Holiday Berries Bows Pasta Salad Recipes

SEVEN-LAYER HOLIDAY PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
• While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
• In medium bowl, mix mayonnaise, yogurt, sugar and curry powder. Stir in pasta. Layer pasta evenly over onion in serving bowl.
• Sprinkle with cheese. Top with bacon bits and parsley. Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.

CHRISTMAS PASTA SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Fill a large bowl with cold water. Drop the broccoli into the boiling water and cook until crisp-tender and bright green, about 2 minutes. Remove with a slotted spoon and plunge into the cold water to stop the cooking. Let sit until cool, then drain and set aside.
• Return the water in the pot to a boil and cook the rigatoni according to the package directions for al dente. Drain in a colander and transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil to coat evenly and refrigerate until cooled completely, about 10 minutes.
• Meanwhile, add the remaining 1/3 cup olive oil to a blender with the spinach, Parmesan, almonds, basil, lemon juice, chives and 1/4 cup water and puree until completely smooth. Pour the pesto over top of the pasta and add the reserved broccoli, red peppers, sun-dried tomatoes, mozzarella, vinegar and 1 teaspoon salt. Toss gently until well combined. Transfer to a serving bowl and sprinkle with more chopped chives. Cover and refrigerate until ready to serve, up to 4 hours.

STRAWBERRY PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well., In a large bowl, whisk yogurt, oil, lemon juice, salt and cayenne until blended; stir in green onion, ginger and jalapeno. Add pasta and toss to coat., Refrigerate, covered, until serving. Stir in strawberries and sprinkle with almonds just before serving. If desired, sprinkle with coconut and mint.

BOW-TIE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain.
• Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
• Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
• Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed.
• Pour the salad dressing mixture over the pasta mixture; gently toss to coat evenly.
• Refrigerate 3 hours to overnight before serving.

HOLIDAY BERRIES & BOWS PASTA SALAD

Steps:

• Cook pasta in boiling salted water.
• Drain and rinse pasta.
• While pasta boils, combine shallots and lemon juice in a small bowl.
• Stir in sugar and salt until dissolved.
• Slowly stir in olive oil.
• In large bowl toss the rest of ingredients together.
• Chill.

RAINBOWS AND BUTTERFLIES PASTA SALAD

Steps:

• Cook the pasta as the label directs. Drain and toss with 1 teaspoon olive oil to prevent sticking; let cool.
• In a large bowl, toss the cooled pasta with the corn, edamame, bell pepper and carrots. Drizzle with the remaining 3 tablespoons olive oil and toss to coat. Add the parmesan and 1/4 teaspoon salt; toss again and season to taste.

HOLIDAY EVERY DAY BERRY FRUIT SALAD

Steps:

• Wash and drain all the fruit separately - pat dry if needed.
• Stir the yogurt and Cool Whip together thoroughly.
• In an appropriate size tall GLASS bowl, start with a layer of the yogurt mixture, then alternate layers of the fruit and yogurt, making sure the colorful fruit is visible along the edges. End up with a layer of yogurt.
• Sprinkle the coconut on top like snow, then sprinkle the almonds over the coconut. Add a few berries on top, if desired.
• Refrigerate until serving time. You're done.