Sombreropastasalad Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. , Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. , Cover and refrigerate for at least 1 hour.

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:

• Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
• In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a skillet, cook beef over medium heat until meat is browned; drain.
• Add water and taco seasoning; simmer, uncovered for 15 minutes.
• Rinse pasta in cold water and drain; place in a large bowl.
• Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well.
• Add the dressing and toss to coat.
• Cover and refrigerate for at least 1 hour.

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 8 minutes. Drain, rinse with cold water and place in a large mixing bowl.
• In a blender, combine the soy sauce, peanut butter, sesame oil, brown sugar and chili paste. Blend until the sauce is smooth and has a thick but pourable consistency. If it is too thick, add a tablespoon or 2 of hot water to thin. Add the sesame seeds and give it a quick pulse.
• Pour the sauce onto the noodles and mix thoroughly to coat. Mix in the scallions, cucumbers and carrots and toss to coat. Refrigerate until ready to serve.

Steps:

• Prepare the orzo according to the package directions, taking care to salt the water generously. Drain and set aside to cool to room temperature.
• In a large bowl, combine the orzo with the rest of the ingredients and 1/8 teaspoon salt. Use your clean hands or two large spoons to mix it carefully. Taste and adjust the seasoning if necessary.
• Refrigerate the pasta salad for at least 15 to 20 minutes before serving.