Potluckpastasalad Recipes

ZESTY POTLUCK PASTA SALAD

Zesty Potluck Pasta Salad image

Love to bring home an empty bowl from potlucks? Here's a crowd-size pasta pleaser that almost guarantees an empty bowl.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 14

Number Of Ingredients 6

Ingredients

2 boxes Betty Crocker™ Suddenly Salad® classic pasta salad mix
3 cups frozen broccoli florets
2/3 cup Italian dressing
1/3 cup cold water
2 cups cut-up cooked chicken or ham
1 1/2 cups halved grape tomatoes

Steps:

Empty contents of pasta pouch (from salad mix) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally and adding broccoli during last 2 minutes of cooking.
Meanwhile, in large bowl, stir contents of seasoning mix packet (from salad mix), the dressing and cold water until blended; set aside.
Drain pasta with broccoli; rinse with cold water. Shake to drain well. Stir pasta with broccoli, chicken and tomatoes into dressing mixture. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 15 mg, Fiber 2 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g

POTLUCK PASTA SALAD

Potluck Pasta Salad image

Make and share this Potluck Pasta Salad recipe from Food.com.

Provided by Nancy Van Ess

Categories Potluck

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

4 ounces wagon wheel macaroni or 4 ounces desired pasta, 1 1/3 cup
4 ounces tri-colored corkscrew macaroni or 4 ounces desired pasta
1 teaspoon dried red pepper, crushed
1 medium sweet red pepper, cut into thin strips
1 medium yellow squash, halved, sliced lengthwise (and/or zucchini)
10 ounces frozen peas, thawed or 1 1/2 cups fresh peas, cooked and cooled
6 ounces black olives, pitted, drained
4 ounces smoked cheddar cheese, cubed
1 cup unblanched whole almonds, toasted
1/2 cup green onion, sliced
2 tablespoons basil or 2 tablespoons dill
8 ounces Italian salad dressing

Steps:

Cook pasta according to package directions except add crushed red pepper to the cooking water.
Rinse with cool water and drain thoroughly.
Cool pasta to room temperature. In a large mixing bowl combine pasta, sweet red pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions and herb.
Add dressing to pasta mixture. Toss gently to mix.
Cover and chill for 2 hours or up to 24 hours.

Nutrition Facts : Calories 278, Fat 16.6, SaturatedFat 3.6, Cholesterol 9.9, Sodium 525.5, Carbohydrate 25, Fiber 4, Sugar 4.6, Protein 9.4

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