I need a good pasta salad recipe

I am looking online but it seems like nobody makes their dressing from scratch anymore.

I need something oily/vinegar tasting, not creamy.



Can anyone help or should I just head to the library? :shrug:

My girlfriend used to make a great pasta salad thing, with dressing from scratch. I think the recipe was maybe from Cooking Light, which is a magazine, and maybe a website. Either way, I don't think you can really go wrong by mixing oil (any good, tasty kind), some good kind of vinegar, and some mustard (the kind that's mostly just mustard seeds - not the crushed kind).

salt, pepper and maybe some garlic powder or crushed garlic.

Also: use marinated artichoke hearts and save the marinade which is mostly oil. Then add fresh lemon juice or good vinegar until it reaches the amount of tartness you prefer. Use the little jar the artichokes come in, and shake it up then pour on the salad.

I use spaghetti, grape tomatoes (halved), peeled and diced cucumber, and I have to admit that I use either the Robusto or Zesty bottled Italian dressing, BUT my secret ingredient is *shhhhh, remember... it's a secret* ...pepperoni. People always ask me to bring it. I know it's not made from scratch, but it works. :)

They have a great Ingredients search where you can put in what ingredients you want and don't want. Then you can select what kind of dish you are looking for (salad, entree, etc.)

http://allrecipes.com/Search/Ingredients.aspx

she just throws stuff together, doesn't really measure, but the ingredients were:

Making orzo with sauted red pepper, sun dried tomatoes, onion,
mushrooms, kalamata olives, artichoke hearts (from a jar), parsley, with light
olive oil dressing.

Probably would be nice with a little balsamic vinegar drizzled over it, too...

They're mad geniuses there.

On any cold, cooked pasta.

mix with chilled rotini, refrigerate for a few hours until the flavors blend, serve cold.

I will make a few small recipes and see what goes over well :)

Cooked tortellini { I like cheese filled }
Green onions chopped 2
cherry tomatoes, halved
fresh basil
sliced ripe olive
grated cheese, Assiago or parm, or romano

Mix ingredients, dressing just good italian, or make your own with olive oil and good red wine vinegar. Pour dressing about ten min before serving, serve with extra grated cheese for topping.
I sometimes add bacon bits, or if feeling gourmet, slided prosciutto ham. Garlic bread and a good wine is all you need.

not sure if I still have the recipe but it contained creste di galli pasta, feta cheese, sun dried tomatoes (or cherry), olives, broccoli, balsamic vinegar, olive oil, salt, pepper, and I cant remember what else, but basically any veggies ya like.

Another good one would be a caprese pasta salad:
orecchiette pasta, chunked or cherry tomatoes, mozzerella balls (bite sized), fresh basil, sliced mushrooms (optional), parmesan cheese curls (optional), olive oil, salt, pepper.

One of Cindy McCain's old family recipes

INGREDIENTS
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)



DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette
Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Urban Picnic
3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
3/4 pound feta cheese, crumbled
16 medium shrimp, peeled and de-veined

Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.

Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.