Mine's similar, but I add whatever salad ingredients I have:
e.g. chopped cherry tomatoes, cucumber, sundried tomatoes, spinach leaves, corn, bean mix, gherkins, pine nuts etc
I also add sultanas to the pasta when cooking (they plump up really nicely)
I make a sauce out of mayo with a little gherkin juice and wholegrain/honey mustard.
I do a pasta and feta salad which is nice if you don't like a mayo based dressing - basically: pasta, feta, finely chopped spring or red onion, cherry tomatoes, cucumber, blanched green beans and broccoli or broccolini, zest of one lemon and lots of lemon juice, lots of cracked pepper, olive oil, finely chopped basil or parsley, and crispy fried or grilled salami (you could also use pancetta, or proscuitto if you wanted to make a fancier version). I've also added pine nuts to it, or black olives.
I do one with boiled eggs, spring onions, grated carrot, capsicum or whatever I've got in fridge at the time then I mix a teaspoon or so of curry powder in with some mayo and toss it through.
My mum makes one with seafood mix (that white and red stuff), onion, capsicum, celery and puts Thousand Island Dressing over it. I prefer it witout the seafood crap though.
3 cups cooked pasta (we always used spirals)
2 tbsp tomato paste
2 hamsteaks or leg ham - chopped
1 small chopped onion
1/2 cup mayonnaise
Mix all together - the mayo and tomato paste was always to taste - so feel free to change it up!
Macaroni Salad
250g elbow macaroni
2 stalks celery, chopped
1/2 medium sized capsicum, cored, seeded and chopped
1 small onion, chopped
1/2 cup mayonnaise
3 tsp white vinegar or lemon juice
1 tsp french mustard
salt & pepper to taste
Cook macaroni until al dente, then drain in a colander and rinse with cool water. Drain thoroughly.
While macaroni is cooking, combine the celery, capsicum, onion, mayonnaise, vinegar/lemon juice, mustard, salt & pepper in a serving bowl. Add the macaroni to the bowl and toss well to mix.
Curried Pasta Salad (from TV show - Alive and Cooking)
200g cooked pasta spirals, rinse in cold water to cool
½ continental cucumber, finely diced
½ green capsicum, finely diced
½ bunch spring onions, finely sliced
½ cup mayonnaise
1 cup of sultanas
1 tbsp white wine vinegar
½ tsp Clive’s curry powder
½ cup flat leaf parsley, chopped
5 Always Fresh Piquillo Pepper, shredded
Method
Mix together the mayonnaise, curry powder and vinegar to a smooth dressing.
Toss all other ingredients together then drizzle with dressing.
Mine is very plain compared to some of these. Prepare you pasta as normal. Some good quality shaved ham thinly sliced, spring onions & mayo. You can also add some diced capsicum too (multi colour is best). It's just yummy
Just wanted to see if anyone had anything else to add? I have friends over tomorrow and wanted to make a pasta salad to make with lunch. I've been ordered by my ob to rest, so something quick, easy, tasty and pregnancy friendly would be great!
1 box bowtie pasta, cooked
1 jar traditional mayo
1 block Kraft cheddar cheese, cubed
1 brown onion, diced
A couple celery sticks sliced
Half a red capsicum, diced
Half a green capsicum, diced
2.5 teaspoons curry powder - or to taste
I mix everything but pasta together and let it sit til the pasta is cold. Then mix it all together and refrigerate.
Best to make it the day before so all the flavours get yummy together.
200g dry pasta cooked in boiling water with a tsp curry powder added
Pinch salt
1 stick celery, cut into chunks
¼ med red capsicum, cut into big chunks ¼ med green capsicum, cut into big chunks
1 Granny Smith apple, unpeeled, cored & cut into eighths
1-2 spring onions, cut into chunks (depending on size –use both the onion and the green stems)
small tin pineapple pieces in syrup, drained, reserving the syrup.
Dressing
2/3 cup mayo
1/3 cup of reserved pineapple syrup
1 – 2 tblsp curry powder
Drain pasta into a colander, but don’t rinse. Let cool a little and then place in a large bowl. Add half of the dressing and as much of the drained pineapple as you like.
Cover and place in the fridge to cool.
Prepare rest of ingredients, by placing all the veg including the apple (but not sultanas or peanuts), into the TM bowl or food processor. Chop for 2-3 seconds/speed 5 until cut small or dice small by hand.
When pasta has cooled, add prepared veg. Give a good stir, adding more dressing if a little dry and then place in a serving bowl.
Notes:
* Don't be tempted to use pineapple in natural juice, you need the sweetness of the syrup to contrast with the curry flavour.
This can be made on the day although the flavour is even better the day after.
Cooked spiral pasta - depending on how big you want the salad I usually use about half a large packet.
2x cooked chorizo's cut into small pieces
A small tub of semi sundried tomatos cut into small pieces
A block of fetta cut small
Sliced pitted black olives
Basil Pesto approx half a jar
Olive Oil.
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Pasta Salad
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