Any good pasta salad recipes?

My wife and I are just bored to death with ours.....and this is our last weekend in Nantucket before heading back to India where no pasta salad can be found!!

Thanks

Try this one: viewtopic.php?f=5&t=33439

Would you prefer bow tie pasta with mandarin oranges and mayo or Fusilli with olive oil and pepperoni? (BTW - I won't be able to get the rcp posted until tomorrow.)

[Jenise]

John,

Cook pasta in salted boiling water. Reserve about a 1/4 cup of cooking water before draining. Toss the warm drained pasta (farfalle/bow tie is a good shape for this one) with olive oil, white wine vinegar, salt, pepper and celery seed. When it's cool, re-season to tate (you'll inevitably need more vinegar and salt), and loosen up the pasta if needed with the reserved cooking water and another splash of olive oil. Then add slivers of red onion, strips of lox and a big handful of of arugula--capers too, if you love them like I do. To die for.

[Jenise]

Another: Scallop and Tarragon Ceviche Pasta Salad

Make a dressing by combining 1/2 cup each chicken broth and white wine, the juice of one large lemon and a bunch of lemon zest in a saucepan, bring to a boil and reduce by about half. Add about six cloves of thinly sliced fresh garlic or tame some older sliced garlic in a bit of olive oil, and add. Salt and pepper to taste.

Squirt some additional lemon juice over half a pound of very fresh raw scallops. Halve, quarter or slice depending on their size and your taste. Let marinate about ten minutes, then drain and combine with about half a pound cooked, cooled pasta, the dressing above, a few tablespoons of olive oil and a tablespoon or two of chopped, fresh tarragon.

Super simple solution for pasta salads in general or for the use of left over cold pasta, all based on penne or other tubular pasta or short pasts such as "bow ties".

After the pasta has cooled, refrigerate until nicely chilled. Separate the pasta gently by hand(they will stick together in the frig), toss together with mustard-flavored mayonnaise or aioli (ideally home made), olive oil, bits of green or black olives, chopped celery stalks, salt and pepper and serve as is. To make the dish "fancy" add quartered scallops (coquilles St. Jacques) or baby shrimps. Lovely with Sauvignon Blanc, Pinot Grigio or a cru Beaujolais wine.

Best
Rogov

Another: Scallop and Tarragon Ceviche Pasta Salad

Make a dressing by combining 1/2 cup each chicken broth and white wine, the juice of one large lemon and a bunch of lemon zest in a saucepan, bring to a boil and reduce by about half. Add about six cloves of thinly sliced fresh garlic or tame some older sliced garlic in a bit of olive oil, and add. Salt and pepper to taste.

Squirt some additional lemon juice over half a pound of very fresh raw scallops. Halve, quarter or slice depending on their size and your taste. Let marinate about ten minutes, then drain and combine with about half a pound cooked, cooled pasta, the dressing above, a few tablespoons of olive oil and a tablespoon or two of chopped, fresh tarragon.

Jenise

Made this with some divine fresh scallops....superb....just right for Nantucket summer and totally different than usual recipes...thanks

[Jenise]

Another: Scallop and Tarragon Ceviche Pasta Salad

Make a dressing by combining 1/2 cup each chicken broth and white wine, the juice of one large lemon and a bunch of lemon zest in a saucepan, bring to a boil and reduce by about half. Add about six cloves of thinly sliced fresh garlic or tame some older sliced garlic in a bit of olive oil, and add. Salt and pepper to taste.

Squirt some additional lemon juice over half a pound of very fresh raw scallops. Halve, quarter or slice depending on their size and your taste. Let marinate about ten minutes, then drain and combine with about half a pound cooked, cooled pasta, the dressing above, a few tablespoons of olive oil and a tablespoon or two of chopped, fresh tarragon.

Jenise

Made this with some divine fresh scallops....superb....just right for Nantucket summer and totally different than usual recipes...thanks

John, I wrote that recipe for you knowing your summer location is one of the best places in the world for scallops. Made there, it would just have to be amazing. Glad it worked out.