Table of Contents
Perfect for a buffet or a barbecue. Customize with your favorite vegetables.
Prep: 0 20min0
Total: 0 20min0
Yield: 8 side-dish servings
Servings:
Nutrition Facts :
Ingredients:
- 8 ounces rotelle or spiral pasta, cooked and drained
- 2-1/2 cups assorted cut-up fresh vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and mushrooms)
- 1/2 cup cubed cheddar or mozzarella cheese
- 1/3 cup sliced pitted ripe olives (optional)
- 1 cup Wish-Bone® Italian Dressing
Instruction:
- 1. Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.
- NOTE: If preparing a day ahead, refrigerate, then stir in 1/4 cup additional Wish-Bone Dressing before serving.
- For a Creamy Italian Pasta Salad, substitute 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise for 1/2 cup Wish-Bone® Italian Dressing.
- Also terrific with Wish-Bone® Robusto Italian, Fat Free! Italian, House Italian, Ranch, Light Ranch, Fat Free! Ranch, Creamy Caesar, Red Wine Vinaigrette or Fat Free! Red Wine Vinaigrette Dressings.
- See nutrition information for sodium content.
To bring this tangy, vegetable-packed pasta salad together in a snap, we used jarred roasted red peppers and store-bought Italian dressing. The dish takes mere minutes to make, but the longer it sits in the refrigerator, the better it tastes!
Prep:
Total: 0 2h20min0
Yield: 8 to 10 servings
Servings:
Nutrition Facts :
Ingredients:
- Kosher salt and freshly ground black pepper
- 1 pound cavatappi or other short curly pasta shape
- 2 medium cucumbers, sliced thin and quartered (about 4 cups)
- 4 cups broccoli florets (from 1 large head)
- 6 ounces cherry tomatoes, quartered (about 2 cups)
- One 16-ounce jar sliced roasted red peppers, drained
- 1/2 cup grated Parmesan
- 1 1/2 cups Italian dressing
Instruction:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente.
- Add the cucumbers, broccoli, tomatoes, red peppers, Parmesan, pasta, 1/2 teaspoon salt and a few grinds of black pepper to a large bowl. Pour the Italian dressing over the top and toss until well combined. Cover and refrigerate until the pasta is cold, about 2 hours and up to overnight.
Bring this classic American Macaroni Salad recipe from Food Network Kitchen to your next picnic. It’s perfect for an outdoor barbecue spread.
Prep: 0 20min0
Total: 0 30min0
Yield: 6 servings
Servings:
Nutrition Facts : calories 286 calorie, Fat 16.5 grams, Saturated Fat 3 grams, Cholesterol 10 milligrams, Sodium 292 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 5 grams, Sugar 3 grams
Ingredients:
- 2 cups dry elbow macaroni, cooked, rinsed, and drained
- 1/3 cup diced celery
- 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
- 1 tablespoon minced flat-leaf parsley
- 1/2 cup diced vine-ripened tomato (optional)
- 1/2 cup prepared mayonnaise
- 3/4 teaspoon dry mustard
- 1 1/2 teaspoons sugar
- 1 1/2 tablespoons cider vinegar
- 3 tablespoons sour cream
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Instruction:
- In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
Prep: 0 20min0
Total: 0 31min0
Yield: 4 to 6 servings
Servings:
Nutrition Facts :
Ingredients:
- Kosher salt
- 1 pound tricolor pasta, such as bow tie or fusilli
- 1/4 cup balsamic vinegar
- 2 to 3 teaspoons dijon mustard
- Freshly ground pepper
- 2/3 to 3/4 cup extra-virgin olive oil
- 1/3 cup diced sun-dried tomatoes
- 1/4 cup fresh basil, julienned
- 1/4 cup diced onion
- 2 large pickled pepperoncini peppers, diced
- 3 tablespoons halved black olives
- 2 teaspoons chopped fresh oregano
- 1 1/2 ounces feta cheese, crumbled
- 1 1/2 tablespoons grated romano cheese
Instruction:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
- Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
- Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.
Prep: 0 15min0
Total: 0 25min0
Yield: 4 to 6 servings
Servings:
Nutrition Facts :
Ingredients:
- 1 pound tri-color corkscrew pasta
- 1 (12-ounce jar) marinated quartered artichoke hearts, drained
- 8 ounces smoked mozzarella, cubed
- 1(8-ounce link) spicy pepperoni, cubed
- 1 cup cherry tomatoes, halved
- 2 tablespoons chopped jarred pepperoncini
- 1 large handful fresh basil leaves, torn
- 1 clove garlic, finely chopped
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
Instruction:
- Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.
- Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.
- Whisk together the garlic, red wine vinegar, and olive oil. Season with salt and pepper. Toss the dressing with the pasta.