Caesar Pasta Salad

Caesar Pasta Salad

3 cups uncooked dried rotini pasta
10 ounces cooked turkey, cut into 1/2-inch cubes
1 cup Caesar salad dressing - divided use
8 ounces chedarella or cheddar cheese, cut into 1/2-inch cubes
6 cups Italian lettuce blend
4 plum tomatoes, cut into wedges
Freshly grated Parmesan cheese for sprinkling
Freshly ground black pepper

Direction
1. Cook pasta according to package directions. Rinse with cold water; drain.
2. Combine pasta, turkey and 1/2 cup salad dressing in large salad bowl. Cover; refrigerate 1 hour.
3. Stir in cheese, lettuce, tomatoes and additional salad dressing, if desired; toss to coat.
4. Sprinkle with Parmesan cheese and ground black pepper, if desired.

Makes 8 servings.

Jamie Oliver's Best Pasta Salad

Pasta Salad
15minutes Preparation


11 ounces small shell pasta
3 cloves garlic
9 ounces yellow cherry tomatoes
9 ounces cherry tomatoes
1/2 cup black olives, pitted
2 tablespoons fresh chives
1/4 cup fresh basil
1 medium cucumber
4 tablespoons white wine vinegar
7 tablespoons extra virgin olive oil
sea salt
fresh ground black pepper

Directions
1. Bring a large pan of salted water to the boil.
2. Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
3. Put the garlic to one side for the dressing.
4. Put the pasta in a bowl.
5. Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
6. Squash the garlic cloves out of their skins and pound in a pestle and mortar.
7. Add the vinegar, oil and seasoning.
8. Drizzle this over the salad, adding a little more seasoning to taste.