Pasta Slaw Food

IT'S PASTA SLAW, Y'ALL!

Steps:

• Whisk all dressing ingredients in a medium bowl and set aside. Can be made ahead.
• Chop and get all veggies ready. Place all in a large bowl.
• Cook pasta per package directions, drain, rinse with cold water.
• Add pasta to veggies, and toss with about 3/4 of the dressing.
• Serve immediately or refrigerate until ready to serve. If making ahead, you may need to add the extra dressing before serving. The pasta is porous and may soak up some of the dressing! If you have extra dressing, just save for another night! Dressing should be good for one week in refrigerator.
• Enjoy!

PASTA SLAW

Steps:

• In a large bowl, combine the cooked pasta, shredded cabbage, onion, bell pepper, cucumber and carrot. Toss to combine well.
• Combine the sugar, mayonnaise, apple cider vinegar and salt and pepper to taste in a mixing bowl. Whisk until well mixed.
• Pour the dressing mixture over the slaw, and toss to combine well.
• Serve immediately, or chill before serving if desired.

PASTA SLAW

Steps:

• 1. Cook pasta, drain, rinse, and place in large bowl.
• 2. Combine remaining salad ingredients and refrigerate.
• 3. Blend all dressing ingredients and pour over the top of the salad.
• 4. Mix thoroughly and refrigerate until ready to eat.

BROCCOLI PASTA SLAW

Steps:

• Cook pasta in boiling salted water until al dente. Cool.
• Add pasta, broccoli slaw, slivered almonds and dried cranberries to a large bowl. In a separate bowl, whisk together yogurt, mayonnaise, cider vinegar, sugar, cayenne, and salt and pepper. Add the dressing to the broccoli and stir to combine. Season with salt and pepper.

ASIAN CHICKEN SLAW WITH PASTA

Steps:

• Add the pasta to the boiling water and cook until it is tender but still firm to the bite, about 3 to 4 minutes. Drain the pasta and rinse it under cold water to cool it completely. Drain the pasta again, pat it dry and add it to the mixing bowl.
• Finely shred the cabbage and grate or finely chop the carrots. Roll the basil leaves up into tight cylinders and cut across them to create fine shreds and add them to the mixing bowl. Toss the salad with the dressing and adjust the seasoning if necessary.

MEATBALL PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, about 3 minutes less than the package instructions, about 8 minutes. Drain pasta.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
• Heat oil in a skillet over medium heat and cook meatballs until browned on all sides, about 5 minutes. Add marinara sauce and ricotta cheese; mix to combine. Add cooked pasta and mix to combine. Season with Italian seasoning and garlic powder.
• Cover the bottom of the prepared baking dish with a layer of sauce without meatballs. Sprinkle 1 cup mozzarella cheese on top. Add another layer of sauce with meatballs on top and sprinkle with 1/3 cup Parmesan cheese. Add another layer of 1 cup mozzarella cheese. Add the rest of the sauce and meatball mixture on top, followed by remaining 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
• Remove foil and bake until cheese starts to turn golden brown, 10 to 20 minutes. Enjoy!

BROCCOLI PASTA SLAW

Steps:

• Cook pasta in boiling, salted water until al dente. Cool.
• Add pasta, broccoli slaw, almonds, and dried cranberries to a large bowl. In a separate bowl, whisk together the yogurt, mayonnaise, cider vinegar, sugar, cayenne, salt and pepper. Add the dressing to the broccoli and stir to combine. Check seasonings and adjust.

MACARONI COLESLAW

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts., In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.