How To Make Pasta Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Strain pasta and run it under cold water to stop the cooking process; you don't want it to be mushy. Drain and transfer to a large bowl.
• Add salad dressing, pepperoni, salami, Cheddar cheese, Monterey Jack cheese, feta cheese, black olives, cherry tomatoes, cucumber, and red onion to the pasta; toss to combine.
• Cover and let sit in the refrigerator for at least 1 hour before serving.

Steps:

• Cook pasta according to directions, about 8 minutes, stirring occasionally.
• While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.
• Drain Rotini; rinse with cold water for about 3 minutes.
• Mix pasta with tomato, peppers, onion and olives.
• Refrigerate for about 1/2 an hour.
• Add salad dressing; mix well.
• Add Parmesan cheese; mix well.
• Serve immediately.
• If you have left overs, you will have to "re-wet" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente.
• Add the cucumbers, broccoli, tomatoes, red peppers, Parmesan, pasta, 1/2 teaspoon salt and a few grinds of black pepper to a large bowl. Pour the Italian dressing over the top and toss until well combined. Cover and refrigerate until the pasta is cold, about 2 hours and up to overnight.

Steps:

• 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.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
• Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
• Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

Steps:

• Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil.
• For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.
• Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side.

Steps:

• Mix together dressing first and set aside until sugar is dissolved completely.
• Cook pasta according to box directions and rinse under cold water until cool.
• Slice the sliced pepperoni circles in half and separate slices.
• Mix together with pasta and chopped items, except the provolone cheese.
• Pour dressing over it all and mix well.
• Chill well.
• Add provolone cheese to salad before serving, otherwise it gets soggy.
• You may have to add extra red wine vinegar or olive oil to get it to the desired consistency.
• Some people like it moist, others on the drier side.
• This is guaranteed not to last long before it is completely devoured!
• Enjoy!

Steps:

• Place pasta, cheese, tomatoes, vegetables and olives in a large bowl.
• Mix dressing ingredients in a blender.
• Pour dressing over pasta mixture and toss to coat.
• Refrigerate until serving.

Steps:

• Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.