Pasta Salad's

With the temperature starting to rise, we cook alot of cold pasta salads. Here are some recipes I found. Feel free to post your own.

1 lb. pasta, cooked & drained
1 (16 oz.) bottle Italian salad dressing
1 bottle Salad Supreme seasoning
3 med. tomatoes, chopped
2 med. cucumbers, chopped
1 1/2 lg. red onions, chopped
2 sm. green peppers, chopped

Combine all above ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold.

1/2 pkg. 8 oz. rotelle pasta
3 c. cubed cooked chicken
1 c. diced zucchini
3/4 c. diced celery
1/2 c. mayonnaise
1/8 tsp. pepper
2 tbsp. dried basil
3 tbsp. chopped fresh parsley (optional)
1 c. diced tomatoes
3/4 c. sour cream
1 tsp. salt
2 tsp. lemon juice
1 tsp. dried oregano

Cook pasta according to package directions; drain. Rinse with cold water and drain well. Add chicken, zucchini, tomatoes and celery. Place remaining ingredients in blender or food processor and blend until well mixed. Chill the dressing 1 hour before adding to salad. Toss salad, coating well. Makes about 10 cups.

1 box tri-colored rotini pasta
1 (1 lb.) bag frozen cauliflower, carrot, broccoli combination thawed
1 bottle favorite italian salad dressing regular or lite

Cook pasta according to package directions. Rinse with cold water and drain well. Add thawed vegetables to pasta. Decorate with tomato wedges and radish roses or pepper rings

2 garlic cloves, minced
3 tbsp. olive oil
1 1/4 lbs. sm. cooked shrimp or larger shrimp cut up
1 c. sour cream
1 c. fresh or frozen cooked peas
Chopped fresh thyme to taste
Salt & pepper to taste
1 (12 oz.) pkg. semolina corkscrew pasta, cooked & drained

In a large saucepan, lightly saute the garlic in olive oil. Do not brown. Add shrimp and cook one minute. Add sour cream, peas, thyme, salt and pepper and mix thoroughly. When heated through (do not boil) either pour over hot, drained pasta or allow to cool and toss with cold, cooked pasta. Sprinkle with Parmesan cheese. Serve with a small green salad with herb vinaigrette dressing and garlic bread. Serves 4 to 6.

8 oz. vermicelli pasta noodles
1 c. French dressing
10 fresh sliced mushrooms
1 c. fresh broccoli florets, blanched
10 slices cherry tomatoes
Ripe olives (sliced)
1 can sliced artichoke hearts
2 c. cooked cubed chicken (or boiled shrimp)
1/3 c. fresh basil (or 1 1/2 teaspoon dried)
1/3 c. toasted pine nuts, optional

Cook pasta, transfer to mixing bowl. Add 1/3 of the dressing and toss well. Cool and chill 3 hours. In another bowl, mix mushrooms, broccoli, tomatoes, olives, artichokes with remaining dressing. Chill. Add chicken, basil, nuts. Mix with pasta.

1 (8 oz.) pkg. rotini
8 oz. pepperoni, sliced thin
2 c. broccoli flowerets
1/2 c. chopped red or green pepper
1 (8 oz.) bottle Italian dressing (I use more)
1/2 c. sliced black olives
1 c. sliced mushrooms

Cook rotini, drain and rinse with cold water. Combine in bowl, rotini, pepperoni, broccoli, pepper, olives and mushrooms. Add dressing and toss. I use 1 (8 oz.) bottle and half of another for dressing. Cover and chill in refrigerator. Delicious with lasagna and garlic bread.

Ingredients:
6 oz. dry Vermicelli, cooked
6 Green Onions (http://www.dallasareamoms.com/forums/)http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_Ocellus/showlist_icon.gif, thinly chopped
4 tsp. Pickapeppa Sauce (http://www.dallasareamoms.com/forums/)http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_Ocellus/showlist_icon.gif
1 lb. Cooked Bay Shrimp
3 Hard Cooked Eggs (http://www.dallasareamoms.com/forums/)http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_Ocellus/showlist_icon.gif, chopped (optional)
1 C. Light Mayonnaise
Salt (http://www.dallasareamoms.com/forums/)http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_Ocellus/showlist_icon.gif and Pepper to taste


Preparation:
Drain cooked Vermicelli, rinse with cool water and set aside to cool. Toss lightly with green onion. Add Pickapeppa sauce, shrimp, eggs, mayonnaise, salt, and pepper. Toss again lightly. Refrigerate for 24 hours before serving.