Cheddar Dill And Veggie Pasta Salad Food

CHEDDAR DILL AND VEGGIE PASTA SALAD

Steps:

• Cook the pasta al dente Drain and run under cold water until cool.
• Chop all the vegetables finely.
• Once the pasta is completely cooled and dry, mix in the vegetables. Add mayo then dill. Mix very well.
• Add shredded cheddar and mix well. Chill in the fridge at least two hours to let flavors meld.

VEGETABLE DILLY PASTA SALAD

Steps:

• Cook pasta according to package directions;drain and rinse in cold water and place in large bowl.
• Add tomatoes ,bell pepper,cheese,onions and olives to pasta.
• In a small bowl, whisk together the oil,lemon juice,vinegar,spices & pepper.
• Pour over salad, toss to coat.
• Cover and refrigerate until serving.

RANCH VEGGIE SALAD

Steps:

• Mix all ingredients together.
• Chill for at least an hour to let the flavors combine.

CHEDDAR AND SPIRAL PASTA SALAD

Steps:

• Bring a pot of water to a boil.
• Salt boiling water and add pasta.
• Once pasta is aldente, drain water, and place cooked pasta in a bowl and in the fridge to cool for an hour.
• Once pasta has cooled, add shredded cheese, the top of the broccoli bunch (cut the large pieces into smaller pieces, and red onion (opitional)
• Put 1/4 cup of dill mayo and 1/3 cup of milk to a bowl and whisk together, and add to pasta.
• Mix well and refridgate until ready to serve. More sauce may need to be added to leftovers.

CREAMY VEGETABLE PASTA SALAD

Steps:

• Place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes; rinse in cold water and drain. In a large bowl, combine the broccoli, pasta, carrots, peas, ham, cheese and onions., In another bowl, combine the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour.

VERY VEGGIE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Meanwhile, combine tomato, onion, pepper and dressing in a large bowl. Leave at room temperature.
• Add tortellini to boiling water, cook as package directs, adding broccoli to pot 5 minutes before tortellini is done.
• Drain, rinse under running cold water. Add to tomato mixture, add basil and toss to mix.
• To serve, Arrange 1 cup of lettuce on plate. Top with Tortellini mixture and mozzarella.

DILLY VEGGIE PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl. Add tomatoes, green pepper, cheese, onions and olives. , In a small bowl, whisk together the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate until serving.

CHEDDAR AND MACARONI SALAD

Steps:

• Cook pasta in boiling salted water until done. Drain. Rinse macaroni under cold water, and drain again.
• Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish. Chill for at least 24 hours.

DILL VEGETABLE-PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water., In a large bowl, combine the cucumber, tomatoes, cheese and onions. In a small bowl, whisk the mayonnaise, sour cream, buttermilk, dill, salt and pepper until smooth. , Add lettuce and pasta to vegetable mixture. Drizzle with mayonnaise mixture; toss to coat. Refrigerate until serving.

GRILLED VEGGIE PASTA SALAD

Steps:

• Dressing: In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in the olive oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing for the pasta.
• Vegetables and Pasta: Prepare outdoor grill with hot coals or heat gas grill. Lightly brush grill grid with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
• Working in batches, grill the vegetables about 3 minutes per side or until fork-tender, about 18 minutes total. Brush the vegetables with additional dressing halfway through the grilling. Remove the vegetables from the grill and keep warm.
• In large bowl or on serving platter, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.