3 NEW Pasta Salad Recipes

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Antipasto Pasta Salad:
4 cups cooked and cooled rotini
2 cups chopped spinach
1/2 cup baby bocconcini balls
1/2 cup halved cherry tomatoes
1/2 cup chopped salami
1/2 cup chopped artichoke hearts marinated in oil, with their juices
1/4 cup chopped roasted red peppers
1/4 cup hot pepperoncini peppers (optional)
1/4 cup Kalamata olives
1/4 cup freshly chopped basil
3 tablespoons red wine vinegar
Salt and freshly cracked black pepper

Toss all of the ingredients together in a large bowl.

Baked Shrimp & Orzo Pasta Salad:
Baked Shrimp:
1lb peeled shrimp
1 tablespoon olive oil
1 tablespoon lemon pepper seasoning
Salt to taste

Dressing:
3 tablespoons olive oil
1 lemon, zest and juice
1 tablespoon dijon mustard
1 tablespoon freshly chopped dill
Salt and freshly cracked black pepper

Salad:
4 cups cooked and cooled orzo
1 English cucumbers, seeded and diced
1/2 cup crumbled feta
1/4 cup diced red onion
1/4 cup capers
1/4 cup freshly chopped parsley

Preheat the oven to 400ºF.

In a large baking dish, toss the shrimp with the olive oil and lemon pepper seasoning. Bake the shrimp until they are pink, 8 to 10 minutes, depending on the size of your shrimp.

While the shrimp is baking, whisk together all of the dressing ingredients and set them aside.

Once the shrimp are cooked through, remove them from the oven and assemble the salad. In a large bowl, toss together the shrimp, orzo, cucumber, feta, red onion, capers, parsley and the dressing.

Creamy Chipotle Pasta Salad:
Dressing:
1/2 cup sour cream
3 tablespoons mayonnaise
1 chipotle pepper in adobo, finely minced with its sauce
1 lime, zest and juice
1 tablespoon agave
1/2 teaspoon ground cumin
Salt and freshly cracked black pepper

Salad:
4 cups cooked and cooled farfalle
2 cups cooked corn kernels
1 cup canned black beans, rinsed and drained
1 red pepper, finely diced
1/2 cup crumbled cotija
1/4 cup freshly chopped cilantro
1/4 cup finely chopped red onion

In a small bowl, whisk all of the dressing ingredients together. Set it aside.

In a large bowl, toss together the pasta, corn, black beans, red pepper, cotija, cilantro, red onion and dressing. Serve with fresh lime wedges and more cilantro.

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The Domestic Geek is Hosted by Sara Lynn Cauchon

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36 COMMENTS

  1. I used to make thus chipotle ranch sauce at this restaraunt (The Lake Tavern) & we used it to toss wings , sandwiches, burgers , chicken tenders etc. Was incredible on everything. Chipotle in adobo sauce plus powder ranch plus parsley n sour cream n mayo blend. Wonderful

  2. I got super inspired by your pasta salad recipes and I made my own version but with brown rice instead of orzo and tuna, radishes, green onions and dill with a dressing that had mustard, lime and sesoned olive oil. Thank you so much for all the amazing work you do. I love watching every single video as soon as it comes out. I have actually made a lot of the recipes like the beet risotto, the pear pizza, the caprese qinoa bake, PBJ oatmeal muffins etc. I just don't take good photos or they get eaten up too quickly :). You guys are fantastic and I hope you have wonderful and fulfilling lives. Lots of love from Romania! 😉

  3. Hi Sara, I just subscribed to your channel. Where have I been 😉love your salads and will be making one for next week. I also made some green smoothies, your recipe. So delicious 😋 would you please give us recipes for summer margaritas? Thank you 🙏 ❤️

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