Pasta salad is one of the most easily adaptable side dishes out there, both the ingredients and to any occasion. Step up your pasta salad game with this creamy Crunchy Doritos Taco Pasta Salad. Featuring seasoned ground beef, crushed Doritos, and fresh veggies tossed in a creamy dressing- it’s a real family & potluck pleaser.
It’s quick and easy, it’s creamy pasta Heaven. Studded with crispy crackles of bacon, chunks of tender juicy chicken, and bound together with a thick Caesar dressing- it’s a full meal that masquerades as a hot pasta salad.
Rich and creamy, with a surprisingly sweet and yummy sauce– Aunt Gert’s Sweet Macaroni Salad is the recipe you want to have on hand for Spring picnics and Summer barbecues.
If you grew up in the South pasta salad was and still is a staple, but it typically just involves plain pasta and some sort o mayonnaise base. Shake things up with this fun new twist- Pepperoni & Basil Tortellini Salad, in a creamy Caesar dressing with sliced sweet grape tomatoes too.
It was the day after Christmas, and all through the house children were playing with plenty of arguments over tv time and game systems for their parents to dowse.
The wrapping paper was all picked up and Santa’s supplies packed away with care, when I realized, ‘Oh, crap!’ Dinnertime soon would be there.
The sons’ were all asking, wondering what there was going to be to eat.
And this Mom had nothing. I’d never even thought to pull out any meat….
None. Nada. Zilch.
It was then that a little light from heaven shone down…right into my fridge. And my heart and belly (and my Mommy-conscience) leapt with joy! (Let’s be honest, what was I going to rhyme with Zilch or fridge?!)
Pasta with Cucumbers, Tomatoes and vinegrette dressing…maybe even a little Feta cheese.
An easy, meatless meal? Yes, please.
Oh, had I been craving some good pasta lately. And the lasagna I’d had for dinner on Christmas Eve and again on Christmas day still hadn’t cut it.
And thus to us, a new recipe was born.
Mediterranean Tortellini Pasta Salad
1 lb tortellini
1 red onion, thinly sliced
1 pint grape tomatoes, halved
1 cucumber, seeded and diced
1 green bell pepper, seeded and diced
4 oz feta cheese, crumbled
For the Dressing
⅓ cup red wine vinegar
2 tsp lemon juice
1 tsp sugar
2 tsp dried oregano
½ tsp red pepper flakes
½ cup extra virgin olive oil
salt and black pepper, to taste
Note: Serving a crowd? No worries! The recipe easily doubles. Just don’t cry any crocodile tears over the empty bowl that comes home and the fact that you have no leftovers to enjoy later on.
Directions
1. Cook the tortellini according to package directions. Drain and set aside.
2. Soak the onions in a bowl of clean, cold water. Drain after 5 minutes.
3. In a large bowl add the onion slices, tomatoes, cucumber, pepper, cheese, and tortellini. Gently toss them together.
4. In a different bowl, whisk together the vinegar, lemon juice, sugar, oregano, and red pepper flakes. Slowly add the olive oil and whisk everything together until fully incorporated. Season with salt and pepper. Pour the dressing over the tortellini salad and gently mix until everything’s nicely coated with the dressing. Serve this salad warm or at room temperature.
A perfect summer salad, this Ranch Pasta Salad is chock full of fresh vegetables. It’s a fan favorite at any barbecue or neighborhood gathering, and it doubles as a hearty warm-weather lunch or a light vegetarian supper.
Don’t you just love a good pasta salad? They just seem so summery to me. Whether as a light side with dinner, or as a lunch. My favorite though are the heartier versions where I can dump everything in, give it a good solid stir, and after it’s cold… voila! Dinner is served. Pasta salad literally provides endless possibilities for new flavor combinations and ingredients. It makes me so happy, like kid on Christmas morning happy. This particular pasta is one of my personal favorites. It also happens to include one of our favorite ways to season/prepare chicken. It’s so simple too!
Generously season your chicken breasts with taco or fajita seasoning, and then bake them for 30 minutes at 350 degrees, or until cooked through. While having some on hand does give me an extra excuse to whip up one of our favorite pasta salads, we just genuinely like it that much. I love to dice it up and toss it in with some lettuce to make a nice hearty salad. The hubs uses it to make his own little protein packs to take to work. For the pasta salad though, you can make it all at once, or cook your chicken as much as a couple days ahead of time and have it ready to go.
Seriously, just look at those juicy slices of perfectly cooked chicken.
Have you ever heard the saying, ‘Eat your colors’? Fresh ingredients can be so vibrant, and I’m really starting to notice the burst of intense, natural flavor they add to our meals. My favorite chicken, vine-ripened tomatoes, bacon, and a Mexican blend of cheeses over a bed of pasta. Oh the intensity! They all combine beautifully with just a tiny bit of help from the special sauce.
Now, for the moment you’ve all been waiting for… the recipe!
Southwestern Chicken Pasta Salad
recipe adapted from Recipes for our Daily Bread
3 chicken breasts, seasoned with taco or fajita seasoning
1/2 pound of bacon, cooked crisp and crumbled
12 oz package of spiral pasta
1/2 cup Ranch dressing (not dry mix)
1/2 cup salsa, regular NOT a fruity blend
1 teaspoon taco or fajita seasoning
1 fresh tomato, chopped
1 cup shredded Mexican blend cheese, or cheddar cheese
Directions
1. Generously season the chicken with either taco or fajita seasoning and bake for 30 minutes, or until cooked through, at 350 degrees.
2. Allow the cooked chicken to cool slightly and then dice.
3. Cook the pasta according to the package directions. Set aside to cool.
4. Cook the bacon until it’s nice and crispy. Allow grease to drain by putting the cooked bacon on some paper towels and when cool, crumble it.
5. Chop the tomato.
6. In a a large bowl combine all ingredients, stirring to mix everything together.
That’s it! Told ya, simple. While it’s great straight away, it tastes best when allowed to chill. It’s just as good if made the night before and left to refrigerate overnight.
This recipe was taken over to Fiesta Friday # 24 which is hosted every Friday by Angie on The Novice Gardener.
Sometimes I want a lightened up casserole, that’s still hearty- which is where this Creamy Tuna Noodle Casserole comes in. Served hot or cold, it’s an easy dinner the whole family looks forward to that can also serves a crowd.
Sometimes, I think my kids must find me a real drag. I mean, they love carbohydrates sooooo much. Why should they be forced to suffer through a salad? If they were meant to eat leaves, they would have been born cows… right? No.
I’m kidding. Just a little. Maybe. Really they don’t complain. Much.
However, this mean, green Mama came equipped with a wonderful little sensor. I can feel the resistance building. When I feel an attack of the ‘anti-leaf’ campaign approaching, I immediately resort to subterfuge. I find a way to get those greens in. I get behind their defenses and hit them where it hurts. Right in the taste buds. This recipe is a beautiful pairing of pasta and salad that they can’t resist. The secret ingredient? Bacon! They see the greens, they know they’re good for them. They know they should at least try to resist, but their surrender is inevitable. This dish is just too tasty. Support your own troops with this delicious pasta salad. Pack a punch that they won’t soon forget. Who said your greens had to taste ‘green’ anyway?!
Chicken Caesar Pasta Salad
Directions
*Don’t skip the bacon drippnigs! I know it might be tempting, but the flavor just isn’t nearly as robust without it. Also, it helps prevent the pasta from sticking together if you want to let it chill or transport.
**If not serving immediately, DO NOT add in the lettuce until you are ready to serve. If you add in the lettuce and don’t serve immediately the lettuce will be wilted and soggy.
