Layered Pasta Salad Recipes

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:

• Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.

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:

• Cook the pasta until it is still a little al dente (2 mins less than the pack instructions) and drain well. Cook the green beans in simmering water for 2 mins, then rinse in cold water and drain well. Mix the tuna with the mayonnaise and yogurt. Add the chives, if using.
• Tip the pasta into a large glass bowl or four small ones, or four wide-necked jars (useful for taking on picnics). Spoon the tuna dressing over the top of the pasta. Add a layer of green beans, followed by a layer of cherry tomatoes, then the pepper and sweetcorn. Cover and chill until you're ready to eat.

Steps:

• Cook the shells according to package. Drain and rinse.
• Toss the shells with the oil.
• In a large mixing bowl, layer lettuce, shells ham, eggs, peas, and cheese.
• Combine rest of ingredients. Mix well.
• Spread over the salad, sealing to the edge of the bowl, cover and refrigerate for 12 hours.
• Toss before serving.

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix and dressing. Add pasta; toss to combine.
• In 3- or 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce, carrots, broccoli and pasta mixture. Top with tomatoes. Serve immediately, or refrigerate.

Steps:

• Cook and drain pasta as directed on package. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
• While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
• In medium bowl, mix mayonnaise, yogurt, sugar and curry powder. Stir in pasta. Layer pasta evenly over onion in serving bowl.
• Sprinkle with cheese. Top with bacon bits and parsley. Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.

Steps:

• Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas. In a small bowl, mix dressing ingredients until blended; spread over top. Refrigerate, covered, for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.