CAVATAPPI PASTA SALAD RECIPES

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RINNY'S CAVATAPPI SALAD | ALLRECIPES



Rinny's Cavatappi Salad | Allrecipes image

Classic mac salad, loaded with goodness, I hope you all like it!

Provided by Corrine Blevins

Categories     Pasta and Noodles    Pasta by Shape Recipes

Total Time 4 hours 0 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 12 servings

Number Of Ingredients 16

5 cups cavatappi pasta
1 cup creamy salad dressing (such as Miracle Whip®)
¼ cup sour cream
¼ cup pickle juice
¼ cup white sugar
2 tablespoons honey-Dijon mustard
1 teaspoon salt
¾ teaspoon garlic salt
¾ teaspoon freshly ground black pepper
3 large hard-boiled eggs, chopped
1 large sweet onion (such as Vidalia®), chopped
1 medium red bell pepper, chopped
2 stalks celery, chopped
1 cup cubed Cheddar cheese
1 cup cubed fully cooked ham
1 (5 ounce) can flaked tuna, drained

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, and drain again. Set aside until completely cooled.
  • Combine salad dressing, sour cream, pickle juice, sugar, mustard, salt, garlic salt, and pepper in a large bowl. Add eggs, onion, bell pepper, celery, Cheddar cheese, ham, and tuna. Mix in cooled pasta until well combined. Refrigerate for at least 3 hours, stirring occasionally.

Nutrition Facts : Calories 291 calories, CarbohydrateContent 28.2 g, CholesterolContent 83.4 mg, FatContent 14.3 g, FiberContent 1.4 g, ProteinContent 12.7 g, SaturatedFatContent 4.9 g, SodiumContent 833.1 mg, SugarContent 8.9 g

CAVATAPPI PASTA SALAD WITH WALNUT-SAGE PESTO RECIPE ...



Cavatappi Pasta Salad with Walnut-Sage Pesto Recipe ... image

The flavorful pesto clings to the corkscrew-shaped pasta. Any small pasta, such as farfalle, penne, or seashell, would also work well. The pesto sauce darkens upon standing, so try to serve the salad shortly after tossing the ingredients.

Provided by Julie Grimes Bottcher

Yield 4 servings (serving size: 2 cups)

Number Of Ingredients 14

2?½ cups (1/2-inch) cubed peeled butternut squash
Cooking spray
¾ teaspoon salt, divided
½ cup fresh flat-leaf parsley leaves
2?½ tablespoons chopped walnuts
2 tablespoons fresh sage leaves
2 tablespoons fresh lemon juice
2 tablespoons extravirgin olive oil
1 garlic clove
? cup fat-free, less-sodium chicken broth
3 cups cooked cavatappi pasta (about 6 ounces uncooked)
4 cups torn arugula
¼ cup thinly sliced shallots
½ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 450°.
  • Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.
  • Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (through garlic) in a food processor; process until finely chopped, scraping sides. With processor on, slowly pour broth through food chute, processing until well blended.
  • Combine the remaining 1/4 teaspoon salt, squash, pasta, and pesto in a large bowl, and toss well to coat. Add arugula, shallots, and pepper; toss to combine. Serve immediately.

Nutrition Facts : Calories 325 calories, CarbohydrateContent 51.8 g, FatContent 10.9 g, FiberContent 5.5 g, ProteinContent 8.5 g, SaturatedFatContent 1.4 g, SodiumContent 493 mg

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RINNY'S CAVATAPPI SALAD | ALLRECIPES
Classic mac salad, loaded with goodness, I hope you all like it!
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Total Time 4 hours 0 minutes
Category Pasta and Noodles, Pasta by Shape Recipes
Calories 291 calories per serving
  • Combine salad dressing, sour cream, pickle juice, sugar, mustard, salt, garlic salt, and pepper in a large bowl. Add eggs, onion, bell pepper, celery, Cheddar cheese, ham, and tuna. Mix in cooled pasta until well combined. Refrigerate for at least 3 hours, stirring occasionally.
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