Prepare pasta al dente as directed on package.
Meanwhile, prepare above ingredients. Drain pasta & cool. Combine all ingredients by stirring gently.
Chill & serve.
Bring a large pot of lightly salted water to a boil. Cook the tri-color pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, 8 to 10 minutes. Rinse pasta under cold water until cool; drain.
Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a large bowl until smooth. Add pasta, imitation crabmeat, peas, carrots, celery, green pepper, and onion; mix until evenly coated. Cover the bowl with plastic wrap and refrigerate to let flavors combine, at least 5 hours.
Cook pasta in boiling salted water until al dente, adding beans for the final 3 mins. Drain and rinse under cold running water until cool.
Meanwhile, whisk together dressing, broth, 2 tsp orange zest and 1/2 cup orange juice. Season.
Toss pasta and vinaigrette with remaining ingredients. Season.
In large pot, boil water.
Add tri-color pasta and cook until done.
Drain and rinse with cold water until pasta is cool.
In large bowl, cut cheese.
Add pepperoni, olives and shrimp.
Then add pasta.
Pour dressing on pasta and stir.
Preheat oven to 350\u00b0.
In large bowl, combine cooked pasta with pasta sauce and mix thoroughly.
Spoon half pasta mixture in 11 x 7-inch baking dish.
Spoon Ricotta cheese evenly over pasta. Top with Mozzarella cheese.
Spoon remaining pasta mixture over cheeses.
Bake, covered, 25 to 30 minutes or until heated through. If desired, serve with additional sauce and Parmesan cheese.
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.
Cook pasta.
Prepare all other ingredients and toss in a large bowl.
Add salad dressing and toss well.
When pasta is cooked, drain and rinse in cold water until completely cool.
Add to salad and toss again.
Serve chilled.
Best when made the day before. Parmesan cheese is optional and can be added when served.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.
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.
o a boil. Cook tri-colored pasta at a boil until tender
Bring a large pot of lightly salted water to a boil; cook the rotini and tri-color rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta with cold water until cool; drain.
Combine pasta, tomatoes, cucumber, and purple onion in a large bowl.
Stir ranch dressing and Italian-style salad dressing together in a separate bowl; spread over the pasta mixture and stir to coat.
Prepare pasta as directed.
Drain and cool.
To cool in a hurry, put ice cubes in pasta.
Once cooled, after a minute or so, drain again.
Slice and quarter the onion.
Dice the tomatoes or halve the grape tomatoes.
When pasta is ready, add remaining ingredients.
Mix together gently.
As a variation, cut up broccoli and add to salad.
In colander, place veggie mix, sliced onion and mushrooms. Cook pasta until done and pour into colander over veggies.
Drain well.
Mix together with crushed garlic, salad dressing and sliced olives.
Chill well and serve.
Boil pasta and in the last few minutes of cooking add broccoli.
Drain pasta and broccoli.
Put in a bowl and add all ingredients besides cheese.
Top pasta with cheese and chill if desired.
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.
Mix together all ingredients.
Toss thoroughly; add salt and pepper to taste.
Chill at least 1 hour before serving.
Toss again before serving.
Cook pasta according to package directions; drain and transfer to a large bowl.
Add carrots, olives, bell peppers and tomatoes.
In a small bowl, whisk together pesto and broth. Add mixture to pasta and stir to coat; season to taste with salt and pepper. Serve warm or at room temperature.
cook pasta (1 min less than calls for) - rinse with cool water
chop additional ingredients
mix together and chill
Prepare pasta according to box, drain.
Mix rest of ingredients. Mixture should have a slight creaminess.
Excellent warm or ice cold.
Variation: add diced leftover chicken for a quick main dish.
Place pasta, margarine, herbs, garlic, salt and pepper in large serving bowl; toss until margarine is melted.
Makes 4 servings.
Each serving provides:
1FA, 2B.