Does anybody have any good pasta salad recipes?

Yes I do.


Boil 1 pound of any kind of pasta you prefer. Rinse %26amp; let cool.


Chop up red onions,


red %26amp; green peppers,


celery, %26amp; anything you like crunchy.


Pour one whole bottle of Kraft Zesty dressing on it %26amp; a half of jar of McCormick salad supreme seasoning.


Toss it all %26amp; put in frig for over night, toss it again before serving.


If you want just before you serve it cut in half some cherry tomatoes. Or I put them in a separate bowl because if you don't finish the whole salad the tomatoes get mushy.Does anybody have any good pasta salad recipes?
this is something simle and good





a jar of artichoke hearts in water drain


can of mushrooms


black olives


red onion sliced tin rings


any kind of pasta shape you like- cooked as directed or till your taste


tomatoes chopped


1 bottle of and brand of itialian dressing you like or you can use ranch.





you put the amount that you like of each thing. then put dressing on a marinate for a least 2 hours BETTER OVER NIGHT%26gt;Does anybody have any good pasta salad recipes?
Here's a few:)





Pasta Salad





8 ounces bow tie pasta


3/4 cup frozen green peas, thawed


1/2 cup bell peppers, chopped


1/2 cup onions, chopped


3 cups frozen broccoli cuts, thawed


12 ounces tuna in water, drained and flaked





Dressing:


1 teaspoon olive oil


2 tablespoons white vinegar


1/2 teaspoon hot pepper sauce


2 teaspoon honey


2 teaspoon salt


1/2 teaspoon garlic powder


1/2 teaspoon ginger


1/2 teaspoon black pepper





Cook bow tie pasta according to package directions; drain and cool. Add the peas, bell peppers, onions, broccoli, and tuna.





To prepare dressing, combine vinegar, hot sauce, honey, salt, garlic powder, ginger, and black pepper in another mixing bowl. Pour over the pasta mixture. Toss lightly.





Cover and chill until ready to serve.





Recipe makes eight servings


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1 can (7 3/4oz) salmon, undrained


2 tbs olive oil


2 tbs white wine vinegar


1 tsp Dijon mustard


1/2 tsp sugar


1/4 tsp salt


Dash of ground black pepper


2 cups cooked shell macaroni


1 Red Delicious apple, unpeeled and diced


1/2 cup chopped walnuts


2 tbs chopped green onions


2 tbs chopped fresh parsley


Lettuce





Drain salmon reserving 2 tbs salmon liquid; flake with a fork. Set salmon aside. Combine reserved salmon liquid with olive oil, vinegar, mustard, sugar, salt, and pepper in a small bowl; blend well. Pour over pasta. Cover and refrigerate at least one hour. Add reserved salmon, apple, green onions and parsley. Stir well. Serve in lettuce lined bowl. Serves 4.





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from Debi, California





1. In a large pot of boiling water, cook until al dente (following directions on package):





1 pkg. (8 - 16 oz.) bow, shell, or swirl-shaped pasta





2. Rinse cooked pasta with cool water and drain.





3. In a 6-quart bowl, combine cooked pasta with:





4 pepperoncini peppers, chopped fine


1 lg. can olives, chopped


2-3 med. tomatoes, chopped


1 pinch parsley


1 pinch thyme


1 pinch sage


1 pinch rosemary


1 pinch Lawry's seasoned salt


1 pinch garlic seasoning


1 lb. crab meat





4. Immediately before serving, mix in:





Lawry's Italian salad dressing to taste.
Go to Culinary Chef at http://www.culinarychef.com for recipes.
Easy pasta salad:





1 lb bag pasta of your choice


1 large tomato, diced


1 cucumber, peeled and diced


1/4 cup Italian dressing (low fat)





Cook pasta and cool. Mix with tomato, cucumber and dressing. REALLY easy and refreshing.





Another recipe: This one is REALLY yummy!


1 bag tortillini (cheese filled) (cooked and cooled)


1 tomato, diced


1 can chopped black olives


1 green pepper diced


1/2 cucumber peeled and diced


1/4 cup diced onion or 2 tb diced chives


1/4 cup Italian dressing (low fat)


Sprinkling of shredded cheese on top





Mix all together and let sit in fridge for about 1/2 hour. This is our favorite!!!
come to my house
Bag of four cheese tortellini


Bag of Bird's Eye stir fry vegies


Jar of Alfredo sauce.





Cook tortelline %26amp; vegies together - takes just a few minutes. Drain %26amp; add about half the jar of sauce. Good hot as a main course or cold as a salad. You can give it a little more body w/some grilled chicken strips, salmon, tuna, whatever.
This is my favorite pasta/macaroni salad ever!! I ALWAYS make a double batch...even just for 2 people...the leftovers are awesome! I change the recipe a little bit...in a double batch I only use 1/4 cup red pepper and I add 3/4 cup - 1 cup diced seedless cucumber. I hope you try it!!


P.S. I also used the shredded carrots in a bag.





Pasta Side Salad Made Over





Prep Time: 20 min


Total Time: 50 min


Makes: 6 servings, 2/3 cup each





1 cup elbow macaroni, uncooked


1/2 cup MIRACLE WHIP Light Dressing


1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing


1 cup KRAFT Natural 2% Milk Reduced Fat Colby %26amp; Monterey Jack Cheese Crumbles


3/4 cup matchstick-cut carrots (julienne)


1/2 cup frozen peas


1/2 cup chopped red pepper (1/2 of a medium red pepper)





COOK macaroni as directed on package; drain. Rinse with cold water; drain again.


MIX dressings in large bowl. Add cheese, carrots, peas, peppers and macaroni; mix lightly. Cover.


REFRIGERATE at least 30 min. or up to 24 hours before serving.
Super Macaroni Salad


1 16 oz box macaroni cooked,drained and cooled


1 1/2 cups good mayonnaise (Hellmans, Kraft's,etc)


1 cup white vinegar more or less


1/4 cup shredded carrots


1/4 large green pepper finely chopped


1/8 cup minced onion


1 cup sweetened condensed milk


1/ 2 cup sugar





Pour the macaroni in a large bowl, add the veggies including the onions, set aside. In a smaller bowl mix remaining ingredients, taste, it should have a nice sweet and sour flavor, add more sugar or vinegar until you like the taste. Then pour over the macaroni veggie mix, blend well and put in fridge until ready to serve.
Sesame Pasta Chicken Salad





* 1/4 cup sesame seeds


* 1 (16 ounce) package bow tie pasta


* 1/2 cup vegetable oil


* 1/3 cup light soy sauce


* 1/3 cup rice vinegar


* 1 teaspoon sesame oil


* 3 tablespoons white sugar


* 1/2 teaspoon ground ginger


* 1/4 teaspoon ground black pepper


* 3 cups shredded, cooked chicken breast meat


* 1/3 cup chopped fresh cilantro


* 1/3 cup chopped green onion





DIRECTIONS:





1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.


2. 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 pasta, and rinse under cold water until cool. Transfer to a large bowl.


3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.


4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
Use box of tri color twists-cook al dente


Add 8oz of chopped sliced pepperoni


sliced green onions


chopped broccoli crowns


chopped yellow and or red peppers


halved mini tomatoes


(any veggies can be added or substituted)


1 bottle of some sort of italian dressing(sm)





Mix it all together and add 2 cups shredded mozzarella

acne prone skin