Layered Garden Pasta Salad Recipes

GARDEN PASTA SALAD

Steps:

• Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
• Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
• Chill for one hour before serving.

SPRING GARDEN PASTA SALAD

Steps:

• For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and transfer to a bowl. Toss with 1 tablespoon of the olive oil. Set aside.
• For the dressing: Meanwhile, add the peppers, vinegar, sugar, salt, black pepper and roasted garlic to the carafe of a blender. Turn the blender to high and blend until the peppers are pureed and the ingredients are incorporated. Once the mixture is smooth, reduce the speed to low. Remove the cap inside the blender top and slowly drizzle in the olive oil to emulsify the mixture into a thick and shiny dressing.
• Pour the dressing over the warm pasta. Add the sliced fennel and toss to combine. Pour into a serving dish.
• In a large mixing bowl, add the spring vegetables: the baby kale, snow peas, radishes and 1/4 cup of the fennel fronds. Drizzle with the remaining tablespoon olive oil and sprinkle with salt and pepper. Gently toss, then place in a mound over the dressed pasta mixture in the serving dish. Garnish with edible flowers if using.
• Preheat the oven to 400 degrees F.
• Wrap the garlic cloves in aluminum foil. Roast until tender, about 45 minutes. Let cool. Refrigerate the cloves in an airtight container. Peel right before using.

LAYERED VEGGIE TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheddar cheese. , In a small bowl, whisk the dressing ingredients; spoon over salad, or serve alongside. Cover and refrigerate until serving.

GARDEN-FRESH LAYERED PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt; drain.
• Layer pasta and next 4 ingredients in clear 3-qt. serving bowl. Mix mayo and dressing until blended; spread over salad, sealing to edge of bowl. Top with cheese, tomatoes and bacon.
• Refrigerate several hours or until chilled. Toss gently before serving.

LAYERED SUMMERTIME SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, sugar and garlic powder; set aside. Drain pasta and rinse in cold water; toss with onions and half of the bacon., In a large salad bowl, layer half the romaine, pasta mixture, peas, cauliflower, broccoli, red pepper, mayonnaise mixture and cheese. Repeat layers. Sprinkle with remaining bacon. Cover and refrigerate until serving.

LAYERED PASTA SALAD RECIPE

Steps:

• Layer first 4 ingredients in 3-qt. bowl.
• Mix mayo and dressing until blended; spread over salad, sealing to edge of bowl. Top with cheese and tomatoes.
• Refrigerate several hours or until chilled. Toss gently before serving.

LAYERED PASTA SALAD

Steps:

• Cook the shells according to package. Drain and rinse.
• Toss the shells with the oil.
• In a large mixing bowl, layer lettuce, shells ham, eggs, peas, and cheese.
• Combine rest of ingredients. Mix well.
• Spread over the salad, sealing to the edge of the bowl, cover and refrigerate for 12 hours.
• Toss before serving.

LAYERED GARDEN BEAN SALAD

Steps:

• In a 4-qt. glass bowl, layer the first 6 ingredients. In a small bowl, mix salad dressing and cumin seeds; drizzle over salad.

LAYERED GARDEN SALAD

Steps:

• Coarsely shred lettuce, place in salad bowl. Sprinkle frozen peas over lettuce, add eggs (diced), finely sliced mushrooms and grated cheese.
• Combine mayonnaise, mustard, sour cream, lemon and spring onions or finely sliced shallots.
• Pour mayonnaise mix over lettuce and cover and refrigerate for a couple of hours or overnight.
• Before serving fry bacon until crisp, sprinkle on salad mix top with tomato wedges and parsley (fresh or dried) before serving.

ITALIAN GARDEN PASTA SALAD

Steps:

• Cook penne according to package directions.
• In medium bowl, whisk together Italian dressing, olive oil, vinegar, garlic, parsley, basil and oregano.
• In large bowl, combine penne, Colby cheese, hot pepper cheese, Provolone cheese, salami, plum tomatoes, bell pepper, olives, onion, broccoli, celery, artichokes and sun-dried tomatoes.
• Pour dressing over penne mixture; toss well.
• Season with salt and pepper.
• Refrigerate overnight.
• Before serving, toss pasta.
• Sprinkle with freshly grated Parmesan cheese, if desired.

LAYERED GARDEN PASTA SALAD

Steps:

• Cook macaroni as pkg directs.
• Drain and rinse with cold water.
• Stir together macaroni onions and 2 tablespoons bacon bits.
• Mix the mayo lemon juice cheese sugar garlic powder in a large bowl.
• Layer the lettuce macaroni mixture cucumber caulifower broccoli and tomato in large serving bowl.
• Pour dressing evenly over top.
• Cover Refrigerate at least 2 hours.
• Sprinkle with 2 tbsp bacon just before serving.