Italian Garden Pasta Salad Recipes

QUICK ITALIAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse with cold water until cool.
• Combine pasta, salami, green bell pepper, red bell pepper, onion, salad dressing, olives, and mozzarella cheese in a large bowl. Mix dry salad dressing into pasta; sprinkle with Parmesan cheese.

ITALIAN DRESSING PASTA SALAD

Steps:

• Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta. , In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight. , Toss before serving. Serve with Romano cheese if desired.

ITALIAN GARDEN SALAD

Steps:

• Cook spaghetti according to package directions, adding the green beans during the last 4 minutes of cooking., Meanwhile, in a large bowl, combine the dressing ingredients. Add the chicken, pepper, Colby-Monterey Jack cheese, zucchini, squash, tomatoes and onion., Drain spaghetti and beans; rinse in cold water. Add to the other ingredients and toss to coat. Refrigerate until chilled. Sprinkle with Parmesan cheese if desired.

ITALIAN GARDEN PASTA SALAD

Steps:

• Cook penne according to package directions.
• In medium bowl, whisk together Italian dressing, olive oil, vinegar, garlic, parsley, basil and oregano.
• In large bowl, combine penne, Colby cheese, hot pepper cheese, Provolone cheese, salami, plum tomatoes, bell pepper, olives, onion, broccoli, celery, artichokes and sun-dried tomatoes.
• Pour dressing over penne mixture; toss well.
• Season with salt and pepper.
• Refrigerate overnight.
• Before serving, toss pasta.
• Sprinkle with freshly grated Parmesan cheese, if desired.

GARDEN PASTA SALAD

Steps:

• Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
• Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
• Chill for one hour before serving.

GARDEN PASTA SALAD

Steps:

• Cook and drain pasta. Add it to a large mixing bowl.
• Toss in peas, onions, green onions, and celery.
• Toss in green and red bell peppers, tomatoes, and black olives.
• Toss in ham.
• Toss in cheddar cheese.
• Toss in lettuce.
• Toss to coat mixture with the Italian dressing.
• Sprinkle with Parmesan cheese. Cover and chill until ready to serve.

ITALIAN DELI PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
• Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour.
• Before serving, add some or all of the remaining dressing.