Cheddar Pasta Toss Recipes

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CHEDDAR PASTA TOSS



Cheddar Pasta Toss image

This is from the Southern Living 5 Star Recipe Collection cookbooks. My mom has them and this is my favorite recipe out of the collection. It's so pretty for a luncheon or even a picnic -- sometimes I eat it for lunch. The presentation is so pretty with the tri-color rotini but sometime I just use whatever pasta I have on hand. I also double the dressing because I like a lot. The whole recipe also doubles very easily! Also for the ham I use lunch meat ham or the John Morrell's cubed ham. Enjoy! Chill time not included in cook time.

Provided by SarahBeth

Categories     Cheese

Time 15h20m

Yield 1 bowl of pasta salad, 6-8 serving(s)

Number Of Ingredients 16

1 1/2 cups tri-color spiral pasta, uncooked
0.5 (10 ounce) package frozen green peas
1 cup cooked ham, julienned
1 (8 ounce) package cheddar cheese, cubed into small cubes
1/2 cup chopped celery
1/2 cup sliced ripe olives
3 green onions, green parts only, chopped
1/4 cup mayonnaise
2 tablespoons mayonnaise
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1 pinch salt (to taste) (optional)
1 pinch ground black pepper (to taste) (optional)
1 (4 ounce) jar pimentos

Steps:

  • Cook rotini according to package directions, during the last 5-7 minutes of cooking time add peas to rotini.
  • Drain pasta and peas, rinse pasta and peas in cold water, then drain again.
  • Combine pasta/peas with the next five ingredients. Toss gently to combine.
  • In a small bowl combine all of the mayo with the next 4 ingredients and the salt and pepper if using. Whisk together until smooth and uniform.
  • Pour dressing over the pasta mixture and stir gently to combine until the pasta mixture is evenly coated.
  • Cover and refrigerate at least 2 hours before serving. Overnight is best.

CHEESEBURGER PASTA TOSS



Cheeseburger Pasta Toss image

Get favorite cheeseburger flavors in a quick pasta dish instead of in a bun.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 5

Number Of Ingredients 8

2 cups uncooked wagon wheel pasta (4 oz)
1 lb lean (at least 80%) ground beef
1 large onion, sliced or chopped (1 cup)
2 containers (8 oz each) process sharp Cheddar cheese spread
1/2 cup milk
1/2 teaspoon garlic salt
1 large tomato, chopped (1 cup)
1/2 cup shredded Cheddar cheese (2 oz)

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 10-inch skillet, cook beef and onion over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain.
  • Reduce heat to medium. Stir cheese spread, milk and garlic salt into beef; continue stirring until cheese is melted and mixture is well blended. Stir in pasta and tomato. Sprinkle with Cheddar cheese; cover 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 600, Carbohydrate 33 g, Cholesterol 145 mg, Fat 2, Fiber 2 g, Protein 38 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1670 mg, Sugar 13 g, TransFat 1 1/2 g

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