Three Cheese Pasta Salad Recipes

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CHEESE TORTELLINI SALAD



Cheese Tortellini Salad image

This quick and easy picnic salad mixes cheese tortellini, pepperoni, provolone cheese, olives, and artichoke hearts with Italian-style salad dressing.

Provided by DevDrew

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 8

3 (250 g) packages cheese tortellini
½ pound pepperoni, chopped
½ pound provolone cheese, chopped
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (6 ounce) can sliced black olives
½ (8 ounce) bottle Italian-style salad dressing, or more to taste
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
  • Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.

Nutrition Facts : Calories 641 calories, Carbohydrate 52.4 g, Cholesterol 89.9 mg, Fat 36.8 g, Fiber 4.7 g, Protein 28.3 g, SaturatedFat 14 g, Sodium 2047.5 mg, Sugar 4.9 g

THREE-PEPPER PASTA SALAD



Three-Pepper Pasta Salad image

I like to make this recipe during the summer when I can get the ingredients fresh from the garden. It not only tastes very good, but it's a pretty addition to any meal.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 14

1 package (12 ounces) tricolor spiral pasta
1/3 cup olive oil
3 tablespoons red wine vinegar
1/4 cup minced fresh basil or 1 tablespoon dried basil
2 tablespoons grated Parmesan cheese
1-1/4 teaspoons salt
1/4 teaspoon pepper
1 small sweet red pepper, julienned
1 small sweet yellow pepper, julienned
1 small green pepper, julienned
1 medium tomato, cut into thin wedges
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons sliced green onions
8 ounces cubed part-skim mozzarella cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a blender, add the oil, vinegar, basil, Parmesan cheese, salt and pepper; cover and process until blended. Drain and rinse pasta in cold water; place in a large bowl. Add the peppers, tomato, olives and onions. Drizzle with dressing; toss to coat. Stir mozzarella cheese. Serve at room temperature.

Nutrition Facts : Calories 425 calories, Fat 26g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 573mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

THREE PEPPER PASTA SALAD



Three Pepper Pasta Salad image

Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.

Provided by LINDA DEMARIA

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package tri-color pasta
⅔ cup olive oil
3 tablespoons white wine vinegar
¼ cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 medium fresh tomato, chopped
1 (2.25 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed

Steps:

  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
  • In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g

THREE CHEESE VINAIGRETTE



Three Cheese Vinaigrette image

Spice up your salad! You can vary the cheeses in this recipe to change the taste. Adapted from Cooking With Paula(Deen) magazine.

Provided by Sharon123

Categories     Salad Dressings

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 11

2 cups vegetable oil (try half olive oil)
3/4 cup white wine vinegar
2 tablespoons parmesan cheese, grated
2 tablespoons romano cheese, grated
2 tablespoons asiago cheese, grated
3 teaspoons sugar (or try 2 tsp. honey)
2 teaspoons dried oregano
1/2 teaspoon dried basil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper (optional)

Steps:

  • Place all ingredients in a food processor.
  • Pulse until smooth.
  • Serve over salads, use to marinate chicken or fish, mix with pasta, etc. Enjoy!

Nutrition Facts : Calories 1598.7, Fat 176.8, SaturatedFat 24, Cholesterol 8, Sodium 600.4, Carbohydrate 6.1, Fiber 0.5, Sugar 5.2, Protein 3.1

THREE-CHEESE AND HAM PASTA SALAD



Three-Cheese and Ham Pasta Salad image

No one will ever know that you used a Caesar pasta salad mix to jump-start this fun and flavorful salad!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 22m

Yield 4

Number Of Ingredients 7

1 package Betty Crocker™ Suddenly Salad® Caesar pasta salad mix
3 tablespoons vegetable oil
1/4 cup cold water
1 1/2 teaspoons yellow mustard
1/3 cup julienne strips mozzarella cheese
1/3 cup diced Cheddar cheese
1 cup julienne strips fully cooked smoked ham (6 ounces)

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of hot water. Gently boil uncovered 12 minutes, stirring ccasionally.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • Stir together Seasoning and Crouton Blend, oil, water and mustard in large bowl. Stir in pasta, mozzarella cheese, Cheddar cheese and ham. Refrigerate any remaining salad.

Nutrition Facts : Calories 400, Carbohydrate 38 g, Cholesterol 40 mg, Fiber 2 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1360 mg

THREE CHEESE PASTA SALAD



Three Cheese Pasta Salad image

Make and share this Three Cheese Pasta Salad recipe from Food.com.

Provided by MsKittyKat

Categories     Pasta Shells

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 10

8 ounces medium pasta shells
1 cup chopped pitted black oil-cured olives
1 cup chopped red bell pepper
1 cup crumbled feta cheese
1/2 cup diced sharp white cheddar cheese
1/2 cup grated gouda cheese
6 tablespoons chopped fresh basil
1/4 cup red wine vinegar
3/4 cup olive oil
1 pinch sugar

Steps:

  • Cook pasta in pot of boiling water until tender but still firm to bite.
  • Drain.
  • Rinse with cold water and drain well.
  • Mix pasta, olives, bell pepper, all cheeses and basil in large bowl to combine.
  • Pour vinegar into small bowl.
  • Gradually whisk in oil.
  • Add sugar; season dressing to taste with salt and pepper.
  • Toss salad with enough dressing to coat.
  • Cover and refrigerate until well chilled, about 2 hours.

Nutrition Facts : Calories 368.1, Fat 27.1, SaturatedFat 7.2, Cholesterol 24.1, Sodium 255.4, Carbohydrate 23.4, Fiber 1.4, Sugar 2.1, Protein 8.4

THREE-CHEESE PASTA SALAD WITH OLIVES



Three-Cheese Pasta Salad with Olives image

Provided by Barbara Dod Whittle

Categories     Salad     Cheese     Herb     Olive     Pasta     Picnic     Quick & Easy     Graduation     Summer     Chill     Bon Appétit     Virginia

Yield Serves 4

Number Of Ingredients 10

8 ounces medium-size pasta shells (about 2 3/4 cups)
1 cup chopped pitted brine-cured black olives (such as Kalamata)
1 cup chopped red bell pepper
1 cup crumbled feta cheese (about 4 ounces)
1/2 cup diced sharp white cheddar cheese ( about 2 1/2 ounces)
1/2 cup grated Gouda cheese (about 2 1/2 ounces)
6 tablespoons chopped fresh basil
1/4 cup basil vinegar or red wine vinegar
3/4 cup olive oil
Pinch of sugar

Steps:

  • Cook pasta in pot of boiling water until tender but still firm to bite. Drain. Rinse with cold water and drain well.
  • Mix pasta, olives, bell pepper, all cheeses and basil in large bowl to combine. Pour vinegar into small bowl. Gradually whisk in oil. Add sugar; season dressing to taste with salt and pepper. Toss salad with enough dressing to coat. Cover and refrigerate until well chilled, about 2 hours. (Can be prepared 8 hours ahead; keep refrigerated.)

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