Tri Colored Pasta Salad Recipes

Steps:

• Prepare pasta al dente as directed on package.
• Meanwhile, prepare above ingredients. Drain pasta & cool. Combine all ingredients by stirring gently.
• Chill & serve.

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 the pasta in boiling salted water according to the package directions. Drain and run under cold water to cool, then drain again. Transfer to a serving bowl.
• While the pasta cooks, pulse the celery, bell pepper and red onion in a food processor until finely minced. Add to the serving bowl along with the tuna and eggs.
• Stir together the mayonnaise, mustard, vinegar, House Seasoning and relish in a small bowl. Pour over the pasta salad and toss gently to combine. Season with salt and pepper. Garnish with chopped fresh parsley before serving, if desired.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.

Steps:

• Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan.

Steps:

• Cook noodles according to package directions; drain and cool. While they cook, chop your vegetables.
• In large bowl, stir together cooked noodles, cheese cubes, cucumber, tomato, and olives.
• In separate bowl, stir together remaining ingredients; these will be your dressing.
• Pour dressing over pasta mixture, and toss all to coat. Refrigerate until chilled.
• Toss again just before serving.

Steps:

• Combine all ingredients and refrigerate.

Steps:

• Boil pasta , drain and rinse with cool water.
• steam broccoli florets lightly.
• Slice bell pepper into thin strips.
• Slice onion thinly.
• Cut pepperoni slices in halves or quarters.
• Cut whole olives in half - I used green olives with pimento.
• mix all ingredients together and add italian dressing.
• stir to combine and refrigerate for an hour or longer.
• add more italian dressing if desired.

Steps:

• Cook rotini according to directions on the package; drain.
• Cut all peppers in smaller pieces.
• Combine with the drained and cooled down rotini, cooked chicken breast cubes and parsley.
• In a separate bowl, make the vinaigrette with oil, vinegar, zest (and optional chopped capers).
• Mix all together and season to taste.
• Chill covered in fridge for 30 minutes for the flavors to mix.
• Serve on a lettuce leaf.