PASTA SALAD STORE BOUGHT RECIPES

Name: Quick and Easy Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes about 10 servings
Cuisine: American
Ingredients: 1 pound dried pasta like fusilli, penne, rotini or farfalle (bow tie); 1 cup sliced bell pepper (1 medium); 1 cup thinly sliced zucchini (1/2 medium); 1 cup halved cherry tomatoes; 1/3 cup thinly sliced scallions (5 to 6); 1/4 cup sliced pepperoncini or banana peppers, optional; 1 cup (4 ounces) halved mixed olives; 1 cup (2 ounces) grated parmesan cheese or hard cheese; 1 cup (6 ounces) fresh mozzarella balls, chopped; 1/3 cup fresh parsley or basil, optional; 1/3 cup red wine vinegar, white wine vinegar or champagne vinegar; 1/2 teaspoon fine sea salt, plus more to taste; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon dried oregano; 2 to 3 tablespoons juice from pepperoncini jar, optional; 1/2 cup extra-virgin olive oil

QUICK AND EASY PASTA SALAD - INSPIRED TASTE

Quick and Easy Pasta Salad - Inspired Taste image

This easy pasta salad is flexible based on the ingredients you have in your kitchen or the season. Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like rotini or penne. Then toss with our simple dressing and lots of colorful vegetables. We also love adding parmesan cheese, which melts into the dressing as well as a handful of fresh mozzarella balls. For more suggestions for what to add, read through our recommendations in the article above.

Provided by Adam and Joanne Gallagher

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield Makes about 10 servings

Number Of Ingredients 16

Ingredients

1 pound dried pasta like fusilli, penne, rotini or farfalle (bow tie)
1 cup sliced bell pepper (1 medium)
1 cup thinly sliced zucchini (1/2 medium)
1 cup halved cherry tomatoes
1/3 cup thinly sliced scallions (5 to 6)
1/4 cup sliced pepperoncini or banana peppers, optional
1 cup (4 ounces) halved mixed olives
1 cup (2 ounces) grated parmesan cheese or hard cheese
1 cup (6 ounces) fresh mozzarella balls, chopped
1/3 cup fresh parsley or basil, optional
1/3 cup red wine vinegar, white wine vinegar or champagne vinegar
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
2 to 3 tablespoons juice from pepperoncini jar, optional
1/2 cup extra-virgin olive oil

Steps:

Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

Nutrition Facts : ServingSize 1/10 of the salad, Calories 363, FatContent 19.1g, SaturatedFatContent 5.1g, CholesterolContent 18.3mg, SodiumContent 507.1mg, CarbohydrateContent 36.6g, FiberContent 2.3g, SugarContent 2g, ProteinContent 11.7g

HOMEMADE RANCH DRESSING (BETTER THAN STORE-BOUGHT)

Homemade Ranch Dressing (Better Than Store-Bought) image

This easy homemade ranch dressing is extra creamy and perfect for tossing with salad or used as a dipping sauce. We love using fresh herbs, but you can use dried. See the tips section below for suggested amounts. I love buttermilk ranch, so we use buttermilk to make it, but if you do not have access to buttermilk, regular milk will still make a delicious dressing.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes about 2 cups

Number Of Ingredients 12

Ingredients

1/2 cup plus 2 tablespoons mayonnaise, try homemade mayonnaise
1/2 cup sour cream
1/2 cup buttermilk or regular milk
1 tablespoon fresh lemon juice or white wine vinegar
1 to 2 teaspoons Worcestershire sauce, to taste
1/4 cup fresh dill, finely chopped, 2 generous tablespoons
1/4 cup parsley, finely chopped, 2 generous tablespoons
1/4 cup fresh chives, finely chopped, 2 generous tablespoons
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper

Steps:

Combine the mayonnaise, sour cream, buttermilk, lemon juice and 1 teaspoon of Worcestershire sauce in a medium bowl and stir until well blended and creamy.
Stir in the herbs, onion powder, garlic powder, salt and black pepper.
Taste, and then adjust with another teaspoon of Worcestershire sauce or add salt as needed. We love two teaspoons of Worcestershire sauce, but it is a strong flavor, so add this to your taste.
Store, covered, in the refrigerator, for 3 to 4 days. It can technically be stored longer, but you will lose the fresh flavor of the herbs.

Nutrition Facts : ServingSize about 2 tablespoons, Calories 79, FatContent 8.1g, SaturatedFatContent 1.9g, CholesterolContent 8.7mg, SodiumContent 105.4mg, CarbohydrateContent 1.1g, FiberContent 0.1g, SugarContent 0.7g, ProteinContent 0.6g

More about "pasta salad store bought recipes"

HOMEMADE RANCH DRESSING (BETTER THAN STORE-BOUGHT)

This easy homemade ranch dressing is extra creamy and perfect for tossing with salad or used as a dipping sauce. We love using fresh herbs, but you can use dried. See the tips section below for suggested amounts. I love buttermilk ranch, so we use buttermilk to make it, but if you do not have access to buttermilk, regular milk will still make a delicious dressing.
From inspiredtaste.net
Reviews 5.0
Total Time 10 minutes
Cuisine American
Calories 79 per serving

Store, covered, in the refrigerator, for 3 to 4 days. It can technically be stored longer, but you will lose the fresh flavor of the herbs.

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