Italian Garden Pasta Salad Recipes

Steps:

• Cook spaghetti according to package directions, adding the green beans during the last 4 minutes of cooking., Meanwhile, in a large bowl, combine the dressing ingredients. Add the chicken, pepper, Colby-Monterey Jack cheese, zucchini, squash, tomatoes and onion., Drain spaghetti and beans; rinse in cold water. Add to the other ingredients and toss to coat. Refrigerate until chilled. Sprinkle with Parmesan cheese if desired.

Steps:

• Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
• Chill before serving.

Steps:

• Cook pasta according to package directions. Drain but do not rinse. Return pasta to the pan; add vegetables and toss. Cover for 3-5 minutes. Vegetables will lightly steam in pasta. , Place pasta in a large salad bowl. Top with three-fourths of the dressing and lightly toss. Chill several hours or overnight. , If pasta is dry, add remaining dressing along with meat, cheese, olives, and parsley or basil if desired. Chill until serving.

Steps:

• Cook penne according to package directions.
• In medium bowl, whisk together Italian dressing, olive oil, vinegar, garlic, parsley, basil and oregano.
• In large bowl, combine penne, Colby cheese, hot pepper cheese, Provolone cheese, salami, plum tomatoes, bell pepper, olives, onion, broccoli, celery, artichokes and sun-dried tomatoes.
• Pour dressing over penne mixture; toss well.
• Season with salt and pepper.
• Refrigerate overnight.
• Before serving, toss pasta.
• Sprinkle with freshly grated Parmesan cheese, if desired.

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.
• In a medium bowl, combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
• In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit overnight in fridge. Stir before serving. Add extra dressing if pasta appears dry.