Tag: gordon ramsay pasta salad

PIZZA PASTA SALAD

This recipe has become one of my go-to recipes for potlucks and family dinners because it is so easy and everyone loves it!

Pizza Pasta Salad

16 oz. rotini pasta
1 cup pepperoni, diced (I used a 5 oz bag of the mini pepperonis to save time)
1 can olives, sliced
1 cup mozzarella, cut into small pieces (I usually use about 6 string cheeses-they work so great for this!)
1/4 cup Parmesan cheese
1 cup tomatoes, diced (I usually leave these out since my family is not a huge fan of tomatoes!)
1 bottle of Bernstein’s Restaurant Recipe Italian dressing (I have tried several different kinds of Italian dressing and this one really is the best in this recipe-it makes it so yummy! It’s not very expensive and I’ve been able to find it at most grocery stores.)

Cook pasta according to package directions. While the pasta is boiling, you can get everything else ready to assemble. Cut up the cheese, olives and pepperoni if needed.

When pasta is cooked, drain and rinse with cold water. Mix all of the ingredients together in a large bowl, cover and store in the fridge until ready to serve. You can serve it immediately if necessary, but is ideal to let it chill for at least a few hours before serving. I like to prepare this the night before so everything has a bit of a chance to marinate. Just make sure to re-stir everything up again right before serving to make sure the dressing is well mixed!

Enjoy!

Humble Pasta Salad with Tuna

I was so excited to do something with Monday’s 30 second mayo, and this was the very first thing that popped into my mind. I love this stuff, it’s my summer comfort food. I make it in the morning and it just gets better as it sits all day in the fridge. At the end of a hot day it’s waiting there for me like a cool breeze.

Ok, maybe that’s the open fridge door, but whatever. Isn’t it
sometimes nice to celebrate the food we actually love to eat on a daily
basis. It might be humble, but it’s so satisfying. This is one of our favorite summer stand bys. I look forward to it every year, right up there with fresh corn and ripe tomatoes. Give me a cold glass of white wine and a plate of this and I’m in heaven.

The tuna and egg make this hearty enough for dinner, which is the key to the success of this salad for me. The homemade mayo
makes it a little bit gourmet. The fresh herbs, red onion and scallions
give it lots of flavor, the peppers give it crunch and the ripe tomato a
burst of summery juice. For a humble pasta salad it really has a lot
going on.

Pasta Salad with Tuna
serves 4-5

2 cups pasta curls or elbows (measure out raw) cooked in salted water until just barely al dente
1 small can of your favorite tuna (I like solid white albacore in water)
1/2 medium red onion, minced
6 scallions, thinly sliced
1/2 large bell pepper or several colorful minis, cut in small dice
1 tomato, cut in small dice
Several large spoonfuls of mayonnaise
2 Tbsp fresh dill, or you can use 1 tsp dried
1 tsp celery seed
fresh thyme leaves
salt and fresh cracked black pepper
a squeeze of lemon
2 or 3 hard boiled eggs, cut in wedges

Mix the first 6 ingredients together with the mayo. Measure in enough mayo to make the salad moist but not overwhelmed. Add the herbs, celery seed, salt and pepper to taste. Add the dash of lemon juice and then refrigerate the salad for at least a few hours.
When ready to serve, give the salad another toss, taste to see if you need more seasoning, or more mayo, (it will probably need something) and garnish with the sliced eggs

A great pasta salad is the birthright of every American family, what’s the secret to yours?

One year ago today—

Vietnamese Spring Rolls with Spicy Peanut Dipping Sauce

Greek Pasta Salad

Greek pasta salad

The week is going by so fast! Maybe because it is getting darker sooner, the days have also been flying by. Quick lunches have been my friend this week, like this healthy Greek pasta salad. It is really easy to throw together during a busy afternoon. The tomatoes and cucumbers taste so fresh! I like to eat this Greek pasta salad cold, but it is also good warm. I like to toss it with an easy herb vinaigrette.

Today is usually my running day, but it is so cold and gloomy outside that it makes me not want to go outside. I went cycling yesterday, and I usually don’t go two days in a row, but I might just have to go cycling instead! At least it is indoors and warm! The weather has been so strange here lately – one day it is reallllly hot, and the next it is freezing. Come on San Francisco, let’s find a nice in-between.

Lately we have been thinking about upsizing our living space since our baby girl will be more comfortable in her own room soon. Last weekend we went to an open house in the city, you know, just to look, and like all of the other times it really sank in how expensive living in the city has become! To buy a 3 bedroom apartment in a nice neighborhood, you have to be ready to take on a $2-3 million dollar price tag. Sometimes I see places that I could definitely see us living in, but most of the time there are always a few things missing or that I would have done differently. The latter always makes me feel better, and the fact that we get to save more money for our dream place someday. For now, our little one bedroom with a tiny kitchen will have to do.

5.0 from 2 reviews

Greek Pasta Salad

Prep time

10 mins

Cook time

10 mins

Total

20 mins

Type: Main

2 cups uncooked rotini noodles
1 Persian cucumber, chopped
2 tomatoes, chopped
2 tbsp finely chopped red onion
¼ cup black olives, sliced
¼ cup crumbled Feta cheese

¼ cup olive oil
2 tbsp red wine vinegar
½ tsp Dijon mustard
1 clove garlic, minced
½ tsp dried oregano
¼ tsp pepper
¼ tsp salt

Cook the rotini noodles per package directions.
Drain and add to a salad bowl, followed by cucumber, tomatoes, red onion, olives and Feta cheese.
Add the olive oil, vinegar, mustard, garlic, salt and pepper to a blender and blend until the dressing is well mixed.
Pour the dressing over the salad and toss well.
Serve warm or cold.

3.4.3174

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