Italian Layered Pasta Salad Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs), adding the broccoli during the last 4 minutes of cooking. Drain the pasta and broccoli and rinse under cool water; shake off the excess. Remove the broccoli and pat dry.
• Whisk the mayonnaise, buttermilk, 1/4 cup chives, the parsley, half of the lime juice, 1/4 teaspoon salt, and pepper to taste. Toss the pasta and a few tablespoons of the dressing in a medium bowl.
• Assemble the salad: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt; arrange in an even layer. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes. Drizzle some of the remaining dressing on top and sprinkle with the remaining 1 tablespoon chives, or cover and refrigerate the salad and dressing separately up to 6 hours. (Bring to room temperature before serving.)

Steps:

• COOK and drain pasta according to directions on box, rinse with cold water.
• CHOP all vegetables, pepperoni and cheese.
• LAYER one-third of the pasta in a 4 quart bowl, top with Pepperoni, Tomatoes, Peppers, Green Onions and Olives.
• SPRINKLE with 1 tablespoon seasoning blend.
• REPEAT layers 2 times.
• TOP with cubed KRAFT Mozzarella Cheese and KRAFT Grated Parmesan Cheese.
• COMBINE Vinegar, Water, Oil and Italian Seasoning packet in GOOD SEASONS Cruet Kit. Shake well.
• POUR Italian Dressing over Salad.
• COVER with plastic wrap and place in refrigerator for at least 2 hours.
• Toss gently just before serving.
• STORE leftovers in refrigerator.

Steps:

• Layer first 4 ingredients in 3-qt. bowl.
• Mix mayo and dressing until blended; spread over salad, sealing to edge of bowl. Top with cheese and tomatoes.
• Refrigerate several hours or until chilled. Toss gently before serving.

Steps:

• In the bottom of a 3-quart clear bowl place 3 cups of the romaine. Layer in the following order: tomatoes, bell peppers, fennel, the remaining 3 cups romaine, the mozzarella cheese, and bison pepperoni. Spoon Basil-Sour Cream Dressing over salad. Serve immediately or cover tightly and chill for up to 24 hours before serving.
• Basil-Sour Cream Dressing
• Combine mayonnaise, sour cream, milk, basil, salt, and black pepper in a medium bowl.

Steps:

• In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
• Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours until chilled or overnight. Sprinkle with parsley just before serving.