Best Thanksgiving For 10 New Pasta Salad Recipes

Thanksgiving for 10: New Pasta Salad image

Provided by Eric M.

Categories Vegan

Time 30m

Yield 10 serving(s)

Number Of Ingredients 5

1 bulb of garlic, minced
1/2 cup balsamic vinegar
1 tablespoon olive oil
vegetables, chopped as you like
2 lbs pasta, cooked al dente in salt water (I prefer penne)

Steps:

Put vegetables (the more colors the better--I like using zucchini, red peppers, onions, and eggplant) on a baking sheet; sprinkle minced garlic on top.
Cover with olive oil and vinegar, 1 part to 4.
Add salt and pepper if you like.
Bake for twenty minutes at 400°F.
Remove from oven and toss with pasta.
Add pine nuts, cheese, etc.

Antipasto Pasta Salad image

Provided by Chicagoland Chef du

Categories Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

8 -12 ounces tricolor corkscrew macaroni
1/4 cup parmesan cheese, grated
1/4 cup green olives or 1/4 cup black olives, sliced
4 green onions, sliced with tops
2 stalks celery, sliced
2 carrots, peeled and sliced thin
1 medium seedless cucumber, peeled, seeded, sliced
1/2 red bell pepper, seeded, diced
1/2 yellow bell pepper, seeded, diced
3 ounces cheese, cubes ie. cheddar, pepper jack
3 ounces salami, cubes
4 ounces artichoke hearts, marinated, quartered
1 medium tomatoes, seeded and diced
1/2 cup broccoli floret, bite size pieces
8 ounces balsamic vinaigrette, ie. Newman's Own Lighten Up

Steps:

Prepare pasta according to package directions. Drain, rinse with cold water, cool.
Prepare all veggies, cheese and meats. Slice and cut to desired size. Set aside in a medium to large bowl. Add cooled pasta to bowl. Dress with vinaigrette dressing to coat. Sprinkle with parmesan cheese. Cover and refrigerate at least 60 minutes.
Before serving, add more vinaigrette as needed.

Nutrition Facts : Calories 442.4, Fat 14.4, SaturatedFat 6.9, Cholesterol 34.3, Sodium 741.2, Carbohydrate 60.1, Fiber 7.4, Sugar 7.1, Protein 19.7

Pasta Salad image

Provided by Melissa Clark

Time 30m

Yield 8 to 10

Number Of Ingredients 13

3 tablespoons red wine vinegar, plus more to taste
1 garlic clove, finely grated or minced
1 teaspoon dried oregano
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
1 pound short-cut pasta, such as farfalle
1 pint cherry or grape tomatoes, halved
8 ounces mozzarella, cubed (or use small mozzarella balls)
4 ounces sliced salami, cut into 1/4-inch ribbons
3/4 cup sliced Kalamata olives
1/2 cup thinly sliced cucumber
3 tablespoons diced red onion
1 cup coarsely chopped fresh parsley and basil leaves

Steps:

Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
Drizzle with olive oil and top with cracked black pepper just before serving.