Does anyone have a great recipe for pasta salad?!
I am going to a BBQ and they requested I bring a pasta salad, help!Www@FoodAQ@Com
Answers:
Go to cooks!. com they have great ones thereWww@FoodAQ@Com
Pasta Salad
Ingredients
12 ounces spiral pasta (cavatappi or fusilli)
1/2 cup pine nuts
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/2 teaspoon grated lemon zest
1/2 cup coarsely chopped oil-cured olives
1/3 cup minced fresh parsley
2 cups cherry tomato, stemmed, halved
1 lb medium shrimp, cooked, shelled, deveined
8 ounces feta cheese, diced
salt & freshly ground black pepper
Directions
1 Heat large pot of water to boiling!. Salt water!. Add past and cook according to package directions until tender but still firm to the bite!. Drain, cool under cold running water, and drain again!.
2 Toast pine nuts in a small skillet over low heat until golden!.
3 Transfer pasta to large bowl!. In small bowl, combine oil, vinegar, and lemon zest!. Pour over pasta and toss to coat!. Add nuts, olives, and parsley and combine thoroughly!. Gently stir in tomatoes, shrimp, and cheese, Season to taste with salt and pepper!.
4 You can serve at once, or you can refrigerate and serve cold!. (I always prefer to let the flavors blend!.)!.
VEGETABLE PASTA SALAD
2 lbs!. tri-color rotini pasta
2 carrots
2 zucchini squash
1 green bell pepper
1 red bell pepper
1 yellow or orange bell pepper
2 cans whole black olives (small olives, preferably)
1 lb!. broccoli florets (optional)
1 bottle Bernsteins Cheese Fantastico salad dressing
1/4 cup Parmesan or Romano cheese, grated
stick pepperoni, sliced (if desired)
black pepper
McCormick Salad Supreme (to taste)
Julienne (slice into long thin square strips) the zucchini squash, carrots and bell peppers!.
Cook pasta, according to directions, al dente!. Drain, rinse with cool water!.
In the meantime, prepare all cut vegetables and place in a large bowl!.
Add 8 oz!. of bottled dressing to pasta and gently mix to combine!. Add 8 oz!. of bottle dressing to vegetable mix and gently mix to combine!. Add pepperoni to pasta if desired!.
Combine vegetable mixture to pasta mixture and mix well!. Season with pepper, Salad Supreme and Romano/Parmesan grated cheese!.
For best results, do not use pre-grated cheese!. Use only freshly grated cheese!.Www@FoodAQ@Com
Ingredients
12 ounces spiral pasta (cavatappi or fusilli)
1/2 cup pine nuts
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/2 teaspoon grated lemon zest
1/2 cup coarsely chopped oil-cured olives
1/3 cup minced fresh parsley
2 cups cherry tomato, stemmed, halved
1 lb medium shrimp, cooked, shelled, deveined
8 ounces feta cheese, diced
salt & freshly ground black pepper
Directions
1 Heat large pot of water to boiling!. Salt water!. Add past and cook according to package directions until tender but still firm to the bite!. Drain, cool under cold running water, and drain again!.
2 Toast pine nuts in a small skillet over low heat until golden!.
3 Transfer pasta to large bowl!. In small bowl, combine oil, vinegar, and lemon zest!. Pour over pasta and toss to coat!. Add nuts, olives, and parsley and combine thoroughly!. Gently stir in tomatoes, shrimp, and cheese, Season to taste with salt and pepper!.
4 You can serve at once, or you can refrigerate and serve cold!. (I always prefer to let the flavors blend!.)!.
VEGETABLE PASTA SALAD
2 lbs!. tri-color rotini pasta
2 carrots
2 zucchini squash
1 green bell pepper
1 red bell pepper
1 yellow or orange bell pepper
2 cans whole black olives (small olives, preferably)
1 lb!. broccoli florets (optional)
1 bottle Bernsteins Cheese Fantastico salad dressing
1/4 cup Parmesan or Romano cheese, grated
stick pepperoni, sliced (if desired)
black pepper
McCormick Salad Supreme (to taste)
Julienne (slice into long thin square strips) the zucchini squash, carrots and bell peppers!.
Cook pasta, according to directions, al dente!. Drain, rinse with cool water!.
In the meantime, prepare all cut vegetables and place in a large bowl!.
Add 8 oz!. of bottled dressing to pasta and gently mix to combine!. Add 8 oz!. of bottle dressing to vegetable mix and gently mix to combine!. Add pepperoni to pasta if desired!.
Combine vegetable mixture to pasta mixture and mix well!. Season with pepper, Salad Supreme and Romano/Parmesan grated cheese!.
For best results, do not use pre-grated cheese!. Use only freshly grated cheese!.Www@FoodAQ@Com
Here's a super easy pasta salad recipe I came up with when I was in college!. It's fast and cheap too!
step 1 -- Cook 1 lb!. of dry pasta as per the cooking instructions on the package (bowties or fusilli corkscrews work well and are easy to serve)!.
step 2 -- Meanwhile, remove the seeds from one red bell pepper and one yellow bell pepper and slice into thin strips!.
step 3 -- Toss the sliced peppers with the cooked pasta and drizzle with italian dressing to taste (store bought italian dressing works fine -- I used to use Kraft Zesty Italian)!.
step 4 (optional, but it adds a bit of color) -- Sprinkle lightly with fresh chopped parsley!.
That's it! Serve and enjoy!.
This recipe will serve about 8 to 10 side dishes, so go ahead and multiply accordingly!.
Other veggie options or substitutes include cherry tomatoes (sliced in half), zucchini, cucumbers, broccoli, lightly steamed asparagus, etc!.Www@FoodAQ@Com
step 1 -- Cook 1 lb!. of dry pasta as per the cooking instructions on the package (bowties or fusilli corkscrews work well and are easy to serve)!.
step 2 -- Meanwhile, remove the seeds from one red bell pepper and one yellow bell pepper and slice into thin strips!.
step 3 -- Toss the sliced peppers with the cooked pasta and drizzle with italian dressing to taste (store bought italian dressing works fine -- I used to use Kraft Zesty Italian)!.
step 4 (optional, but it adds a bit of color) -- Sprinkle lightly with fresh chopped parsley!.
That's it! Serve and enjoy!.
This recipe will serve about 8 to 10 side dishes, so go ahead and multiply accordingly!.
Other veggie options or substitutes include cherry tomatoes (sliced in half), zucchini, cucumbers, broccoli, lightly steamed asparagus, etc!.Www@FoodAQ@Com
COLD PASTA AND CHICKEN SALAD OR SHRIMP
SALAD
8 oz!. vermicelli pasta noodles
1 c!. French dressing
10 fresh sliced mushrooms
1 c!. fresh broccoli florets, blanched
10 slices cherry tomatoes
Ripe olives (sliced)
1 can sliced artichoke hearts
2 c!. cooked cubed chicken (or boiled shrimp)
1/3 c!. fresh basil (or 1 1/2 teaspoon dried)
1/3 c!. toasted pine nuts, optional
Cook pasta, transfer to mixing bowl!. Add 1/3 of the dressing and toss well!. Cool and chill 3 hours!. In another bowl, mix mushrooms, broccoli, tomatoes, olives, artichokes with remaining dressing!. Chill!. Add chicken, basil, nuts!. Mix with pasta!.
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COLD ITALIAN PASTA AND VEGETABLE SALAD
1 box tri-colored rotini pasta
1 (1 lb!.) bag frozen cauliflower, carrot, broccoli combination thawed
1 bottle favorite italian salad dressing regular or lite
Cook pasta according to package directions!. Rinse with cold water and drain well!. Add thawed vegetables to pasta!. Decorate with tomato wedges and radish roses or pepper rings!.Www@FoodAQ@Com
SALAD
8 oz!. vermicelli pasta noodles
1 c!. French dressing
10 fresh sliced mushrooms
1 c!. fresh broccoli florets, blanched
10 slices cherry tomatoes
Ripe olives (sliced)
1 can sliced artichoke hearts
2 c!. cooked cubed chicken (or boiled shrimp)
1/3 c!. fresh basil (or 1 1/2 teaspoon dried)
1/3 c!. toasted pine nuts, optional
Cook pasta, transfer to mixing bowl!. Add 1/3 of the dressing and toss well!. Cool and chill 3 hours!. In another bowl, mix mushrooms, broccoli, tomatoes, olives, artichokes with remaining dressing!. Chill!. Add chicken, basil, nuts!. Mix with pasta!.
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COLD ITALIAN PASTA AND VEGETABLE SALAD
1 box tri-colored rotini pasta
1 (1 lb!.) bag frozen cauliflower, carrot, broccoli combination thawed
1 bottle favorite italian salad dressing regular or lite
Cook pasta according to package directions!. Rinse with cold water and drain well!. Add thawed vegetables to pasta!. Decorate with tomato wedges and radish roses or pepper rings!.Www@FoodAQ@Com
Antipasto Pasta Salad
Serves: 10-15
Prep!. Time: 0:30
1 lb!. box shell, bow-tie, OR elbow macaroni
1/4 lbs!. Genoa salami slices - chopped
1/4 lbs!. pepperoni slices - chopped
1/2 lbs!. Asiago OR Italian sharp cheese - diced
6 oz!. can chopped black olives - drained
1 med!. red bell pepper - seeded, diced
1 med!. green bell pepper - seeded, diced
3 med!. ripe tomatoes - chopped
1 packet Italian salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 Tbls!. dried oregano
1 Tbls!. dried parsley
1 Tbls!. grated Parmesan cheese
salt and pepper - to taste
-Cook the pasta in a large pot of salted boiling water until al dente!. Drain and cool under cold water!.
-In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper, and tomatoes!.
-Sprinkle on the envelope of powdered dressing and mix thoroughly and refrigerate salad!.
-Whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt, and pepper!.
-Just before serving, pour dressing over the salad and mix well!.
Broccoli Pasta Casserole or Salad
Submitted By: Lorie Bar
Serves: 4-6
Prep!. Time: 0:20
1 box frozen broccoli florets - slightly thawed
1 cup chopped ham
2/3 cup evaporated milk
1/4 cup butter
1 - 1 1/2 Tbls!. garlic salt
2 cups cooked pasta shells
1/2 cup grated mozzarella cheese
-Bring broccoli, ham, milk, butter, and garlic salt to a boil!.
-Stir in cheese; cook over medium low heat, stirring constantly, for 3 minutes!.
-Fold in prepared pasta!.
Lori's Pasta Salad
Submitted By: Lori Alvarado
Prep!. Time: 0:20
Serves: 8-10
1 box shell pasta - cooked al dente
1 cup mayonnaise
1/4 cup white vinegar
granulated sugar - 4 Tbls!. OR to taste
salt and pepper - to taste
2 med!. bell peppers - your choice of colors, chopped
1 bunch green onions - minced
1 pkg!. sliced fresh mushrooms
8 oz!. bag grated mild cheddar cheese
-Drain pasta and run under cold water until pasta is cool throughout!.
-In a large bowl, combine mayonnaise, vinegar, sugar, salt, and pepper until smooth!.
-Add remaining ingredients, except cheese, and mix until coated evenly!.
-Sprinkle cheese on top and serve cold!.
Notes: You can add chopped ham, turkey, or chicken to make this a great lunch-time salad!.
Make It A Meal: Serve with Marinated SteakWww@FoodAQ@Com
Serves: 10-15
Prep!. Time: 0:30
1 lb!. box shell, bow-tie, OR elbow macaroni
1/4 lbs!. Genoa salami slices - chopped
1/4 lbs!. pepperoni slices - chopped
1/2 lbs!. Asiago OR Italian sharp cheese - diced
6 oz!. can chopped black olives - drained
1 med!. red bell pepper - seeded, diced
1 med!. green bell pepper - seeded, diced
3 med!. ripe tomatoes - chopped
1 packet Italian salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 Tbls!. dried oregano
1 Tbls!. dried parsley
1 Tbls!. grated Parmesan cheese
salt and pepper - to taste
-Cook the pasta in a large pot of salted boiling water until al dente!. Drain and cool under cold water!.
-In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper, and tomatoes!.
-Sprinkle on the envelope of powdered dressing and mix thoroughly and refrigerate salad!.
-Whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt, and pepper!.
-Just before serving, pour dressing over the salad and mix well!.
Broccoli Pasta Casserole or Salad
Submitted By: Lorie Bar
Serves: 4-6
Prep!. Time: 0:20
1 box frozen broccoli florets - slightly thawed
1 cup chopped ham
2/3 cup evaporated milk
1/4 cup butter
1 - 1 1/2 Tbls!. garlic salt
2 cups cooked pasta shells
1/2 cup grated mozzarella cheese
-Bring broccoli, ham, milk, butter, and garlic salt to a boil!.
-Stir in cheese; cook over medium low heat, stirring constantly, for 3 minutes!.
-Fold in prepared pasta!.
Lori's Pasta Salad
Submitted By: Lori Alvarado
Prep!. Time: 0:20
Serves: 8-10
1 box shell pasta - cooked al dente
1 cup mayonnaise
1/4 cup white vinegar
granulated sugar - 4 Tbls!. OR to taste
salt and pepper - to taste
2 med!. bell peppers - your choice of colors, chopped
1 bunch green onions - minced
1 pkg!. sliced fresh mushrooms
8 oz!. bag grated mild cheddar cheese
-Drain pasta and run under cold water until pasta is cool throughout!.
-In a large bowl, combine mayonnaise, vinegar, sugar, salt, and pepper until smooth!.
-Add remaining ingredients, except cheese, and mix until coated evenly!.
-Sprinkle cheese on top and serve cold!.
Notes: You can add chopped ham, turkey, or chicken to make this a great lunch-time salad!.
Make It A Meal: Serve with Marinated SteakWww@FoodAQ@Com
Creamy, Cheesy Pasta Salad
1 (8 ounce) package elbow macaroni, cooked according to package directions and drained
3 dill pickles, finely chopped
3 hard-boiled eggs, finely chopped
2 cups frozen peas, thawed
3 celery ribs, sliced thinly
1/2 medium onion, finely chopped
8 ounces sharp cheddar cheese, diced into 1/4 inch cubes
For the Dressing
1 cup mayonnaise (can use low-fat Hellmann's or Kraft)
1/2 cup milk
1/4 cup sugar or Splenda sugar substitute
1/4 cup cider vinegar
salt and pepper
1!. Gently toss all the salad ingredients together in a large bowl!.
2!. Set aside!.
3!. For the dressing, combine the mayonnaise and milk!.
4!. Then add the sugar and vinegar!.
5!. Stir well, and season with salt and pepper to taste!.
6!. Pour the dressing over the salad, and toss gently to combine!.
7!. Refrigerate at least 2 hours Overnight is even better
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CREAMY PESTO PASTA SALAD
1 (7 oz!.) pkg!. refrigerated prepared pesto
1/2 c!. Miracle Whip Salad Dressing
3 c!. (8 oz!.) corkscrew noodles, cooked, drained
1/2 c!. pitted ripe olive slices
3 tbsp!. chopped sun-dried tomatoes in oil, drained
1/2 tsp!. pepper
Mix together pesto and salad dressing until well blended!. Stir in remaining ingredients; chill!. 4 cups
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Bacon Ranch Pasta Salad
INGREDIENTS
1 (12 ounce) package uncooked tri-color rotini pasta
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4!.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil!. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain!.
Place bacon in a skillet over medium-high heat and cook until evenly brown!. Drain and chop!.
In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper!. Stir in milk until smooth!. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing!. Cover and chill at least 1 hour in the refrigerator!. Toss with additional milk if the salad seems a little dry!.
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1 (8 ounce) package elbow macaroni, cooked according to package directions and drained
3 dill pickles, finely chopped
3 hard-boiled eggs, finely chopped
2 cups frozen peas, thawed
3 celery ribs, sliced thinly
1/2 medium onion, finely chopped
8 ounces sharp cheddar cheese, diced into 1/4 inch cubes
For the Dressing
1 cup mayonnaise (can use low-fat Hellmann's or Kraft)
1/2 cup milk
1/4 cup sugar or Splenda sugar substitute
1/4 cup cider vinegar
salt and pepper
1!. Gently toss all the salad ingredients together in a large bowl!.
2!. Set aside!.
3!. For the dressing, combine the mayonnaise and milk!.
4!. Then add the sugar and vinegar!.
5!. Stir well, and season with salt and pepper to taste!.
6!. Pour the dressing over the salad, and toss gently to combine!.
7!. Refrigerate at least 2 hours Overnight is even better
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CREAMY PESTO PASTA SALAD
1 (7 oz!.) pkg!. refrigerated prepared pesto
1/2 c!. Miracle Whip Salad Dressing
3 c!. (8 oz!.) corkscrew noodles, cooked, drained
1/2 c!. pitted ripe olive slices
3 tbsp!. chopped sun-dried tomatoes in oil, drained
1/2 tsp!. pepper
Mix together pesto and salad dressing until well blended!. Stir in remaining ingredients; chill!. 4 cups
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Bacon Ranch Pasta Salad
INGREDIENTS
1 (12 ounce) package uncooked tri-color rotini pasta
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4!.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil!. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain!.
Place bacon in a skillet over medium-high heat and cook until evenly brown!. Drain and chop!.
In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper!. Stir in milk until smooth!. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing!. Cover and chill at least 1 hour in the refrigerator!. Toss with additional milk if the salad seems a little dry!.
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This is one of my faves, & easy to prepare!. Use any veggies, pasta (tortellini etc), cheese or salad dressing of choice!. Serve in a clear bowl or trifle dish!. I use more dressing & cheese!. You can double the recipies, & adjust the seasonings to taste!. Enjoy!
Layered Picnic Pasta Salad
Serves 6
12 oz!. Bow Ties or other medium pasta shape
1/2 cup vinaigrette salad dressing
1 cup frozen green peas, thawed
3 plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 oz!. proscuitto, thinly sliced
2 tbsp!. fresh basil, chopped
3 tbsp!. parmesan cheese, freshly grated
Cook pasta according to package directions, drain!. Return to cooking pan and toss with 2 tablespoons vinaigrette dressing!.
Transfer half of pasta to a clear glass bowl!. Layer peas, tomatoes, mushrooms, and proscuitto on pasta!. Top with remaining pasta!. Sprinkle with basil and pour remaining dressing evenly over salad!. Sprinkle with Parmesan cheese!. Serve at once or cover and chill until ready to serve!. Toss right before serving to evenly coat dressing!.
http://www!.ilovepasta!.org/recipes/Layere!.!.!.
And
PASTA CAPRESE
Serves 4
1 1/2 lbs fresh, ripe tomatoes, coarsely chopped
8 oz fresh mozzarella cheese cut into 1/2 inch cubes
4 T extra virgin olive oil, the best you can get
1 t red wine vinegar
1/2 cup fresh basil leaves, washed, dried and shredded
salt and freshly ground black pepper
1 lb pasta, preferably penne
1 - 2 cloves garlic (optional), chopped fine
a bit of hot pepper peperoncino (optional)
An hour or so before your meal, using a wooden spoon, mix the mozzarella, tomatoes, oil and vinegar (optional garlic and/or hot pepper) in a deep bowl!.Season to taste with salt and freshly ground black pepper!.
Cover with a clean dishcloth and let it sit at room temperature for an hour or so!. Add the basil and toss well!.
Cook the pasta, remove when al dente, with a bite to it!. Drain the pasta and return to the warm pasta pot!. Pour on the tomato mixture and toss!.Check again for seasoning!.
Place in serving bowl and serve!.
http://www!.e-rcps!.com/pasta/rcp/p_abc/ca!.!.!.Www@FoodAQ@Com
Layered Picnic Pasta Salad
Serves 6
12 oz!. Bow Ties or other medium pasta shape
1/2 cup vinaigrette salad dressing
1 cup frozen green peas, thawed
3 plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 oz!. proscuitto, thinly sliced
2 tbsp!. fresh basil, chopped
3 tbsp!. parmesan cheese, freshly grated
Cook pasta according to package directions, drain!. Return to cooking pan and toss with 2 tablespoons vinaigrette dressing!.
Transfer half of pasta to a clear glass bowl!. Layer peas, tomatoes, mushrooms, and proscuitto on pasta!. Top with remaining pasta!. Sprinkle with basil and pour remaining dressing evenly over salad!. Sprinkle with Parmesan cheese!. Serve at once or cover and chill until ready to serve!. Toss right before serving to evenly coat dressing!.
http://www!.ilovepasta!.org/recipes/Layere!.!.!.
And
PASTA CAPRESE
Serves 4
1 1/2 lbs fresh, ripe tomatoes, coarsely chopped
8 oz fresh mozzarella cheese cut into 1/2 inch cubes
4 T extra virgin olive oil, the best you can get
1 t red wine vinegar
1/2 cup fresh basil leaves, washed, dried and shredded
salt and freshly ground black pepper
1 lb pasta, preferably penne
1 - 2 cloves garlic (optional), chopped fine
a bit of hot pepper peperoncino (optional)
An hour or so before your meal, using a wooden spoon, mix the mozzarella, tomatoes, oil and vinegar (optional garlic and/or hot pepper) in a deep bowl!.Season to taste with salt and freshly ground black pepper!.
Cover with a clean dishcloth and let it sit at room temperature for an hour or so!. Add the basil and toss well!.
Cook the pasta, remove when al dente, with a bite to it!. Drain the pasta and return to the warm pasta pot!. Pour on the tomato mixture and toss!.Check again for seasoning!.
Place in serving bowl and serve!.
http://www!.e-rcps!.com/pasta/rcp/p_abc/ca!.!.!.Www@FoodAQ@Com
Chilled Spaghetti Salad
1 pound thin spaghetti, broken into 3-inch pieces
2 cucumbers
1 green bell pepper
2 medium tomatoes
2 medium onions
1 small bottle Italian dressing
1/2 (2 ounce) bottle McCormick's Salad Supreme Seasoning
Cook and drain spaghetti; set aside!. Peel cucumbers; remove seeds and cut into small pieces!. Cut green pepper, tomatoes and onions into small pieces!. Mix all ingredients with the spaghetti including seasoning!. Pour Italian dressing over all!. Let marinate overnight!.Www@FoodAQ@Com
1 pound thin spaghetti, broken into 3-inch pieces
2 cucumbers
1 green bell pepper
2 medium tomatoes
2 medium onions
1 small bottle Italian dressing
1/2 (2 ounce) bottle McCormick's Salad Supreme Seasoning
Cook and drain spaghetti; set aside!. Peel cucumbers; remove seeds and cut into small pieces!. Cut green pepper, tomatoes and onions into small pieces!. Mix all ingredients with the spaghetti including seasoning!. Pour Italian dressing over all!. Let marinate overnight!.Www@FoodAQ@Com
this one is good and refreshing- I got addicted to it from the grocery store deli
Spinach Pine Nut Pasta Salad
one bag fresh spinach leaves
one box rotini pasta- cooked, drained, chilled
pine nuts- they have small jars by the seasoning section
large grated Parmesan cheese- about 3/4 cup -not spaghetti kind, they have containers of larger grated stuff by the fancy cheese
Italian dressing- enough to coat it all
toss all together in a large bowl and serve chilledWww@FoodAQ@Com
Spinach Pine Nut Pasta Salad
one bag fresh spinach leaves
one box rotini pasta- cooked, drained, chilled
pine nuts- they have small jars by the seasoning section
large grated Parmesan cheese- about 3/4 cup -not spaghetti kind, they have containers of larger grated stuff by the fancy cheese
Italian dressing- enough to coat it all
toss all together in a large bowl and serve chilledWww@FoodAQ@Com
i would put boiled noodles in a bowl and put in tuna , celery, mayo,carrot,and potato!.just chop the celery carrot and potato!.put the noodles in a bowl and mix with mayo and white albacore tuna!.then add th celery carrot and potato in and mix lightly!.last put it in the fridge until it's cold!. hope ya like it smiles :)Www@FoodAQ@Com