BLT Pasta Salad Recipe

BLT Pasta Salad – delicious Summer pasta salad idea! Bacon, lettuce and tomatoes with farfalle pasta and creamy dressing (no mayo option too!) are like your favorite BLT sandwich toppings in a bowl.

crunchycreamysweet.com

BLT PASTA SALAD
This BLT Pasta Salad has to appear on your table this season. It’s all of your favorite BLT sandwich toppings, tossed with cooked farfalle pasta and creamy Ranch dressing. Crazy delicious! This BLT Pasta Salad is a great option for a lunch to work or a trip meal! Crispy bacon (baked in the oven), chopped or torn Romaine lettuce, chopped tomatoes (I used on-the-vine type but Roma would be good too) are tossed with cooked and cooled pasta and creamy Ranch dressing. A great option for a lunch to work or a trip meal! Keep dressing separately until you are ready to eat.

crunchycreamysweet.com

Ingredients

• 2 cups uncooked farfalle pasta
• 4 cups chopped or torn Romaine lettuce
• 1,5 cup chopped tomatoes
• 4 slices bacon cooked to crispy, chopped
• 1/2 cup chopped red onion
• for the dressing:
• 1/4 cup Ranch dressing
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 tsp ground black pepper
• 1 Tbsp apple cider vinegar

Instructions

1. Cook pasta according to instructions on the box. Drain, rinse with cold water. Set aside.
2. Place salad ingredients in a large bowl.
3. In a small bowl, stir together dressing ingredients. Pour over salad. Toss gently to coat.
4. Refrigerate until ready to serve or serve right away.

Recipe Notes

Notes: 1) You can use any bite-size pasta you like. Rotini is a fantastic option! 2) Feel free to skip the onion, if you are not a fan. 3) For a mayo-free option, replace mayonnaise with more sour cream or Ranch dressing. Just make sure to make 3/4 cup of mixture. You can also use healthier options, like avocado mayo. 4) Feel free to use more bacon! 5) I used on-the-vine tomatoes for this salad. Roma is another great option. You can also use cherry tomatoes. 6) You can use white vinegar but I highly recommend apple cider vinegar in cooking.

How To Make the Easiest Pasta Salad

Is there a more quintessential warm-weather side dish than pasta salad? This cool salad keeps well so you can make a big batch to eat for no-cook lunches throughout the week, and just about everyone from your kids to your mother-in-law will eat it!

thekitchn.com

Pasta salad is truly as easy as boiling water and tossing in a few key ingredients. Just stick to this simple formula, cool the pasta correctly, and lean on this flavorful dressing every time you need to whip one up. Here’s the one pasta salad recipe you need right now.

thekitchn.com

INGREDIENTS

For the dressing:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons dried Italian seasoning
• 1/2 teaspoon granulated sugar
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the pasta salad:

• 1/2 medium red onion, finely chopped
• 8 ounces dried short pasta, such as rotini
• 8 ounces cherry tomatoes, halved or quartered
• 1 small English cucumber, quartered lengthwise, then thinly sliced crosswise
• 4 ounces mini mozzarella balls, drained and halved
• 4 ounces salami slices, cut into 1/2-inch-wide strips
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup coarsely chopped fresh parsley leaves

INSTRUCTIONS

1. Make the dressing. Place all the dressing ingredients in a small bowl and whisk to combine.
2. Soften the red onion in the dressing. Add the finely chopped red onion and stir to combine. Set aside to soften while you prepare the rest of the salad.
3. Cook the pasta. Bring 2 quarts of salted water to a boil in a large pot over medium-high heat. Add the pasta and cook until al dente — soft with just a bit of chew — about 8 minutes or according to package directions. Meanwhile, prepare an ice bath in a large bowl.
4. Quickly cool the pasta. Drain the pasta in a colander and run under cold water. Dunk the colander in the ice bath and set aside to cool for 5 minutes.
5. Place the pasta salad ingredients in a bowl. Drain the pasta well. Transfer to a large bowl. Add the tomatoes, cucumber, mozzarella, salami, olives, and parsley.
6. Toss the pasta with the dressing. Add the dressing, including the onions, to the pasta and toss until evenly combined.
7. Chill for 30 minutes before serving. Refrigerate the pasta salad for at least 30 minutes for the flavors to meld before serving.

RECIPE NOTES
Storage: This pasta salad keeps well in an airtight container in the refrigerator for up to 5 days. Taste and season again before serving if needed.

RANCH PASTA SALAD

With grilling season here I have another one of our favorite BBQ salads here. Yes I am one that will put the jacket on to go out to the grill - it is worth it! The Ranch pasta salad is cool because it is very flexible. Seriously, you can add most vegetables in it and it will be a success.

thekitchenandalatte.com

INGREDIENTS

• 16 ounces pasta
• 3 scallions chopped greens and all
• 1/2 red pepper chopped
• 1/2 yellow pepper chopped
• 1 cucumber quartered and sliced
• 1 carrot shredded
• 2 tomatoes medium sized - chopped
• 3 tbsp Homemade Ranch Seasoning or 1 oz package from store
• 1 1/2 cups mayo
• ⅓ cup milk
• 1 tsp garlic powder
• 1 tsp parsley for garnish - more if needed

INSTRUCTIONS

1. Cook pasta according to instructions.  Drain and rinse with cold water to cool down.  
2. Put into a container and add the scallions, place in the refrigerator until the pasta is cold - about 1/2 hour to 1 hour.
3. Once pasta and scallions are cold, add in the chopped pepper, cucumber and shredded carrot.  Stir well to combine.
4. In a medium bowl mix the mayo, milk, garlic, and Homemade Ranch Seasoning (or seasoning packet.)  Add into the the pasta mix and stir well.
5. Place back in the fridge until ready to serve.
6. Just before serving add in the chopped tomatoes and stir to combine.  Sprinkle parsley on top for garnish.
7. Enjoy!

NOTES

1. This salad will get a better flavor if it sits in the fridge for at least a half hour before serving - but do not add tomatoes until ready to serve.  It is not required tho and you can mix and serve once the pasta is cooled down enough.
2. The nutrition facts are an estimate and calculated using store bought seasoning so using the homemade will change these values slightly.
3. A good alternative to scallions is red onion when it comes to cold salads.  Red onion will bring out the flavor of the onion more as scallions are mild, but kids tend to like the scallions better since they are very mild.
4. Tomatoes should not go in the salad too soon.  They get a weird texture when refrigerated.  To keep it a fresh salad, they are best added before serving. 

EASY PASTA SALAD

fivehearthome.com

Easy Pasta Salad features tri-color rotini studded with diced olives and pimentos in a zesty homemade Italian dressing for a versatile summer side dish!

fivehearthome.com

ITALIAN INSPIRATION
And guess what that side dish contained? Tri-color rotini, an Italian-ish dressing, and small pieces of diced olives! The recipe I’m sharing here today is actually much more flavorful than the one from my college years, with extra olives, the addition of pimentos, and a bit of Parmesan. But it’s still simple enough to complement a wide variety of main dishes…and it’s so darn good!

Since I was going for zesty flavor in my copycat rendition, I used both stuffed green olives and black Kalamata olives. Finely dicing the olives allows them to become more evenly distributed throughout the dish. Because you don’t want olives overwhelming the other ingredients! And of course, you may always adjust the amount of olives to your liking, adding more or less to taste.

INGREDIENTS

• 1/2 cup extra-virgin olive oil OR neutral vegetable oil, such as canola or safflower
• 1/4 cup white wine vinegar OR red wine vinegar OR a combo of the two
• 2 tablespoons water
• 1 to 2 teaspoons honey
• 1 teaspoon freshly squeezed lemon juice
• 6 tablespoons freshly grated Parmesan, DIVIDED
• 3/4 teaspoon garlic salt
• 3/4 teaspoon dried parsley
• 3/4 teaspoon dried basil
• 1/8 teaspoon dried oregano
• Pinch of red pepper flakes
• Freshly ground black pepper, to taste
• 8 ounces tri-color garden rotini
• 1 (4-ounce) jar diced pimentos
• 1/3 cup finely diced green olives
• 1/3 cup finely diced black olives

INSTRUCTIONS

1. Measure oil, vinegar, water, honey, lemon juice, 3 tablespoons Parmesan, garlic salt, parsley, basil, oregano, red pepper flakes, and black pepper into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if desired.
2. Cook pasta in well-salted boiling water according to package directions. Drain pasta and transfer to a large bowl. Add the pimentos, green and black diced olives, remaining Parmesan, and about 2/3 of the dressing. Gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, shake and then stir in the remainder of the dressing and garnish with additional Parmesan, if desired.

Baked Spaghetti

Why make baked spaghetti instead of regular ol' spaghetti with meat sauce? It's all about that melty layer of cheese on top! If you prefer, slice some fresh mozzarella to finish it off instead. 

8 Easy Pasta Recipes for Quick

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

spaghetti pie

This Spaghetti Pie is beautifully simple comfort food! Spaghetti noodles are baked into a pie and topped with sauce and melted cheese.

pinchofyum.com

INGREDIENTS

• 1 lb. uncooked spaghetti
• 1 tablespoon olive oil
• 1 yellow onion
• 2 cloves of garlic (optional)
• 3 stalks of celery
• 3 carrots
• 1 handful of spinach
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• tiny tiny sprinkle of nutmeg
• 1/2 teaspoon salt
• 15 ounces part skim ricotta cheese
• 2 eggs, beaten (see notes)
• 3–4 cups of your favorite tomato sauce (see notes)
• 1 cup shredded cheese, like Mozzarella
• parsley and Parmesan for topping

INSTRUCTIONS

1. Cook the spaghetti according to package directions. Drain and set aside to cool.
2. Mince the onion, garlic, celery, and carrots. Heat 1 tablespoon olive oil in a large skillet; add the onion and saute for 5 minutes. Add the garlic, celery, and carrots; saute for another 5 minutes. Add the spinach and cook until wilted. Stir in the spices and set aside to cool.
3. Preheat the oven to 350 degrees. Mix the ricotta and eggs together. Toss the cooked noodles with the vegetable mixture and the ricotta mixture. Transfer to a greased pie dish (mine was 9 inches – you could also just use a 9×13 rectangular pan). The mixture will be heaping in the dish. Top with the sauce and the cheese and cover with oiled aluminum foil so the cheese doesn’t stick. Bake for 20 minutes; remove foil and bake for an additional 5 minutes. Remove from the oven and let stand for 5-10 minutes to soak up any excess moisture. Top with parsley and Parmesan. Cut into wedges or scoop out with a spoon and serve.

ONE POT PASTA

littlebroken.com

Pasta. Oh, how I love pasta but what I love even more is pasta with vegetables and protein all in one pot. Whoever thought of that is a genius!



Pasta is great quick fix as I normally pack it with ton of greens, veggies and some type of protein. I like to use the 50%, 25% and 25% rule. Meaning 50% of my dish is veggies, 25% is protein, and the rest 25% is the actual pasta. It keeps me in check as far as eating right and always turns out scrumptious 🙂

I used chicken sausage with spinach and roasted red peppers and orzo pasta but Italian sausage and any type of pasta would work well.  Plus did I say that this beauty only takes 30 min?!

So eat some pasta tonight.

INGREDIENTS

• 1/2 lb. Spinach and Red Pepper Chicken Sausages or Italian Sausages, casings removed
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 2 garlic cloves, minced
• 6 oz. baby petite white mushrooms, quartered
• 3 tsp. coconut oil
• 1/4 cup chicken stock
• 1 (7 oz.) bag baby spinach
• 1/2 cup orzo pasta
• 1/4 cup grated Parmesan cheese
• Salt and Pepper

INSTRUCTIONS

1. In a small pasta pot bring water to a boil and cook orzo according to package directions. Rinse orzo under cold water and set aside.
2. In a large saute pan, over medium heat, add 1 teaspoon of coconut oil and fry the sausage for 10-12 minutes, or until cooked through, breaking up into pieces. Remove from the pan and set aside.
3. Use 1 teaspoon of the pan dripping and 2 teaspoon coconut oil to saute onion and bell pepper over medium heat for 5 minutes or until soft.
4. Add mushrooms and garlic; cook for about 5 minutes.
5. Add chicken stock and bring to a simmer.
6. Add spinach, sausage, and orzo to the pan. Stir until spinach wilted. Season with salt and pepper to taste.
7. Sprinkle with cheese and serve.

___________________________________________________________________________

 Prep Time : 7 mins  Cook Time : 30 mins  Total Time : 37 mins  Yield : 4-6 

SESAME GARLIC RAMEN NOODLES RECIPE

Benni Flavorer Ramen Noodles Recipe - The unsurpassed ramen noodle instruction prefab simple at institution with a orbiculate and caretaker flavorous sauce!  Larn how to accomplish ramen savor plane alter in a holdfast!

Packets of ramen are actually caretaker varied because they just don't sensing equal some on their own!  Hollow the modify boat that comes with the noodles.  When you use it, it kinda feels equivalent feeding nsaid element, because you basically are!  My Sesame Flavorer Ramen Noodles are one of my selection ramen "hacks" because I can solace suffer a fluid that is caretaker duper undemanding on my budget, impossibly hurried to kind, and displace it into something surprising!

The sauce for this instruction is overflowing of ail, benni oil, sriracha, botanist edulcorate, and soy sauce!  Earnestly good be finished at the aforesaid clip your noodles are!

Simple! Like we talked about above, ditch the spice/salt packet that comes with the noodles and make your own sauce! The ingredients for this recipe are sesame oil, packaged ramen noodles, garlic, soy sauce, brown sugar, and sriracha. The sriracha can be added to your own taste.

INGREDIENTS :

• 
  

  1 Teaspoon Brown Sugar
• 
  

  2 teaspoons Sriracha
• 
  

  2 Teaspoons Sesame Oil
• 
  

  2 Cloves Garlic, Minced
• 
  

  1/4 Cup Soy Sauce  Low Sodium is Best
• 
  

  2 3 Ounce Packages of Ramen Noodles, Seasoning Packet Discarded

INSTRUCTIONS :

1. 
   

   Cook the ramen noodles without the seasoning packet as directed on package. Drain and set aside.
2. 
   

   Heat the sesame oil in a small skillet or saucepan over medium heat.
3. 
   

   Cook the garlic, stirring constantly for 2 minutes.
4. 
   

   Remove the pan from the heat and whisk in the soy sauce, brown sugar, and sriracha until combined.
5. 
   

   Toss the noodles with the sauce.
6. 
   

   Garnish with green onions if desired.

I have something for you, It's a new search button from Yammy Recipes, now you can search anything about recipes, I hope you find more and more recipes.

Enjoy

COLD THAI NOODLE SALAD

Cold Thai Noodle Salad made with rice noodles and fresh veggies is the best cold pasta salad you'll serve this summer and it's perfect for your back to school lunches!

resepspecialmama

Acold Siamese Noodle Salad is one of those recipes I hesitated disagreeable as a reclusive chef. For life and geezerhood I've done for families with dietetical restrictions. Whether it is a caloric regulating, gluten, allergy or otherwise I started having an inauspicious reaction to cookery diet particular foods in my personalized lifespan There are exclusive so many present you can micturate vegan pulled appropriation before banishing pulled veggie meats from your own kitchen!

This Thai Noodle Salad is the perfect summer salad, perfect for your lunch box and even kids love it. It’s full of vegetables that bring a brightness and colorful presentation to the salad, but they’re also deliciously crunchy and healthy. 

INGREDIENTS :

• 1 red onion sliced
• 1 carrot julienned
• 14 ounces dried rice noodles
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1/2 cucumber peeled and sliced into crescents with seeds scooped out
• 4 ounces bamboo shoots julienned
• 1/4 cup cilantro chopped
• white and black sesame seeds for garnish

DRESSING:

• 1 lime juiced
• 1 teaspoon Kosher salt
• 1 tablespoon sesame oil
• 1 tablespoon ginger minced
• 3 cloves garlic minced
• 1/3 cup vegetable oil
• 1/3 cup rice vinegar
• 1/4 cup soy sauce
• 1 tablespoon white sugar

INSTRUCTIONS :

1. Cook the rice noodles according to the directions on the package and drain.
2. Let cool for a few minutes.
3. Add the rest of the salad ingredients to the bowl.
4. In a small bowl add the dressing ingredients and whisk.
5. Add the dressing to the bowl of pasta and vegetables and toss.
6. Garnish with white and black sesame seeds.