Cheddar Pasta Toss Recipes

Steps:

• Cook rotini according to package directions, during the last 5-7 minutes of cooking time add peas to rotini.
• Drain pasta and peas, rinse pasta and peas in cold water, then drain again.
• Combine pasta/peas with the next five ingredients. Toss gently to combine.
• In a small bowl combine all of the mayo with the next 4 ingredients and the salt and pepper if using. Whisk together until smooth and uniform.
• Pour dressing over the pasta mixture and stir gently to combine until the pasta mixture is evenly coated.
• Cover and refrigerate at least 2 hours before serving. Overnight is best.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large skillet on medium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes. Reduce heat to low.
• Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine. Continue stirring over medium heat until sauce starts to thicken, about 10 minutes. Stir cooked pasta into skillet.
• Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.

Steps:

• 1. In a large mixing bowl cover noodles with boiling water.
• 2. Let stand for 10 minutes, separating the noodles occasionally with a fork.
• 3. Drain.
• 4. Rinse with cold water and drain again.
• 5. If using chicken tenders, halve them crosswise.
• 6. Return noodles to bowl; stir in chicken, cheese, pepper strips and pepperoni.
• 7. Add dressing and black pepper; toss gently to coat.
• 8. Cover and chill for 2 hours or overnight.
• 9. Before serving, add endive and tomatoes; toss gently to mix.

Steps:

• Combine the olive oil and garlic in a small bowl. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

Steps:

• Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.
• Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375 degrees F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.