Best Rose Marys Oriental Pasta Salad Recipes

ORIENTAL PASTA SALAD

Steps:

• In a large bowl add the cooked bowtie pasta and cooked shredded chicken. Then add the spinach and cilantro. Add the can of drained mandarin oranges. Top with craisins and pine nuts. After you steam the edamame let them cool for a few minutes and then remove the beans inside the pods and add them to the bowl!
• In a bowl or jar add the dressing ingredients and whisk together. Once you are ready to serve the salad top it with the dressing and serve!

ROSE MARY'S ORIENTAL PASTA SALAD

Steps:

• 1. Crunch noodles into small pieces. Then in a large bowl combine noodles with remaining salad ingredients, and stir to mix.
• 2. For the dressing combine all of the ingredients including both seasoning packets from the noodles. Pour into a cruet or jar with a tight fitting lid, and SHAKE VIGOROUSLY until sugar has dissolved. Leave in refrigerator till ready to serve, then shake again just before serving.
• 3. Just before serving pour dressing over salad and toss well and serve. Garnish with extra strips of bell pepper if desired.
• 4. Note: There is never enough broccoli floweretts in the bsg of broccoli slaw, hence the addition of the half pound, I also like fresh snow peas, so I usually wash trim & cut them into thirds to get them evenly distributed through out the salad. It is really good.

ORIENTAL PASTA SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add the carrots, peas, onions and red pepper.
• In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours.

VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE

Steps:

• Bring a pot of water to a boil, and season generously with salt.
• In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
• Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
• Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
• Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.

ASIAN PASTA SALAD

Steps:

• In large pot with boiling water, cook pasta.
• Drain, rinse pasta with cold water and let drain again. Place pasta in a large salad bowl, add broccoli, next 3 ingredients and toss well.
• In a small bowl or jar with lid, combine soy sauce and remaining 6 ingredients. Whisk together or cover tightly and shake vigorously. Pour mixture over pasta and toss gently.

ASIAN SUMMER PASTA SALAD

Steps:

• When you cook the spaghetti, break it into thirds or fourths upon dropping it in the boiling water.
• Mix cooked and cooled spaghetti and vegetables in a large bowl.
• Set aside.
• In a small bowl mix the vegetable oil, rice vinegar, soy sauce, sugar, pepper (or flakes), ginger root and garlic.
• Whisk to combine.
• Add dressing to pasta and vegetables.
• Stir well to combine.
• Chill in the refrigerator for at least an hour to combine flavors.
• Garnish with chopped peanuts or cashews and cilantro.

EASY ASIAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
• Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

ROSA MARINA PASTA SALAD

Steps:

• Put pasta in a large bowl.
• Beat eggs in small bowl.
• Drain the pineapple, saving juice.
• Refrigerate drained pineapple.
• In a saucepan, put saved pineapple juice, beaten eggs, sugar, flour and salt.
• Cook over low heat, stirring till thickened.
• Pour thickened juice mixture through a strainer over the cooked pasta.
• Mix well then and refrigerate overnight.
• The next day, drain all of the fruits very well.
• Fold the fruits (including the chilled pineapple) and Cool Whip into the pasta.
• Mix well.
• Chill for at least an hour.

ROSEMARY TORTELLINI PASTA SALAD

Steps:

• Cook tortellini according to package directions; rinse and drain.
• While tortellini cooks, cut tomatoes, rosemary, and onion; set aside.
• Combine balsamic vinegar, salt, sugar, pepper, and olive oil in small bowl; whisk to emulsify.
• Toss pasta, tomato/rosemary/onion, and vinegar mixture in large bowl.
• Cover and chill for at least two hours before serving.