Quick Italian Pasta Salad Recipes

Steps:

• For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
• For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rotelle in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
• Stir rotelle, broccoli, carrots, tomatoes, Parmesan cheese, olives, and pepperoni together in a large bowl. Pour 1/2 of the dressing over the salad and toss to coat. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. Pour remaining dressing over the salad and stir.

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
• In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain.
• Toss drained pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl.
• Pour Italian-style dressing over the pasta mixture; toss to coat.
• Chill salad 20 minutes before serving.

Steps:

• Cook pasta according to package directions, about 8 minutes. Drain and rinse with cold water. Set aside to drain well.
• Cut cucumber, bell pepper, and onion into bite sized pieces. Place into the bowl you will be using for the salad.
• Cut tomatoes in half and and in half again and deseed. Cut into bite sized pieces. Add to the bowl.
• Cut stem and bottom off zucchini. Shred zucchini and add to the other vegetables.
• Make sure the pasta is very well drained, and add to the bowl.
• Pour salad dressing over pasta and vegetables. Use as little or as much as you like. I think it needs quite a bit since the pasta will soak some up.
• Add the italian seasoning.
• Mix well and chill at least 4 to 6 hours or over night for best flavors. Stirring occasionally.
• To serve top with diced cheese and pepperoni if using.