salsa

In a medium saucepan, boil tomatillos in just enough water to cover 7-10 minutes or just until barely tender. Drain. In a blender or food processor, combine tomatillos, jalapeno peppers, garlic, white onions and 1/4 cup cilantro. Puree 5-10 seconds, or just to chunky stage. Pour into medium stockpot. Add olive oil and cook 5 minutes, stirring constantly.

Arrange pasta in a shallow serving bowl. toss with tomatillo sauce, red onion, diced tomato, and peppers. Garnish with cilantro or parsley and onion rings. Serve with salsa.

Note: One 12-ounce can tomatillos, drained, may be used in place of fresh. One 4-ounce can jalapenos may be substituted for fresh.

One cup serving: 119 calories, 1 g. fat, 2 g. fiber

[Dns]

Thanks for all the great ideas!!!!

denise

[Vanessa]

Broccoli & Pasta Salad
3 c fresh broccoli flowerets
3 c cooked rotini (cook without salt or fat)
1 c thinly sliced red cabbage
1 clove garlic
3 tab white wine vinegar
3 tab mango chutney
1 tab Dijon mustard
2 tsp sugar
1/4 tsp pepper
2 tab veg oil
Drop broccoli in large pan of boiling water, return to boil & cook 1 min. Drain Pour cold water over broccoli; drain
Combine broccoli, pasta, cabbage in large bowl, set aside
Place garlic in container of electric blender (or mini food processor) and mince.
Add vinegar and next 4 ing, cover and process until smooth. With blender running add oil through opening in lid, process until blended. POur over pasta mix tossing gently. Cover and chill 30 mins
5 servings (1 cup servings)

[ElinorC]

Vanessa,
I've also tried the recipe for broccoli and pasta salad and love it. The mango chutney is great in a dressing.

[Carrie W]

There's a pasta dish from the 5-Star cookbook that has roasted peppers in it that is one of our favorite dishes of all time. Unfortunately, I'm half the country away from my book, so I can't post it, but perhaps someone else can. It's great either reheated or cold the next day.

[NancyR]

Thanks for posting that, sounds like you mean "Pasta with Roasted Peppers and Basil" and it really sounds good (p. 88 of Five Star book). Think I will try it today and roast the peppers on my grill.

[Kelly]

The Arichoke & Pasta salad that Susan printed is great. If you haven't tried it yet, you really should.

[Ralph]

Here's still another selection I just came across at The Kitchen Link (www.kitchenlink.com), a GREAT recipe site. They post a "menu" of recipes that changes daily. This recipe was on today's menu, and is from www.thedesertsun.com. (http://www.thedesertsun.com.) I haven't made it, but it looks good if you like asian-style dishes.

Chicken and Sesame Pasta Salad

1 one pound package fettuccine
3 tablespoons fresh ginger, chopped
6 scallions, white and green parts thinly sliced
2 cups water
1 pound chicken breasts, boned and skinned
5 tablespoons peanut butter, either chunky or smooth
3 tablespoons sesame oil
4 tablespoons soy sauce, low sodium
4 tablespoons cilantro, chopped
2 tablespoons honey
4 tablespoons rice vinegar
2 cloves garlic, peeled
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
3 cups cherry tomatoes halved
3 carrots grated
1/4 cup sesame seeds, lightly toasted

Cook the fettuccine until just tender. Drain and place in a large bowl. Set aside in a large salad bowl.

Over high heat, bring 2 cups of water to a boil and add the ginger, half of the chopped scallions and chicken breasts. Cover, reducing the heat to medium, and cook until the chicken is thoroughly cooked, about 7-8 minutes.

Remove the chicken and cool on a cutting board. Drain all but 1/2 cup of the cooking liquid and set aside. Discard the ginger and the scallions. Shred the chicken.

For the dressing, put peanut butter, sesame oil, soy sauce, cilantro, honey, rice vinegar, garlic, red pepper flakes and salt into a food processor or blender work bowl. Pulse the ingredients until smooth. Add any or all of the reserved cooking liquid to slightly thin this dressing.

Combine the tomatoes, carrots and remaining scallions and chicken with the pasta. Pour the dressing over the top and toss well. Serve immediately or cover and refrigerate for up to 8 hours.

Just before serving add sesame seeds and toss. Serve chilled or at room temperature. Serves 8.

Good luck!

[Pat58]

Here is a salad my son and I, both finicky eaters, enjoy (PS: we both hate olives)

1 lb. ridged penne or bowties, cooked
1 14.5 oz. can diced tomatoes in juice
1 15 oz. can red kidney beans, rinsed and drained
4 scallions, sliced in thin rings
1 yellow or orange pepper, cored and diced
1/2 English cucumber, diced
1/2 cup Good Seasons Basil Vinegraitte made according to lower fat directions
Additions: I always throw in something extra like a leftover ear of grilled corn, kernels scraped off; or maybe some fresh herbs available; thinly sliced red cabbage, grated carrot, whatever you have and like.

Toss all ingredients well and chill for at least an hour. For a Tex Mex version, use black beans, add corn, and spice it up with cumin and chili powder and maybe a diced jalapeno if you like it that hot.