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Foodie Mom Ideas

Family Foodies Episode #5: Easy Pasta Salad

By Family Food Network ⋅ August 1, 2007 ⋅ Email this post Email this post ⋅ Print this post Print this post ⋅ Post a comment

Tishia Lee and Kelly talk about making a cold pasta salad for a picnic this week and share a couple of favorite easy recipes.

Easy Vinagrette (or Italian) Pasta Salad

Spiral Pasta, cooked, drained and rinsed with cold water.
Add sliced black olives
Add Grape Tomatoes cut in half
Add a bottle of a Vinagrette dressing (I like Rasberry)

It’s sweet and delicious :) 

You can use italian dressing for a different flavor.

Easy Pasta Tuna Salad

Medium Shell Pasta, cooked, drained and rinsed with cold water
Add a can of drained Tuna in water
Add Miracle Whip until it seems like you have enough - then add a bit more.
Add salt and pepper to taste.
You can add onions if you like.

You can do the same thing with shredded chicken or turkey.
If you prefer Mayo you can use that but be prepared to need more seasoning.

What’s your favorite Pasta Salad recipe?  Share it in the comments!

 
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Discussion

2 comments for “Family Foodies Episode #5: Easy Pasta Salad”

  1. I tried the vinaigrette pasta salad today and loved it! Thanks for the easy tip.

    Posted by Becka | August 4, 2007, 4:11 am

  2. I collect cold noodle salad recipes b/c they are good for me to serve on my sabbath for lunch (we don’t heat anything up)

    Here’s my list that I choose from every week and a couple of recipes:

    Cold noodle Salad Ideas

    1) Pesto (store-bought or homemade)

    2) Peanut Dressing

    3) Oil & Vin (Balsamic)

    4) Asian

    5) Sesame Dressing (Tahini)

    6) Vegan Artichoke Pesto

    Asian

    1/3 cup seasoned rice vinegar
    3 tbsp mirin
    3 tbsp fresh lemon juice
    3 tbsp soy sauce
    3 tbsp grated fresh ginger root
    2 tbsp. toasted sesame oil
    1 tbsp sugar or sucanat

    VEGAN ARTICHOKE PESTO

    * 1/4 cup walnuts or pine nuts
    * 1/2 cup artichoke hearts, drained
    * 3 cloves garlic
    * 2 tbsp olive oil
    * 1/4 tsp red pepper flakes
    * juice from 1/2 a lemon
    * one bunch fresh basil
    * 3 tbsp nutritional yeast
    * salt and pepper to taste

    PREPARATION:
    Combine all ingredients in a food processor and process until smooth, adding more olive oil if needed. You can also add more olive oil for a creamier sauce-like consistency.

    Serve over pasta or with crackers for an appetizer.

    More ideas:
    http://vegetarian.about.com/od/pastaandnoodlerecipes/Vegetarian_and_Vegan_Pasta_and_Noodle_Recipes.htm?nl=1

    Posted by Sarah Zeldman | August 6, 2007, 2:58 pm

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