Cold Pasta Salad Recipes

Try any of the following Cold Pasta Salad Recipes, or just invent your own cold pasta salads.


Cold Pasta Salad Recipes

The variations of Cold Pasta Salads are limited only by your imagination. Here are some refreshing cold pasta recipe ideas for warm weather days: 



MEDITERRANEAN PASTA SALAD


INGREDIENTS:

  • 1 (12 oz.) package dry bowtie pasta
  • 1/4 cup olive oil
  • 3 Tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove fresh minced garlic 
  • 2 diced fresh tomatoes
  • 6 sundried tomatoes, chopped
  • 1/2 cup diced fresh mozzarella cheese
  • 1/2 cup sliced Greek olives
  • 1 Tablespoon fresh basil
  • 3 Tablespoons grated parmesan cheese


DIRECTIONS:

  1. Cook pasta according to package directions.
  2. While the pasta is cooking, whisk together olive oil, balsamic vinegar, salt, pepper and garlic.
  3. Toss hot pasta with dressing until well coated.
  4. Mix in fresh tomatoes, sun-dried tomatoes, basil, mozzarella, and olives. Toss evenly.
  5. Sprinkle with parmesan cheese.


MAKES ABOUT 4 SERVINGS


For a broad assortment of America's favorite recipes, visit any of the links shown on this page. Or scroll down for another one of America's favorite cold pasta salad recipes. 



ORZO WITH TOMATOES, FETA AND MINT

(modified from Good Housekeeping Magazine)


INGREDIENTS:

  • 2 cups orzo pasta
  • 1 tablespoon olive oil
  • 12-20 grape tomatoes
  • 1 lemon
  • 1 cup crumbled feta cheese
  • 1/3 cup sliced black olives
  • 1/3 cup (loosely packed) fresh chopped mint leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper



DIRECTIONS:

  1. Heat salted water to boiling in a large covered saucepan.
  2. Add orzo and cook as directed on label.
  3. Meanwhile, in 12-inch skillet, heat oil on medium until hot.
  4. Add grape tomatoes and cook for about 5 minutes, shaking pan occasionally.
  5. Grate 1 teaspoon lemon peel and squeeze out 1 tablespoon of the juice; set aside.
  6. Remove skillet from heat.
  7. Reserve 1/4 cup orzo cooking water; drain orzo.
  8. Add orzo and cooking water to tomatoes in skillet.
  9. Stir in lemon peel with lemon juice, feta, olives, mint, and 1/4 teaspoon black pepper.
  10. Mix gently until heated.


Serve warm or cool.


MAKES ABOUT 4 SERVINGS


related links


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