Hot Pasta Picnic Salad Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the mayonnaise, parsley, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Cook the broccoli in the boiling water until crisp-tender, 3 to 4 minutes. Remove from the water with a slotted spoon and transfer to a colander. Run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl.
• Add the ham, provolone, olives, onion and salami to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

Steps:

• Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.

Steps:

• Whisk together the mayonnaise, yogurt, vinegar and honey in a large bowl. Stir in the cornichons, herbs, capers, celery and fennel until combined. Add the pasta and salt and toss until well coated.

Steps:

• 1. Boil pasta as package directs for Al Dente While pasta is boiling slice kielbasa into medallions---OR if you have to use smaller noodles when Farfalle (bow tie) pasta isn't available dice precooked sausage of choice. Drain pasta and set to the side.
• 2. In the same pot you've just boiled noodles in : toss in kielbasa chunks and warm through. Its great if some get just a bit of color on them. If you don't have that much time, its perfect any way you can warm it. Open all cans and stir into meat-liquids and all! Add pasta and stir gently so the soft noodles don't break.
• 3. **Optional---Every now and again to make this a "winter" instead of summer dish, I add a 1/2 tsp. of minced garlic with my sausage while it warms, and if I have the time,extra diced white onion. ***Add in your family's favorite seasonings. Because this dish is almost all canned or precooked, you should not need to add salt. I have also found garlic powder does not do well in this dish, but a pinch of Italian Seasoning and Paprika does wonders.
• 4. ** This dish get better after a day in the ol' chill chest. The tomatoes sweeten and the juice flavors the pasta.
• 5. (*Note: I use all different kinds of precooked sausage. Even leftover brat's or summer sausage*)

Steps:

• Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture., For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving.

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Mix tomato sauce, dressing, basil and oregano in large bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours until chilled but no longer than 48 hours.

Steps:

• In a large bowl, toss pasta, corn, tomatoes, zucchini and olives; set aside. In a jar with tight-fitting lid, combine all of the dressing ingredients; cover and shake well. Drizzle over salad; lightly toss to coat. Cover and refrigerate at least 2 hours or overnight.