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 and rinse with cold water until cool.
Combine pasta, salami, green bell pepper, red bell pepper, onion, salad dressing, olives, and mozzarella cheese in a large bowl. Mix dry salad dressing into pasta; sprinkle with Parmesan cheese.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, Italian salad dressing, Caesar dressing, Parmesan cheese, red bell pepper, green bell pepper, and red onion. Mix well and serve chilled or at room temperature.
about 8 minutes; drain. Rinse pasta with cold water until chilled
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, mix together the creamy salad dressing, Italian Dressing, and grated cheese.
Add the pasta, salami, bell pepper, olives and onion. Stir well to evenly coat. Allow to chill before serving.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain.
Combine cooled pasta, tomatoes, cucumber, green bell pepper, red onion, and black olives in a large bowl.
Pour Italian-style salad dressing over the pasta mixture; toss to coat.
Sprinkle bacon bits and cranberries over the salad to serve.
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.
Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta with cold water until cooled; drain.
Stir cucumbers, green bell peppers, banana peppers, jalapeno peppers, Colby cheese, and Italian-style salad dressing in a bowl; add cooled pasta and mix until pasta is coated completely with dressing.
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain.
Toss drained pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl.
Pour Italian-style dressing over the pasta mixture; toss to coat.
Chill salad 20 minutes before serving.
drain and rinse the cooked pasta under cold water; drain again
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.
In a medium bowl, combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit overnight in fridge. Stir before serving. Add extra dressing if pasta appears dry.
Cook pasta according to package directions, about
Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
Mix still-warm pasta into garbanzo bean mixture. Fold queso blanco cheese into salad; add Italian salad dressing and toss to coat. Season to taste with cracked black pepper. Set salad aside until peas thaw and flavors blend, about 5 minutes.
Cook pasta according to package directions, rinse with cold water and drain.
Place in a bowl, add tomatoes, celery, carrots, peppers, onions and Italian salad dressing.
Cover and refrigerate for 4 hours or overnight.
Drain.
Just before serving, combine mayonnaise and Parmesan cheese, then stir in mozzarella and olives.
Gently fold into the pasta mixture.
Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
Mix pasta and salad dressing in a large bowl; fold tuna into the pasta mixture.
Cover bowl with plastic wrap and refrigerate until the salad is cold, at least 1/2 hour.
o a boil. Cook the pasta uncovered, stirring occasionally, until the
rolling boil. Stir in pasta, and return to a boil
Bring a large pot of lightly salted water to a boil. Cook rotelle in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
Stir rotelle, broccoli, carrots, tomatoes, Parmesan cheese, olives, and pepperoni together in a large bowl. Pour 1/2 of the dressing over the salad and toss to coat. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. Pour remaining dressing over the salad and stir.
add it to the cooking pasta for the last two minutes
Cook pasta according to package directions. Drain, and rinse with cold water until completely cool.
In large bowl, combine pasta, vegetables, cheese, and olives. Toss well with dressing. Serve chilled or at room temperature.