Pasta Salads
Italian Pasta Salad
8 ounces rotini pasta
2 1/2 cups frozen mixed vegetables
1/2 cup diced Cheddar cheese
1/3 cup pitted black olives (optional)
1 cup Italian-style salad dressing
Cook pasta according to package directions. Drain, and rinse with cold water until completely cool.
In large bowl, combine pasta, vegetables, cheese, and olives. Toss well with dressing. Serve chilled or at room temperature.
Mustard and Vegi Pasta Salad
2 cups macaroni
1/2 cup frozen peas, thawed
1/2 cup chopped fresh broccoli
1/2 cup julienned carrots
1/2 cup canned yellow corn
1/2 cup chopped fresh tomato
1/2 cup chopped red bell pepper
3 tablespoons prepared Dijon-style mustard
2 tablespoons Italian-style salad dressing
1 tablespoon balsamic vinaigrette salad dressing
1/2 teaspoon celery seed, crushed
1 tablespoon light brown sugar
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, peas, broccoli, carrot, corn, tomatoes and bell peppers.
Prepare the dressing by whisking together the mustard, Italian dressing, vinegar, brown sugar, celery seed and basil. Pour over salad and mix well. Refrigerate until chilled.
Simple Pasta Salad
1 (16 ounce) package uncooked rotini pasta
1 (16 ounce) bottle Italian salad dressing
2 cucumbers, chopped
6 tomatoes, chopped
1 bunch green onions, chopped
4 ounces grated Parmesan cheese
1 tablespoon Italian seasoning
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions.
In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.
Penne Pasta Salad
16 ounces penne pasta
1 cup creamy salad dressing, e.g. Miracle Whip
1/2 cup Dijon-style prepared mustard
1 1/2 cups grated Parmesan cheese
1 tablespoon dried dill weed
1 red onion, julienned
1 yellow bell pepper, thinly sliced
1 orange bell pepper, julienned
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, mix together the salad dressing, mustard, cheese and dill.
Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.
8 ounces rotini pasta
2 1/2 cups frozen mixed vegetables
1/2 cup diced Cheddar cheese
1/3 cup pitted black olives (optional)
1 cup Italian-style salad dressing
Cook pasta according to package directions. Drain, and rinse with cold water until completely cool.
In large bowl, combine pasta, vegetables, cheese, and olives. Toss well with dressing. Serve chilled or at room temperature.
Mustard and Vegi Pasta Salad
2 cups macaroni
1/2 cup frozen peas, thawed
1/2 cup chopped fresh broccoli
1/2 cup julienned carrots
1/2 cup canned yellow corn
1/2 cup chopped fresh tomato
1/2 cup chopped red bell pepper
3 tablespoons prepared Dijon-style mustard
2 tablespoons Italian-style salad dressing
1 tablespoon balsamic vinaigrette salad dressing
1/2 teaspoon celery seed, crushed
1 tablespoon light brown sugar
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, peas, broccoli, carrot, corn, tomatoes and bell peppers.
Prepare the dressing by whisking together the mustard, Italian dressing, vinegar, brown sugar, celery seed and basil. Pour over salad and mix well. Refrigerate until chilled.
Simple Pasta Salad
1 (16 ounce) package uncooked rotini pasta
1 (16 ounce) bottle Italian salad dressing
2 cucumbers, chopped
6 tomatoes, chopped
1 bunch green onions, chopped
4 ounces grated Parmesan cheese
1 tablespoon Italian seasoning
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions.
In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.
Penne Pasta Salad
16 ounces penne pasta
1 cup creamy salad dressing, e.g. Miracle Whip
1/2 cup Dijon-style prepared mustard
1 1/2 cups grated Parmesan cheese
1 tablespoon dried dill weed
1 red onion, julienned
1 yellow bell pepper, thinly sliced
1 orange bell pepper, julienned
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, mix together the salad dressing, mustard, cheese and dill.
Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.