Best 5 Moms Pasta Salad Recipes

Pasta salad, often associated with warm summer days and family gatherings, is a classic dish that holds a special place in many hearts. Whether you remember your mom's version loaded with colorful vegetables and tangy dressings or prefer a more modern take with unique flavors and textures, finding the best recipe for mom's pasta salad can be a delightful journey. With countless variations to explore, it's time to embark on a culinary adventure to discover the perfect combination of ingredients and flavors that will bring back fond memories or create new ones.

Let's cook with our recipes!

MOM'S BEST MACARONI SALAD

Mom's Best Macaroni Salad image

This is, by far, the best macaroni salad I've ever put into my mouth. It has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you put it on the table! I have six children, and it is all I can do to keep them from nibbling on it while I'm mixing it up!

Provided by Renee Chase

Categories Salad Pasta Salad Macaroni Salad Recipes

Time 30m

Yield 16

Number Of Ingredients 11

Ingredients

16 ounces uncooked elbow macaroni
4 carrots, shredded
1 large red onion, chopped
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
½ cup white sugar
½ cup white vinegar
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

Nutrition Facts : Calories 424.2 calories, Carbohydrate 45 g, Cholesterol 18.8 mg, Fat 24.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 205.4 mg, Sugar 21.7 g

MOM'S SALAD

Mom's Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 heads romaine lettuce, thinly sliced
2 tomatoes, large diced
1 cucumber, large diced
1 red onion, thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons sour cream
1 teaspoon fresh oregano, chopped
1 clove garlic, minced
Kosher salt and freshly cracked black pepper

Steps:

Combine the romaine, tomatoes, cucumber and onions in a large bowl.
Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

MOM'S SEAFOOD PASTA SALAD

Mom's Seafood Pasta Salad image

What can I say - my parents love to have BBQ's so my Mom's alway trying new salads - this one is a favourite.

Provided by Cadillacgirl

Categories < 30 Mins

Time 30m

Yield 1 salad, 10 serving(s)

Number Of Ingredients 12

Ingredients

3 -4 cups uncooked fusilli
1/2 cup onion, chopped
1 cup celery, sliced
1 cup broccoli floret
1 cup cauliflower floret
1 cup carrot, cut in fine sticks
2 cups crab pollock, cut in chunks
1 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon prepared mustard
2 teaspoons salt
1/4 teaspoon pepper

Steps:

Cook fusilli in boiling salted water until tender. Drain and rinse under cold water.
Add remaining ingredients. Combine dressing ingredients and pour over salad. Toss. Chill thoroughly, at least a couple hours.

Nutrition Facts : Calories 108.2, Fat 8, SaturatedFat 1.2, Cholesterol 6.1, Sodium 671.7, Carbohydrate 8.9, Fiber 0.9, Sugar 2.9, Protein 1

MOM'S KEILBASA PASTA SALAD

Mom's Keilbasa Pasta Salad image

When my mom or I make her version of pasta salad, we always get rave reviews. We like it because it differs from typical pasta salad in that it uses smoked Keilbasa sausage, colby-jack cheese, cheddar cheese, lots of veggies and parmesan-Italian dressing that ties it all together. Now don't get me wrong. I enjoy many types of pasta salad, but truth be told, Mom's version will always be #1 in my book. :)

Provided by MarthaStewartWanabe

Categories < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 (12 ounce) box rotini pasta, rainbow, cooked
1 (14 ounce) package smoked sausage, Keilbasa (I prefer Hillshire Farms Turkey Smoked Sausage)
1 red bell pepper, medium, sliced
1 yellow bell pepper, medium, sliced
1 red onion, medium, sliced
1 cup seedless cucumber, quartered and sliced
1 pint grape tomatoes, sliced in half
8 ounces mild cheddar cheese, cut into 1/2-inch pieces
8 ounces colby-monterey jack cheese, cut into 1/2-inch pieces
1 (16 ounce) bottle Italian dressing (parmesan variety)

Steps:

Cook pasta according to package instructions, rinse with cold water, drain thoroughly and place in an extra large bowl.
While pasta is cooking, chop all the vegetables, cheeses and Keilbasa as directed above. Place all in the extra large bowl with the pasta.
Pour entire bottle of Italian dressing over everything and toss to combine.
Cover and refrigerate until ready to serve. (Note: I recommend making this salad well ahead of time to allow the dressing to marinate with the other ingredients and intensify the flavor, but serve immediately if you wish).

Nutrition Facts : Calories 730.6, Fat 49.8, SaturatedFat 19, Cholesterol 87.2, Sodium 1347.5, Carbohydrate 44.1, Fiber 2.6, Sugar 9.1, Protein 27.1

MOM'S TRADITIONAL PASTA SALAD

Mom's Traditional Pasta Salad image

Yield 8

Number Of Ingredients 11

Ingredients

12 oz Rotini Tri Colored Pasta
1 chopped red pepper
1 chopped green pepper
1 sliced cucumber
1 can of sliced black olives
2 tomatoes, chopped
1 small can of mushrooms
1 small package pepperoni (cut into quarters, or you can use the new mini pepperoni)
8 oz block of marbled cheddar, cut into cubes (any cheese will work)
1 red onion (diced)
16 ounces Italian Dressing (any brand works great)

Steps:

Cook the pasta as it directs on the package. Pour cooked pasta into a large bowl. Then add red and green peppers, cucumber, sliced olives, tomatoes, mushrooms, pepperoni, cheese cubes, and onion.
Pour Italian dressing on salad (you can use fat-free or low-fat if you want). Mix well. Put salad in fridge for a couple of hours before serving. Stir again before serving. Sprinkle grated Parmesan cheese on top.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your pasta salad. Look for ripe tomatoes, crisp cucumbers, and tender herbs.
Cook the pasta al dente: Al dente pasta is slightly firm to the bite and will hold its shape better in the salad.
Let the pasta cool before adding other ingredients: This will help prevent the pasta from becoming soggy.
Use a light dressing: A heavy dressing will weigh down the salad and make it less refreshing.
Add a variety of vegetables: Vegetables add color, crunch, and nutrients to the salad. Some good options include tomatoes, cucumbers, bell peppers, carrots, and broccoli.
Don't be afraid to experiment with different flavors: There are endless possibilities when it comes to pasta salad dressings and toppings. Try using different herbs, spices, cheeses, and meats to create a salad that's unique and flavorful.

Conclusion:

Pasta salad is a versatile and delicious dish that can be enjoyed for lunch, dinner, or a potluck. With so many different variations, there's sure to be a pasta salad recipe that everyone will love. So next time you're looking for a quick and easy meal, give pasta salad a try!