Italiano Pasta Salad Recipes

ITALIAN PASTA SALAD I

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, Italian salad dressing, Caesar dressing, Parmesan cheese, red bell pepper, green bell pepper, and red onion. Mix well and serve chilled or at room temperature.

QUICK ITALIAN PASTA SALAD

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 rinse with cold water until cool.
• Combine pasta, salami, green bell pepper, red bell pepper, onion, salad dressing, olives, and mozzarella cheese in a large bowl. Mix dry salad dressing into pasta; sprinkle with Parmesan cheese.

ITALIAN PASTA SALAD

Steps:

• 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.

CLASSIC ITALIAN PASTA SALAD

Steps:

• Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.

CLASSIC ITALIAN PASTA SALAD

Steps:

• 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.

ZESTY ITALIAN PASTA SALAD

Steps:

• Cook pasta according to package directions, rinse with cold water and drain.
• Place in a bowl, add tomatoes, celery, carrots, peppers, onions and Italian salad dressing.
• Cover and refrigerate for 4 hours or overnight.
• Drain.
• Just before serving, combine mayonnaise and Parmesan cheese, then stir in mozzarella and olives.
• Gently fold into the pasta mixture.

SIMPLE ITALIAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rotelle in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
• Stir rotelle, broccoli, carrots, tomatoes, Parmesan cheese, olives, and pepperoni together in a large bowl. Pour 1/2 of the dressing over the salad and toss to coat. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. Pour remaining dressing over the salad and stir.

ITALIAN PASTA SALAD

Steps:

• Cook pasta and rinse in cold water until cool.
• Toss with all veggies.
• Chill until ready to serve.
• Just before serving, pour Italian dressing over all and mix until everything is well coated. (Leftovers do not keep very well. Everything gets rather soggy so dress only what you need or dress each individual serving)

ITALIAN PASTA SALAD

Steps:

• Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms, peppers, onions and salad dressing. Cover and refrigerate for at least 4 hours or overnight; drain., In a small bowl, combine the mayonnaise and Parmesan cheese; stir in the provolone cheese and olives. Gently fold into the pasta mixture.

ITALIAN DRESSING PASTA SALAD

Steps:

• Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta. , In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight. , Toss before serving. Serve with Romano cheese if desired.