Layered Italian Pasta Salad Food

LAYERED ITALIAN PASTA SALAD

Steps:

• COOK and drain pasta according to directions on box, rinse with cold water.
• CHOP all vegetables, pepperoni and cheese.
• LAYER one-third of the pasta in a 4 quart bowl, top with Pepperoni, Tomatoes, Peppers, Green Onions and Olives.
• SPRINKLE with 1 tablespoon seasoning blend.
• REPEAT layers 2 times.
• TOP with cubed KRAFT Mozzarella Cheese and KRAFT Grated Parmesan Cheese.
• COMBINE Vinegar, Water, Oil and Italian Seasoning packet in GOOD SEASONS Cruet Kit. Shake well.
• POUR Italian Dressing over Salad.
• COVER with plastic wrap and place in refrigerator for at least 2 hours.
• Toss gently just before serving.
• STORE leftovers in refrigerator.

LAYERED PASTA SALAD RECIPE

Steps:

• Layer first 4 ingredients in 3-qt. bowl.
• Mix mayo and dressing until blended; spread over salad, sealing to edge of bowl. Top with cheese and tomatoes.
• Refrigerate several hours or until chilled. Toss gently before serving.

7-LAYER PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs), adding the broccoli during the last 4 minutes of cooking. Drain the pasta and broccoli and rinse under cool water; shake off the excess. Remove the broccoli and pat dry.
• Whisk the mayonnaise, buttermilk, 1/4 cup chives, the parsley, half of the lime juice, 1/4 teaspoon salt, and pepper to taste. Toss the pasta and a few tablespoons of the dressing in a medium bowl.
• Assemble the salad: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt; arrange in an even layer. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes. Drizzle some of the remaining dressing on top and sprinkle with the remaining 1 tablespoon chives, or cover and refrigerate the salad and dressing separately up to 6 hours. (Bring to room temperature before serving.)

ITALIAN LAYERED SALAD

Steps:

• In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
• Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours until chilled or overnight. Sprinkle with parsley just before serving.

ITALIAN PASTA SALAD

Steps:

• For the dressing: Whisk together the vinegar, pesto, garlic, salt, and pepper. Gradually add the olive oil, whisking constantly until combined. Set aside.
• For the pasta salad: Add the cooked pasta to a large bowl. Add the tomatoes, salami, mozzarella, olives, bell peppers, onion, parmesan, salt, basil, and parsley. Whisk the dressing once more, then pour it over the salad, stirring to combine.
• Just before serving, sprinkle with more chopped basil, parsley, and parmesan, if you like.

ITALIAN LAYERED PASTA SALAD

Steps:

• Layer first 4 ingredients in clear 3-qt. serving bowl.
• Mix mayo, dressing and half the basil; spread over salad, sealing to edge of bowl. Top with cheese and tomatoes.
• Refrigerate 3 hours or until chilled. Toss gently and sprinkle with remaining basil just before serving.