A Trio of Top Pasta Salads
Try Asian, Thai and Greek varieties of summer pasta salads.
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Culinary expert Colleen Miner shares her favorite recipes from around the world. When making pasta salads, be sure to cook the pasta al dente.
Thai Pasta Salad
red onions to taste (optional)
1/4 cup soy sauce
1/4 cup lime juice
chile paste to taste
1 Tbsp. sugar
grilled and sliced beef
Cut a head of Napa cabbage in half lengthwise and starting from the top, cut crosswise from the top down to shred the cabbage. Place the noodles in boiling water and watch carefully to prevent overcooking them.
Asian Pasta Salad
2 yellow squash
1 cup pea pods
1 red pepper
12 oz. angel-hair pasta
Julienne all of the vegetables. Cut the carrot into flat oblongs and then Julienne for best results. Cut the two ends off the red pepper and then cut the outside away from the inside by sliding a knife around the pepper.
Saute the vegetables. Cook the pasta and coat with a little oil. Toss with the peanut sauce and vegetables.
Greek Pasta Salad
orange pepper, sliced
Greek salad dressing
Cook the pasta. Thaw the shrimp and saute in a olive oil. Let cool. Toss pasta with olives, cheese, cucumbers, pepper, shrimp and salad dressing.
Mix it up with an old favorite by adding some nontraditional ingredients and spices.