Layered Pasta Salad Primavera Recipes

PRIMAVERA PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse under cold water until no longer hot; set aside.
• To make the dressing, combine the mayonnaise, milk, sour cream, parsley, chives, mint, lemon zest and juice, 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan in a small bowl. Set aside. Before tossing, splash in more milk if needed for thinning.
• In a large bowl, combine the pasta, broccoli, tomatoes, peas, asparagus, carrots and leeks. Pour over the dressing and toss to coat. Top with the remaining tablespoon of Parmesan and some black pepper. Refrigerate for at least 4 hours and up to overnight.

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.)

SMOKY PASTA PRIMAVERA SALAD

Steps:

• Bring a large pot of water to a boil; add rotini, salt, and olive oil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta, rinse with cold water, and transfer to a large bowl.
• Add red bell pepper, green bell pepper, Gouda cheese, and parsley to rotini.
• Pour balsamic vinegar in a small bowl. Add soybean oil in a small stream, whisking constantly until mixture emulsifies. Mix in dill and garlic salt. Slowly drizzle just enough of the vinaigrette over the pasta mixture until the pasta glistens. You may not need all of the vinaigrette, so store any leftovers for another use.

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.

PRIMAVERA PASTA SALAD

Steps:

• Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
• In very large (4-quart) bowl, mix bell peppers, carrots, basil and cheese. In small bowl, mix dressing and milk with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.

PASTA PRIMAVERA 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.
• While pasta cooks, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender-crisp, 2 to 6 minutes. Drain pasta and asparagus and chill until ready to use, at least 10 minutes.
• Meanwhile, combine mayonnaise, sour cream, ranch dressing mix, dip mix, and Italian dressing mix in a bowl.
• Assemble chilled rotini, asparagus, ham, romaine, cucumber, and avocado in a large bowl. Top with mayonnaise dressing mixture and toss. Chill for at least 30 minutes before serving.

LAYERED PASTA SALAD PRIMAVERA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
• Place 3 cups pasta mixture in clear 1-1/2-qt. serving bowl; top with peppers. Layer with 3 cups pasta mixture, onions, carrots and remaining pasta mixture. Mix mayo, dressing and cheese; spread over salad to seal.
• Refrigerate several hours or until chilled. Top with basil and toss gently before serving.

PASTA PRIMAVERA SALAD WITH FRESH BASIL VINAIGRETTE

Steps:

• Salad: Cook pasta in lightly salted water for about 15 minutes.
• Drain.
• Rinse pasta with cold water and drain again.
• Chill.
• Blanch broccoli and summer squash by immersing in boiling, salted water for 2 to 3 minutes.
• Rinse in cold water and drain.
• Combine all salad ingredients.
• Just before serving, drizzle with Vinaigrette Dressing and toss.
• Arrange on a serving platter lined with leaf lettuce.
• Vinaigrette: Add garlic and basil to blender container.
• Process on Chop.
• Add salt, pepper and mustard; process a few seconds.
• Add lemon juice and vinegar and blend.
• Add olive oil and process until smooth.

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.