The Pasta Salad Recipes

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THE BEST PASTA SALAD

Make and share this The Best Pasta Salad recipe from Food.com.

Provided by Loves2Teach

Categories     < 60 Mins

Time 51m

Yield 6-8 serving(s)

Number Of Ingredients 8



The Best Pasta Salad image

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.

8 ounces rotini pasta (Barilla is best)
1 large tomatoes, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 small onion, chopped (optional)
1 (2 1/4 ounce) can black olives, drained and sliced
1 (8 ounce) bottle Kraft sun-dried tomato salad dressing
1/4 cup parmesan cheese

THE PASTA SALAD

This is a wonderful cold pasta salad that has been a family favorite of ours for years. Wonderful for potlucks, picnics, or any gathering.

Provided by Angela

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 8h55m

Yield 7

Number Of Ingredients 11



THE Pasta Salad image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
  • Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
  • In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
  • Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 31.9 g, Cholesterol 99.3 mg, Fat 27.7 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 10.3 g, Sodium 334.7 mg, Sugar 4 g

1 (8 ounce) package small seashell pasta
2 eggs
2 ounces cooked ham, cut into thin strips
1 (10 ounce) package frozen English peas, thawed
1 cup shredded Swiss cheese
½ cup mayonnaise
¼ cup sour cream
green onions, chopped
1 teaspoon prepared mustard
1 teaspoon hot pepper sauce
1 teaspoon paprika

THE BEST CREAMY PASTA SALAD RECIPE

The absolute BEST Creamy Pasta Salad made with broccoli, cucumbers, olives, cheese, red onion, red pepper, and broccoli then tossed in a sweet and tangy dressing. This is the perfect pasta salad for parties and potlucks!

Provided by Elyse

Yield 10

Number Of Ingredients 12



The Best Creamy Pasta Salad Recipe image

Steps:

  • Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
  • Place cooked and cooled pasta in a large mixing or serving bowl.
  • Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
  • Whisk together all dressing ingredients and pour over pasta and other ingredients.
  • Gently fold in dressing until all ingredients are evenly coated.
  • Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.

1 (16 ounce) package Ditalini pasta (or whatever pasta you have on hand)
1 cup broccoli florets (chopped)
1/2 red onion (minced)
1 red bell pepper (minced)
1 cucumber (diced)
1 (3.8 ounce) can sliced olives (drained)
1 cup block Colby Jack cheese (cubed)
1 cup Mayonnaise
2 teaspoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon salt

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