Rotelle Pasta Salad Recipes

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CLASSIC ITALIAN PASTA SALAD

Perfect for a buffet or a barbecue. Customize with your favorite vegetables.

Provided by Food Network

Time 20m

Yield 8 side-dish servings

Number Of Ingredients 5



Classic Italian Pasta Salad image

Steps:

  • 1. Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.
  • NOTE: If preparing a day ahead, refrigerate, then stir in 1/4 cup additional Wish-Bone Dressing before serving.
  • For a Creamy Italian Pasta Salad, substitute 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise for 1/2 cup Wish-Bone® Italian Dressing.
  • Also terrific with Wish-Bone® Robusto Italian, Fat Free! Italian, House Italian, Ranch, Light Ranch, Fat Free! Ranch, Creamy Caesar, Red Wine Vinaigrette or Fat Free! Red Wine Vinaigrette Dressings.
  • See nutrition information for sodium content.

8 ounces rotelle or spiral pasta, cooked and drained
2-1/2 cups assorted cut-up fresh vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and mushrooms)
1/2 cup cubed cheddar or mozzarella cheese
1/3 cup sliced pitted ripe olives (optional)
1 cup Wish-Bone® Italian Dressing

SOUTHWEST PASTA SALAD

This simple pasta salad recipe is bursting with flavors. There's spice from the Rotel and tomatoes, a slight sweetness from the corn, and a wonderful crunch from the veggies. The best part is the homemade salad dressing recipe. It has the perfect balance of tang and spice. Great for a picnic, BBQ, or potluck.

Provided by Carolyn Haas

Categories     Pasta Salads

Time 20m

Number Of Ingredients 15



Southwest Pasta Salad image

Steps:

  • 1. Boil pasta as directed on package.
  • 2. Rinse and put in a large bowl.
  • 3. Add all veggies.
  • 4. Combine oil, vinegar, lemon juice, seasonings, and cilantro. Stir into pasta mixture. Let chill a few hours to blend flavors.

3 c radiatore pasta, dry
1/2 c onion, chopped
1 medium red pepper, chopped (any color is ok)
1/2 c sliced black olives
1 stalk(s) celery, chopped
1 can(s) red kidney beans (15 oz) drained and rinsed
1 c frozen corn kernels, thawed
1 can(s) Rotel tomatoes with chilis (approx. 12 oz)
1/2 c olive oil
1/3 c white vinegar
1/3 c lime (or lemon) juice
1 1/2 Tbsp garlic salt
1 tsp sugar
1 Tbsp chili powder
1/4 c cilantro, chopped

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