pasta salad recipe pls?

flower345

Thu, Jun 17 2010, 3:47 am

I'm looking for an easy pasta salad that I can serve for shabbos lunch but when I have tried making pasta on friday it tends to go all soggy and funny by shabbos day any suggestions and recipes would b appreciated! thanks!

imab

Thu, Jun 17 2010, 4:37 am

This is a fun one, very unique sweet and sour taste and the carmelized almonds are a real treat.

Rita Weinberger's Orzo

1 500 gram package orzo
1/4 cup balsamic vinegar
1/4 cup oil
1/3 cup crazins
1 1/2 teaspoons honey mustard
3/4 cups slivered almonds
3/4 cup sugar

Make the orzo according to package directions. Mix the next four ingredients to make a dressing adding salt and pepper to taste. Tos the orzo with the dressing and refrigerate. In a small nonstick skillet start melting the sugar. Add the almonds when the sugar starts to clump and stir the mixture constantly. When the mixture is a golden amber (not brown- better to cook too little than have the whole thing burn) pour the caramelized almonds onto a well greased baking sheet and spread out the almonds with a fork. After it cools break into chunks and store in an airtight container. About 1 hour before serving mix in the almonds and put the salad back into the refrigerator until you are ready to serve it.

sarahd

Thu, Jun 17 2010, 5:09 am

I've made a penne pasta salad from a recipe I found here and it lasts beautifully from Thursday morning till Sunday.

Penne Pasta Salad (Goldrose & Motek)

1 lb. penne
3 scallions, diced
1/2 cup Hellmann's (8 Tbls) mayo
1-1/2 tsp. salt (I use much less, more like 3/4 tsp.)
1-1/2 tsp. garlic powder
1/2 tsp. pepper
half a lemon (2 and 1/2 Tbls)
scant Tbls sugar

Tamiri

Thu, Jun 17 2010, 10:52 am

flower345 wrote:

Boil the pasta on Friday. Toss drained pasta in a bit of olive oil. Make all the "stuff" that has to go into the salad and keep separate. Mix the dressing and keep in glass jar. Combine it all on Shabbat.

shanie5

Thu, Jun 17 2010, 4:30 pm

ra_mom wrote:

If you'd like a pasta salad without mayonnaise that calls for pickles, olives, baby corn, etc, that actually tastes even better after sitting in the fridge for a day, let me know.

I have a recipe like that-I call it kid friendly. Can I ask yours-I want to know if the rest of it is the same.

There is also a pasta pepper recipe posted s/w on this site that is really good. dd makes it all the time. I'll try to find it.

shanie5

Thu, Jun 17 2010, 4:45 pm

here goes jewgal:

use sphagettini,or fettachuni noodles.

fry onions, red pepper, and green peppers.( as much as you want)

dressing

1/2 cup soya sauce
1/2 oil
1/2 cup sugar

this dressing is enough for a full box of noodles, so if you use less noodles, cut down on the dressing.

DD made this with assorted stir fried veggies and it was delish also.

Here is the thread it came from:

http://imamother.com/forum/vie.....sauce

mamaleh

Thu, Jun 17 2010, 5:43 pm

Here's one my mom used to make, it's a little different, but I love it:
cooked elbow macaroni
frozen mixed veggies (the peas, carrots, corn, green bean little pieces type, not the broccoli, cauliflower,etc large piece ones)
mayo
salt & pepper

Defrost the veggies- a few ways you can do this:
1.put them in a colander and run hot water over them. 2. throw them into the water for the last minute of cooking the elbows. 3. microwave. or 4. just let them defrost on the counter or in the fridge.

mix pasta & veggies (either hot or cold), add mayo (not to much, you can always add more) and S & P to taste. toss to coat.
Enjoy! While you can make it when the stuff is hot, in my opinion it should be chilled before serving.

geemum

Thu, Jun 17 2010, 5:58 pm

The way I avoid the sticky pasta is to rinse the pasta in the strainer VERY WELL then let it sit a while until no more water left. That gets rid of the extra starch.

A wierd and wonderful recipe (goes down very well even with men)
pasta
mango (fresh or dried)
salad onions (AKA spring onions/green onions)
dates
chicken grill spice
mayo

mix all and serve.

probably best to prepare all the components before shabbos and just mix together before the meal.

ra_mom

Thu, Jun 17 2010, 7:07 pm

shanie5 wrote:

ra_mom wrote:

If you'd like a pasta salad without mayonnaise that calls for pickles, olives, baby corn, etc, that actually tastes even better after sitting in the fridge for a day, let me know.

Sure! Let me know how it compares to yours.

Tri-Colored Pasta Salad
-1 pkg. tri-colored pastra spirals, cooked and rinsed according to package directions
-1 can baby corn, sliced
-1 can straw mushrooms (or whole or button mushrooms)
-1 can Israeli pickles, sliced
-1/2 small jar olives with pimentos, sliced
-pickle juice
-olive juice
-garlic powder
-onion powder
-black pepper
-salt (optional)

Combine pasta, baby corn, mushrooms, pickles and olives in a large bowl or pot.
Splash with some pickle juice and olive juice.
Season with garlic powder, onion powder, black pepper, and if using - salt to taste.
Toss to combine.

shanie5

Thu, Jun 17 2010, 7:26 pm

ra_mom wrote:

shanie5 wrote:

ra_mom wrote:

If you'd like a pasta salad without mayonnaise that calls for pickles, olives, baby corn, etc, that actually tastes even better after sitting in the fridge for a day, let me know.

nope, mine is very different after the original ingredients u named.

Tri-color pasta-cooked/drained
sour pickles
baby corn
green olives
Pfeiffer Italian dressing

mix all-preferably while pasta is still warm to hot.

OheivYisrael

Fri, Jun 18 2010, 9:28 am

How about this one?

1 box of pasta (I like spirals)
1 can of black olives
1 red onion, diced
1 red pepper, diced
1 package of Good Seasons, mixed according to instructions (oil, water, vinegar)

toss and refrigerate
it's best to save some dressing to add right before serving (or add a little more oil and salt)

tzipp

Fri, Jun 18 2010, 2:44 pm

We call this yellow spaghetti, it's really yum though it sounds wierd:

-1box spaghetti cooked
-1 box cleaned and sliced mushrooms
-4/5 pickles sliced
-a few tablespoons of mayo
-salt to taste
-pepper to taste
-a pinch of turmeric (it cn be a bit hot/spicy, so don't overdo it)
-a teaspoon or half of teaspoon of curry powder