Know any good pasta salad recipes?

This sounds too easy, but anyway, it is yummy.
Waldorf salad mixed with fusilli pasta.
The fusilli should be a bit softer then ‘al dente’ and be mixed when cooled down.
Edit: Make the apples and celery in big chunks rather then fine ones, it is much tastier I believe.
And you can throw in pieces of chicken filet.

Get some pasta, cook it, and then throw all kinds of things in it until it tastes the way you like. Mayo, pickles, chopped hardboiled eggs, just go wild.

hmm

Marina’s Pasta Salad
Prepare ½ a package of a nice pasta shape and let cool.
Mix together with ¼ diced onion
3 ozs hard salami, diced
3 ozs. fontine cheese, diced
½ small zucchini, diced
10–12 black olives, sliced
½ a container of grape tomatoes, halved
8 basil leaves (in a chiffonade)
salt
pepper
2–4 Tbsps. mayonnaise

Let sit in the refrigerator for at least 30 minutes before serving for flavors to blend.

Fusili is great for holding whatever dressing you add…plus

asparagus, blanched just enough to get that bitter taste off the surface
red and yellow peppers, sliced to thin strips
lightly toast up some pine nuts
zuchhini and summer squash steamed just enough to make ‘em a little tender, cubed
lots of fresh basil leaves, chopped to small pieces
olive oil to dress, plus small amount of sea salt

Toss well.

Prepare well in advance to let all the nice flavors sink into the pasta.

I use italian dressing because I hate mayo.

Tri colored spiral pasta
Extra sharp cheddar cheese
Pepper jack cheese
Chopped red pepper
other veggies
Italian dressing (made with a seasoning packet, cider vinegar, oil and water)

Green Pasta Salad
1 small bag of green/plain spiral pasta cooked al dente

Skillet with 3 tbsp of butter, a tsp of clam base paste and a few splashes of white whine enough to make a thin sauce to sautee the pasta in until evaporated. Set the pasta aside to cool.

Slice celery, green onions and cilantro. Halve pitted black olives. Drain and halve some marinated artichoke pieces. Cube fresh mozzarella.

Make a dressing to toss everything in by pouring ½ cup of olive oil and 1/8 cup of the marinated artichoke hearts liquid, add in a tbsp of fresh ground black pepper, a pinch of red pepper powder and whisk it all until creamy.

Toss the pasta in the dressing and chill it a few hours before serving on top of whatever torn greens you like best. Sprinkle with toasted pine nuts and a few tiny capers.

I use:
-whatever kind of pasta I feel like
-whatever vegetables I feel like (often carrots, bell peppers, and black olives)
-sometimes a bit of cheese (parmesan is great)
-Italian dressing
-my secret ingredient: McCormick® Salad Supreme

It’s very light, and the salad supreme makes it incredible.

Ok just grabbed my America’s Test Kitchen cookbook this one is awesome!!! It can be a little time consuming but well worth the praise people will give you when they try it.

Antipasto Pasta Salad
8 oz of sliced pepperoni cut into ¼ inch strips
8 oz thick-sliced sopresatta or salami, halved and cut into ¼ inch strips
10 Tablespoons of red wine vinegar
6 Tablespoons of extra-virgin olive oil
3 Tablespoons of Mayonnaise
1 (12-ounce) Jar of pepperoncini, drained (reserve 2 Tablespoons of the liquid reserved) stemmed and chopped coarse
4 cloves of garlic either minced or pressed through a garlic press (abt 4 teaspoons)
¼ teaspoon red pepper flakes
Table salt and ground black pepper
1 Pound short curly pasta, such as fusilli or campanelle
1 Pound of white mushrooms wiped clean and quartered (I have also used baby bella’s which I prefer)
4 ounces of aged provolone cheese grated (about 1 cup)
1 (12 ounce) Jar of roasted red peppers, drained, patted dry and chopped course
1 cup minced fresh basil leaves

1. Bring 4 quarts of water to a boil in a large pot. Place the pepperoni on a large paper-lined plate. Cover with another paper towel and place the sopresatta on top. Cover with another paper towel and microwave on high power for 1 minute. Discard the paper towels and set the pepperoni and sopresatta aside.

2. Whisk 5 Tablespoons of the vinegar, the oil, mayonaise, pepperoncini liquid, garlic pepper flakes, ½ tsp salt and ½ tsp black pepper together in a medium bowl.

3. Stir 1 Tablespoon salt and the pasta into the boiling water and cook, stirring often until the pasta is just past al dente. Drain the pasta and return it ot the pot. Pour ½ cup of the dressing and the remaining 5 Tablespoons vinegar over he pasta and toss to combine; season with salt and black pepper to taste. Spread the pasta in a single layer on a rimmed baking sheet and cool to room temperature about 30 minutes.

4. Meanwhile bring the remaining dressing to a simmer in a large skillet over medium high heat. Add the mushrooms and cook until lightly browned, about 8 minutes. Transfer to a large bowel and cool to room temperature.

5. Add the meat, provolone cheese, peppers, basil, and pasta to the mushrooms and toss to combine. Season with salt and black pepper to taste and serve.