Tag: pasta salad

Caesar Parmesan Pasta Salad

A pasta salad can be like a blank canvas for your tastes. This Caesar Parmesan pasta salad is proof of that. Half of the ingredients we ended up adding were not in the original recipe. The pasta, dressing, and Parmesan were. After that, we ran with it. Mostly because of what we had on hand. And of course, because we like what we like. So why not make it with the things we love?

Caesar Parmesan Pasta Salad

Some of This. Some of That.

We added roasted red bell pepper to our Caesar Parmesan pasta salad for starters. A lot of recipes call for bell pepper, but usually raw. We liked the roasted ones that come in a jar. We chop them up and freeze them. They work well in pasta salads (after giving them a good drain and pat dry). We also added thawed frozen peas. That ‘pop’ from the peas always adds a nice touch to any pasta salad. Red onion adds a good crunch and heat. For cheese we went with Monterey Jack, but any decent softer cheese would do. Mozzarella. Pepper jack. Even extra sharp cheddar. Any of those and others are great in this!

If you want a bit more ‘zing’ use zesty Italian dressing instead of the ‘usual’ stuff.

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Also try my sweet roasted red pepper macaroni salad.

Caesar Parmesan Pasta Salad
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5 from 1 vote

Caesar Parmesan Pasta Salad

Great flavor and texture with a deliciously easy dressing!
Course Side
Cuisine American
Keyword Italian, pasta salad
Prep Time 25 minutes
Cook Time 15 minutes
Get happy time 1 hour
Total Time 1 hour 40 minutes
Servings 12
Calories 415kcal

Equipment

Ingredients

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta per package instructions.
  • Drain well and let cool.
  • Transfer pasta to a large mixing bowl and add the remaining ingredients.
  • Stir well.
  • Cover and refrigerate at least one hour before serving.

Notes

Stir again before serving.
If the salad dries out a bit, add more salad dressings in equal (but small ) amounts and stir.

Nutrition

Calories: 415kcal | Carbohydrates: 35g | Protein: 14g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 805mg | Potassium: 182mg | Fiber: 2g | Sugar: 5g | Vitamin A: 358IU | Vitamin C: 8mg | Calcium: 269mg | Iron: 1mg

Nutritional values are approximate.

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Sweet Roasted Red Pepper Macaroni Salad

Oh man does this sweet roasted red pepper macaroni salad ever scream ‘summer’. I’m a mayonnaise kinda guy. And elbow macaroni and mayo were made for each other. Specially when you add in a few crunchy things like onion and celery to offset some of that delicious creaminess. This sweet roasted red pepper macaroni salad might remind you a bit of grandma’s classic. But with a few little twists. First, instead of the raw red bell pepper you might be used to I used tasty roasted pepper. It adds a bit of a sweetness and a more complex flavor than just a good ole bell pepper. Second, a little sugar adds a nice sweetness. This is not a tart salad. It’s creamy sweet, lightly crunchy, and delicious!

Sweet Roasted Red Pepper Macaroni Salad

Leave It Be

There’s nothing I’d change about this sweet roasted red pepper macaroni salad. I thought about it. I thought hey, I could use artificial sweetener instead of sugar. I could cut back on the mayonnaise. All sorts of things went thru my head. And none of them stuck. That’s good because this salad is great just as it is. I wouldn’t change a thing.

This recipe makes a pretty big batch. Plenty for a picnic or family get-together.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my deviled egg pasta salad.

Sweet Roasted Red Pepper Macaroni Salad
Print Pin
5 from 1 vote

Sweet Roasted Red Pepper Macaroni Salad

Creamy and delicious.
Course Salad
Cuisine American
Keyword pasta salad
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 12
Calories 460kcal

Equipment

Ingredients

For the salad

For the dressing

Instructions

  • Cook the pasta according to the box directions.
  • Rinse and drain well. Let cool.
  • In a large bowl whisk together the dressing ingredients.
  • Stir in the pasta and coat well.
  • Add the remaining salad ingredients and fold to combine.
  • Cover and refrigerate at least 1 hour before serving.
  • Stir before serving. You might have to add a bit more mayonnaise if the salad becomes too thick.

Notes

This is a fairly saucy salad, which I like. If you prefer yours with a little less sauce, place the pasta in a large bowl and prepare the dressing in a separate bowl. Slowly add the dressing to the pasta, stirring, until you get the consistency you are looking for. Reserve the remaining dressing because the salad tends to get thicker and drier after a day or two.

Nutrition

Calories: 460kcal | Carbohydrates: 39g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 536mg | Potassium: 175mg | Fiber: 2g | Sugar: 10g | Vitamin A: 226IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg

Nutritional values are approximate.

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Deviled Egg Pasta Salad

It was a hot summer’s day. My mind was floating off to summers gone by and to picnics and family get-togethers. And then I remembered… pasta salad. Now there’s something I’ve always loved and it always screamed ‘summer’ to me. But I was looking for something a little different. Something as good as grandma’s (well as good as hers as possible) but with a twist. And here it is. Deviled egg pasta salad. Everything good in one salad. Deviled eggs (you probably figured that). Pasta (and you probably were expecting that too). And dill pickles. What? Yep, no celery. Dill pickles instead.

Deviled Egg Pasta Salad

In A Pickle

This is a dill pickle-flavor-packed pasta salad, make no mistake about it. Now me, I love that flavor so I put a bit extra in my deviled egg pasta salad. You might want to cut it back a bit. Or add more. I don’t know you. Maybe you love pickles even more than I do.

No More Pickles?

Did you use up your jar of dill pickles? Great! Now don’t toss out that wonderful pickle brine! It’s great for a lot of things. It’s great in a burger sauce. Perfect in a fry dipping sauce. Or use it to marinade chicken before throwing it on the grill!

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Also try my ham salad sandwiches!

Deviled Egg Pasta Salad
Print Pin
5 from 1 vote

Deviled Egg Pasta Salad

This is a dill pickle-flavor-packed pasta salad, make no mistake about it.
Course Side Dish
Cuisine American
Keyword pasta salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12
Calories 399kcal
Author Inspired by a recipe from Great Grub Delicious Treats

Equipment

Ingredients

Instructions

  • Cook the pasta per the package instructions.
  • Rinse and drain well and place in a large bowl.
  • Add the chopped eggs and pickles along with the pimientos, onions, mayonnaise and mustard.
  • Stir gently to get well-combined.
  • Season with salt and pepper to taste and stir.
  • Refrigerate until ready to serve.

Notes

Stir again before serving.

Nutrition

Calories: 399kcal | Carbohydrates: 31g | Protein: 11g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 584mg | Potassium: 235mg | Fiber: 2g | Sugar: 3g | Vitamin A: 785IU | Vitamin C: 21mg | Calcium: 56mg | Iron: 2mg

Nutritional values are approximate.

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Creole Macaroni Salad

It doesn’t take a whole lot of changes to make a pretty much run-of-the-mill pasta salad different. This Creole macaroni salad has buttermilk in the dressing, giving it that wonderful tangy flavor. I love buttermilk so I instantly thought how great . Buttermilk fried chicken and this salad are a great match too. Trust me, I tried it. The salad also has tomatoes and (my wife’s favorite) olives. Her motto is: You can’t have too many olives.

Creole Macaroni Salad

Heat In A Pasta Salad Is A Good Thing

I would (and did) add more cayenne pepper to give this Creole macaroni salad even more kick. Plus, I think the dressing has a somewhat cooling effect, so a bit more heat isn’t going to hurt anything.

This recipe comes from Paul Kirk’s Championship Barbecue Cookbook, a huge book of everything barbecue. Get it. It’s packed with recipes like this great salad and whole lot more.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my Hawaiian-style potato and Mexican macaroni salads.

Creole Macaroni Salad
Print Pin
5 from 1 vote

Creole Macaroni Salad

It doesn’t take a whole lot of changes to make a pretty much run-of-the-mill pasta salad different. 
Course Side
Cuisine American
Keyword pasta salad
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 12 servings
Calories 325kcal
Author Inspired by a recipe from Paul Kirk’s Championship Barbecue Cookbook

Equipment

Ingredients

For the salad

  • 1 pound elbow macaroni cooked, drained and cooled
  • 1 pint cherry tomatoes halved
  • 1 cup sharp cheddar cheese diced
  • ½ cup celery diced
  • ½ cup onion diced
  • 1 small green bell pepper diced
  • ¼ cup pimento-stuffed green olives halved

For the dressing

Instructions

  • Place all of the salad ingredients into a large bowl or resealable container.
  • Whisk together the dressing ingredients and pour over the salad. Toss gently to coat.
  • Cover and refrigerate for 2-3 hours before serving

Notes

Stir again before serving.

Nutrition

Calories: 325kcal | Carbohydrates: 32g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 430mg | Potassium: 226mg | Fiber: 2g | Sugar: 3g | Vitamin A: 395IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 1mg

Nutritional values are approximate.

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Macaroni and Cheese Pasta Salad

Maybe, like you, I at first made a face when I came across the idea for macaroni and cheese pasta salad. But then, I thought, hey, I love mac-and-cheese. I love pasta salad. What I thought could be a crazy idea might well be brilliant. And it was. Traditional pasta salad flavors with a bit of cheddar cheese. I often cube cheddar cheese into my pasta salads, so the idea of using boxed mac and cheese really isn’t that much of a stretch. And it’s sure easier.

Macaroni and Cheese Pasta Salad

The Perfect Pasta Salad?

You can easily double this recipe for a family get-together. And I honestly wouldn’t be afraid to add a minced jalapeno or two to this macaroni and cheese pasta salad for a little kick. I also like to substitute chipotle powder or smoked paprika for the black pepper for a little smokiness.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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If you want to make mac-and-cheese, but not out of the box, try my 20-minute version. Love pimento cheese? It’s great in pasta salad too!

Macaroni and Cheese Pasta Salad
Print Pin
5 from 2 votes

Macaroni and Cheese Pasta Salad

Maybe, like you, I at first made a face when I came across the idea for macaroni and cheese pasta salad. But then, I thought, hey, I love mac-and-cheese. I love pasta salad.
Course Side
Cuisine American
Keyword macaroni and cheese, pasta salad
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 134kcal
Author Based on a recipe from Plain Chicken

Equipment

Ingredients

Instructions

  • Bring 3 quarts of water to a boil.
  • Add the pasta from the macaroni and cheese and cook per package instructions.
  • Drain and rinse with cold water.
  • In a large bowl combine the cheese packages from the mac and cheese and all of the remaining ingredients.
  • Fold in the pasta.
  • Cover and refrigerate at least one hour before serving.
  • If the salad gets too thick add a bit more mayonnaise and stir lightly.

Notes

Stir again before serving.

Nutrition

Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 231mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 1mg

Nutritional values are approximate.

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Mac and Jack Salad

I love a good pasta salad. And more and more, I like pasta salads that are a combination of traditional ingredients (celery, mayo, onion… the usual suspects) and something different. Like in this Mac and Jack salad, which has spicy hot chipotle salsa in it. Yep, salsa. Now, it’s not crazy hot at all, just a little kick which makes it something different and fantastic. The vinegar and oil dressing keeps this salad different than your usual mayonnaise-sauced salad.

Mac and Jack Salad

Wonderful Contrasts

This Mac and Jack salad has a great crunch with lots of fresh veggies, and creamy cheese chunks. It might just be the perfect pasta salad. For a spicy kick you’ll definitely want to go with pepper jack cheese. And add a chopped jalapeno or two.

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Also try my three bean macaroni salad.

Mac and Jack Salad
Print Pin
5 from 1 vote

Mac and Jack Salad

Like in this Mac and Jack salad, which has spicy hot chipotle salsa in it. Yep, salsa. Now, it’s not crazy hot at all, just a little kick which makes it something different and fantastic.
Course Side
Cuisine American
Keyword cheese, pasta salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 221kcal
Author From Rachael Ray

Equipment

Ingredients

Instructions

  • Cook pasta in boiling salted water.
  • Rinse with cold water and drain well.
  • Combine corn, bell pepper, onion and celery in a large bowl.
  • Stir in the cheese.
  • Add the pasta and stir.
  • Season with salt and pepper.
  • Place red wine vinegar in a small bowl.
  • Whisk in the oil.
  • Whisk in the salsa.
  • Stir into the pasta mix.
  • Stir in the fresh cilantro or parsley.
  • Season with salt and pepper, to taste.

Notes

Stir before serving.

Nutrition

Calories: 221kcal | Carbohydrates: 12g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 696mg | Potassium: 451mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1233IU | Vitamin C: 26mg | Calcium: 242mg | Iron: 1mg

Nutritional values are approximate.

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Crab Pasta Salad

If you’re looking for a fantastic salad to take to your next pitch-in, this crab pasta salad is it. I never before thought about combining them, but coleslaw and pasta really go together really well. You have the creaminess of the pasta contrasted by the crunch and bite of the slaw. Add in crab, and you have something fantastic. And of course, the Old Bay seasoning really kicks it up with a nice spicy flavor.

Crab Pasta Salad

A Combination That Actually Works

I was very pleasantly surprised with this crab pasta salad. I didn’t really expect the slaw to work so well in this dish. It really got me to thinking about adding slaw in with any cold pasta salad.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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You’ll also want to try my garlic-stuffed olive pasta salad and my copycat of the crab salad from Golden Corral.

Crab Pasta Salad
Print Pin
4 from 1 vote

Crab Pasta Salad

If you’re looking for a fantastic salad to take to your next pitch-in, this crab pasta salad is it. I never before thought about combining them, but cole slaw and pasta really go together really well.
Course Salad
Cuisine American
Keyword crab, pasta salad
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 2276kcal
Author Mike

Equipment

Ingredients

  • 3 cups medium pasta shells uncooked
  • 1 pound coleslaw mix
  • coleslaw dressing to taste. I used Marzetti coleslaw dressing. Or substitute 1 pound prepared coleslaw for the slaw mix and dressing.
  • ½ cup mayonnaise
  • 1 tablespoon sweet onion chopped
  • 1 teaspoon dried dill
  • Old Bay Seasoning to taste
  • 2 cups crab meat chopped (imitation is ok)

Instructions

  • Bring a large pot of salted water to a boil and add the pasta. Cook per instructions and rinse and drain well.
  • Meanwhile, mix the coleslaw mix and dressing (to taste). Add just enough dressing to get the cabbage wet.
  • Add in the mayonnaise, onion, dill weed and Old Bay. Stir to combine.
  • Add the pasta to the slaw and stir to coat.
  • Gently stir in the crab.
  • Refrigerate at least 1 hour before serving.

Notes

Stir before serving.

Nutrition

Calories: 2276kcal | Carbohydrates: 252g | Protein: 108g | Fat: 91g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 3623mg | Potassium: 2193mg | Fiber: 21g | Sugar: 25g | Vitamin A: 657IU | Vitamin C: 191mg | Calcium: 428mg | Iron: 9mg

Nutritional values are approximate.

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Deluxe Creole Pasta Salad

Our post on a peas and pasta salad has been the most popular post on Life’s A Tomato for a long, long time. We make it often. Well, I was reading through Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue when I came across this recipe for Creole pasta salad. I knew it would be a hit. It has everything in it that we love, from crunchy celery, to salty olives, to a great buttermilk dressing. I made a few minor changes to the recipe and made up a big batch. Oh, how it was sooo good. It was even better the next day after the olives got happier in the dressing, giving the entire salad a nice lightly salty olive flavor.

Deluxe Creole Pasta Salad

Don’t Fear The Leftovers

If the salad gets a little dry the next day, stir in a little extra buttermilk or mayonnaise. And then give it a good stir.

Paul Kirk’s book is amazing. I can’t recommend it enough. It has recipes for everything from sauces, to meats, to wonderful salads like this one.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my Mardis Gras pasta salad and my other other version of Creole pasta salad.

Creole Pasta Salad Version 2.0
Print Pin
5 from 1 vote

Deluxe Creole Macaroni Salad

When I came across this recipe for Creole pasta salad I knew it would be a hit. It has everything in it that we love, from crunchy celery, to salty olives, to a great buttermilk dressing.
Course Salad
Cuisine American
Keyword Creole, pasta salad
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 14
Calories 277kcal
Author Based on a recipe from Paul Kirk’s Championship Barbecue book

Equipment

Ingredients

For the salad

  • 1 pound elbow macaroni cooked, drained, rinsed
  • 2 cups tomatoes seeded, diced . You can omit these if you want
  • 1 cup sharp cheddar cheese cubed
  • ½ cup celery diced
  • ½ cup sweet onion diced
  • ½ cup green bell pepper diced
  • ¼ cup pimento-stuffed green olives sliced

For the dressing

Instructions

  • Combine all of the salad ingredients in a very large bowl.
  • Whisk together all of the dressing ingredients.
  • Pour dressing over the salad and gently stir to combine.
  • Cover and refrigerate at least 2 hours before serving.

Notes

Stir again before serving.

Nutrition

Calories: 277kcal | Carbohydrates: 27g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 367mg | Potassium: 177mg | Fiber: 2g | Sugar: 3g | Vitamin A: 499IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 1mg

Nutritional values are approximate.

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Italian Pasta Salad

I’ve been on a pasta and potato salad kick lately. The beauty of salads is that I can make them in the morning when it is still cool out. Then, there’s no additional work at dinner time. Perfect! But that doesn’t mean I want something boring. This Italian pasta salad is nice and easy to make. And it’s definitely not boring!

Italian Pasta Salad

This Italian pasta salad has all sorts of yummy fresh things in it. Even with the pasta it still feels light. It’s a great salad to make in the evening and let it ‘get happy’ in the fridge overnight. Pack it into a cooler and you have the perfect side salad.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Sale
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Also try my roasted red pepper pasta salad.

Italian Pasta Salad
Print Pin
4 from 1 vote

Italian Pasta Salad

The beauty of salads is that I can make them in the morning when it is still cool out. Then, there’s no additional work at dinner time. Perfect!
Course Side Dish
Cuisine American
Keyword Italian, pasta salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10
Calories 259kcal
Author Paula Deen

Equipment

Ingredients

Instructions

  • Cook pasta per package instructions.
  • Drain well and let cool.
  • Transfer to a large bowl.
  • Add the tomatoes, mushrooms, olives and bell pepper to the pasta and fold to combine.
  • Whisk together the salad dressing, mayo, and sugar.
  • Add to the pasta mixture and fold to combine.
  • Season with salt and pepper. You may have to add a bit more dressing the next morning after the salad sits in the fridge.

Notes

You can use a sugar substitute in this salad.

Nutrition

Calories: 259kcal | Carbohydrates: 42g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 189mg | Potassium: 293mg | Fiber: 2g | Sugar: 8g | Vitamin A: 229IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 1mg

Nutritional values are approximate.

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