1. In a large pot of boiling water, cook penne pasta for 8 to 10 minutes or until tender but firm. Drain. Rinse under cold running water, drain well.
2. In a large bowl, toss pasta with artichokes, spinach, red onion and chick peas.
3. Whisk together artichoke liquid, wine vinegar, olive oil, salt, pepper, hot pepper sauce and parsley. Toss with penne pasta to coat.
lastic wrap. Refrigerate, turning occasionally, for 2 hours to marinate.
he package directions. Drain the pasta, rinse with cold water, and
Cook the pasta in boiling salted water according
To make the pasta salad, cook the pasta in boiling, salted water according
he refrigerator. Meanwhile, boil the pasta in salted water according package
Cook pasta in boiling salted water until al dente. Drain and let cool.
Meanwhile, heat a medium nonstick frying pan over high heat. Saute bacon for 2-3 mins, until crispy. Set aside.
In a large salad bowl, combine pasta, lettuce, tomatoes, bacon and Parmesan. Set aside.
Whisk together all ingredients for dressing. Season to taste then drizzle over pasta salad and toss to combine.
dd 1 TBS salt and pasta.
Cook until just shy
Cook pasta in boiling salted water until al dente. Rinse under cold running water until cool then drain.
Transfer pasta to a large serving bowl along with sun-dried tomatoes, pine nuts, cheese, onion and basil. Season.
For the garlic vinaigrette, whisk together garlic, mustard, olive oil and lemon juice. Whisk in reserved sun-dried tomato oil then drizzle over pasta salad and toss to combine. Serve.
Bring a large pot of lightly salted water to a boil. Place penne pasta in pot, and cook for 10 to 12 minutes, until al dente; drain and cool.
In a large bowl, gently toss the cooked penne, garbanzo beans, artichoke hearts, cherry tomatoes, lemon zest, basil leaves, and Italian salad dressing. Season to taste with salt and pepper. Chill at least 1 hour before serving
Cook the pasta according to the pasta directions.
Drain and toss
uarts of water and cook Penne pasta to al dente, about 8
salt, and pepper.
Main recipe: (steps 11 - 19):
Preheat
Cook the penne in salted boiling water, stirring
b>penne and return to a boil. Cook, stirring occasionally, until the pasta
hicken breasts in the refrigerator for at least 4 hours or
Soak the penne pasta in plenty of water
Bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water until the pasta is cold; drain well.
Place the drained penne pasta into a large mixing bowl, and stir in the chicken, celery, cranberries, and green onions. Pour in the salad dressing and lemon juice; stir until evenly mixed.
Boil penne pasta according to package directions. Drain and set aside.
Meanwhile, heat 3/4 cup of olive oil over med-high heat in a large skillet.
Add pressed garlic and saute for 1-3 minutes until golden brown.
Add diced tomatoes and artichoke hearts. Allow to heat through.
Stir in parmesan cheese, stirring constantly until melted.
Add in spinach and stir until all leaves are wilted.
Add in pasta and mix it all through.
Enjoy!
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 salad dressing, mustard, cheese and dill.
Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.