5 Delicious Pasta Salads You Need At Your Next Cookout

INGREDIENTS:
8 ounces bowtie pasta noodles
4 cups spinach leaves
1/2 cup craisins
1/3 cup Diamond of California Pine Nuts or cashews
1 4-ounce can mandarin oranges, drained
1/4 cup cilantro leaves, roughly chopped

DRESSING:
1/3 cup teriyaki sauce (the thicker, the better!)
1/3 cup rice wine vinegar (may sub apple cider vinegar)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder (if you have it)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sugar
1/2 cup oil (such as vegetable oil, canola oil, olive oil)

DIRECTIONS:
Cook pasta according to package instructions, drain and rinse with cold water. Set aside. While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use. In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve. via Creme de la Crumb

INGREDIENTS:
TUNA PASTA SALAD:
10-12 ounces pasta
3 (5-ounce) cans tuna, drained
½ cup red onions, chopped
½ cup sliced pepperoncini
10-12 sweet peppers, diced (or 1 red bell pepper)
½ cup chopped parsley
5-6 cups arugula

DRESSING:
1 teaspoon lemon zest
3 tablespoons EACH: lemon juice AND olive oil
1/4 cup mayonnaise
1 tablespoon ranch dressing mix (powder)
½ teaspoon garlic powder
1-2 teaspoons sugar
salt and pepper

DIRECTIONS:
PASTA: prepare the pasta according to package directions. Drain and allow the pasta to cool. DRESSING: Add all the ingredients for the dressing in a mason jar, screw on the cap and shake until the ingredients are well combined. Start with 1 teaspoon of sugar, taste and adjust as desired with additional sugar, salt, and pepper. SALAD: Add all the ingredients for the salad in a large bowl if you plan on serving all of it right away. If not, I suggest combining everything but the arugula and tossing with the salad dressing. Add the arugula right before serving. via Little Spice Jar

INGREDIENTS:
12 ounces elbows pasta
5 slices bacon, diced
2 avocados, halved, seeded, peeled and diced
Kosher salt and freshly ground black pepper, to taste
2 teaspoons fresh thyme leaves, for garnish


3/4 cup mayonnaise
1/4 cup freshly squeezed lemon juice
1 1/2 tablespoons lemon zest
1 tablespoon sugar
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil

DIRECTIONS:
To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste. Serve immediately, garnished with thyme. via Damn Delicious

INGREDIENTS:
8 ounces Linguine pasta
2 green onions, sliced
1 cup matchbox carrots
1 red bell pepper, diced
¼ cup chopped celery

DRESSING:
½ cup low-sodium soy sauce
¼ cup vegetable oil
¼ cup light brown sugar
2 Tablespoons rice vinegar
2 teaspoons sweet chili sauce
1 teaspoon sesame oil
¼ teaspoon dried ginger (or 1 teaspoon chopped fresh ginger)

DIRECTIONS:
Cook pasta in a large pot of water according to package directions. Drain water then rinse with cold water to cool. Add cooked pasta to a large bowl. Add all the vegetables. Gently toss to combine. In a small bowl, whisk all dressing ingredients together. Pour dressing over pasta mixture. Gently toss together to coat with dressing. Cover with lid then place bowl in the refrigerator for 2 hours or overnight. via Life in the Lofthouse

INGREDIENTS:
3/4 pound boneless skinless thin-sliced chicken breast
2 teaspoons garlic pepper
1 lemon
1 pound fusili or rotini pasta cooked according to package directions and immediately rinsed with cold water
2 cups chopped romaine lettuce
1 1/2 cups halved cherry or grape tomatoes
1/2 cup chopped green onions
1/3 cup chopped fresh basil
1/3 cup Caesar salad dressing store bought or homemade
1/2 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
1 1/2 cups croutons store bought or homemade

DIRECTIONS:
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Cook thin sliced chicken for about 3 or 4 minutes per side, seasoning with garlic pepper as it cooks. When chicken is cooked through and no longer pink in center, remove from heat and transfer to a cutting board. Chop chicken into small bite-size pieces, squeeze the juice from half a lemon over the top and toss to combine. Allow to cool while assembling the salad. In a large mixing bowl combine cooked and cooled pasta, romaine, tomatoes, green onion, and basil. Add Caesar salad dressing and toss to combine. Add cooked, chopped chicken (which should be slightly cool by now), plenty of fresh ground black pepper, and the croutons. Toss again, sprinkle with shaved Parmesan and serve. via Valerie’s Kitchen