What's a good recipe for a pasta salad that I can take to a potluck dinner?

Preferably a tortellini salad. Or should I just make one? =)





Thanks in advance.What's a good recipe for a pasta salad that I can take to a potluck dinner?
NO recipe needed, darlin'. Salads are like that. Cook your torts or pasta of choice, rinse in cold water and drain ~ toss right away with a little olive (or any kind you like) so it doesn't stick and start adding stuff. Pick your favorite stuff and your favorite bottled Italian dressing if you don't want to make your own ~ there are so many good ones on the market nowadays.


I like to add:


Celery


Slivered red onion


Pimento or roasted red bells


Olives (any kind you like)


If choosing Calamatas, a crumbling of Feta is nice.


Beans ~ any kind. I toss in a combo, whatever I have ~ Kidney, garbanzo, cannelini, black, even fresh or canned green or wax. (steamed of course)


Fresh chopped parsley for colour and brightness.


Fresh toamtoes can be good, but get rid of the juice and seeds.


Have fun!What's a good recipe for a pasta salad that I can take to a potluck dinner?
cook corkscrew pasta, drain add pepperoni slices,or buy the stick form of pepperoni and cut in small chunks(this is best) black olives,drained, crumbled feta cheese or cubes of monteray jack, 2 jars of whole mushrooms drained well, some julienned carrots, chopped cucumber , add italian salad dressing to coat well, add about one tea, itialian seasoning you can use tortellini as well i think it would be excellent
You could buy one. But it wont look good at the dinner. Everyone will kind of figure out soon enough that you bought it. They will think you didn't spend any time or thought into the dinner.





There are bunch of recipes on foodnetwork.com





this looks good


http://www.foodnetwork.com/food/recipes/鈥?/a>





also this looks good too


http://www.foodnetwork.com/food/recipes/鈥?/a>
Cooked pasta


Crumbled or Shredded Cheese


Sliced Olives


Marinated Mushrooms


Marinated Artichoke Hearts


Shredded Chicken


Garlic Flavored Rice Vinegar





I don't have the amounts - it's to taste. The key ingredient is the flavored rice vinegar. Beyond that, the other ingredients can be suited to taste.





I always get great reviews for it.
You can use any pasta of choice, i.e. ravioli, tortellini, etc.





Antipasto Pasta Salad


Serves 8


1 pound Penne, Mostaccioli or other medium pasta shape, uncooked


1 12-oz. jar roasted red peppers, rinsed, drained, cut into thin strips


1 12-oz. jar marinated artichoke hearts, drained, coarsely chopped


1 cup diced Muenster, brick or Provolone cheese


1 cup mushrooms, sliced


1/2 cup chopped red onion


1/3 cup chopped fresh basil


2/3 cup Caesar or Italian salad dressing


Freshly ground black pepper


Sliced pepperoncini peppers (optional)





Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl. Drain pasta; rinse with cold water. Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving. Sprinkle with freshly ground black pepper and sliced pepperoncini peppers before serving, if desired.


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Caesar Ravioli Salad


Serving Size : 4





1 9 oz pkg cheese ravioli


2 cups cherry tomatoes -- halved


1 medium cucumber -- thinly sliced


1/2 cup purple onions -- chopped


1/4 cup black olives -- sliced


1/4 cup fresh Parmesan cheese -- grated


1/2 teaspoon black pepper -- freshly ground


3/4 cup Caesar salad dressing


4 cups Romaine lettuce -- shredded





Cook ravioli according to package directions; drain. Rinse with cold water; drain. Combine ravioli and next seven (7) ingredients. Cover and chill. Serve over lettuce, if desired.


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Greek Pasta Salad


Serving Size : 6





6 ounces dried mostaccioli pasta (about 2 cups)


4 plum tomatoes, chopped


1/2 of a medium cucumber, halved lengthwise and sliced


2 green onions, sliced


3 tablespoons sliced pitted ripe olives


1/4 cup olive oil or salad oil


1/4 cup lemon juice


1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed


1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed


1 tablespoon anchovy paste (optional)


3 cloves garlic, minced


1/8 teaspoon salt, 1/8 teaspoon pepper


1/2 cup crumbled feta cheese (2 ounces)





In a large saucepan cook the pasta in boiling, lightly salted water according to package directions; drain. Rinse with cold water; drain again.





In a large bowl toss together the cooked pasta, the tomatoes, cucumber, green onions, and olives.





For dressing, in a screw-top jar combine the oil, lemon juice, basil, oregano, anchovy paste (if desired), garlic, salt, and pepper. Cover and shake well. Drizzle over pasta mixture; toss gently to coat.





Cover and refrigerate for at least 2 hours or overnight. Before serving, add the feta cheese; toss gently to combine. Makes 6 to 8 servings.
Tortellini with chicken. You can cook the tortellini. Add Alfredo sauce after melted -heat in a skillet,add mushrooms, sliced onions, a little salt, butter, and diced chicken.It is great-we sell it at work.
Pizza Pasta Salad:





Prep Time: 20 min


Total Time: 1 hr 20 min


Makes: 10 servings, 1 cup each





3 cups penne pasta, cooked, drained and cooled


4 medium tomatoes, chopped (about 4 cups)


12 slices OSCAR MAYER Hard Salami, chopped


1 cup KRAFT Natural Mozzarella Cheese Crumbles


1/2 cup chopped fresh basil


1/2 cup KRAFT 100% Grated Parmesan Cheese


1/2 cup KRAFT Roasted Red Pepper Italian with Parmesan





Dressing





TOSS all ingredients in large bowl.





COVER and refrigerate at least 1 hour to blend flavors.
No don't buy one. Those are never really very good anyways





Best Chicken Pasta Salad





2 boneless, skinless chicken breast halves


3/4 cup steak sauce


1 (12 ounce) package fusilli pasta


2 cubes chicken bouillon


1 Vidalia onion, diced


2 avocados - peeled, pitted and diced


1 cup halved cherry tomatoes


1 cup Ranch-style salad dressing


DIRECTIONS


Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.


Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.


To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.


In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.
COLD TORTELLINI APPLE SALAD


3 tablespoons concentrated apple juice (you can get this frozen)


3 tablespoons light corn syrup


1 teaspoon cider vinegar


2 teaspoons firmly packed brown sugar


1/8 teaspoon garlic salt


Dash pepper


1 package refrigerated cheese tortellini (9 ounce)


2 cups chopped apples


2 cups shredded salad greens


1 cup of manadrin orange slices (canned)


1/2 cup thin sliced celery


1/4 cup sliced green onions


2 tablespoons pine nuts





Combine apple juice concentrate, corn syrup, vinegar, sugar, garlic salt and pepper. Cover and refrigerate. Cook the cheese tortellini according to package directions. Drain and cool thoroughly. In large mixing bowl combine tortellini and remaining ingredients. Toss gently with apple juice dressing and serve immediately.
Tortellini Salad


1 lb tortellini, cooked


1/4 lb boiled ham, julienne cut


1/4 lb provolone cheese, julienne cut


10 pitted black olives, drained, and diced


1/2 cup roasted red peppers, drained and diced


1 small red onion, diced


1 bunch fresh parsley, chopped


Dressing


1/4 cup wine vinegar


3/4 cup olive oil


3/4 teaspoon oregano


1/8 teaspoon basil


1/2 teaspoon salt


1/4 teaspoon pepper





Dressing:. (Make this 1 day in advance.)


Mix all ingredients together and blend well. Store in the refrigerator overnight.





Salad:.


Put all Salad ingredients in a large bowl, use one cup of salad dressing and mix.


This will really be a hit
Mexican Pasta Salad Recipe





8 ounces medium shells, uncooked


2 teaspoons olive oil


1/2 teaspoon ground cumin


1 (15 ounce) can black beans, rinsed and drained


1 (11 ounce) can whole kernel corn, drained


1 red bell pepper, cut into thin strips


3/4 cup sliced green onions


1 (2 1/4 ounce) can sliced black olives


3/4 cup fat free mayonnaise


1/2 cup fat free sour cream


1/4 cup salsa


2 tablespoons fresh cilantro, minced


Cook pasta, drain and rinse under cold water. Toss with oil and sprinkle with cumin and add salt to taste. Layer pasta, beans, corn, bell pepper, green onions and olives in a large glass bowl. Combine mayonnaise, sour cream, and salsa and mix well. Spread mixture evenly over top of pasta salad, sprinkle with cilantro, cover and refrigerate overnight.





Makes 6 Servings
Web search: tortillini pasta salad. Lots of recipes