Best 7 Julies Pasta Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

"Julie's Pasta Salad" is a classic dish that is perfect for any occasion. With its vibrant colors, diverse textures, and irresistible flavors, this salad is sure to be a crowd-pleaser. Whether you're looking for a light lunch, a delicious side dish, or a refreshing snack, "Julie's Pasta Salad" has got you covered. With its easy-to-follow recipe and readily available ingredients, this culinary delight can be whipped up in no time, leaving you with a delectable dish that will tantalize your taste buds.

Here are our top 7 tried and tested recipes!

LIGHT AND EASY BOW TIE PASTA SALAD RECIPE



Light and Easy Bow Tie Pasta Salad Recipe image

A light, refreshing and easy pasta salad, perfect for summer picnics and outings. This lemon basil pasta salad recipe is always a crowd pleaser!

Provided by Julie Blanner

Categories     Appetizer

Time 15m

Number Of Ingredients 9

16 ounces pasta
¼ cup lemon juice
¼ cup olive oil
2 tablespoons whole grain mustard
1 tablespoon garlic (minced)
5 ounces feta (crumbled)
1 pint cherry tomatoes (halved)
6 leaves basil ( sliced thin)
salt and pepper (to taste)

Steps:

  • In a large pot of boiling water, prepare pasta until al dente.
  • In a small mixing bowl or jar whisk or shake lemon juice, olive oil, mustard and minced garlic until well combined.
  • Drain bow tie pasta and rinse with cold water to shock the noodles.
  • In a large serving bowl, toss drained pasta with dressing, feta, cherry tomatoes and basil.
  • Salt and pepper to taste.
  • Refrigerate until serving (recommend 2+ hours to allow the pasta salad dressing to marinate the bowtie pasta).

Nutrition Facts : Calories 222 kcal, Carbohydrate 30 g, Protein 7 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 167 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

JULIE'S CRUNCHY POTATO SALAD



Julie's Crunchy Potato Salad image

This salad has beautiful color presentation. It has lots of crunchy vegetables, yet is a creamy tasting potato salad. Optional to omit any vegetable ingredient.

Provided by HONEYMOMISME

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

12 large red potatoes, peeled and cut into 1/4-inch slices
1 bunch celery, finely chopped
1 bunch green onion, thinly sliced
3 carrots, peeled and diced
2 green bell peppers, seeded and diced
1 (3.25 ounce) can sliced black olives
6 hard-cooked eggs, peeled and mashed
2 ½ cups mayonnaise
3 tablespoons Dijon mustard
¼ cup chopped pickles
1 pinch salad seasoning mix (such as McCormick® Salad Supreme Seasoning), or to taste
1 pinch dill seasoning mix, or to taste
salt and ground black pepper to taste
2 tablespoons pickle juice, or to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut potatoes into bite-size pieces.
  • Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.

Nutrition Facts : Calories 660.2 calories, Carbohydrate 66.8 g, Cholesterol 110.4 mg, Fat 40.4 g, Fiber 8.4 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 573.6 mg, Sugar 6.8 g

JULIE'S CHICKEN SALAD



Julie's Chicken Salad image

Unique chicken salad perfect for a nice luncheon. Serve on toasted heavy grain bread, on croissants, or on a bed of lettuce for a very unique chicken salad.

Provided by Julie Dwenger

Categories     Salad

Yield 9

Number Of Ingredients 9

1 pound skinless, boneless chicken breast halves - boiled
½ cup raisins
1 cup thinly sliced celery
¾ cup seedless grapes, quartered
½ cup walnuts, toasted and chopped
1 avocado - peeled, pitted and diced
1 tart apple - peeled, cored and chopped
1 cup mayonnaise
1 teaspoon fresh lemon juice

Steps:

  • In a large bowl toss together the chicken, raisins, celery and grapes. Fold in the avocado and the apple. Mix in the mayonnaise and lemon juice. Chill.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 14.9 g, Cholesterol 48.1 mg, Fat 28.7 g, Fiber 2.9 g, Protein 16.8 g, SaturatedFat 4.3 g, Sodium 184.3 mg, Sugar 9.4 g

JULIE'S MEXICAN SALAD INSPIRATION



Julie's Mexican Salad Inspiration image

This is a layer salad. Just add the ingredients as listed and then toss at the table. I tend to change things up based on the ingredients I have in the house so the ingredients can vary. I use whatever lettuce, cheese, and beans I happen to have on hand. I could eat this salad every day and not get tired of it! You may want to reserve some of the dressing for individuals to add as desired.

Provided by Pamela Allen Kennedy

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 12

1 head lettuce, chopped
1 (10 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
1 large tomato, chopped
2 green onions, chopped
¼ cup chopped cilantro
¼ cup diced green bell pepper
1 avocado, sliced
½ cup shredded Cheddar cheese
½ cup crushed tortilla chips
½ cup salsa
¼ cup ranch-style salad dressing

Steps:

  • Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
  • Stir ranch-style dressing and salsa together in a bowl; pour over salad.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 28.4 g, Cholesterol 14.8 mg, Fat 10.4 g, Fiber 7.9 g, Protein 10.3 g, SaturatedFat 3.4 g, Sodium 729.1 mg, Sugar 5.3 g

JULIE'S MOM'S PERFECT POTATO SALAD



Julie's Mom's Perfect Potato Salad image

My family would crowd into the kitchen to get their first forkfull of Mom's potato salad. It's that good! This potato salad is not at all sweet - something which was important for our family. Let it sit in the fridge as long as you can before serving... it's even better the next day!

Provided by Julesong

Categories     Potato

Yield 6-8 serving(s)

Number Of Ingredients 12

5 -6 medium potatoes
1/2 finely chopped onions or 2 -3 tablespoons dried onion flakes
2 tablespoons chopped dill pickles
4 hard-boiled eggs, chopped
1 teaspoon salt (to taste)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
finely chopped celery (optional)
1 cup mayonnaise (Best Foods, Helmann's, or Vegenaise - a little more, depending on texture after mixing)
chopped boiled egg, for garnish
paprika, for garnish
dill weed, for garnish

Steps:

  • Steam potatoes with skin on.
  • Mix together all ingredients except potatoes.
  • When potatoes are done, cut (it's up to you whether or not you want to leave the skins on) while still warm and fold together with the mayo mixture - it makes it taste better to combine while warm.
  • Put into serving container and garnish.
  • Refrigerate for at least three hours before serving (the longer the better).
  • This potato salad is even better then next day!
  • Note from Julie: I use the dried minced onion because I like their texture, omit the celery, and add about 1/4 tsp of both curry powder and dried mustard... but don't tell Mom. ;)

JULIE'S ITALIAN PASTA SALAD



Julie's Italian Pasta Salad image

This is a high commodity in our family!!! I am always asked to bring this to any family gathering and it never lasts for very long. This makes a huge bowl, but it actually gets better with age, so keep it in your fridge and your family can eat on it for several days.

Provided by Jules D.

Categories     Onions

Time 45m

Yield 20-30 serving(s)

Number Of Ingredients 10

1 (12 ounce) box tri-color spiral pasta
8 ounces mozzarella cheese, cubed
8 ounces medium cheddar, cubed
1 large green bell pepper, sliced and chopped into 1 inch pieces
1 medium onion, sliced and chopped into 1 inch pieces
4 ounces turkey pepperoni (optional)
1 (8 1/3 ounce) can sliced ripe olives, drained
1 (12 ounce) jar Spanish olives with pimento, drained
1 (16 ounce) jar fat-free Italian salad dressing
8 ounces KRAFT 100% Grated Parmesan Cheese

Steps:

  • Cook the pasta according to the directions on the box, drain & rinse with cool water.
  • While the pasta is cooking prepare the other ingredients.
  • Combine prepared ingredients with the pasta in a large bowl and mix thoroughly.
  • Pour in one half the Italian dressing and sprinkle with parmesan cheese (be liberal). Mix and repeat if needed.
  • Refrigerate overnight.
  • Add the rest of the Italian dressing and more parmesan the next day. If it looks too dry add more Italian dressing. Don't worry, it's almost impossible to mess it up.

Nutrition Facts : Calories 196, Fat 10.7, SaturatedFat 4.5, Cholesterol 21.4, Sodium 751.4, Carbohydrate 17.4, Fiber 1.9, Sugar 3.2, Protein 8.2

JULIE'S PRETTY ANTIPASTO SALAD



Julie's Pretty Antipasto Salad image

I like to serve this salad for picnics and buffet parties with Italian dressing on the side. You can make it up a day or two ahead to save time on the big day. See my note below before you buy the deli meats and cheese.

Provided by puppitypup

Categories     Lunch/Snacks

Time 10m

Yield 1 salad, 10-12 serving(s)

Number Of Ingredients 8

2 (6 1/2 ounce) bags butter lettuce
8 ounces garbanzo beans, rinsed and drained
1 -2 cup grape tomatoes
8 ounces provolone cheese
4 -6 ounces mortadella
2 ounces salami, pre-sliced
garlic salt, to taste
fresh ground pepper, to taste

Steps:

  • I make this in a large shallow pasta bowl with sloping sides so I can put the rolled meats and cheese all around the edge. My bowl is about 18" wide and 4" deep. If you don't have such a bowl, you'll have to arrange the meats and cheese differently.
  • NOTE: I can't get prepackaged sliced provolone to roll without cracking, so I buy both the meats and the provolone fresh from the deli and have them sliced fairly thin. You want to end up with the same amount of slices for the mortadella and the provolone, so the exact ounces will vary.
  • Dump the lettuce into the bowl and sprinkle the garbanzo beans over the top. Sprinkle with a dash of garlic salt and fresh ground pepper and top with tomatoes.
  • Slice the provolone and mortadella in half, then roll each piece tightly, placing them around the salad at the edge of the bowl, alternating meat and cheese, cut side down. Tuck them under the salad just a bit so they stay rolled.
  • Fold each slice of salami in half, then in half again and place it into the bowl of salad so that they look like rosettes. Cover tightly with saran wrap and refrigerate until ready to serve.
  • Feel free to add additional ingredients, I kept the recipe simple to stay true to my childhood memories.

Nutrition Facts : Calories 164.4, Fat 10.6, SaturatedFat 5.6, Cholesterol 26, Sodium 475.6, Carbohydrate 7.6, Fiber 1.6, Sugar 0.6, Protein 10.1

Tips:

  • Use fresh, high-quality ingredients: Fresh vegetables, herbs, and pasta will make a big difference in the flavor of your salad.
  • Cook the pasta al dente: This means cooking it until it is still slightly firm to the bite. Overcooked pasta will be mushy and not as flavorful.
  • Let the pasta cool completely before adding the other ingredients: This will help prevent the salad from becoming watery.
  • Use a variety of vegetables: This will add color, texture, and flavor to your salad. Some good choices include tomatoes, cucumbers, bell peppers, onions, and zucchini.
  • Use fresh herbs: Herbs like basil, parsley, and oregano will add a lot of flavor to your salad. If you don't have fresh herbs on hand, you can use dried herbs, but use less because they are more concentrated.
  • Use a good quality olive oil: Extra virgin olive oil is the best choice for salad dressing. It has a fruity, peppery flavor that will complement the other ingredients in your salad.
  • Season the salad to taste: This means adding salt, pepper, and other seasonings until the salad tastes just the way you like it. Start with a small amount of each seasoning and add more until you reach the desired flavor.

Conclusion:

Pasta salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It is easy to make and can be customized to your own taste. With so many different recipes to choose from, you are sure to find one that you will love. So next time you are looking for a quick and easy meal, give pasta salad a try. You won't be disappointed!

Related Topics