Use your favorite type of pasta in the salad.
Pasta salad is an entr e or appetizer made with cooked noodles and tossed with light dressing. The ingredients in pasta salad vary widely by the origin of the recipe. As a result, there are several pasta salads recipes to choose from. Pasta salads take little time to prepare and keep well over a few days if you want to make the recipe in bulk.
Greek Spinach
Make a Greek-style spinach pasta salad to serve as a citrusy, light side to a meal. Toss 2 cups of cooked, cold pasta with 2 cups of fresh baby spinach. Add in 1 drained can of kidney beans and 3/4 cup of feta cheese. Top with 1/8 cup of lemon juice and 2 tbsp. of olive oil and toss the salad a second time. Refrigerate for at least two hours before serving.
Italian Greens
An Italian greens pasta salad works well as a heated appetizer or main dish. Toss 2 1/2 cups of hot, cooked pasta with 3 cups of mesclun salad greens from your local grocer. Add 1 cup of chopped tomatoes, 1/2 cup of blue cheese and 1/4 cup of pine nuts and toss the salad again. Serve while the pasta is still warm for best taste.
Vegetable Tuna
A tangy vegetable and tuna pasta salad is a simple light appetizer to serve during a hot day. Mix 2 cups of cooked pasta, 1 cup of drained canned tuna, 1 cup of chopped yellow bell peppers, 1/2 cup of artichoke hearts and 1/4 cup of black olives in a bowl. Top with 1/2 cup of a light lemon dressing, and toss the ingredients together. Chill in the refrigerator for at least two hours before serving.
Fruits
A fruity is an easy way to utilize the bright colors of plentiful summer fruit. Chill 2 cups of cooked pasta and toss with 1/2 cup of snow peas, 1 cup of chopped honeydew, 1 cup of chopped strawberries and 1/4 cup of cashews. Sprinkle grated orange peel over the top, and finish with a white poppy seed dressing. You can find the white poppy seed dressing at most grocers.
Tags: pasta salad, cups cooked, cooked pasta, cups cooked pasta, before serving, hours before