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.
Cook the pasta in boiling salted water according
To make the pasta salad, cook the pasta in boiling, salted water according
salt, and pepper.
Main recipe: (steps 11 - 19):
Preheat
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.
b>penne and return to a boil. Cook, stirring occasionally, until the pasta
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
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.
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.
Cook pasta in boiling, salted water until al dente. Drain and set aside to cool.
Toss cooled pasta with pepper, olives, feta, mixed greens, onion and pine nuts.
Whisk together reserved oil and red wine vinegar. Toss with pasta salad just before serving.
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.
Cook the pasta according to the pasta directions.
Drain and toss
Cook the penne in salted boiling water, stirring
he 1/2 box of penne pasta (11 minutes till done). Drain
uarts of water and cook Penne pasta to al dente, about 8
ater to a boil; add penne and cook, stirring occasionally, until
In a large bowl,combine all ingredients except pasta and cheese,mix well to blend.
Cook Rinse and drain pasta.
Add pasta and cheese to the mayonnaise mixture,stir well.
Cover place in fridge,chill at least 2 hours before serving.
TIP: You can add almost anything to this salad and it taste good.
Cook pasta according to directions. Drain.
Saute asparagus tips in garlic, olive oil, salt and pepper until tender.
Add to the pasta along with the basil, sun-dried tomatoes and cheese. Toss to mix.
Adjust seasonings as necessary.
Refrigerate 1 hour or longer before serving.
Cook penne pasta in salted water until al dente. Drain and rinse in cool water.
Meanwhile, dice tomatoes and bell pepper, and slice spinach into ribbons.
Mix all ingredients together, only using half the caesar dressing. Salt and pepper to taste.
Refrigerate overnight.
Before serving, add more caesar dressing until desired consistency is reached.
Serve cold.