Polka Dot Pasta Salad Recipes

POLKA DOT EGG TREATS

Steps:

• Wash and dry the inside of plastic egg. Line cookie sheet with waxed paper.
• In large microwavable bowl, microwave marshmallows and butter uncovered on High 1 minute; stir. Continue to microwave in 30-second increments, stirring until smooth. Stir in cereal until well mixed. Stir in chocolate candies.
• Working quickly, press cereal mixture into each egg half, filling full. Remove from mold; gently press 2 halves together. Place on cookie sheet. Repeat with remaining cereal mixture. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave candy melts on Medium (50%) 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Dip bottom third of each egg treat into melted candy; let excess drip off. Return to cookie sheet. Let stand until set, about 5 minutes. Store covered at room temperature.

SPRING POLKA DOT CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on cake mix box, adding gelatin with the water. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, in medium bowl, beat powdered sugar and butter with spoon or with electric mixer on low speed until well blended. Beat in vanilla and 2 tablespoons of the milk. Gradually beat in just enough of the remaining milk to make frosting smooth and spreadable. Divide frosting among 4 small bowls. Stir 6 drops yellow food color into frosting in one bowl. Stir 4 drops red food color into frosting in second bowl. Stir 6 to 8 drops blue food color into frosting in third bowl. Stir 4 drops yellow and 2 drops red food color into frosting in fourth bowl.
• Frost 6 cupcakes with each color of frosting. Poke 4 or 5 white vanilla baking chips, flat side up, into frosting on each cupcake to look like polka dots. Store loosely covered.

POLKA DOT SALAD

Steps:

• Cook the pasta according to the package directions; drain, rinse with cool water, and drain again; set aside to cool.
• In a mixing bowl, combine the cooled rigatoni, cucumber and the next 4 ingredients.
• In a smaller mixing bowl, stir the parsley, Miracle Whip, sugar, and vinegar; blend well.
• Pour dressing over salad mixture; toss to combine and coat well.
• Mom chills the salad for several hours before serving.

POLKA DOT PASTA SALAD

Steps:

• Cook the orzo for 1 minute less than package instructions indicate. Rinse with cool water, drain well, and set aside.
• In a large bowl, combine the olive oil, lemon zest, lemon juice, garlic, salt, black pepper, and cayenne. Add the cooked orzo and stir to coat.
• Add the tomatoes, squash, cucumber, green onions, basil, and parsley to the orzo mixture and toss to combine. Taste for seasoning and add salt and freshly ground pepper as needed.
• Top with the toasted almonds and serve chilled or at room temperature.
• To save time, the orzo mixture can be made 1 day in advance and combined with the vegetables just before serving.

POLKA DOT PASTA PIZZA

Steps:

• Preheat oven to 375°F Spray 13x9-inch baking dish with cooking spray; set aside. Cook macaroni according to package directions; drain. Set aside.
• Beat eggs lightly in large bowl with wire whisk. Add Parmesan cheese and pepper; mix well. Stir in macaroni. Spoon into prepared baking dish; cover with spaghetti sauce. Sprinkle with mozzarella cheese; top with pepperoni.
• Bake 20 minutes, or until mozzarella cheese is melted and golden brown. Let stand 5 minutes before cutting into 8 pieces to serve.

THE ULTIMATE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Transfer to a bowl, cover, and chill 1 hour in the refrigerator.
• Toss chilled pasta with the broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil, and red wine vinegar. Season with salt, pepper, and Italian seasoning. Chill in the refrigerator until serving.