ressing) into the cold cooked pasta -- mix well.
Place into
Cook pasta as directed on package.
Meanwhile, combine all other ingredients in a large bowl.
Add drained pasta; toss to coat.
Note: Like all pasta salads, this still tastes good the next day, but you might have to add some additional Italian Dressing before eating as it tends to get dried up.
rowned.
Toss with hot pasta, Parmesan, salt, and pepper.
Bring chicken broth (add water if needed to cover pasta) to a boil.
Add pasta (follow directions on package).
Chop parsley, garlic and basil and grate cheese. Drain pasta and put on individual plates.
Each can add the other ingredients to taste.
Boil the pasta in at least 2 quarts of water until it is tender, but not falling apart. Drain well in a colander (don't rinse!) and return right away to the warm cooking pot.
Cut up the butter into the pasta and add the grated Parmesan cheese. Add the salt, less if desired. Toss carefully and serve when butter and cheese have fully melted.
NOTE: Do not use the \"green can\" Parmesan cheese or you will be disappointed! Fresh Romano can also be substituted.
Cook and drain pasta as directed.
While pasta is cooking, in a large pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked.
Add sun-dried tomatoes and cook for two minutes.
Remove from heat and toss with pasta.
Serve with grated Parmesan cheese if desired.
Cook pasta al dente.
Combine pasta with remaining ingredients.
Serve as a main dish on a hot summer evening with large slices of fresh French bread and an iced beverage.
First, to the pasta water, add 3 pinches of
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and mix into the salad. (You could use McCormick's Parmesan Herb Seasoning Blend instead - use the whole jar of 1.87 ounces.)
Cover, and refrigerate until serving.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.
Put pasta into a microwavable dish large
Cook pasta until al dente.
Drain.
Rinse under cold water until completely cool.
Drain.
Combine mayonnaise, pickle juice, garlic and mustard powder and whisk to blend well.
Put all salad ingredients into a big bowl, pour dressing over and combine well.
Season to taste.
Chill several hours before serving.
ver cooked pasta with freshly grated parmesan.
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