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.

CHEDDARS NEW ORLEANS PASTA



Cheddars New Orleans Pasta image

All sorts of goodness come together in this one-pot pasta dish. Alfredo sauce, shrimp, chicken, smoked sausage, and more.

Provided by Stephanie Manley

Categories     Main Course

Time 45m

Number Of Ingredients 14

8 ounces chicken breast (cut into bite-sized pieces)
1 cup Italian dressing
16 ounces penne pasta
4 ounces butter
4 tablespoons all-purpose flour
1 1/2 cup heavy cream
1/3 cup shredded parmesan cheese
1/2 cup shredded mozzarella
1 1/2 cup salsa
1 1/2 tablespoons Tony Chachere's Creole Seasoning
8 ounces smoked sausage (sliced)
8 ounces shrimp (medium sized) peeled and deveined
1 sliced green bell pepper
1 white onion, sliced

Steps:

  • Marinate chicken for about 1 hour in the Italian dressing. Discard the marinade after the marinate has completed.
  • Cook pasta according to package directions.
  • In a large pot, heat butter. When the butter melts add the flour. Stir and cook for about 1 minute or until the roux begins to smell nutty.
  • Add cream, parmesan cheese, mozzarella, and salsa. Stir to combine, and once the sauce thickens simmer until the sauce is needed.
  • Add 1 tablespoon of oil into a large skillet over medium heat. Cook chicken for 5 to 7 minutes, or until done. Remove chicken from the skillet.
  • Add sliced sausage to the skillet and sear. Remove sausage and wipe out the skillet.
  • Sprinkle Tony Chachere seasoning on the shrimp.
  • Add another tablespoon of oil to the skillet and cook shrimp just until pink. Remove shrimp from the skillet.
  • Add oil to the skillet if necessary and sauté onion and green bell pepper until the vegetables are tender.
  • To assemble, combine pasta, meats, cooked vegetables with the sauce. Serve immediately.

Nutrition Facts : Calories 989 kcal, Carbohydrate 68 g, Protein 37 g, Fat 62 g, SaturatedFat 30 g, Cholesterol 281 mg, Sodium 1275 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

SIMPLE PASTA TOSS



Simple Pasta Toss image

Yet another recipe I have saved on my computer and moving to here foto share!! This is simple and quick -- my favorites! :)

Provided by iewe7726

Categories     Chicken

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

16 ounces rotini pasta
4 boneless skinless chicken breast halves, cut into bite size pieces
4 tablespoons olive oil
3 garlic cloves, minced
1 1/4 teaspoons salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons dried basil
1 1/4 teaspoons dried oregano
1 cup sun-dried tomato, chopped
1/4 cup parmesan cheese, grated (optional)

Steps:

  • Cook and drain pasta as directed.
  • While pasta is cooking, in a large pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked.
  • Add sun-dried tomatoes and cook for two minutes.
  • Remove from heat and toss with pasta.
  • Serve with grated Parmesan cheese if desired.

Nutrition Facts : Calories 719.5, Fat 18.7, SaturatedFat 2.9, Cholesterol 75.5, Sodium 1154.7, Carbohydrate 94.4, Fiber 5.7, Sugar 8.2, Protein 42.2

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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