Best Kitchen Sink Pasta Salad Recipes

Kitchen Sink Chipotle & Smoked Mozzarella Pasta Salad image

Provided by Liza at Food.com

Categories Potluck

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

1 (16 ounce) package pasta (curly or tube)
10 ounces smoked mozzarella cheese
1 (10 ounce) can artichoke hearts
1 (6 -8 ounce) jar sun-dried tomatoes with Italian herbs, in oil (reserve the oil for sauce)
12 ounces grape tomatoes or 12 ounces cherry tomatoes, halved
6 ounces fresh spinach, diced up
chipotle garnishing sauce (use some of the sauce too) or 2 chipotle chiles in adobo, to taste (use some of the sauce too)
coarse salt, to taste
fresh ground pepper, to taste
mayonnaise, to taste (optional)

Steps:

Cook pasta al dente.
Dice up mozzarella, artichoke hearts and sun dried tomatoes (i like to use kitchen shears for the sun dried toms).
Toss cooled pasta (don't want to melt the cheese or maybe you do!) with all the other ingredients.
Pour reserved sun dried tomato oil (use whatever you need to get it saucy), chipotle sauce (use whatever you desire for spiciness) over pasta, salt and pepper and toss to coat.
If you can't find the chipotle garnishing sauce (I can't remember where I found mine and it is almost out!) just use some diced up, about 2, chipotles in adobo sauce or just the adobo sauce and add some mayo, about 1/4 cup to make it creamy and you should be fine. I'm all about shortcuts tho so i hope i can find more!
Refrigerate for a couple hours, but I like overnight.
Add chopped up spinach before serving at room temperature.
Oh and don't forget the salt.i feel that salt really makes the flavors of the chipotles come alive!

KITCHEN SINK PASTA SALAD image

Yield serves 4 for main meal serves 6 as a side dish

Number Of Ingredients 8

16 oz. dried pasta (bow ties or penne rigitoni)
1 1/2 c. cooked chicken or turkey
3 c. chopped veggies (used what is in the fridgerator, ex onions, mushroons, carrots, celery)
1 jar of green olives stuffed with pimento
Dressing
1 8 oz plain yogart
1/2 cup low fat mayo
1/c cup fat free italian salad dressing

Steps:

Mix the dressing in a non metallic bowl and set in fridge for 1 hour. Mix remaining ingredients in a large salad bowl.

EVERYTHING BUT THE KITCHEN SINK PASTA SALAD image

Categories Pasta

Yield 4-6 main dish servings

Number Of Ingredients 15

1 pound short cut pasta (use gluten free if needed)
3/4 cup chunky basil pesto or store bought pesto
2 tablespoons sun-dried tomato pesto OR 1/2 cup oil packed sun-dried tomatoes, drained
juice of 1 lemon
1/2 cup kalamata and or green olives
2 red bell peppers, sliced
2 ears grilled corn, kernels removed
1 ripe peach or nectarine, diced (or 1 cup of your favorite fruit)
1 cup heirloom or regular cherry tomatoes, halved
8-12 ounces cheddar cheese, cubed
6-8 ounces mozzarella, cubed or in balls
olive oil, for drizzling
1/2 cup toasted sunflower seeds
1 cup fresh sprouts
smoked salt, pepper and crushed red pepper, to taste

Steps:

smoked salt, pepper and crushed red pepper, to taste Instructions Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain. Meanwhile, in a large serving bowl, combine the basil pesto, sun-dried tomato pesto, juice of 1 lemon, olives, red peppers, corn kernels, peach or nectarine, cheddar cheese, mozzarella cheese and a pinch of smoked salt, pepper and crushed red pepper. Add the hot pasta and a little drizzle of olive oil. Toss well to combine. Top with toasted sunflower seeds and fresh sprouts. Serve warm or at room temperature, but my family personally loves this warm. The salad can be kept in the fridge for up to 4 days. I have found that the longer it sits, the more flavorful it gets.