Hopes Colorful Pasta Salad Food

COLORFUL VEGGIE PASTA SALAD

Steps:

• Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.
• Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.
• Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.
• Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.

COLORFUL PASTA SALAD

Steps:

• First make the dressing & then set aside. Cook pasta according to package directions and rinse under cold water until cool. Add peppers, onion, pepperoni, mushrooms, broccoli, olives, sun dried tomatoes & feta to pasta & toss. Pour dressing over all & mix well. Chill until time to serve. Enjoy!

SWEET COLORFUL PARTY PASTA SALAD

Steps:

• Start boiling water for pasta and cook according to package directions.
• While water is heating, you can proceed with the next step.
• In a skillet, heat about 2 tablespoons of olive oil on medium heat, and add all of the sliced bell peppers, stirring continuously for about 5 minutes or until desired consistency is reached. Set aside to cool.
• Drain pasta in cold water for a couple of minutes, until cool.
• Place in a medium-sized Tupperware-type container and set aside.
• In a small mixing bowl, combine cider vinegar and sugar. Stir until sugar is dissolved.
• Then mix in olive oil and vegetable oil.
• Add the liquid mixture to the pasta.
• Then mix in all of the bell peppers, black olives, pimientos, sliced sun-dried tomatoes, and chopped celery.
• Add to taste: dash of onion powder, salt, basil leaf, oregano, and minced garlic (if desired).
• Refrigerate for at least one hour. Best if refrigerated over night. Sometimes pasta will absorb the dressing, so you may want to add a little extra vinegar and oil before serving.
• Note: You can adjust the amounts of sugar, vinegar, and oil to your desired taste.
• Enjoy.

COLORFUL PASTA SALAD

Steps:

• Boil pasta according to directions.
• In large bowl combine dressing, broccoli, carrots, and olives. Add cooked pasta and salt and pepper.
• Refrigerate for about an hour before serving.

COLORFUL PARTY PASTA SALAD

Steps:

• Cook pasta til al dente.
• Fine chop all meat and veggies.
• Run cold water over pasta and add to large salad bowl, add veggies, Crispins and Dressing, toss to coat and chill 1-24 hours.

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!

COLORFUL PASTA SALAD

Steps:

• 1. I have made this with the bare minimum of ingredients, and with all the ingredients and varying amounts in between, it always still tasted good! I've even made it with plain macaroni noodles, I just prefer the tricolored noodles because they make the salad prettier.
• 2. Boil noodles for 7 minutes, drain and cool in large bowl.
• 3. Add all ingredients (minus noodles, miracle whip and shredded cheese) to a food processor and chop to a very fine texture (this can be done by hand too but takes longer)- no chunk larger than 1/2 cm (think baby food textures).
• 4. Add all processed ingredients to the bowl with the noodles and mix well.
• 5. Using a wooden spoon, one spoonful at a time add and stir in Miracle Whip until you like the texture of the salad, (some like it drier, some like it "goopier").
• 6. Once you have all mixed together, slowly fold in handfuls of shredded cheese - to taste - and finally top the finished salad with a little more of the grated cheese.
• 7. It should be noted: (1) if this salad sits overnight in the refrigerator, it tastes even better, but needs a little more miracle whip (or a small amount of milk)added to it the next day as it dries a bit from noodle absorption. (2) Due to the vinegar in the pickle juice, this should not be stored more than a day in a non coated metal pan.

COLORFUL TORTELLINI PASTA SALAD

Steps:

• Cook pasta according to directions on the package.
• When making any pasta salad, I prefer to under cook it by a minute or two so that it is a bit more firm, but this is up to you.
• Rinse with cold water and drain well.
• Whisk together vinegar, olive oil, herbs, lemon juice, garlic, cayenne pepper, black pepper, and hot sauce in a medium bowl or large measuring cup.
• Combine peppers, onion, and olives in a very large bowl.
• Gently stir in tortellini.
• Pour dressing over salad and lightly toss to coat pasta and vegetables.
• Cover and refrigerate overnight or for at least four hours.
• Just before serving, sprinkle the cheeses on top.