Pastasaladitaliano 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; drain and rinse with cold water until cool.
• Combine pasta, salami, green bell pepper, red bell pepper, onion, salad dressing, olives, and mozzarella cheese in a large bowl. Mix dry salad dressing into pasta; sprinkle with Parmesan cheese.

Steps:

• 1. Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.
• NOTE: If preparing a day ahead, refrigerate, then stir in 1/4 cup additional Wish-Bone Dressing before serving.
• For a Creamy Italian Pasta Salad, substitute 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise for 1/2 cup Wish-Bone® Italian Dressing.
• Also terrific with Wish-Bone® Robusto Italian, Fat Free! Italian, House Italian, Ranch, Light Ranch, Fat Free! Ranch, Creamy Caesar, Red Wine Vinaigrette or Fat Free! Red Wine Vinaigrette Dressings.
• See nutrition information for sodium content.

Steps:

• Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
• Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.

Steps:

• For the dressing: Whisk together the vinegar, oil and salt in a large bowl. Set aside.
• For the salad: Cook the pasta according to the package directions, about 9 minutes. Drain well and let cool slightly until just warm to the touch, about 5 minutes.
• Add the pasta to the dressing and toss well to coat. Allow to cool to room temperature in the dressing, tossing occasionally. Add the arugula, basil, tomatoes, peppers, cheese and salt and toss well to combine and coat everything in the dressing. Serve immediately or refrigerate until ready to serve.

Steps:

• Cook pasta and rinse in cold water until cool.
• Toss with all veggies.
• Chill until ready to serve.
• Just before serving, pour Italian dressing over all and mix until everything is well coated. (Leftovers do not keep very well. Everything gets rather soggy so dress only what you need or dress each individual serving)

Steps:

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

Steps:

• For the dressing: Whisk together all of the ingredients in a medium bowl until combined. Set aside.
• For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, just until al dente. Add the asparagus and cook it with the pasta for 1 more minute. Drain the pasta and asparagus then rinse with cold water and drain thoroughly.
• Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, toss to combine, then cover and refrigerate for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan and enjoy cold or at room temperature.

Steps:

• Cook pasta according to package directions, rinse with cold water and drain.
• Place in a bowl, add tomatoes, celery, carrots, peppers, onions and Italian salad dressing.
• Cover and refrigerate for 4 hours or overnight.
• Drain.
• Just before serving, combine mayonnaise and Parmesan cheese, then stir in mozzarella and olives.
• Gently fold into the pasta mixture.

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• Whisk together the salad spice mix and Italian dressing.
• In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

Steps:

• Make sure your pasta has cooled completely.
• In a large bowl, toss together pasta, tomatoes, cucumber, red bell pepper, shredded lettuce, chopped onion, sliced black olives, ham, salami and provolone.
• In a jar or crouet, pour all the dressing ingredients. Shake very very well.
• Pour over the salad and toss to coat evenly.
• Serve.
• If not eating right away, give another good mix/toss before serving.
• Best if eaten the same day as prepared.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in refrigerator to cool.
• When pasta is cool, stir in crab, green pepper, tomatoes and onions.
• For dressing, combining dressing ingredients; pour over salad and gently toss to coat.
• Cover and refrigerate for 2-4 hours.
• When serving if salad seems a tad dry add a little more Italian Salad Dressing.
• Sliver Parmesan Cheese over the top and serve with warm Italian Bread and more salad dressing for dipping.

Steps:

• In a large bowl, combine pasta, salami, pepperoni, Asiago cheese, black olives, green olives, pepperoncini, red and green bell peppers and tomatoes. Set aside.
• For the dressing, whisk together Italian salad dressing mix, olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese and black pepper.
• Just before serving pour dressing over salad, toss to coat.
• Serve over iceberg lettuce.

Steps:

• Heat oil in a skillet over medium high heat.
• Add onion, garlic and garlic powder; sauté until translucent, about 5 minutes.
• Add broccoli, red pepper, zucchini and wine; sauté until vegetables are just tender, about 4 minutes.
• Add salami and tomatoes; toss until heated through, about 2 minutes. Transfer to large bowl.
• Cook pasta in a large pot of water with the 1 tbsp salt. Drain and immediately add to the vegetables.
• Add olives and dressing. Stir to coat well and season with salt and pepper to taste.