Best Potluck Pasta Salad Recipes

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ZESTY POTLUCK PASTA SALAD



Zesty Potluck Pasta Salad image

Love to bring home an empty bowl from potlucks? Here's a crowd-size pasta pleaser that almost guarantees an empty bowl.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 14

Number Of Ingredients 6

2 boxes Betty Crocker™ Suddenly Salad® classic pasta salad mix
3 cups frozen broccoli florets
2/3 cup Italian dressing
1/3 cup cold water
2 cups cut-up cooked chicken or ham
1 1/2 cups halved grape tomatoes

Steps:

  • Empty contents of pasta pouch (from salad mix) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally and adding broccoli during last 2 minutes of cooking.
  • Meanwhile, in large bowl, stir contents of seasoning mix packet (from salad mix), the dressing and cold water until blended; set aside.
  • Drain pasta with broccoli; rinse with cold water. Shake to drain well. Stir pasta with broccoli, chicken and tomatoes into dressing mixture. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 15 mg, Fiber 2 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g

BEST POTLUCK PASTA SALAD



Best Potluck Pasta Salad image

This is a very good salad for a potluck, serves 16-18 as a side dish and can be made ahead of time; 12 to 24 hours. Chill time not included.

Provided by Barb G.

Categories     Cheese

Time 45m

Yield 16 serving(s)

Number Of Ingredients 10

3 cups rotini pasta or 3 cups other desired pasta (8-ounces)
1 medium summer squash or 1 medium zucchini, halved lenghtwise and sliced (2 cups, you can use both.)
1 cup frozen peas or 1 cup frozen whole kernel corn, thawed
1 medium red pepper, cut into strips
8 ounces smoked cheddar cheese or 8 ounces cheddar cheese, cubed
1 (6 ounce) can pitted ripe olives, drained and coarsely chopped
1 cup cherry tomatoes, halved
1/2 cup red onion, chopped
2 teaspoons dried oregano or 2 teaspoons basil, crushed
1 cup bottled balsamic vinaigrette or 1 cup red wine vinaigrette dressing

Steps:

  • Cook pasta according to package directions; drain.
  • Rince with cold water; drain again.
  • In a large bowl combine, pasta, squash, peas, sweet pepper, cheese, olives tomatoes, onion, and oregano.
  • Add dressing to pasta mixture; toss gently to coat.
  • Cover and chill for 2 to 24 hours.

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