I love Caesar Salad. I also love pasta salad. I thought I would combine them and the flavor is incredible. Perfect for a side dish, but also perfect for a main course in these hot summer months.
1 pound Pasta, I used large elbows but any shape will do
3.5 ounce jar of capers
7 ounce jar chopped red pimentos, drained
3-4 green onions, sliced thin
1 cup of celery, diced
2 large cooked chicken breasts, shredded (I used a Sam’s Club rotisserie chicken)
2 cups finely shredded Parmesan cheese
Salad Supreme or Paprika for garnish, optional
1 cup sour cream
1/2 cup mayonnaise
1/2 -3/4 cup Caesar Salad dressing ( I used Kens)
Boil pasta according to the directions on the box. Once it’s cooked, drain and run pasta under cold water. Once pasta is drained and cooled, add to a large bowl. Mix in capers, pimentos, onion, celery, shredded chicken and Parmesan cheese.
In a separate bowl, combine sour cream, mayonnaise and Caesar Salad Dressing. Once combined, mix and incorporate into pasta salad. Enjoy!
I call this confetti because there is yellow, green, red and orange ingredients in the salad. The dressing is unique because it’s one part mayonnaise and one part sour cream. Please feel free to add hard boiled eggs and/or olives to this salad if that is your preference. This will brighten up your summer BBQ’s and family gatherings.
16 Oz elbow macaroni
4 ounces chopped pimentos, drained
1 yellow pepper, chopped
1 1/2 cups celery, chopped
1/2 cup onion, chopped
1 3/4 cups of grated sharp cheddar cheese
1 1/2 cups mayonnaise**
1 1/2 cups sour cream**
Salt and pepper to taste
Cook macaroni to package directions. Remember to make your pasta water salty like the sea. Drain cooked pasta and cool it off with cold water. Add pimentos, yellow pepper, celery, onion and grated cheese. Stir to combine all ingredients. In a separate bowl, mix mayonnaise and sour cream together. Season dressing (mayonnaise and sour cream) with salt and pepper.
** Everyone likes a different amount of dressing on salads. If you feel like this is not enough, it’s one part mayonnaise and one part sour cream.
I love pasta salads in the summertime. It’s pretty much summer weather in Tampa most of the year. This pasta salad comes together so quick and it’s very easy to put together. Please enjoy!
1 12 ounce box of tricolor rotini pasta (I used Muellers)
1 container of grape or cherry tomatoes
2 green onions cut with kitchen shears
3 stalks of celery, I cut my stalks with shears too
1 4-6 ounce package of Feta cheese crumbles
10 ounces of bottled of Olive Garden Salad Dressing*
1 can of sliced black olives*
Cook pasta according to package directions. While pasta is cooking, prep your celery, green onions and wash and dry tomatoes. Add to a large bowl. Drain pasta and run cold water over the pasta to cool. Add to salad bowl. Add Feta cheese and toss in dressing. I did not use the entire bottle. It’s all according to how much dressing you like on your salad. If this is made a day ahead, you may want to add a little more dressing. Refrigerate. I also garnished this salad with some shredded Parmesan cheese for photograph purposes. It’s not needed in the salad.
*Olive Garden dressing can be found in many grocery stores, SAMs Club and Walmart. If you can’t find it, google or go on Pinterest for a copy cat recipe.
*You do not see black olives in my salad. I don’t like them, but I know for all of you olive lovers, they would be a great addition to this salad.