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.
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 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.
Prepare pasta al dente as directed on package.
Meanwhile, prepare above ingredients. Drain pasta & cool. Combine all ingredients by stirring gently.
Chill & serve.
Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes.
Stir in Recipe Ready Tri-Color Peppers & Onions Blend, cumin and salt. Continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.*
Serve in flour tortillas. Garnish, if desired, with lime wedges.
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.
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.
r chicken breasts; if preparing Recipe #368233 get tomatillos and other
epper salad with fresh chopped Italian parsley.
Serve at room
Cook noodles according to directions on package and drain. Add tomato, broccoli, cauliflower, cheese and cucumbers. Toss lightly. Marinate with the Italian dressing. May serve right away or refrigerate overnight.
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.
ome up.
Add the italian seasoning.
Mix well and
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.
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.
Make the Tri-Color Asian Slaw: Put all ingredients
Mix in a large bowl.
Add enough Italian dressing to coat well.
Pasta may absorb some dressing.
Add more Parmesan cheese, if desired.
Let stand for a couple of hours so flavors can blend.
Combine pasta, meats, cheeses, and vegetables with dressing.
Let marinate in refrigerator at least 4 hours.
If it seems too dry add more Italian dressing.
Add tomatoes just before serving if desired.
Serve chilled.
he mixing bowl.
Pour Italian dressing over all.
Toss
Combine all ingredients.
Add salt, pepper, garlic powder and onion powder to taste.
Sprinkle top with paprika.
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.