Layered Italian Pasta Salad Recipes

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.

ITALIAN PASTA SALAD RECIPE

Steps:

• Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
• In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
• In a small bowl or measuring cup, mix the dressing ingredients together.
• Pour the dressing over the pasta and toss to coat.

LAYERED ITALIAN PASTA SALAD

Steps:

• COOK and drain pasta according to directions on box, rinse with cold water.
• CHOP all vegetables, pepperoni and cheese.
• LAYER one-third of the pasta in a 4 quart bowl, top with Pepperoni, Tomatoes, Peppers, Green Onions and Olives.
• SPRINKLE with 1 tablespoon seasoning blend.
• REPEAT layers 2 times.
• TOP with cubed KRAFT Mozzarella Cheese and KRAFT Grated Parmesan Cheese.
• COMBINE Vinegar, Water, Oil and Italian Seasoning packet in GOOD SEASONS Cruet Kit. Shake well.
• POUR Italian Dressing over Salad.
• COVER with plastic wrap and place in refrigerator for at least 2 hours.
• Toss gently just before serving.
• STORE leftovers in refrigerator.

7-LAYER PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs), adding the broccoli during the last 4 minutes of cooking. Drain the pasta and broccoli and rinse under cool water; shake off the excess. Remove the broccoli and pat dry.
• Whisk the mayonnaise, buttermilk, 1/4 cup chives, the parsley, half of the lime juice, 1/4 teaspoon salt, and pepper to taste. Toss the pasta and a few tablespoons of the dressing in a medium bowl.
• Assemble the salad: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt; arrange in an even layer. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes. Drizzle some of the remaining dressing on top and sprinkle with the remaining 1 tablespoon chives, or cover and refrigerate the salad and dressing separately up to 6 hours. (Bring to room temperature before serving.)

ITALIAN LAYERED SALAD

Steps:

• In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
• Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours until chilled or overnight. Sprinkle with parsley just 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.

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.

BEST EVER!!!!! ITALIAN PASTA SALAD

Steps:

• Cook pasta according to directions.
• Rinse in cold water.
• Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
• Taste to adjust seasoning, vinegar, or EVOO.
• Cover and chill pasta salad for at least 2 hours or overnight is best.