Layered Summer Pasta Salad Recipes

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LAYERED SUMMER PASTA SALAD



Layered Summer Pasta Salad image

Layer, toss and serve. What could be easier for a 30-minute, simple summer salad!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 10

Number Of Ingredients 6

1 box Betty Crocker™ Suddenly Salad® ranch & bacon pasta salad mix
1 1/4 cups ranch dressing
3 cups torn romaine lettuce
2 cups shredded carrots
2 cups fresh broccoli florets
2 plum (Roma) tomatoes, coarsely chopped

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix and dressing. Add pasta; toss to combine.
  • In 3- or 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce, carrots, broccoli and pasta mixture. Top with tomatoes. Serve immediately, or refrigerate.

Nutrition Facts : Calories 230, Carbohydrate 20 g, Cholesterol 10 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 4 g, TransFat 0 g

LAYERED PASTA SALAD



Layered Pasta Salad image

This is a very good salad to take to a potluck or a picnic. Men really like this salad. It is from, "BELL's BEST", a cook book with so many good recipes. I say it serves 8-10 or one hungry husband.

Provided by out of here

Categories     Brunch

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups medium pasta shells
1 tbals. vegetable oil
2 cups shredded lettuce
1 cup chopped ham
1 cup shredded monterey jack cheese
1 cup Miracle Whip
1/2 cup sour cream
2 teaspoons zesty sweet mustard
1/4 cup sliced green onion
1 teaspoon salt
1 teaspoon pepper
3 hard-boiled eggs
1 (16 ounce) frozen peas, thawed

Steps:

  • Cook the shells according to package. Drain and rinse.
  • Toss the shells with the oil.
  • In a large mixing bowl, layer lettuce, shells ham, eggs, peas, and cheese.
  • Combine rest of ingredients. Mix well.
  • Spread over the salad, sealing to the edge of the bowl, cover and refrigerate for 12 hours.
  • Toss before serving.

Nutrition Facts : Calories 243.3, Fat 10.8, SaturatedFat 5.6, Cholesterol 107.5, Sodium 730, Carbohydrate 21.1, Fiber 3.1, Sugar 3.8, Protein 15.4

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