California Pasta Salad Recipes

Steps:

• Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives. , In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Steps:

• Boil the pasta and drain. Toss with a teaspoons of oil and pinch of salt. - set aside.
• Chop carrots (I bought pre-julienned-cut).
• Dice tomato.
• Chop mushrooms.
• Dice onion.
• Chop bell pepper.
• Chop spinach.
• Peel and dice orange.
• Thinly slice one of the lemons-skin on.
• Juice other lemon.
• Slice "cheese" into thin long strips.
• In a large mixing bowl:.
• Add oil, lemon juice, vinegar, chopped fruit and veggies.
• Mix well - I use a large serving fork, so everything retains it's shape.
• In a sauce pan on stove:.
• Heat 1 tablespoons of oil.
• Add 2 bay leaves, and 1 cup of the chopped fresh ingredients from mixing bowl.
• Saute for 5 minutes.
• Add sauteed ingredients back to large mixing bowl. Remove bay leaves.
• Add pasta, "cheese" strips, salt, pepper and cayenne.
• Toss well.
• Optional:.
• Peas, tofu or beans can be added to this dish for extra protein and fiber.
• Pairings: A nice meritage wine, like Hart's Desire, or a Chardonnay.
• Like, I'm so sure. If you don't even know how to talk like a Californian wine connoisseur, you totally have to learn. Duh. If you need to try it on for size, pop in some chewing gum, bleach your hair, grab some wine and chill. I'm just, like, so there, you know.

Steps:

• In a large bowl, sprinkle cucumber with salt; mix well. Let stand 5 minutes. Drain. Stir in remaining dressing ingredients. Cover and refrigerate., In a large skillet over medium-high heat, cook lamb, onion and Greek seasoning until meat is no longer pink; drain., Arrange salad mix on a large serving platter; top with tomatoes, cheese, olives and lamb. Spoon dressing over salad. Serve immediately with toasted pita wedges.

Steps:

• Boil rotini. (Package directions will indicate 8-10 minutes. My family thinks 'al dente' translates to 'raw', so I cook the pasta 4 or 5 minutes longer, until it tastes tender.).
• Drain pasta; rinse well with cold water.
• In a very, very large bowl, mix cooled pasta with zucchini, cucumber, sweet peppers, onion and olives, if desired.
• Stir in tomatoes. (I use a slotted spoon. That way, you get a little juice, but not an overwhelming amount. If fresh ones are in season, even better, of course!)
• In a small bowl, mix grated cheese with sesame seeds, poppy seeds, celery seeds, paprika and garlic powder.
• Sprinkle seasoning mixture over pasta; stir well.
• Pour Italian dressing over all, stirring well.
• Cover and refrigerate for 24 hours before serving. (Actually, I find this hits its' 'peak' at 48 hours. Stays good for several days after that, but finally begins to get mushy.).