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pasta salads
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could you please help me out,i need some recipes for cold pasta for son for his work,he doesnt like mushrooms,tomatoes but will take anything else,i was buying him one every day but at �3 a time it's quite expensive.so far i have made him,macaronni& tuna,olive oil,spring onions,seasoned.
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Just leave the tomatoes out of this recipe. This was adapted by me from a bought one and it's lovely if I say so myself :0)
Chicken & Bacon Pasta Salad
Serves 2 to 3 people
Ingredients
1 x chicken breast
2 x Rashers unsmoked lean bacon (rind removed)
Penne Pasta
Small tub of soured cream
Grated Parmesan Cheese
Snipped fresh chives
Freshly ground black pepper
Sweet cherry Tomatoes - Quartered
Cucumber - Diced into small cubes.
Grill a chicken breast and also a couple of rashers of lean unsmoked bacon until the bacon is crispy. Allow to cool.
Boil some Penne pasta and when cooked drain and throw into a bowl. While the pasta is still hot add some grated Parmesan cheese and mix with a fork to coat the pasta. Let the pasta cool. When the pasta is cool add some soured cream and fresh chopped chives, also a twist of freshly ground black pepper. Mix well until the pasta is coated in the cream and chive mix.
Cube the chicken breast and crumble the crispy bacon into the bowl with the pasta. Add some sweet cherry tomatoes quartered and some cucumber finely diced into small cubes. Mix the whole lot again with a fork.
Serve chilled.
Chicken & Bacon Pasta Salad
Serves 2 to 3 people
Ingredients
1 x chicken breast
2 x Rashers unsmoked lean bacon (rind removed)
Penne Pasta
Small tub of soured cream
Grated Parmesan Cheese
Snipped fresh chives
Freshly ground black pepper
Sweet cherry Tomatoes - Quartered
Cucumber - Diced into small cubes.
Grill a chicken breast and also a couple of rashers of lean unsmoked bacon until the bacon is crispy. Allow to cool.
Boil some Penne pasta and when cooked drain and throw into a bowl. While the pasta is still hot add some grated Parmesan cheese and mix with a fork to coat the pasta. Let the pasta cool. When the pasta is cool add some soured cream and fresh chopped chives, also a twist of freshly ground black pepper. Mix well until the pasta is coated in the cream and chive mix.
Cube the chicken breast and crumble the crispy bacon into the bowl with the pasta. Add some sweet cherry tomatoes quartered and some cucumber finely diced into small cubes. Mix the whole lot again with a fork.
Serve chilled.
We do this one often:
Ingredients:
16 oz. rotini noodles (or tri-color for added interest)
6 oz. baby carrots (the smaller the better)
4 - 5 oz. snow peas (frozen is OK)
6 oz. young asparagus spears, trimmed (Off season we use canned)
3 - 4 oz. purple onion, sliced thin and cut in half
2 tsp. white wine vinegar
2 tbsp. extra virgin olive oil
2 tsp. mustard powder
3 tbsp. Italian dressing
Directions:
Cook the pasta until tender. At the same time, cook the carrots in a second pot of salted water for 2- 3 minutes.
Add in the snow peas and carrots, cook for another 2 minutes (carrot test: should be tender but still slightly crispy). Drain all the veggies and refresh under cold water. Drain.
Place veggie mixture into a mixing bowl, add the purple onions and toss.
Drain the pasta and refresh it under cold water as well. Mix the vegetables.
Mix the vinegar, oil, mustard powder and dressing in a jar. Add salt and pepper to taste. Mix well.
Pour over the salad and toss well. Can be served immediately or chilled in the fridge
That's all there is to it!
Ingredients:
16 oz. rotini noodles (or tri-color for added interest)
6 oz. baby carrots (the smaller the better)
4 - 5 oz. snow peas (frozen is OK)
6 oz. young asparagus spears, trimmed (Off season we use canned)
3 - 4 oz. purple onion, sliced thin and cut in half
2 tsp. white wine vinegar
2 tbsp. extra virgin olive oil
2 tsp. mustard powder
3 tbsp. Italian dressing
Directions:
Cook the pasta until tender. At the same time, cook the carrots in a second pot of salted water for 2- 3 minutes.
Add in the snow peas and carrots, cook for another 2 minutes (carrot test: should be tender but still slightly crispy). Drain all the veggies and refresh under cold water. Drain.
Place veggie mixture into a mixing bowl, add the purple onions and toss.
Drain the pasta and refresh it under cold water as well. Mix the vegetables.
Mix the vinegar, oil, mustard powder and dressing in a jar. Add salt and pepper to taste. Mix well.
Pour over the salad and toss well. Can be served immediately or chilled in the fridge
That's all there is to it!
One last one... unusully good for summertime:
Ingredients:
1 container (8 ounce) plain nonfat yogurt
2 cups uncooked rotini pasta
1 can (8 ounce) unsweetened crushed pineapple, undrained
1/2 cup shredded carrot
1 cup sliced celery
1/2 tsp. salt, optional
1/4 cup sliced green onions
1/4 tsp. garlic powder
1/4 cup raisins
1/4 tsp. dry mustard
3 cups diced, unpeeled York or Winesap apples
1 tsp. finely chopped crystallized ginger
1 Tbsp. honey
Directions:
Thoroughly combine yogurt, pineapple, salt, spices, ginger and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving.(We've also added slivered almonds for crunchiness just before serving)..
Ingredients:
1 container (8 ounce) plain nonfat yogurt
2 cups uncooked rotini pasta
1 can (8 ounce) unsweetened crushed pineapple, undrained
1/2 cup shredded carrot
1 cup sliced celery
1/2 tsp. salt, optional
1/4 cup sliced green onions
1/4 tsp. garlic powder
1/4 cup raisins
1/4 tsp. dry mustard
3 cups diced, unpeeled York or Winesap apples
1 tsp. finely chopped crystallized ginger
1 Tbsp. honey
Directions:
Thoroughly combine yogurt, pineapple, salt, spices, ginger and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving.(We've also added slivered almonds for crunchiness just before serving)..
cook some sausages and leave to cool. cook up you pasta and combine with whatever ingrediants you like, i usually have sweetcorn, broccolli, spring onions but whatever is in the fridge. then add the sausages, i usually use a honeu mustard dressing with htis one.
poach salmon and leave to cool, flake and mix with avocado and a little mayo, the add to your pasta
poach salmon and leave to cool, flake and mix with avocado and a little mayo, the add to your pasta
Strips of any left over roast meat - or prawns - or flaked salmon some cooked peas, snipped up spring onion, sweet corn if you like it fusilli pasta or whatever shaoe you have - Dressing - very finely chopped red chilli - or a spot of chilli powder, lime juice and soy sauce - I dont give quantities because it depends on your own taste - pour dressing on the other ingredients - very nice.
Or you could mix a teaspoon of curry paste with some mayo and yogurt and use that as a dressing .
Or you could mix a teaspoon of curry paste with some mayo and yogurt and use that as a dressing .
I have never tried freezing the chicken & bacon pasta salad because it doesn't usually hang around long enough to get frozen. Lol. I don't see why not. That recipe should do him for 2 or 3 days and should keep in the fridge for about 4 days if well covered with cling film. Freeze a little bit and see how it copes. Leave out the cucumber of you freeze it and add it after it has defrosted.
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