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.
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.
Prepare pasta al dente as directed on package.
Meanwhile, prepare above ingredients. Drain pasta & cool. Combine all ingredients by stirring gently.
Chill & serve.
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.
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.
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.
o a boil. Cook tri-colored pasta at a boil until tender
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.
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.
Make rotini as per box directions.
Drain.
Rinse in cold water.
Add remaining ingredients and toss.
Re-toss before serving, if you let it sit for more than 30 minutes.
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 pasta rinse well, and chill.
Boil pasta in salted water until al dente.
Prepare vegetables as listed.
Drain and rinse all canned items.
Combine pasta, cheese, canned items, and fresh vegetables in a very large mixing bowl.
Add 3/4 of the bottle of salad dressing ( I use Bernstein's Restaurant Recipe Italian) and stir to combine.
Add parsley for extra color, add a splash of red wine vinegar (optional) to \"brighten\" the flavor.
The next day, add the remaining salad dressing before serving, and stir thoroughly.
In a large bowl, combine all the salad ingredients. Stir until well blended, cover and transfer to the refrigerator to chill.
In a medium bowl, combine all the dressing ingredients - mayonnaise, Miracle Whip, Dijon mustard, hot sauce and smoked paprika. Whisk well and pour in the pasta salad. Gently stir until all the ingredients are coated, cover and chill for 2 hours.
Combine all pasta salad ingredients in a large mixing bowl. Mix evenly and chill until ready to serve.
Place a layer of spring mix lettuce greens on a chilled salad plate. Place a 1-cup portion of pasta salad in center of plate. Decorate plate with grape tomatoes. Garnish with basil leaves on top of salad. Sprinkle with Parmesan cheese.
cook pasta (1 min less than calls for) - rinse with cool water
chop additional ingredients
mix together and chill
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.
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.
Cook pasta according to directions.
Rinse in cold water.
Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
Taste to adjust seasoning, vinegar, or EVOO.
Cover and chill pasta salad for at least 2 hours or overnight is best.