Hot Pasta Picnic Salad Recipes

Steps:

• In a large bowl, toss pasta, corn, tomatoes, zucchini and olives; set aside. In a jar with tight-fitting lid, combine all of the dressing ingredients; cover and shake well. Drizzle over salad; lightly toss to coat. Cover and refrigerate at least 2 hours or overnight.

Steps:

• Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
• Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
• Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
• Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.

Steps:

• Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.

Steps:

• Cook pasta according to package directions.
• Prepare Italian dressing mix according to directions (but using about 1/2 the oil called for).
• Mix Ranch dressing with vinegar and oil.
• Drain pasta well and rinse with cold water, drain well again.
• Place all ingredients into large bowl and toss well.
• Refrigerate 12 hours.
• Toss before serving.
• **Can use 1/2 of a green, yellow, and orange bell pepper to add more color.
• You can add other raw hard vegetables such as julienne carrots, blanched asparagus, sliced radish, anything you like.

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Mix tomato sauce, dressing, basil and oregano in large bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours until chilled but no longer than 48 hours.