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Results 51 - 60 of 193 for tri-colored pasta
Cut broccoli and cauliflower into bite-sized pieces. Cut tomatoes into small wedges. Drain olives and slice. Mix all vegetables in large ...
52. PASTA SALAD
Cook pasta as directed and cool immediately ... with peppers, cheese, pepperoni, black and green olives. Add dressing. Refrigerate to mix flavors.
53. PASTA SALAD
Cook pasta. Drain off water and ... Add other 1/2 dressing when serving. Amounts of ingredients can be juggled until you get it how you like it.
Cook pasta according to directions on box. ... still warm. Refrigerate. For a more flavorful pasta, prepare it 1 day before you pan to eat it.
55. PASTA SALAD
Clean and separate broccoli and ... artichoke hearts. Cook pasta in rapidly boiling salted water. ... cheese or shrimp may be added, as desired.
56. SHRIMP AND PASTA
Cook pasta in boiling water. Make sauce according to directions on package. Toss pasta and shrimp with sauce and serve.
Gently fold pasta and cheese with other ingredients ... herbs and spices to taste. Makes about 3 cups and will keep in refrigerator for weeks.
58. PASTA SALAD
Toss 1 pound cooked pasta with 8 oz. Italian dressing and 4 tablespoons Salad Supreme seasoning. Add chopped vegetables; chill and serve.
59. ANTIPASTO SALAD
Cook pasta as directed; drain, rinse with ... combination of meats, cheeses and vegetables and toss again thoroughly. Chill several hours before serving.
Cook pasta, al dente. In large ... refrigerator, covered. Makes about 2 quarts. Smaller amounts of vegetables may be used for a smaller salad.
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