Supreme Pasta Salad Recipes

Steps:

• Mix salad dressing with seasoning.
• Place pasta, vegetables, cheese and meat in large salad bowl. Add dressing and seasoning; toss gently to coat.
• Cover and refrigerate at least 4 hours or until ready to serve. (I ALWAYS refrigerate overnight-its better the next day.) Toss before serving.
• (For the pasta, I cook to al dente, and rinse thoroughly with cold water to chill.).

Steps:

• 1. Boil pasta in large pot until al dente; drain. Do not rinse, let cool for a few minutes.
• 2. Add Italian dressing and 1/3 jar of Salad Supreme seasoning. (This mixture can marinate a few hours or overnight before continuing.)
• 3. Mix in chopped vegetables (and any other goodies you like) and chill. I usually will add ham, salami, mozzarella, olives, artichoke hearts or anything else I have in the pantry that "floats my boat". Haha!
• 4. You might like to add a couple of tablespoons of grated Romano or Parmesan for extra flavor.

Steps:

• Cook spaghetti according to package directions. Drain and rinse in cold water. Place spaghetti in a large serving bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least 45 minutes.

Steps:

• Preheat oven to 350°. Place garbanzo beans on a parchment-lined rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Bake until golden brown, about 20 minutes., Meanwhile, cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Place kale in a large mixing bowl; massage until tender, 3-5 minutes. Add pasta. , Finely grate zest from 1 lemon. Cut lemons crosswise in half; squeeze juice from lemons. In a small bowl, whisk water, tahini, garlic, olive juice, lemon juice and zest, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over pasta mixture; toss to coat. Stir in garbanzo beans, tomatoes and olives. Refrigerate, covered, at least 3 hours.

Steps:

• Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad. Leftovers make a great lunch or snack the next day!