Noodle salad recipes

I have to make a noodle salad for a Sunday BBQ...

So, has anyone got any recipes for a tasty noodle salad?

Thanks

G

Thai I take it? Or are you using the word noodles to also mean pasta?

Ok...
Pasta salad...

Spirals, peas, diced red pepper, sliced celery, possibly blanched carrot slices (45-90 sec, until not so crunchy but not soft, shocked in cold water to stop further cooking). Dressing: 1c mayo, 1/8c mittelscharf/scharfer mustard, 1T balsamic vinegar, 2T Kräuteressig or other herbed vinegar (not apple cider vinegar!), dash of garlic, a few finely-chopped fresh herbs if you have them (thyme, tarragon, parsley), salt & pepper to taste. Splash of red wine, perhaps.

woof.

Pasta, Dijonaise from Maille, and anything else you wanna put in there.

Alright SpiderPig - I am presuming you ain't no Gordon Ramsey in the kitchen, so go simple and seasonal.

Roast off a load of courgettes, aubergines, peppers (all chopped into chunks like) and some onion (sliced) in olive oil with some garlic crushed in it and a good dose of salt, mix into a load of pasta, dress with lemon juice, olive oil and some sun dried tomatoes, bit of dried oregano perhaps, whack a load of chopped parsley through it, season with plenty of salt n peppa, done.

Or, do a sort of raw pesto thing; shred a load of basil, its cheap as pigshit right now, lob in a load of pinenuts, then chuck some cubed mozzarella and a bit of grated parmesan through it, and some quartered little diddy plum tomatoes that you have dusted in salt and sugar, and let sit for a while in a colander to drain off excess liquid (are they called roma tomatoes here? dunno. That might be what they are called in Spain). Lovely.

Or, go a bit fishy. Make a dressing of olive oil, lemon juice and chopped capers, and chuck over a load of pasta with some cooked prawns in it, and maybe some tuna if you fancy. A shedload of chopped parsely through it and you're golden.
EDIT - oops, sorry, you want some white onion, or spring onion, in this for a bit of bite. Maybe celery too. Actually you could go a sort of waldorf styley direction ,and make a pasta salad with walnuts, apple, celery and a mayo dressing.

All about loads of fresh herbs, and some strong flavours for me. Capers good, sundried toms good, and with fishy stuff, a couple of really finely chopped anchovies in the dressing, all good.

Thanks folks...

These are just mouthwateringly fab...

Will try one this weekend...

SP

Give me a bell if you need any last minute advice SP.

Roma-Tomaten or Flaschentomaten.

Sorry for putting this recipe anywhere near the nice ones above, but if it is German Nudelsalat that you want, here's the recipe which I got off the former Herr Indoors's mum.

Take a 500g packet of pasta tubes and cook as on packet, drain and cool.
Chop about 300g of gouda, edam, butterkäse or other non-descript block cheese into fine dice. Cheddar? Too much flavour.
Also chop about 300g of Lyoner sausage, Frankfurters or the like into small dice or rounds.
Chop 2 red peppers also into small dice.
Finally chop one medium sized jar of gherkins (Knax or similar) or cornichons into small dice or rounds, reserving the pickle water.
Mix all the above together in a big bowl and here's the dressing.
Take 2 pots of Schlagsahne and mix with the pickle water to taste.
Tip over the pasta mix and stir.
Cover and leave in the fridge overnight.
Serve to happy Germans and people who need something to soak up beer.

Another German mystery is solved.

The simplest and always a hit at barbeques for me is my cherry tomato, basil and feta salad:

Those small shell noodles - never remember their name or if they even have one - do not overcook these
Cherry Tomatoes, cut in halves or quarters depending on the size
Fresh Basil leaves
Creamy Feta Cheese, broken by hand
Chives or spring onions, coarsely chopped
Good olive oil
Salt and pepper to taste
Creamy Balsamic vinegar

Cook the noodles and drain. While still warm, toss with some of the cheese (broken into very small pieces), all of the tomatoes, the chives, a little olive oil and salt to taste. You really do want to give it a good mix through so that the shells fill with some of the cheese and oil mixture. Leave in the fridge till ready to serve. Just before serving, shred the basil leaves, add the rest of the cheese, a little more of the olive oil. Serve with the creamy balsamic vinegar and a little pepper to taste.

The amount of the ingredients depends on your liking but I am quite generous on the tomatoes, cheese and basil leaves.

The Don has once again impressed me with his good taste for food! Forget the Mayo, peas salat you find here, its simply horrible!!! I am a big fan of pasta salad with pine nuts, sun dried tomatoes, basil and parmesan1