Anyone know any good potatoe salad recipe's or pasta salad anything for me to cook??

please well so far i can make roasted potatoes and i want to learn how to make some sort of a potatoe salad or pasta salad anything that is easy yet it is a little bit higher level than making easy old roasted potatoes because im getting sick of eating that !!!Anyone know any good potatoe salad recipe's or pasta salad anything for me to cook??
RANCH PASTA SALAD





1 pkg. medium shell pasta


2 carrots, shredded


2 shallots, diced


1/2 to 1 bag bacon bits, to taste


1 jar Ranch dressing





Cook pasta, carrots and shallots according to pasta cooking directions, drain and rinse in cold water. In a mixing bowl, mix pasta, carrots, shallots, bacon bits and ranch dressing. Cover and chill until ready to serve.Anyone know any good potatoe salad recipe's or pasta salad anything for me to cook??
EASY GERMAN POTATO SALAD





6 to 8 lg. potatoes


2 to 3 hard boiled eggs


White vinegar


Bacon and bacon drippings


Salt and pepper





Boil potatoes until they can be easily priced by a fork. Peel and slice potatoes. Add sliced hard boiled eggs. Crumble four strips of bacon over mixture.


Save bacon drippings and mix with an equal amount of white vinegar. Pour this over potatoes, eggs and bacon. Mixture should be moist. Salt and pepper to taste. Serve warm.





Ingredient amounts can be altered to suit individual taste.
Try an authentic German potato salad. Make a big batch and it will last in the fridge for a couple of days.





Try the site below.
RED SKINNED POTATO SALAD





2 pounds clean, scrubbed new red potatoes


6 eggs


1 pound bacon


1 onion, finely chopped


1 stalk celery, finely chopped


2 cups mayonnaise


salt and pepper to taste





Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.


Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.


Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.





EASY PASTA SALAD





1 (16 ounce) package tri-colored pasta assortment


2 large tomatoes, diced


1 large cucumber, peeled and diced


1 red onion, finely chopped


1 (16 ounce) bottle Italian-style salad dressing





Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.


In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.
Herb Pasta Salad


1package(8oz)haircots verts,earth exotics


1 box(12oz)tri-color rotini pasta,Barilla


1jar(12oz)roasted yellow peppers,cut into small strips,Delallo


1jar(12oz)roasted red peppers,cut into small strips,Delallo


1/2c mixed herbs,such as mint,basil,tarragon,majoram,chopped


3/4c poppy seed salad dressing,knotts Berry Farm





Bring a large pot of water to a boil. Add haricot verts and blanch for 3 minutes.Use a slotted spoon to remove and immerse in a bowl of ice water to stop cooking.Return to pot of water to boil.





Add pasta and cook for 8 minutes or until al dente.drain pasta and let cool





In a large serving bowl,combine all ingredients,toss until all ingredients are throughly coated with dressing.





serve cold or at room temperature.


You can garnish this dish with edible flowers also.


Makes 10 servings
this is incredibly good. you can use store bought pesto if you want (it's with the refridgerated pasta). it does make a lot, so you may want to cut the recipe in half (that's what i do when it's just for me and dh and dd).





Pasta, Pesto, and Peas





3/4 pound fusilli pasta


3/4 pound bow tie pasta


1/4 cup good olive oil


1 1/2 cups pesto (packaged or see recipe below)


1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry


3 tablespoons freshly squeezed lemon juice


1 1/4 cups good mayonnaise


1/2 cup freshly grated Parmesan


1 1/2 cups frozen peas, defrosted


1/3 cup pignoli (pine nuts)


3/4 teaspoon kosher salt


3/4 teaspoon freshly ground black pepper





Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.





In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.








Pesto:


1/4 cup walnuts


1/4 cup pignoli (pine nuts)


3 tablespoons chopped garlic (9 cloves)


5 cups fresh basil leaves, packed


1 teaspoon kosher salt


1 teaspoon freshly ground black pepper


1 1/2 cups good olive oil


1 cup freshly grated Parmesan





Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.





Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.