Best 4 Allisons Tailgate Pasta Salad Recipes

Indulge in a tailgate party like no other with Allison's Tailgate Pasta Salad, a tantalizing dish that combines the essence of a classic pasta salad with a burst of tailgate flavors. This enticing recipe is a harmonious blend of colorful rotini pasta, crisp bell peppers, juicy cherry tomatoes, refreshing cucumbers, savory salami, and a symphony of zesty Italian dressing, creating a delightful experience for your taste buds. Allison's Tailgate Pasta Salad is not just a dish; it's a culinary adventure that encapsulates the spirit of tailgate gatherings.

In this comprehensive guide, you'll embark on a culinary journey with three enticing recipes that cater to all preferences. The main attraction, Allison's Tailgate Pasta Salad, takes center stage, offering a step-by-step guide to crafting this crowd-pleasing dish. But that's not all; you'll also discover the secrets behind Allison's Zesty Italian Dressing, a versatile dressing that elevates any salad to new heights. And for those seeking a gluten-free alternative, Allison's Gluten-Free Tailgate Pasta Salad provides a delicious solution without compromising on flavor. Get ready to elevate your tailgate spread with these tantalizing recipes that promise to make your next gathering an unforgettable culinary experience.

Here are our top 4 tried and tested recipes!

ALLISON'S TAILGATE PASTA SALAD

Allison's Tailgate Pasta Salad image

What makes this a "tailgate" pasta salad? The fact that there are no dairy products in it and it stays tasty and good for hours outside! This has a sweet "tang" to it and is quite addictive. A great compliment to Burgers, ribs, steaks, etc. Much healthier than the traditional creamy pasta salads, I think you'll find it a great...

Provided by Allison Hazell

Categories Salads

Time 20m

Number Of Ingredients 12

Ingredients

1 lb mostacoli or rotini noodles cooked and coated with vegetable oil
1 small jar of pimentos
1 cucumber chopped small
1 medium onion, chopped fine
DRESSING
1/2 c vinegar
1 c sugar (although i use 1/2-2/3 cup)
1 tsp accent
1 tsp garlic salt
1 tsp pepper
2 Tbsp prepared mustard
1/2 tsp parsley

Steps:

1. Combine/shake vigorously, first 6 ingredients of dressing into a plastic bottle/shaker until fully integrated.
2. Combine the onion, cucumber, pimento and parlsey with the cooked noodles
3. Stir dressing into the pasta mixture until well covered. Chill in refrigerator for an hour or two. Restir pasta salad before serving. This stays good in the refrigerator for up to a week!

TAILGATE PASTA SALAD

Tailgate Pasta Salad image

Here's a pasta salad dinner packed with veggies - a dish that's easy to make and delicious to eat.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h25m

Yield 6

Number Of Ingredients 12

Ingredients

8 oz uncooked gemelli or rotini pasta
1 medium zucchini, cut in half lengthwise, thinly sliced (2 cups)
1 can (14 oz) artichoke hearts, drained, chopped
1 cup cherry tomatoes, cut in half
4 oz fresh baby spinach leaves
1/2 cup chopped fresh basil leaves
1/4 cup olive oil or vegetable oil
3 tablespoons red wine vinegar
1 teaspoon coarse-grained mustard
1 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, crushed

Steps:

Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
Meanwhile, in small bowl, mix all dressing ingredients until well blended.
In large bowl, mix cooked pasta with remaining salad ingredients and 1/4 cup of the basil. Pour dressing over salad; toss until coated. Cover; refrigerate 2 to 3 hours to blend flavors.
Just before serving, sprinkle remaining 1/4 cup basil over top of salad.

Nutrition Facts : Calories 290, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2, Fiber 7 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 3 g, TransFat 0 g

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

Pasta Salad With Summer Tomatoes, Basil and Olive Oil image

This summery dish walks the line between tangy, juicy tomato salad and hearty pasta salad. To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a wonderfully soupy dressing for the pasta. Then the pasta is added while still hot to mix; as it cools, it absorbs all the bright flavors. If you can, choose heirloom tomatoes in an array of hues, and serve this in a glass bowl to show it off. Cubes of fresh mozzarella, or bocconcini, make for creamy addition. Add them just before serving, so the heat of the pasta doesn't melt the cheese.

Provided by Melissa Clark

Categories pastas, salads and dressings, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 pounds very ripe tomatoes, coarsely chopped
1/4 cup drained capers or sliced olives
3 garlic cloves, finely grated or mashed to a paste
Kosher salt, as needed
1/4 teaspoon black pepper, plus more as needed
1/2 teaspoon red-pepper flakes
1 large basil sprig, plus 1/2 cup torn fresh basil leaves
3 oil-packed anchovy fillets, minced (optional)
1/2 cup extra-virgin olive oil, plus more for serving
1 pound short pasta, such as campanelle, fusilli or farfalle

Steps:

In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.

ALLISON'S CREAMY VEGGIE PASTA SALAD

Allison's Creamy Veggie Pasta Salad image

Make and share this Allison's Creamy Veggie Pasta Salad recipe from Food.com.

Provided by ABR1231

Categories Pasta Shells

Time 24m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1 box shell pasta
1/2 lb cheddar cheese (cubed)
1 red pepper (diced)
1 yellow pepper (diced)
1 cucumber (seeded and diced)
2 medium tomatoes (seeded and diced)
1 small red onion (diced)
8 ounces plain yogurt
8 ounces sour cream
16 ounces mayonnaise
1 teaspoon salt
1 teaspoon sugar
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard

Steps:

cook pasta as directed on box.
Combine other ingredients except for vegetables and cheese in a separate bowl.
When pasta is done, combine mixture with pasta.
Toss in cheese and vegetables.
Chill for at least 3 hours (or overnight if possible).

Nutrition Facts : Calories 176, Fat 13.2, SaturatedFat 8.1, Cholesterol 39.5, Sodium 412.9, Carbohydrate 7.3, Fiber 1, Sugar 4.6, Protein 7.8

Tips:

Use a large pasta shape, such as rotini, penne, or farfalle, to hold the sauce and toppings.
Cook the pasta al dente, so that it still has a slight bite to it.
Rinse the pasta with cold water after cooking to stop the cooking process and prevent it from becoming sticky.
Use a variety of colorful vegetables in your salad, such as cherry tomatoes, cucumbers, bell peppers, and carrots.
Add some protein to your salad, such as grilled chicken, shrimp, or tofu.
Use a flavorful dressing, such as a vinaigrette or pesto, to tie all the ingredients together.
Serve the salad chilled, so that the flavors have a chance to meld.

Conclusion:

Allison's Tailgate Pasta Salad is a delicious and easy-to-make dish that is perfect for any party or gathering. With its colorful vegetables, flavorful dressing, and variety of toppings, this salad is sure to be a hit. So next time you're looking for a crowd-pleasing dish, give Allison's Tailgate Pasta Salad a try!