Confetti Pasta Salad
Primo Pasta Salad
Chicken Pasta Salad
Italian Pasta Salad
Macaroni Salad
Pasta Salad
Pizza Salad
Pasta Salad Recipes
Confetti Pasta Salad
1 (9 oz.) pkg. refrigerated tortellini
1 cup broccoli, coarsely chopped
1 cup cauliflower, coarsely chopped
2 small carrots, sliced
2 tbls. green onion, sliced
1 garlic clove, pressed
1⁄2 cup Italian salad dressing
1 tsp. hot pepper sauce (optional)
1⁄2 cup Parmesan cheese
Cook tortellini according to package directions; drain. In a large bowl, combine tortellini, broccoli, cauliflower, carrots, onion, garlic, dressing and pepper sauce. Sprinkle cheese over top; serve immediately. Yields 10 to 12 servings. Lorene Gingerich, Clark, Mo.
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Primo Pasta Salad
3⁄4 cup spiral pasta, uncooked
1⁄4 cup onion, finely chopped
1⁄4 cup celery, finely chopped
1⁄4 cup green pepper, finely chopped
1⁄4 cup sweet red pepper, finely chopped
1 hard cooked egg, diced
1 tbls. rice olives, chopped
1/ 8 tsp. garlic powder
1/ 8 tsp. dried basil
Dash salt and pepper
2 tbls. ranch salad dressing
1 tbls. Italian salad dressing
Cook pasta according to package directions; drain and rinse in cold water. In a bowl, combine the pasta, onion, celery, peppers, egg, olives, garlic powder, basil, salt and pepper. Add dressings and toss to coat. Cover and refrigerate until serving. Yields 10 servings. Mrs. Eli Miller, Clark, Mo.
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Chicken Pasta Salad
1 (8 oz.) pkg. pasta shells, uncooked
2 cups chicken breast, cooked, shredded
1 bunch green onions, sliced diagonally
2 cucumbers, peeled, seeded and chopped
1⁄2 cup sliced pitted ripe olives
Dressing
1 cup sour cream
1⁄2 cup mayonnaise
1/ 3 cup fresh dill, snipped (or 1 tbls dill weed)
1⁄4 tsp. salt
White pepper to taste
Cook pasta according to package directions; drain and rinse under cold water. In a salad bowl, combine pasta, chicken, onions cucumbers and olives; set aside. In a small bowl, whisk together sour cream, mayonnaise, dill, salt and pepper. Add dressing to salad; toss. Adjust seasoning as needed. Yields 10 servings. Mrs. Levi Miller, Clark, Mo.
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Italian Pasta Salad
1 (12 oz.) pkg. spiral pasta
2 (6 oz.) jars marinated artichokes, undrained
11⁄4 cup pitted ripe olives, sliced
1 cup green pepper, chopped
1⁄4 lb. hard salami, cut into 1/4-inch strips
1⁄2 cup grated Parmesan cheese
1⁄4 cup onion, chopped
1⁄4 cup fresh parsley, chopped
1 (7 oz.) pkg. Italian salad dressing mix
Cook pasta; drain and cool. Drain artichokes, reserving 1⁄4 cup liquid; set aside. Cut artichokes into fourths; set aside. Combine pasta, artichokes, reserved liquid and remaining ingredients in a large bowl. Toss gently. Cover and chill. Yields 6 to 8 servings. Marlo Bockting, Morrison, Mo.
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Macaroni Salad
1 (7 oz.) pkg. macaroni (about 2 cups), uncooked
1 (2 oz.) can pimientos, drained
1 (15 oz.) peas, drained
1 cup celery, chopped
1 small onion, chopped
Mayonnaise to taste
Grated cheese (optional)
Cook macaroni until tender; drain. Rinse with cold water. Add remaining ingredients; mix well. Chill. Yields 6 servings. Dortha Strack, Cape Girardeau, Mo.
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Pasta Salad
1 pkg. rotini pasta (colored)
1 head cauliflower, chopped
2 small bunches or one large bunch broccoli floret’s, chopped
3 celery stocks, chopped
1⁄4 of red onion, chopped
1⁄2 cup sweet red pepper, chopped
1⁄2 cup green pepper, chopped
1⁄2 cup oil
1⁄4 cup apple cider vinegar
1⁄2 cup sugar
1 heaping cup Miracle Whip
Cook pasta until tender (add a little oil so it will not stick together). Cool, rinse in cool water and drain. Add vegetables. Mix together oil, vinegar, sugar and Miracle Whip until smooth. Pour over vegetables and pasta. Refrigerate until serving. Yields 10 Servings. Karen Reese, Dixon, Mo.
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Pizza Salad
1 lb. spiral macaroni, cooked and drained
3 medium tomatoes, seeded and diced
1 lb. cheddar cheese, cubed
1 to 2 bunches green onions, sliced
3 oz. pepperoni, sliced
3⁄4 cup vegetable oil
2/ 3 cup grated Parmesan cheese
1⁄2 cup red wine vinegar
2 tsp. dried oregano
1 tsp. garlic powder
1 tsp. salt
1⁄4 tsp. pepper
Croutons, optional
In a large bowl, combine macaroni, tomatoes, cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings; pour over macaroni mixture. Cover and refrigerate for several hours. Top with croutons just before serving if desired. Yields 16 servings. Eddie Jr. Miller, Clark, Mo.
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