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Pasta/Vege Salad #14740
07/12/2011 11:43 AM
07/12/2011 11:43 AM
Joined: Jan 2003
Posts: 542
Grosse Pointe, Michigan
Leagle49 Offline OP
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Leagle49  Offline OP
Traveler
Joined: Jan 2003
Posts: 542
Grosse Pointe, Michigan
I'm looking for a good - different pasta salad with a mayo, sour cream base. Got to be vegetarian for guests who will be visiting. Anyone good a good one? Thanks!

Re: Pasta/Vege Salad [Re: Leagle49] #14741
07/12/2011 02:22 PM
07/12/2011 02:22 PM
Joined: Jul 2006
Posts: 12,194
Peaceful Eastern North Carolin...
GaKaye Offline
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GaKaye  Offline
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Posts: 12,194
Peaceful Eastern North Carolin...
Ina's Pasta, Pesto, and Peas is delicious, but it uses a pesto dressing and not mayo or sour cream.

Re: Pasta/Vege Salad [Re: Leagle49] #14742
07/12/2011 02:26 PM
07/12/2011 02:26 PM
Joined: Aug 2000
Posts: 70,597
Central Florida!
Carol_Hill Offline
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Carol_Hill  Offline
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Posts: 70,597
Central Florida!
I basically kind of just throw in the kitchen sink--tri color rotini, bag of frozen mixed veggies (thawed), chopped red onion, peppers of various colors, celery, broccoli (fresh), and then a dressing with (usually) Ranch dressing, thinned with some milk, add some mayo some sour cream, some brown mustard, possibly some sugar, depending on taste, salt and pepper. No real recipe, just throw a bunch of stuff in. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />


Carol Hill
Re: Pasta/Vege Salad [Re: Leagle49] #14743
07/14/2011 10:49 AM
07/14/2011 10:49 AM
Joined: Jan 2002
Posts: 6,911
Yonkers, NY
fabila Offline
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fabila  Offline
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Posts: 6,911
Yonkers, NY
I make a very good pasta salad using small round cheese ravioli's or tortellini. Add chopped celery and sun dried tomatoes, capers and kalamata olives, fresh basil. You can use whatever olives you want but I like the Greek olives.

I soak my sun dried tomatoes in olive oil and garlic for a few days before using them in a salad or sandwich. This recipe doesnít use mayo though. I use extra virgin olive oil and lemon juice with salt and pepper. You can substitute any vinegar you like for the lemon juice. You are making vinaigrette, so other options to add would be some orange marmalade or Dijon mustard or both. Sometimes I put a little chili oil and chili flakes to spice it up if Iím not using the marmalade and Dijon. You can also add a little soy to the vinaigrette. However you like your vinaigrette will do.

I haven't added anything else other than scallions but I see no reason why you couldn't add some fresh broccoli, cauliflower, peas, etc.

Re: Pasta/Vege Salad [Re: fabila] #14744
07/14/2011 10:54 AM
07/14/2011 10:54 AM
Joined: Jan 2003
Posts: 542
Grosse Pointe, Michigan
Leagle49 Offline OP
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Leagle49  Offline OP
Traveler
Joined: Jan 2003
Posts: 542
Grosse Pointe, Michigan
Such good suggestion! Thanks everyone. I'll let you know what I end up serving.

Re: Pasta/Vege Salad [Re: Leagle49] #14745
07/14/2011 11:26 AM
07/14/2011 11:26 AM
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
peconic Offline
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peconic  Offline
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Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
Deb makes a wonderful veggie pasta salad...
Chopped, fresh, raw, broccoli tops, shredded carrots, chopped green/red/yellow bell peppers, chopped onion, chopped green onion....
and dried dill and celery seed... and a little cayenne...
Chopped Black Olives would be a great addition!
S&P to taste...
(optionally) add a little fresh grated Parmesan cheese...
and/or blanched fresh sweet corn kernels with some black beans for a southwestern flair...
mayo and sour cream mixed 1/2 & 1/2...
Mix all together, using as little of the Mayo/SC mixture as possible...
just enough to bring it all together, but not make it "soupy"...

Keep very cold in a cooler... wonderful on a HOT Summer day! and easy to make! very refreshing!

we have made it for the sailboat all the time, always a crowd pleaser!

experiment with it! There's no end to the possibilities!

I have always wanted to add some finely chopped prosciutto... but have not... yet...


[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
Re: Pasta/Vege Salad [Re: fabila] #14746
07/14/2011 01:35 PM
07/14/2011 01:35 PM

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Racheal Ray makes a Spinach Artichoke Pasta Salad that gets rave reviews, which sounds similar to yours. I love your suggestion to marinate the sundried tomatoes in O.O. and garlic for a few days before using. Both your recipe and RR's sound delish!

[color:"blue"]Spinach Artichoke Pasta Salad[/color]

Serves 4

Ingredients

* Coarse salt
* 1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
* 1/2 pound fresh baby spinach
* 1 (15-ounce) can baby artichoke hearts in water, drained and chopped
* 1 red roasted pepper, drained and chopped
* 1/2 small red onion, chopped
* 1 clove garlic, cracked from skin
* 1 lemon, zested
* 2 teaspoons lemon juice, the juice of 1 wedge
* 2 tablespoons red wine vinegar, a couple of splashes
* 1/4 cup extra-virgin olive oil
* 1 TBS fresh thyme leaves, chopped or 1/2 tsp dried
* Black pepper
* A handful sun-dried tomatoes packed in oil, coarsely chopped

Directions

Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.

Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

Re: Pasta/Vege Salad #14747
07/14/2011 03:03 PM
07/14/2011 03:03 PM
Joined: Jan 2002
Posts: 6,911
Yonkers, NY
fabila Offline
Traveler
fabila  Offline
Traveler
Joined: Jan 2002
Posts: 6,911
Yonkers, NY
Spinach, artichokes or arugula would be a great in addition to my salad. I didn't suggest anything other than the cheese ravioli or tortellini because the OP wanted a vegetarian dish but there are many many wonderful meats, chicken or seafood filled pasta's as well as veggie. I would think a spinach, mushroom or pumpkin/squash filled pasta would work quite well.

I would also refrigerate the pasta salad for a while, and then let the pasta salad come to room temp to let the flavors develop. If the oil solidifies bringing it to room temp will fix that.

Re: Pasta/Vege Salad #14748
07/14/2011 07:09 PM
07/14/2011 07:09 PM
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
peconic Offline
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peconic  Offline
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Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
anon, the RR recipe does sound rally good! I think I saw her make it recently...
I do remember the artichokes...


[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
Re: Pasta/Vege Salad [Re: Leagle49] #14749
07/18/2011 10:54 AM
07/18/2011 10:54 AM

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I make a good one that I sometimes serve as a main course. It has shrimp in it, but you can leave them out and it's really good anyway. I use the twisted pasta and add a bag of frozen peas, chopped celery, and a bunch of chopped green onions. Mix half Hidden Valley Ranch and half may and toss. Excellent with a roll or bread.
Sally

Re: Pasta/Vege Salad #14750
07/18/2011 10:55 AM
07/18/2011 10:55 AM

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that was half mayo-sorry.


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