Herbed Tricolor Pasta Salad Recipes

TRI COLOR ITALIAN PASTA SALAD

Steps:

• Prepare your pasta as directed on box. Drain and place pasta in a big serving bowl.
• Add salad dressing, celery, tomatoes, olives, basil and oregano. Stir to fully combine. Add mozzarella cheese on top and mix again.
• Cover bowl with lid or plastic wrap and place in refrigerator to chill (at least an hour, can be overnight).
• Remove from refrigerator and stir to freshen up. If salad looks a little dry (especially if you let it sit overnight), add a tablespoon (or 2) of salad dressing and stir. Serve and enjoy!

TRI-COLOR PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.

TRICOLORE PASTA SALAD

Steps:

• For the dressing: Whisk together the vinegar, oil and salt in a large bowl. Set aside.
• For the salad: Cook the pasta according to the package directions, about 9 minutes. Drain well and let cool slightly until just warm to the touch, about 5 minutes.
• Add the pasta to the dressing and toss well to coat. Allow to cool to room temperature in the dressing, tossing occasionally. Add the arugula, basil, tomatoes, peppers, cheese and salt and toss well to combine and coat everything in the dressing. Serve immediately or refrigerate until ready to serve.

FRUITY PASTA SALAD WITH HERBS

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Mix apples, figs, onion, basil, black olives, mint, and garlic together in a large bowl.
• Whisk mayonnaise, Pecorino Romano cheese, sour cream, sugar, vinegar, lime zest and juice, salt, and pepper together in a separate bowl.
• Add cooked rotini to apple mixture, stir, and pour dressing on top. Mix well and refrigerate, covered, for at least 30 minutes. Serve chilled.

ITALIAN HERB PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Mix tomato sauce, dressing, basil and oregano in large glass or plastic bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours until chilled but no longer than 24 hours.

TRICOLOR PASTA SALAD

Steps:

• Cook the pasta according to package directions. Meanwhile, place vegetables in a microwave-safe dish. Cover and microwave at 50% power for 5-1/2 to 6-1/2 minutes or until thawed; drain. Drain pasta and rinse in cold water. In a bowl, combine the pasta, vegetables and olives. , Combine salad dressing and garlic salt if desired; pour over salad and toss to coat. Refrigerate until serving.

TUNA PASTA SALAD

Steps:

• Cook the pasta in boiling salted water according to the package directions. Drain and run under cold water to cool, then drain again. Transfer to a serving bowl.
• While the pasta cooks, pulse the celery, bell pepper and red onion in a food processor until finely minced. Add to the serving bowl along with the tuna and eggs.
• Stir together the mayonnaise, mustard, vinegar, House Seasoning and relish in a small bowl. Pour over the pasta salad and toss gently to combine. Season with salt and pepper. Garnish with chopped fresh parsley before serving, if desired.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.

TRICOLOR FUSILLI SALAD WITH HERBED WINE DRESSING (PASTA SALAD)

Steps:

• In a small saucepan, over medium heat, heat the wine just until warm.
• Add raisins; let stand for 15-30 minutes to plump.
• In a pot of boiling salted water cook pasta until tender (12-15 minutes or according to package directions).
• Using a colander, drain pasta; rinse well under cold water to quick chill.
• Drain again.
• Drain raisins, reserving wine.
• Set wine aside.
• In a large mixing bowl, toss together pasta and raisins.
• In a screw-top jar, combine reserved white wine with olive oil, lemon juice, herbs, shallots, mustard, salt, and pepper.
• Put lid on jar and shake well.
• Pour dressing over pasta; toss to coat.
• Serve warm or at room temperature or cover and chill for up to 24 hours.
• Just before serving toss with raisins and nuts (if the nuts are mixed in too soon, they won't stay crunchy).

ITALIAN HERB PASTA SALAD

Steps:

• Cook and drain pasta as directed on package.
• Then rinse with cold water and drain.
• Mix tomato sauce, dressing, basil and oregano in large glass or plastic bowl.
• Add pasta and remaining ingredients and toss.
• Cover and refrigerate for at least 2 hours or until chilled.

HERBED PASTA SALAD

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain and rinse pasta under cold water; leave in colander and set aside.
• Meanwhile, in a small saucepan, heat oil and garlic over medium heat. Cook, stirring, until garlic is fragrant and sizzling, about 1 minute. Remove from heat; let stand 10 minutes.
• Pour garlic oil through a sieve into a large bowl; discard garlic. Add pasta and herbs to oil. Season generously with salt and pepper; toss to combine. Cover and refrigerate until ready to serve, chilled or at room temperature.

HERBED TRICOLOR PASTA SALAD

Steps:

• In a large bowl whisk together yogurt, mayonnaise, vinegar, parsley, onion, and herbs.
• In a kettle of boiling salted water cook pasta until tender, about 12 minutes. In a large colander drain pasta and rinse well under cold water. Drain pasta well and toss with dressing and salt and pepper to taste. Pasta salad may be made 4 hours ahead and chilled, covered. If pasta absorbs dressing while standing, toss with about 3 tablespoons warm water.