Seafood Rotini Salad For 25 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.
• While pasta is boiling, steam broccoli, one bag at a time, in a microwave per directions on the package, 4 to 6 minutes.
• Rinse cooked pasta in a colander until completely cool. Return to the pot. Add broccoli, tomatoes, salad dressing, Cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well. Refrigerate until chilled, 30 minutes to 1 hour. Serve cold.

Steps:

• 1. Combine ingedients. Refrigerate one hour.

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 pasta and add to a large bowl with extra-virgin olive oil. Stir well, and refrigerate, about 30 minutes, while preparing the other ingredients.
• Combine bell pepper, broccoli, carrots, crabmeat, olives, and onion in a bowl. Add to pasta.
• Stir together mayonnaise, balsamic vinaigrette, Italian seasoning, and black pepper for the dressing in a small bowl and pour over the pasta salad. Mix to combine. Garnish with cherry tomatoes and serve at room temperature or chilled.

Steps:

• Cook pasta in salted water, drain and rinse with cold water, drain and cool.
• Mix in imitation crab, celery, onions and pepper, mixing well. Combine,
• mayonnaise, relish, mustard, salt and pepper, mix well.

Steps:

• Cook the rotini according to the package directions; drain. Rinse with cold water; drain well.
• Combine the rotini and the next 9 ingredients (through parsley) in a large bowl; toss gently.
• Combine olive oil, garlic, lemon juice, salt, pepper, and oregano in a jar. Cover tightly and shake vigorously. Pour the dressing over the rotini mixture; toss gently to combine. Cover and chill thoroughly.

Steps:

• Toss all ingredients in a large bowl.
• Cover and refrigerate at least 1 hour to blend flavors.

Steps:

• Bring a large pot of water to a boil, season the water with salt and cook pasta 1 minute less than the required cooking time. Drain and toss with 1 tablespoon olive oil and place on sheet tray to cool down. In a small pot, steam the mussels until they are opened, remove from shell and discard. Set aside. Meanwhile, in a skillet, sauté garlic in 1 tablespoon olive oil until lightly yellow in color. Add zucchini and sauté for 4 minutes, then season with salt and pepper to taste. In a separate skillet, sauté shrimp and scallops in 1 tablespoon olive oil until lightly golden in colour. Season and set aside to cool down. Once everything has cooled, combine all the seafood with the pasta and zucchini. Toss to combine and add the remaining olive oil, lemon juice and parsley.
• More Mediterranean-inspired pasta recipes can be found at www.Barilla.ca.

Steps:

• Place rotini, cut up tomatoes, onion, green pepper, and cucumber in a large. bowl, set aside.
• In a saucepan, add sugar, salad oil, ketchup, vinegar, salt, paprika and pepper.Heat until sugar dissolved, and blend well,
• When the sauce cools, pour over veggies, and refrigerate for an hour. Serves 8-10.

Steps:

• Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.
• Combine cooked pasta with tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, olives and Italian salad dressing. Cover and chill. Toss salad before serving.