Cheesy Pizza Pasta Salad Food

PIZZA PASTA SALAD

Steps:

• Mix together all ingredients and chill in the fridge for at least 2 hours before serving.
• We like to put it in a tupperware container with a tight lid and flip it upside down, then right side up a few times while it is chilling to distribute the dressing into the pasta better.

PIZZA PASTA SALAD

Steps:

• Cook pasta according to package directions. In a jar with a tight-fitting lid, combine the oil, Parmesan cheese, vinegar, oregano, salt, garlic powder and pepper; shake well. , Drain pasta; rinse in cold water. In a large bowl, combine the remaining ingredients. Add pasta. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving.

CREAMY, CHEESY PASTA SALAD

Steps:

• Gently toss all the salad ingredients together in a large bowl.
• Set aside.
• For the dressing, combine the mayonnaise and milk.
• Then add the sugar and vinegar.
• Stir well, and season with salt and pepper to taste.
• Pour the dressing over the salad, and toss gently to combine.
• Refrigerate at least 2 hours Overnight is even better.

CHEESY PIZZA PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt. Rinse with cold water; drain well. Place in large bowl.
• Add all remaining ingredients except lettuce; mix lightly.
• Refrigerate 1 hour.
• Place lettuce in 1-1/2-qt. bowl just before serving; top with pasta mixture.

CHEESY PEPPERONI PASTA PIZZA SALAD

Steps:

• Cook the pasta to directed; rinse with cold water and drain.
• Combine pasta and remaining ingredients in large bowl, tossing well to coat.
• Cover and chill until cold, 2-3 hours.
• Serve and enjoy!

PASTA SALAD

Steps:

• Boil pasta, drain well.
• Chop all vegetables and place in large bowl.
• Mix pasta in with vegetables.
• Add both cheeses, mix well.
• Add salad dressing-- usually requires 1 bottle.
• Refrigerate for 2 hours prior to serving.
• Add fresh salad dressing with each serving.
• Enjoy!

CHEESY PIZZA PASTA

Steps:

• Pre-Heat oven to 350°F
• In 5-quart Dutch oven, cook pasta as directed on package, omitting salt. Drain; return to Dutch oven.
• Meanwhile, in a non sticl skillet crumble sausage and brown.
• Add onion and mushrooms to sausage in skillet; cook 7 to 8 minutes, stirring frequently, or until vegetables are tender. Stir in tomatoes; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until slightly thickened. Stir in pasta sauce and basil. Heat just to boiling.
• Add sausage mixture, pepperoni and 1 1/2 cups of the cheese to pasta in Dutch oven; stir until well mixed. Spread in ungreased 13x9-inch (3-quart) glass baking dish. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
• Bake 30 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.