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- Dish type
- Salad dressing
This salad includes green chilli peppers from a jar. They're hard to find but really add to the taste. The fresh coriander dressing can be used on other salads - it's delicious!
89 people made this
- 150g pasta
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 180g black olives, sliced
- 3 tomatoes, diced
- 120g green chillies (from a jar), diced
- 80ml white vinegar
- 1 tablespoon freshly chopped coriander
- 1 1/2 teaspoons garlic salt
- 80ml lemon juice
- 120ml vegetable oil
- 1 tablespoon caster sugar
- 1 tablespoon chilli powder
MethodPrep:20min ›Ready in:20min
- In a large pot with boiling salted water, cook pasta until al dente. Drain.
- Meanwhile, combine chopped onion, pepper, olives, tomatoes and green chillies in a large bowl.
- In a small bowl, whisk together vinegar, fresh coriander, garlic salt, lemon juice, vegetable oil, sugar and chilli powder.
- Mix cooked pasta with vegetables. Toss with coriander dressing and serve.
Reviews & ratingsAverage global rating:(89)
Reviews in English (58)
by Hanna N.
My husband loves this salad and repeatedly asks me to make it. I omit the olives and green chilies and add only 2 teaspoons of white sugar. I also add just one teaspoon of chili powder since 1 tablespoon is way too spicy for us. Adding a can each of dark red kidney beans and whole kernel corn and using a red onion makes the salad even more attractive. If it weren't for the adjustments I've had to make on my own, this salad is definitely worthy of 5 stars. Its a keeper in my house!-04 Aug 2005
I was looking for a low-calorie pasta salad. This was the lowest I found and it sounded different. I was hesitant about only using 2 cups of dry pasta but it turned out to be plenty. I did add about 1/2 cup extra fresh cilantro to the salad. After letting it chill/marinade in the fridge for a few hours I've tasted it and think I will also add a finely diced jalapeno for some spice. It tastes really good now but I think I would enjoy the flavor of a jalapeno. Very good recipe.-24 May 2003
How To Make Italian Pasta Salad Recipe in Simple WayItalian Pasta Salad
How To Make Italian Pasta Salad Recipe At Home
List of ingredients:
- Pasta 250g
- K&N’s Haray Bharay Nuggets 300g
- Half a cup of cheddar cheese
- 1 cup chopped cucumber
- Half a cup of chopped onion
- 1 quarter cup of black olives
- 1 cup of cherry tomatoes
- Parmesan cheese 2 tablespoons
- 6 tablespoons of olive oil
- Vinegar 2 tablespoons
- Parsley 2 tablespoons
- Garlic cloves 2 tbsp
- 1 teaspoon of dried basil
- Dried red pepper 1 quarter teaspoon
- 1 pinch of oregano
- 1 teaspoon of black pepper
Method of Making Italian Pasta Salad:
This is Italian dish mostly making in Italy, but now days people make this recipe all over the world. Italian Pasta Salad Recipe is very quick and easy to make. It tkes only 15 to 20 min to get ready. People make Italian Pasta Salad Recipe in many ways, but we’ll tell you the simplest way.
Prepare K&N’s Haray Bharay Nuggets according to the instructions on the back of packet. In a bowl mix well with olive oil, vinegar, lemon juice, parsley, dried basil, oregano, garlic, chopped coriander, salt and red chili pepper. Now add pasta cucumber, black olives, cherry tomatoes, onion, cheddar cheese and prepared dressing in a bowl and mix well. Then add the Parmesan Cheese and the prepared K&N’s Haray Bharay Nuggets in it and mix well.
- 1 (8 ounce) package uncooked tri-color rotini pasta
- 6 ounces pepperoni sausage, diced
- 6 ounces provolone cheese, cubed
- 1 red onion, thinly sliced
- 1 small cucumber, thinly sliced
- ¾ cup chopped green bell pepper
- ¾ cup chopped red bell pepper
- 1 (6 ounce) can pitted black olives
- ¼ cup minced fresh parsley
- ¼ cup grated Parmesan cheese
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon ground mustard seed
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.
In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.
Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator
Thai Pasta Salad with Spicy Cashew Dressing
500g wholemeal spaghetti
2 cups carrot, julienned
¼ cup fresh coriander, finely chopped
¼ cup fresh basil, finely chopped
¼ cup fresh mint, finely chopped
½ raw cashews
¼ cup extra virgin olive oil
¼ cup fish sauce
2 tbsp. tamari soy sauce
2 tbsp. honey
2 limes, juiced
6 red chillies, julienned
1 bunch of asparagus, blanched and cut through the middle
Fill a large saucepan with water and bring it to the boil. Add the pasta and cook it for 10-15 minutes, al dente. Leave to cool to room temperature.
In a blender, thoroughly combine cashews, olive oil, fish sauce, soy sauce, honey, lime juice and enough water to make a runny consistency.
In a large mixing bowl add all of the remaining ingredients, apart form the asparagus but including the pasta and gently combine. Mix through the cashews dressing.
Serve in a large decorative platted with the asparagus on top.
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What 17 Others have said
I absolutely love this recipe, I make it about once a month and eat it for lunch and dinner for two days. It's also perfect for hot weather. I don't have garlic infused olive oil so I just grate a half a glove in with some olive oil. I usually use a whole lime and splash soy sauce a bit more generously, and add whole peanuts for crunch (this a must for me). Veg-wise I use whatever is good and available.
I make this with raw courgette noodles. Very yummy and lighter than the original recipe.
This dish is the best. I LOVE IT
I make this dressing when I miss South-East Asia, and some times I substitute the sesame seeds and use Seroendeng instead: it's a condiment consisting of mainly toasted coconut and peanuts. When I don't have sweet chilli sauce, a touch of sugar and a freshly chopped chillipepper work wonders. Yum.
Had a little taste while making these. omg! I could have scoffed the lot there and then. Fabulous!
These are amazing - very moreish but in response to capnguiness who stated theses were 'accidentally vegan' they can't be vegan if using egg noodles.
Right. I've cooked this numerous times now and have tweaked the sauce / favouring components to something I'm very happy with and (for my tastebuds) improves on the original as it provides more 'body' to the flavour:- -1 v.large heaped tablespoon peanut butter (half/half Meridian peanut butter and Morrisons own brand crunchy) - 1 level tablespoon sesame oil - 3 level tablespoons soy sauce (Kikkoman brand) - 3 large tablespoons of sweet chilli sauce (Blue Dragon brand) - half a Knorr chicken stock cube - sesame seeds That's enough for 2 packets of fresh egg noodles. I also throw in some sliced chestnut mushrooms - adds a lovely velvety texture to the noodles - and also some thinly sliced chicken. One key thing with this recipe is not to the overcook the vegetables! Slightly al dente is what you want!
Sorry, I forgot the lime juice! - 3 level tablespoons lime juice
I forgot add that when using peanut butter make sure you use the good quality stuff and not the cheap supermarket own brand stuff otherwise it tends to be a bit too sweet tasting.
All ingredients cupboard standbys. Didn't have beansprouts or (unusually) ready cooked noodles but absolutely delicious without. Will def make again and perfect for lunch box, especially as my son is vegetarian so will make a nice change from quorn sandwiches.
You're awesome Nigella. I'll try that sheet cake and hope won't mess up. Thanks.
Pasta salad recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 10 Mins | Cook time:15 mins pasta cooking time | Serves: 2 | Author: Raks anand
Click here for cup measurements
An easy pasta salad with the veggies available in your pantry. It is so flexible that you can add your favorite vegetables.
Carrot Ribbon Salad With Asian Sesame Dressing Recipe
Thin carrot strips are dressed in a sweet-sour-spicy asian style sesame vinaigrette to make this elegant salad.
Carrot Ribbon Salad With Asian Sesame Dressing is light, super easy to make and full of nutrients salad. Thin carrot strips are dressed in a sweet-sour-spicy asian style sesame vinaigrette to make this elegant salad. This no-cook, fun salad is a great way to involve kids in the kitchen, since the only kitchen gadget required is a vegetable peeler. The thin carrot ribbons add a nice crunchy texture to the salad, while the sesame seeds and oil add a nutty flavour. You can adjust the quantities of the dressing ingredients to adjust the sweet-sour and spicy elements to your taste. You can also make a similar ribbon salad using Zucchini or Cucumber or a combination of these vegetables. Carrot Ribbon salad with Asian Sesame dressing can be served as a quick refreshing snack or a side dish.
Serve Carrot Ribbon Salad With Asian Sesame Dressing with Broccoli Pesto pasta for a light weekday dinner.
- 200 grams Pasta Fusilli
- 1/2 cup Sweet corn , steamed
- 1 Tomato , chopped in large chunks
- 1 cup Red Yellow and Green Bell Peppers (Capsicum) , chopped
- Lettuce leaves , as required, chopped
- 1/4 cup Coriander (Dhania) Leaves , chopped For dressing
- 2 tablespoons Classic Mayonnaise (With Egg)
- 3 tablespoons Curd (Dahi / Yogurt)
- 3 cloves Garlic , pounded
- 1 tablespoon Extra Virgin Olive Oil
- Salt and Pepper , to taste
Cilantro Lime Dressing
This tangy cilantro lime dressing is destined for your next taco salad. Enjoy it as a vinaigrette, or add avocado or Greek yogurt to make it creamy!
This cilantro lime dressing is the perfect summer salad dressing – it’s tangy, it’s herbaceous, and it’s so yummy drizzled over summer salads, grilled veggies, and more. The best part about it this dressing? It can be made 3 ways! Once you make the cilantro lime dressing, serve it as-is, add Greek yogurt to make a creamy ranch-like dressing (pictured in the middle above), or add avocado to make a thick, creamy sauce (pictured left above).
Cilantro Lime Dressing Ingredients
I make this dressing in the food processor so that the cilantro gets finely chopped and the dressing becomes emulsified. It takes minutes to blend together, and these 7 ingredients make it zesty & bright:
- Cilantro is the star of the show. It makes the dressing super fresh and green.
- Garlic adds a little bite.
- Lime juice makes it tangy.
- Maple syrup or honey calms and balances the sharp, tangy flavors.
- Ground coriander is one of my go-to ingredients when I’m using cilantro & lime, and it gives this dressing extra depth of flavor.
- Sea salt makes the flavors pop.
- And extra-virgin olive oil adds richness and ties it all together.
That’s it! Just pulse it together (I try not to blend it too long so that it still has pretty flecks of green), and your dressing will be ready for salads, burrito bowls, tacos, and more.
Variations of cilantro lime dressing:
I while I love the vinaigrette version of this dressing, I like to change it up from time to time, depending on what I’m craving and what I’m making. I like to make creamy cilantro lime dressing two different ways: with yogurt and with avocado.
A creamy Greek yogurt variation has a similar consistency to ranch or a buttermilk dressing – it’s lightly creamy and not too thick. To make it, simply add 1/2 cup plain whole milk Greek yogurt to the food processor along with the other ingredients.
A creamy avocado cilantro lime dressing is thicker than the Greek yogurt version. I love to serve it alongside burritos as a dipping sauce or put big, thick dollops on a taco salad. To make it, add 1/2 avocado to the food processor with the base dressing recipe, and blend!
Make it spicy by adding a bit of jalapeño or a few pickled jalapeños.
What to Serve with Cilantro Lime Dressing
This dressing is a great one to keep on hand in the fridge. It adds a bright, zesty pop to simple green salads as well as DIY burrito bowls made with cilantro lime rice, black beans, veggies, pico de gallo, guac, and mango salsa.
It would also be delicious drizzled or scooped onto:
If you love this cilantro lime dressing recipe…
Try more of my favorite sauces like these tahini sauces, this citrus salad dressing, this chipotle sauce, tomatillo salsa, pesto, tzatziki, healthier Caesar dressing, or the carrot ginger dressing in this recipe.
Excellent and simple to make. We doubled the dressing amount and used equal amounts of black vinegar and balsamic vinegar instead of all balsamic. Sauce good for dipping spring rolls too.
This was fun and fresh, but it was way too vinegary for me. Will try next time with about half the amount and substitute rice vinegar.
Great recipe. I had to improvise as I couldn't find all the ingredients, but it turned out great and it got rave reviews: Here's what I changed: • I used sesame oil instead of the peanut oil to cook the ginger and garlic. • I improvised on the chili oil – I'm sure this is a hack but it seemed to work: I heated up a small amount of vegetable oil (approx ¼ cup) and put about 1-2 tablespoons red pepper flakes in it and let it sit. I then used about ¼ teaspoon of oil from this mixture to spice it up. • I used dried spagettini instead of chinese egg noodles/fresh angel hair pasta • I made 1.5 times the sauce – and didn’t use it all at first. I used some – let the noodles soak it all in, then put more on right before serving. • Don’t substitute regular Basil for the Thai Basil – it’s different.
Made this according to the recipe it it lacked proper Thai heat. I found it lacking in that regard. I am so sad that one of my favorite local Thai restaurants closed because it took me quite some time to convince them that when I ordered Thai hot I actually meant Thai hot. I didn't have any bird peppers available, but I grow Datil peppers (a variation of habaneros that folks in St Augustine, Florida grow) and added one to get some heat. The citrus flavor of the pepper was a wonderful compliment. It now has some heat, but is toned down enough for others to enjoy.
Excellent..Adding to favorites.! Made a gluten free version. Changes: Used 7oz Dynasty brand bean threads ( 1 1/3 packages ) After soaking in hot water, rinse, drain and mix a couple Tablespoons sesame oil so they don't stick together. Added heaping Tablespoon softened peanut butter to soy mixture. Used same amount of sesame oil but used 2 teaspoons Siracha instead of chili oil. Used 1 extra Tablespoon soy sauce. Omitted salt per other reviewers but ended up adding some. Next time will try 1/2 teaspoon. Substituted rice wine vinegar instead of balsamic. Used brown instead of white sugar. Added julienned snow peas, carrots, and red bell pepper. Added toasted black sesame seeds. Served with grilled Vietnamese chicken thighs and corn on the cob.
This is a family favorite. I use cider or white vinegar instead of balsamic and we like spicy so add more hot chile oil. I use peanuts if I have them, but add a tablespoon or so of peanut butter if I don't. Great with teriyaki chicken breasts. Marinate chicken breasts in a little soy sauce, garlic powder and olive oil, then broil. Slice at a diagonal and serve with bottled teriyaki sauce. Yum!
Made this as written but doubled the sauce. Then I added raw shredded carrots and zucchini. Shhhh. don't tell the kids. They devoured it. Oh, and I marinated chicken thighs in the Chinese 5 Spice mariande, grilled and then sliced served over the noodles. Yummers.
Made this for a pot-luck and it was a HUGE hit! Used the recipe as written. This is definitely going into the regular rotation!
This is really good stuff. I cut back on the sesame oil as it is very strong. I also used an extra tablespoon of soy sauce and substituted brown sugar for the regular sugar.
Great flavors. I used Chukka noodles (18oz). I upped the sauce recipe by 1/2 because I noted that someone mentioned that it needed a bit more sauce. It was perfect and the flavors were so delicious. I didn't worry about peanut oil and used olive oil as well. The balance of flavors was just perfect with the crunch of peanuts. This is definitely a keeper!
Simple and amazing! I've spent entire afternoons making dishes that draw fewer raves than this (which is rather annoying, come to think of it!). Also works with spaghetti squash in place of the noodles if you want to change it up.
I've used this recipe many times in the past. I've also added peanut butter to the sauce before and it is delicious.
This is a good, simple dish and tastes even better the next day, after the noodles have absorbed more of the sauce. I double everything but the noodles. Before I did that, the noodles were a bit bland.
used this recipe at work for a buffet line and all the staff and guests loved it and all came back for seconds and thirds. such a simple and easy dish that packs a nice punch of flavor with heat
I made this recipe as is. I used the sesame oils and peanut oils. I used angel hair pasta. If you have any kind of basil it works. I have made this recipe many times and it's always a winner and I don't usually eat any pasta other than lasanga and spagetti .
Just like the other reviewer . I made a few changes. I did the same thing and added shredded carrots and sautéed with the ginger and garlic. And then I added sliced cooked chicken breasts that I had on hand. I used olive oil too because I didn't have peanut oil. And because my husband and I try to eat healthy . I used shirataki noodles (minimal carbs). I drained, rinsed and dry cooked them in a non-stick pan before adding to the dish. I forgot to buy basil (my husband isn't that big of a fan anyway) but it didn't seem to make a difference. And I, too, served it hot. It was soooo good! Without the chicken it would make an awesome side dish! I'm definitely making this one again!
Made this pretty much as written, but I only used 1 tbsp sugar and 1 tsp salt and regular basil. To the reviewers who complained that it didn't have enough sesame flavor: maybe it has something to do with the oil you're using? Our unrefined and expeller-pressed oil provided tons of yummy sesame flavor. Will make again for sure.
So I'm guessing I'm one of the few people able to find all of the ingredients. My thoughts on this dish: very good but some changes were needed to make it a winner. First, balsamic vinegar works only if you don't have Chinese black vinegar on hand. If you have this, use instead for a more authentic flavor. Second, the sesame flavor is not strong enough-use a tablespoon of Chinese sesame paste or tahini for a more sesame taste. Finally, the Thai basil really does add something but barring that, cilantro adds the needed punch for this dish.
I did make a few modifications so I don't know if I should review this dish. But I didn't alter the ingredients in the sauce too much. With my alterations, I must say that this is my new favorite pasta dish. Instead of peanut oil, which I did not have I used olive oil. Because I wanted it a little more substantial, I I cooked 2 sliced chicken breasts, chopped carrots, and sliced yellow onion with the ginger and garlic. I wanted a wider noodle so I used linguini. Also since I forgot to purchase peanuts, I eliminated the sugar and used peanut butter. I used normal basil instead of thai basil, since they don't sell that at the normal grocery store. And I served it hot not room temperature. Other than that, I followed the recipe. And wow! The flavors were wonderful. The entire entree was very different from any pasta dish I have ever cooked and I can't wait to make it again! It was a nice balance of sweet, tangy, spicy, salty, and acidic. I did think that peanuts would have added a nice crunch that would have enhanced the dish even further. And I kind of wish I had a lime slice to enhance the acidity even more. This dish rocks! I give it a blue ribbon for sure.
This is an amazing recipe. I never imagined how the mix of the seasoning came altogether. Since I didn't have basil leaves, I used fresh coriander and mint leaves instead and used some basil leaves powder. And, the key to this recipe is I think add lot of peanuts.
Super yummy! I added shredded poached chicken breast and added in some chili garlic sauce at the table instead of the chili oil. Really superb quick and easy meal.
If made true to recipe, the sauce is like taking a huge gulp of ocean water - WAY too salty! Eliminate the added salt & tweak the recipe by adding a couple tablespoons of peanutbutter and it becomes 3 forks. The combination of ginger/garlic/sesame oil is normally wonderful, but made as is, this is inedible. (and yes, I used a teaspoon, not a tablespoon.
This was very good! I substituted some sliced jalapeno pepper for the onion. I will definitely make this again it was fast and easy! I would also serve this with chicken as another reader did. Yum!
Love this recipe! I've tried different noodles and my favorite to use are Japanese Somen (I like Hakubaku Organic Somen) is by far the best! If you use a whole package of Somen (9.5 oz) you'll may need 1 1/2x the sauce because they soak it up like crazy! I like making chicken to go with this to make it a full meal. I chop a few breasts into small pieces and cook it in a pan using all the sauces/oils in the sauce, plus a little Mr Yoshida's Original Sauce. I start out with just the oils and ginger and garlic to sear the chicken, then add the rest. I just do splashes of everything and tweak it as I go. When the chicken is fully cooked I add a small tablespoon of corn starch to thicken it. I then cook it down until the sauce is really thick, then a minute before I take it off I throw in a handful of scallops and untoasted sesame seeds. Serve the chicken on top of the noodles with additional sesame seeds and scallops for garnish. SO good!
My family thoroughly enjoyed this recipe. I added red jalapeño, seeds removed, to pump up the volume. Definitely will make it again