Colored Macaroni Salad Recipes

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ITALIAN CHICKEN PASTA SALAD



Italian Chicken Pasta Salad image

This Italian Chicken Pasta Salad is easy, ready in 20 minutes, and showcases some of my favorite summer ingredients. It's perfect for summer potlucks and BBQs, or as a no-fuss family dinner!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 20m

Number Of Ingredients 15

12 ounces rotini pasta, cooked according to package directions (I used tri-color rotini)
2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Italian seasoning
2 teaspoons lemon zest
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1/4 teaspoon cayenne pepper, optional and to taste
1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces and seasoned with salt and pepper
1 cup Roma tomatoes, diced*
1 cup fresh basil leaves (laid loosely in measuring cup), sliced thinly
1 cup cucumber, peeled and diced
1/2 cup grated parmesan cheese, or more if desired

Steps:

  • Cook pasta according to package directions, drain, place in a large bowl, and set aside.
  • To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, pepper, and whisk to combine; set sauce aside.
  • To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
  • Add the sauce and allow it to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout. Add chicken and any cooking liquid to the pasta bowl.
  • Add the tomatoes, basil, cucumber, cheese, and toss gently to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, pinch of cayenne, splash of lemon juice, etc.) before serving.

Nutrition Facts : Calories 558 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 55 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1634 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

COLORFUL SPIRAL PASTA SALAD



Colorful Spiral Pasta Salad image

Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. -Amanda Cable, Boxford, Massachusetts

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 14 servings.

Number Of Ingredients 7

1 package (12 ounces) tricolor spiral pasta
4 cups fresh broccoli florets
1 pint grape tomatoes
1 can (6 ounces) pitted ripe olives, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan

Steps:

  • In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.

Nutrition Facts : Calories 149 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

GRANDMA'S MACARONI SALAD



Grandma's Macaroni Salad image

Provided by insanelygood

Categories     Recipes

Time 30m

Number Of Ingredients 11

8 ounces elbow macaroni (cooked and drained)
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 cup chopped onion
3/4 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp prepared mustard
1 tsp sugar
1 tsp salt
1/4 tsp ground black pepper

Steps:

  • In a large bowl, mix in the macaroni, celery, bell pepper, and onion.
  • In a separate bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper until combined. Pour the mixture into the macaroni and vegetables. Mix well until everything is thoroughly coated in the dressing.
  • Refrigerate for at least 4 hours before serving. Preferably overnight.
  • Stir before serving.

Nutrition Facts : Calories 208 cal

TRI COLOR ITALIAN PASTA SALAD



Tri Color Italian Pasta Salad image

Easy recipe for the best Tri Color Italian Pasta Salad. This meal is full of fresh vegetables and only takes 20 minutes to put together from start to finish.

Provided by Pamela

Categories     Main Course     Side Dish

Time 20m

Number Of Ingredients 8

12 oz box tri color rotini pasta
1/2 cup Italian salad dressing
3 stalks of celery (finely chopped)
1 pint cherry or grape tomatoes (halved)
1/2 cup sliced black olives
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 cup shredded mozzarella

Steps:

  • Prepare your pasta as directed on box. Drain and place pasta in a big serving bowl.
  • Add salad dressing, celery, tomatoes, olives, basil and oregano. Stir to fully combine. Add mozzarella cheese on top and mix again.
  • Cover bowl with lid or plastic wrap and place in refrigerator to chill (at least an hour, can be overnight).
  • Remove from refrigerator and stir to freshen up. If salad looks a little dry (especially if you let it sit overnight), add a tablespoon (or 2) of salad dressing and stir. Serve and enjoy!

RANCH PASTA SALAD



Ranch Pasta Salad image

Ranch Pasta Salad is the best pasta salad side dish! Rotini noodles, cucumber, tomato, broccoli, parmesan cheese with an easy dressing of ranch. Everyone will love this pasta salad!

Provided by Jessica

Categories     Salad

Time 23m

Number Of Ingredients 17

1 box (12 oz) tricolor rotini pasta
1 cup chopped broccoli
1 cup chopped cucumbers ((peeled & seeded))
1 cup chopped tomatoes
1/2 cup shredded parmesan cheese
1¼ cups ranch dressing ((more or less to taste))
1/2 cup mayonnaise
1/2 cup buttermilk
1/4 cup sour cream
½ teaspoon dried parsley
½ teaspoon dried dill weed
½ teaspoon dried chives
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon worcestershire sauce
¼ teaspoon salt
⅛ teaspoon pepper

Steps:

  • Cook pasta according to package instructions. Remember to salt the pasta water so the noodles have some flavor. I use about 1 teaspoon salt. Drain the pasta and rinse under cold water so pasta can cool.
  • In a mixing bowl combine the cooled pasta, broccoli, cucumber, tomatoes, and parmesan cheese. Stir. Add ranch and stir again to coat the noodles and veggies in the ranch.
  • Serve right away or let it refrigerate for 1-2 hours before serving. Pasta salad tends to dry out in the fridge so don't leave it in there too long before serving. If needed, add some additional dressing and give it a good stir to moisten it back up.
  • ** If you are making the homemade ranch dressing, I would suggest making it before you make the salad so it has plenty of time to refrigerate and get cold. Combine all the ranch dressing ingredients into a small bowl and stir with a wire whisk. It makes just enough for the salad. For leftovers, I just use store-bought ranch dressing to moisten it back up.

Nutrition Facts : Calories 284 kcal, Carbohydrate 31 g, Protein 7 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 374 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

TRI-COLOR PASTA SALAD



Tri-Color Pasta Salad image

This is a quick and tasty pasta salad that all of my friends beg me to make whenever there is a party! It is always a crowd pleaser!

Provided by MEEHSKABOB

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 20m

Yield 15

Number Of Ingredients 4

2 pounds uncooked tri-color spiral pasta
10 ounces diced processed American cheese
1 large head broccoli, cut into florets
1 (16 ounce) bottle Italian-style salad dressing

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 48.9 g, Cholesterol 17.8 mg, Fat 15.7 g, Fiber 2.6 g, Protein 13 g, SaturatedFat 5.3 g, Sodium 779.7 mg, Sugar 5 g

EASY PASTA SALAD



Easy Pasta Salad image

Easy Pasta Salad features tri-color rotini studded with diced olives and pimentos in a zesty homemade Italian dressing for a versatile summer side dish!

Provided by Samantha Skaggs

Categories     Salad

Time 4h25m

Number Of Ingredients 16

1/2 cup extra-virgin olive oil OR neutral vegetable oil (such as canola or safflower)
1/4 cup white wine vinegar OR red wine vinegar OR a combo of the two
2 tablespoons water
1 to 2 teaspoons honey
1 teaspoon freshly squeezed lemon juice
6 tablespoons freshly grated Parmesan (DIVIDED)
3/4 teaspoon garlic salt
3/4 teaspoon dried parsley
3/4 teaspoon dried basil
1/8 teaspoon dried oregano
Pinch of red pepper flakes
Freshly ground black pepper (to taste)
8 ounces tri-color garden rotini
1 (4-ounce) jar diced pimentos
1/3 cup finely diced green olives
1/3 cup finely diced black olives

Steps:

  • Measure oil, vinegar, water, honey, lemon juice, 3 tablespoons Parmesan, garlic salt, parsley, basil, oregano, red pepper flakes, and black pepper into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if desired.
  • Cook pasta in well-salted boiling water according to package directions. Drain pasta and transfer to a large bowl. Add the pimentos, green and black diced olives, remaining Parmesan, and about 2/3 of the dressing. Gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, shake and then stir in the remainder of the dressing and garnish with additional Parmesan, if desired.

Nutrition Facts : Calories 207 kcal, Carbohydrate 17 g, Protein 4 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 362 mg, Fiber 1 g, ServingSize 1 serving

SPIRAL MACARONI SALAD



Spiral Macaroni Salad image

This is one of my recipes featured in Southern Living. A gal named "Dee" made this and brought it to our office about 40 years ago, and it's been my favorite mac salad ever since. She said you can put almost any fresh garden veggie in this and it will work.

Provided by Bliss

Categories     < 30 Mins

Time 21m

Yield 6 serving(s)

Number Of Ingredients 13

1 (8 ounce) package spiral shaped pasta
1 cup cherry tomatoes, halved
1 cup cheddar cheese, shredded (4 oz)
1 small cucumber, peeled and cut into chunks
2 tablespoons chopped green peppers
2 tablespoons chopped celery
2 tablespoons chopped green onions
1 tablespoon pickle relish
1/4 cup mayonnaise
1/2 teaspoon prepared mustard
1 pinch dill seed
1 pinch celery salt
1 pinch celery seed

Steps:

  • Cook macaroni according to package directions; drain.
  • Rinse macaroni with cold water; drain.
  • Combine macaroni and next 7 ingredients; toss gently.
  • Combine remaining ingredients, and mix well.
  • Pour over salad; toss gently.
  • Cover and chill at least an hour.
  • Yield: 6 servings.

Nutrition Facts : Calories 272.4, Fat 10.2, SaturatedFat 4.6, Cholesterol 22.3, Sodium 218.1, Carbohydrate 35, Fiber 2, Sugar 3.5, Protein 10.4

COLORED MACARONI SALAD



Colored Macaroni Salad image

So good.........sometimes I add imitation crab meat or shredded chicken and make a summer meal. I also add a jalapeno. :) You can't stay out of it, it's that good!!

Provided by Jill Cooks

Categories     Pasta Sides

Number Of Ingredients 11

1 lb. colored pasta
1 green pepper, chopped
4 carrots, grated
1 onion, chopped
DRESSING:
1 can condensed milk
1/2 cup sugar
1 cup apple cider vinegar
2 cups mayonnaise
1/4 teaspoon celery seed
salt and pepper, to taste

Steps:

  • 1. Cook pasta; drain. Cool.
  • 2. Mix dressing together and pour over pasta. Blend well.
  • 3. Set overnight.

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