KIM'S MACARONI SALAD
This is a simple but tasty macaroni salad made with zesty white pepper, jalapeno, and green onions.
Provided by HAWAIIAN_MOMMA
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and rinse under cold running water.
- In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, green onions and jalapeno peppers. Stir in the macaroni. Refrigerate until chilled before serving, at least 30 minutes.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 31.1 g, Cholesterol 10.4 mg, Fat 22.7 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 3.4 g, Sodium 478.1 mg, Sugar 1.8 g
EASY ASIAN PASTA SALAD
Cool pasta salad on a hot summer day is the perfect BBQ side dish. It is always one of the first things to go.
Provided by MrsHollowell
Categories Salad 100+ Pasta Salad Recipes Spaghetti Pasta Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
- Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.
Nutrition Facts : Calories 340.4 calories, Carbohydrate 63.9 g, Fat 4.5 g, Fiber 4.2 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 1387.2 mg, Sugar 16.6 g
PASTA SALAD
This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it's made for the brightest flavor and best texture.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, weeknight, pastas, salads and dressings, main course, side dish
Time 30m
Yield 8 to 10
Number Of Ingredients 13
Steps:
- Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
- Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
- Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
- Drizzle with olive oil and top with cracked black pepper just before serving.
KOREAN SALAD WITH SESAME DRESSING
This Salad is usually eaten along with Galbi (Korean BBQ short ribs)
Provided by funinthesun
Categories Salad Green Salad Recipes
Time 10m
Yield 5
Number Of Ingredients 8
Steps:
- Wash, rinse and dry lettuce leaves; cut into bite-size pieces and place in a salad bowl. Slice the white parts of the green onions lengthwise into long thin strips (if they curl as you slice them, they are perfectly thin); add the sliced onions to the salad bowl.
- In a small mixing bowl, whisk together the soy sauce, water, white sugar, vinegar, sesame oil, and red pepper flakes.
- Directly before serving, pour the dressing over the lettuce and green onions in the salad bowl and toss to coat.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 6.1 g, Fat 5.9 g, Fiber 1.6 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 740.1 mg, Sugar 2.8 g
KOREAN PASTA SALAD
Big fan of asian flavors and mayo-less pasta salad. This recipe reminded me quite a bit of the Bulgogi marinades I have used for summer barbecues.
Provided by Kana K.
Categories Chinese
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Cook the egg noodles according to package instructions.
- Drain and rinse under cold running water.
- Transfer the noodles to a large bowl.
- In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper.
- Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.
Nutrition Facts : Calories 614.6, Fat 22.1, SaturatedFat 3.8, Cholesterol 95.8, Sodium 1156.3, Carbohydrate 85.6, Fiber 5.3, Sugar 2.8, Protein 19.3
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ASIAN NOODLE SALAD - WELL PLATED BY ERIN
From wellplated.com
4.8/5 (47)Total Time 20 minsCategory Main Course, Salad, Side DishCalories 256 per serving
- Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
- While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.
GOCHUJANG FLANK STEAK AND KOREAN PASTA SALAD RECIPE
From foodandwine.com
5/5 (1)Total Time 3 hrsCategory Dinner
- Make the steak In a blender, puree the gochujang with the mirin, soy sauce, sesame oil, garlic and ginger until smooth. Put the flank steak in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for at least 2 hours or up to 6 hours. Bring to room temperature 30 minutes before cooking.
- Meanwhile, make the pasta salad In a large pot of salted boiling water, cook the fusilli until al dente. Drain and rinse under cold water until cool; drain well. In a large bowl, whisk the mayonnaise with the gochujang and lime juice until smooth. Fold in the fusilli.
- Heat a large cast-iron skillet. Lightly brush the zucchini, squash and pineapple with 1 tablespoon of the oil and cook over moderate heat, turning once, until charred and tender, about 8 minutes. Transfer to a work surface and let cool. Cut the vegetables and fruit into 1/2-inch pieces and add to the pasta. Fold in the peas and scallions and season with salt. Wipe out the skillet.
- Heat the skillet, then add 1 tablespoon of oil. Remove the steak from the marinade, letting the excess drip off, and cook over moderate heat, turning once, until an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, 5 to 6 minutes per side.
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