Pasta Salads
herbed-pasta-salad recipe
Date: Sat, 15 Jul 1995 11:29:16 -0400
From: mmonteit@hookup.net (Mary Monteith)
And here's a recipe which I made for dinner last night, when it was 50
degrees up here in the Great White North, with the influence of our
wonderful Southern Ontario humidity. I adapted it from the August issue of
Canadian Living Magazine.
Creamy Herbed Pasta Salad
1 cup firmly packed fresh basil
1/2 cup firmly packed fresh parsley
1/4 cup freshly grated Parmesan cheese (I used skim milk cheese)
1 tub (500 g) 1% cottage cheese (that's the lowest percentage we can get here)
1 tbsp lemon juice
1 tbsp dijon mustard
1/2 tsp pepper
1/3 cup vegetable stock
12 oz. fusilli or other short pasta
1 sweet red pepper
3 green onions
1 can (19oz.) red kidney beans, drained and rinsed
In food processor, chop basil, parsley, and Parmesan cheese for 30 seconds
or until herbs are finely minced. Add cottage cheese, lemon juice, mustard
and pepper; puree for 20 seconds or until smooth. Add stock; mix well.
In large pot of boiling water, cook fusilli for 8 to 10 minutes or until
tender but firm; drain well. Meanwhile, cut red pepper into 1-inch long
slivers; dice enough to make 1/4 cup. Chop green onions.
In large bowl, toss together pasta, kidney beans, slivered red pepper, green
onions and sauce. Garnish with diced red pepper.
This turned out to be a nice, warm salad which did not require me to heat up
the kitchen too badly - and it tasted great! Fast to prepare, too. Enjoy.
kwlacto lacto
easy-pasta-salad recipe
Date: Fri, 15 Oct 93 07:39:59 EDT
From: Lucinda Rasmussen
Easy Pasta Salad
1 lb tri-color pasta (corkscrew type works best)
1 bunch broccoli
2 carrots, peeled and sliced thinly into circles
1 small red pepper, cut into 1" square pieces
1 cucumber, peeled, halved and cut into thin slices
1 or 2 green onions, thinly sliced
1 bottle fat-free Italian dressing
Cook pasta, drain and rinse with cold water. Cut broccoli into florets
(save stalks for another use) and cook in microwave for a minute or so
(or you can blanch it in some hot water - this brings out the color and
flavor). Rinse with cold water.
Put pasta, broccoli and the rest of the vegetables in a big bowl. Chill
well. Just before serving, pour dressing over pasta and vegetables and
stir well. You can add whatever vegetbles you like, but don't skimp on
the red pepper -- it adds a wonderful sweetness.
kwvegan vegan
bean-pasta-salad recipe
Date: Mon, 13 Sep 93 08:34:00 PDT
From: diana hayes
While in the kitchen trying to come up with an quick and easy recipe
that I cou ld have at work at lunch and would keep for a week in the
frig., this is what I came up with:
Three Bean Pasta Salad
1 can kidney beans
1 can garbonzo beans
1 can black beans
1/2 package of rainbow pasta
1 bunch of green onions or red onion
1/2 green or red pepper
brocolli florets (whatever about you desire)
2 carrots
1/2 bunch raddishes
Drain and rinse the beans in a collander and dump in a bowl. Boil the
pasta. When done drain water and rinse with cold water. Add to bowl
with beans. Chop the veggies and also add to bowl. I then sprinkle
with Spice Islands seasoning (Mrs. Dash or any other type of salt
substitute would work). But this part is optional. I then pour over
this mixture about 1/2 or less bottle of Trader Joe's Fatfree No Oil
Dill and Garlic Dressing. Place the bowl in the Frig. for at lea st an
hour before serving.
Other variations on the veggies are: peas, string beans, caulaflower,
celery, cucumbers etc. Probably a variety of combinations are
possible.
Each week when I make this the selection a veggies changes, depending
on what I have in the frig.
I think this would also work for a potluck at the Office or at other
functions when your at a loss on what to take. Also as a backup in
case the choices at the potluck may be limited in terms of fatfree
and vegetarian.
kwvegan vegan
marinated-noodle-salad recipe
Date: Sat, 18 Jun 94 13:55:36 EDT
From: Patricia Thorp
From Ornish's "Program for Reversing Heart Disease":
Marinated cucumber and red bell pepper salad with cellophane noodles.
Makes 4-5 1 cup servings
2 oz dry cellophane or bean thread noodles
2 C peeled, seeded, and sliced cucumbers
2 C thinly sliced red bell peppers (I chopped them into chunks.)
1 C no-oil Italian dressing or vinaigrette (I used less than 1C -- about 3/4)
1 T freshly minced basil
1 T freshly miced cilantro
1/8 t red hot chili flakes (I made my own from dried chilis)
Lettuce
Drop the noodles into boiling water until done (length of time depends on
type; read the label). Drain. Toss all ingredients together and marinate for
at least 1 hour. Serve on a bed of lettuce.
Other tips:
I used 3.5 oz of noodles, and less dressing. The chili makes it hot so if
you don't like spicy, it would be fine to leave it out. You may want to break
the noodles a little before cooking (but not too much). I made the mistake of
not breaking them and ended up having to cut them a little in order to get my
ingredients to combine properly.
This salad is even better the next day. I imagine it travels nicely because
it isn't too soupy.
For those who care:
1C:
84 Cal.
.5 g total fat
trace saturated fat
0 mg cholesterol
kwvegan vegan
pasta-salad recipe
Date: Tue, 10 Aug 93 17:47:03 CDT
From: Debbie Weatherly
Pasta Salad
4 cups pasta spiral or corkscrew, veggie ravioni (uncooked)
1 cup broccoli (sprays only, no stem) chopped
1 cup carrots, sliced thin
20 snow pea pods (1/2 box of chung king frozen)
1/2 lb mushrooms, sliced thin
1/2 pint cherry tomatoes, sliced in half
2 green onions, chopped
1/4 cup black olives, sliced (optional)
2 Tbl pimento chopped
1/2 cup Oil Free Italian Dressing
Preparation:
Stir fry the broccoli, carrots and snow peas in water until soft and
tender. Cook the pasta and rinse throughly. Place all items in
big bowl, mix well.
kwvegan vegan
pasta-salad-2 recipe
Date: Mon, 29 May 1995 10:21:38 -0400
From: SRIR@aol.com
A pasta salad I served over Mem. Day holiday:
Ingredients:
Curly pasta (I used multi-colored from Price/Costco)
Green and/or red bell pepper
String beans (Trader Joe's frozen was great)
Vidalia onions
Carrots
Broccoli
I cooked the pasta. I blanched the vegetables. Mix all together and toss
with ff dressing (I mixed a honey dijon with Trader Joe's no oil orange
dressing). You can add/subtract veggies as you like and blanch/cook the
veggies to your taste. May want to add a little garlic, too. I know we all
love pasta but haven't seen too many recipes lately.
kwvegan vegan
pasta-salad-3 recipe
Date: Sat, 29 Jul 1995 22:37:28 +0300
From: Jody Bar-On
Here is a salad which has gotten raves from my SAD friends
this summer. Twice we invited a crowd over, and "disappointed" them by
not serving bar-b-qued flesh... but we seem to have been redeemed by
these salads, among other VLF things, including some good deserts, vegie
and pita dips. Anyway, here is the salad recipe:
PASTA SALAD
1 lb. tri color spiral pasta
1 package frozen broccoli, cooked til still a bit crunchy
1 cup sliced carrots
1 cup green pepper strips
1 can water chestnuts
1 can baby carrots, cut into 1 inch chunks
1 can garbanzo beans, drained
1 large onion, diced
DRESSING
(From the New Mcdougall Cookbook)
1/3 cup soy sauce
1/3 cup wine vinegar
1/3 cup water
1 tsp dijon mustard
dash of tabasco
You may want to double the dressing recipe for the above amount of pasta.
Just toss everything together for the salad. Put the dressing
ingredients in a small tupperware and shake. Pour over the salad, chill a
couple of hours. Toss. Serve.
kwvegan vegan
quick-pasta-salad recipe
Date: Sat, 17 Apr 93 10:06:50 CDT
From: mdk@pegasus.udev.cdc.com
from "The McDougall Program":
QUICK PASTA SALAD:
------------------
1 cup uncooked whole wheat macaroni
1.5 cups chopped veggies (scallions, green/red peppers, broccoli, etc...)
1/2 cup low-sodium, nonfat Italian dressing
Cook the macaroni, mix with veggies, add dressing, and toss to coat.
kwvegan vegan
salsa-pasta-salad recipe
Date: Wed, 13 Jul 94 14:47:06 PDT
From: Cynthia Grall
Salsa Pasta Salad
1 lb large shell pasta, cooked
1 basket (pint?) cherry tomatoes, halved
1 to 2 C fresh corn kernels (or frozen and thawed)
1 sweet pepper (color of your choice), chopped
1 8oz can mild, chopped green chilis
1 16oz can kidney beans or equivalant amount cooked
1 small red onion, chopped
1 jar (~16oz?) of your favorite salsa
Combine all ingrediants well and refrigerate at least several
hours. The pasta will soak up the salsa, so you may need to
add more just before serving if you like a "wetter" pasta salad.
kwvegan vegan
seitan-noodle-salad recipe
Date: Mon, 30 Aug 93 14:00:26 EDT
From: cgl1@cornell.edu (Chuck Goelzer Lyons)
From the Seitan Sisters' Summer Cuisine Cooklet
NOODLE SALAD WITH SEITAN
A very simple and attractive dish that can be served warm or cold.
1/2 lbs. udon, soba, or somen noodles
1/2 to 1 lb. seitan (depending on whether you like a light or hearty
touch of seitan with your meal), cut julienne-style
3 med. carrots
2 lg. scallions
3 T. arrowroot or kuzu
1/2 c. water
tamari to taste
Boil some water with a pinch of salt in a quart pot. Add noodles and cook
until tender. Noodles are done when the inside color is the same as the
outside color. Rinse noodles in warm water and drain. Cut carrots in half
length-wise, then cut on a sharp diagnoonal so that your pieces are long
and slender. Cut scallions on a long diagonal. Cut seitan in long slender
pieces to match carrots and scallions.
Heat skillet, then brush on sesame oil. Saute carrots for 3 mins. over a
medium flame. Add just enough water to cover bottom of pan and put a lid
on. Simmer for 5 mins. Add seitan and then scallions. The colors hould be
bright and appealing. Meanwhile, mix arrowroot with 1/2 c, water and add to
vegetables. Add tamari. Gently stir until arrowroot thickens. Add more
water if arrowroot sauce is too thick. When the consistency is thick and
glossy, add to nooddles. Serve as is or chill and serve as a refreshing
summer noodle salad.
Serves 4.
kwvegan vegan
spinach-daikon-pasta-salad recipe
Date: Wed, 22 Jun 94 11:02:38 CDT
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)
RECIPE: Pasta salad
1 lb small pasta, cooked (drain and rinse with cold water immediately)
1 bunch spinach, de-stemmed and chopped
1 large daikon radish, halved lengthwise and sliced about 1/8" thick
1/2 lb red grapes, halved
guar gum-n-raspberry dressing
1 t. guar gum dissolved in 1/2 c. hot water
2 T. honey
mustard powder to taste
dill to taste
1/2 c. raspberry vinegar
kwhoney honey
summer-pasta-salad recipe
Date: Mon, 27 Sep 93 07:48:32 PDT
From: gloria@mri.com
Late Summer Pasta Salad
------------------------
1 Small red onion, finely chopped
1 Red bell pepper, finely chopped
1 Yellow bell pepper, finely chopped
1+ T Fresh basil, chopped
~6 Fresh button mushrooms, chopped
1/2 lb Cooked pasta
Fatfree salad dressing to taste
Dried oregano to taste
Garlic powder to taste
Vegetable seasoning salt to taste
(I use Spike) or soy sauce
Fresh ground pepper to taste
Mix everything together and let marinate
for as long as you can wait!
kwvegan vegan
tri-pasta-salad recipe
Date: Mon, 14 Nov 94 10:20:53 EST
From: Jean Reese
TRI-PASTA SALAD WITH HERBED VINAIGRETTE
======================================
Adapted from Cooking Light Cookbook 1994.
3 ounces ziti pasta, uncooked
3 ounces bowtie pasta, uncooked
3 ounces spinach rotini pasta, uncooked
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped yellow pepper
1/2 cup chopped celery
1/4 cup chopped carrot
1/4 cup sliced pimiento-stuffed olives
2 tsp. capers
1/2 cup red wine vinegar
1/4 cup water
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh chives
1 tbsp. chopped fresh oregano
1 tbsp. Dijon mustard
2 cloves minced garlic
1 tsp. chopped fresh thyme
1/4 tsp. pepper
Cook the pastas according to package directions, omitting any
salt or fat. Drain, rinse under cold water, and drain again.
Place in a large bowl. Add the green pepper and next six
ingredients; toss well.
Combine the vinegar and the remaining ingredients in a jar;
cover tightly, and shake vigorously. Pour over the pasta mixture;
toss well. Cover and chill thoroughly. Toss gently before serving.
Serves 8.
kwvegan vegan
veggie-pasta-salad recipe
Date: Tue, 19 Oct 93 16:51:00 EDT
From: Jennifer_Kay@IUS5.IUS.CS.CMU.EDU
Yummy pasta salad
-----------------
All measurements are approximate (sorry)
1 cup tri-colored spiral macaroni
1 cup sliced carrots
1 cup green beans cut into 2 inch pieces
1 small sweet onion cut into half circles
1/2 cup frozen peas
1/2 cup frozen corn
1/2 yellow squash, cut into medium sized cubes
1/2 red pepper sliced thinly
1/2 orange pepper sliced thinly
other interesting veg that you like.
1/2 cruet of jennie's ff good seasons dressing mixture (see below)
Cook macaroni to al-dente. boil the carrot for a very short time in
water just until it's slightly soft, do the same with the green beans
and the yellow squash. Defrost the corn and peas or stick them in the
boiling water for a second (frozen stuff next to noodles does
something wierd). Mix everything together in a big mixing bowl and
refrigerate a couple of hours, preferably overnight.
Jennie's ff good season't dressing mixture
------------------------------------------
Buy _regular_ good seasons dressing mix (I assume it's fat free -- just spices,
right? I'll be really upset if it isn't)
follow the directions on the package to make it, using interesting
(taragon or thyme eg) vinegars, **and** instead of adding oil, add a
50/50 mixture of (a possibly different) vinegar and water. Shake like
crazy. My husband who hates f f stuff as a rule, loves this dressing.
It's not globby like commercial ff italia n.
kwvegan vegan