Corkscrew Pasta Salad Food

SUMMER CORKSCREW PASTA

Steps:

• Cook pasta according to package directions.
• Cut tiny zucchini into rounds, or cut medium-sized zucchini into quarter rounds about 1/4 inch thick.
• In a skillet, saute the zucchini, garlic and pine nuts in olive oil until the garlic is golden and the zucchini is barely tender, for just a few minutes.
• Put the zucchini into a large serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice and olive oil. Add black pepper to taste and mix well.
• When pasta is el dente, drain it and add to the serving bowl.
• Toss everything and serve immediately.
• Sprinkle with Parmesan if desired.

COLORFUL SPIRAL PASTA SALAD

Steps:

• In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.

CORKSCREW PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, toss chicken with dressing mix. Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 8 to 10 min. or until done.
• Drain pasta; place in large bowl. Add remaining oil, chicken and all remaining ingredients; mix lightly.

NEELY'S LEMON PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.
• In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.
• Trim the ends of the asparagus and cut into bite-size pieces on the bias.
• Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.
• Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.

CORKSCREW PASTA SALAD WITH BLACK OLIVES

Steps:

• Cook the pasta in a large pot of boiling salted water, until just tender.
• Drain and rinse with cold water then drain again.
• Place in a large bowl and toss with olive oil.
• Add the mayonnaise, olives, tomatoes, onions and herbs, toss well, sprinkle with feta cheese.
• Season with salt and pepper, serve over a bed of lettuce.

ITALIAN PASTA SALAD

Steps:

• Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.
• Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.
• Whisk together the garlic, red wine vinegar, and olive oil. Season with salt and pepper. Toss the dressing with the pasta.