Need an Awesome pasta salad recipe

BriAndSean

I've tried 3 different pasta salad recipes in the last week trying to find a good one for the kids' party on Sunday. Anyone have something tried and true that is easy to make ahead and bonus points if it is colorful?

MrsEditorJax

We love this one!

https://allrecipes.com/Recipe/Bacon-Ranch-Pasta-Salad/Detail.aspx

It actually tastes even better if you make it a day ahead and let it sit in the fridge. Mmm.

itskacie

My go to is:

1 bag of cooked wacky mac (multi colored spiral pasta - green, orange and yellow)

1 jar of marinated artichoke hearts - chopped

1/2 to 1whole onion depending on taste

chopped green, red and yellow peppers

1/2 bag of thawed frozen peas

fine shredded parm cheese (I usually just use the shakable Kraft stuff)

Toss all together and then coat with zesty italian dressing. Sometimes I add black olives or chopped asparagus too

 

dmoreilly

My go to pasta salad recipe is:

• Fusilli pasta
• cubed: salami, provolone cheese
• diced roasted red peppers
• chopped kalamata olives or black olives
• basil viniagrette (basil, olive oil, red wine vinegar, garlic, salt, pepper)
• dried oregano

Mix together and serve. It is also even better the next day. The vinegrette turns the pasta a pretty green color. It's a pretty mild pasta salad and I have found kids really like it.

breebree13

I make one that doesn't use mayo since my husband doesn't eat mayo. I'm not sure how kid friendly it is...but my son eats it up!

Wacky Mac veggie spirals

thinly sliced onion

thinly sliced bell pepper

sliced sun dried tomatoes

halved kalamata olives

feta or diced mozzarella...or whatever other cheese I may have on hand

zesty Italian dressing

I cooked the noodles till al dente and then rinse with cold water, throw everything in a bowl, dump the dressing over it, let sit overnight and add the cheese in before serving and give it another mix

I'm not one for measuring so just eyeball what looks good to you!

breebree13

itskacie:

My go to is:

1 bag of cooked wacky mac (multi colored spiral pasta - green, orange and yellow)

1 jar of marinated artichoke hearts - chopped

1/2 to 1whole onion depending on taste

chopped green, red and yellow peppers

1/2 bag of thawed frozen peas

fine shredded parm cheese (I usually just use the shakable Kraft stuff)

Toss all together and then coat with zesty italian dressing. Sometimes I add black olives or chopped asparagus too

 

Looks like we have similar taste! 

itskacie

breebree13:

itskacie:

My go to is:

1 bag of cooked wacky mac (multi colored spiral pasta - green, orange and yellow)

1 jar of marinated artichoke hearts - chopped

1/2 to 1whole onion depending on taste

chopped green, red and yellow peppers

1/2 bag of thawed frozen peas

fine shredded parm cheese (I usually just use the shakable Kraft stuff)

Toss all together and then coat with zesty italian dressing. Sometimes I add black olives or chopped asparagus too

 

Looks like we have similar taste! 

 

YUMMM!

iHeartHimMore

We do a Greek-ish pasta salad all the time - super easy and really yummy.

Fusili or Rotini noodles

Chopped up peppers (any/all colors), cucumber, olives, red onion, marinated artichokes

Crumbled feta

Dressing is 4-to-1 light olive oil to lemon juice, add oregano, salt & pepper to taste 

karebear219

itskacie:

My go to is:

1 bag of cooked wacky mac (multi colored spiral pasta - green, orange and yellow)

1 jar of marinated artichoke hearts - chopped

1/2 to 1whole onion depending on taste

chopped green, red and yellow peppers

1/2 bag of thawed frozen peas

fine shredded parm cheese (I usually just use the shakable Kraft stuff)

Toss all together and then coat with zesty italian dressing. Sometimes I add black olives or chopped asparagus too

 

I make something very similar to this too. It actually tastes better if you make it the night before and it has time to chill in the fridge for 24 hours. It also makes great left overs.

Seattle_JiLLn

karebear219:

itskacie:

My go to is:

1 bag of cooked wacky mac (multi colored spiral pasta - green, orange and yellow)

1 jar of marinated artichoke hearts - chopped

1/2 to 1whole onion depending on taste

chopped green, red and yellow peppers

1/2 bag of thawed frozen peas

fine shredded parm cheese (I usually just use the shakable Kraft stuff)

Toss all together and then coat with zesty italian dressing. Sometimes I add black olives or chopped asparagus too

 

I make something very similar to this too. It actually tastes better if you make it the night before and it has time to chill in the fridge for 24 hours. It also makes great left overs.

Same-ish deal here too... whatever you like, throw it all in, italian dressing, sit overnight.   Wait for tomatoes or cheese til the day of though.  

 

Mama_v2.0

My mama taught me the Zesty Italian Dressing (seasoning packet/s) is the key. Then just a little olive oil and some good italian vinegar (no water though like the packet suggests.) The rest is just details For sure it needs to sit at least 8 hours. 

theresab

This is my go to for big crowds. For Easter I used colored farfalle.

Tomatoes, 1 1/2 lb (750 g), cored and coarsely chopped

Garlic,  2 cloves minced

Fresh Basil,  1/2 cup (3/4 oz / 20 g) slivered

Olive Oil, 1/2 cup (4 fl oz / 125 ml)

Balsamic vinegar, 3 tablespoons

Red pepper flakes,  1/2 teaspoon

Smoked or regular mozzarella cheese, 1/2 lb (250 g), cubed

Pine Nuts, 1/4 cup (1 1/4 oz / 36 g)

Salt and freshly ground black pepper

Farfalle, penne, or other medium sized pasta, 1 lb (500 g)

Prosciutto,  2 oz (60 g), thinly sliced and chopped

 

1 Prepare the sauce

In a large bowl, combine the tomatoes, garlic, basil, oil, vinegar, and red pepper flakes. Stir well and let stand at room temperature for about 15 minutes to blend the flavors.  Stir in the mozzarella and let stand for about 10 minutes longer.

2 Toast the pine nuts

Meanwhile, in a small, dry frying pan over medium-high heat, toast the pine nuts, stirring often, until fragrant and pale gold, 1-2 minutes.  Transfer to a plate and set aside.

3 Cook the pasta

At the same time, bring a large pot of water to a boil.  Add 2 tablespoons salt and the pasta and cook, stirring occasionally, until al dente, according to the package directions.   Drain well and add the pasta to the sauce, along with the prosciutto and pine nuts.  Toss to combine and slightly soften the cheese.  Season to taste with salt and black pepper. Serve the pasta warm or at room temperature.

kaskade

Didn't read the other answers, but our home-run recipe is simple.  Prep pasta to al dente [usually rotini]; chop veggies [tomatoes, cukes, bell peppers, whatever sounds good]; toss in feta and one container pesto. 

Always a huge hit.  You can change it up to fit whatever is in your fridge, avoid the feta and use another kind of cheese, or use different kinds of pesto.  I like this better than the traditional Italian dressing type, and it's always been popular when we serve it to others.

BriAndSean

Thanks ladies! Looks like I'll be having pasta salad for lunch everyday this week