Wheely Good Pasta And Cheese Food

WHEELY-GOOD PASTA SALAD

Wheely-Good Pasta Salad image

Red pepper pieces accent this yummy side dish, and the pasta wheels really drive the theme home. -Amber Kimmich, Powhatan, Virginia

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 package (16 ounces) wagon wheel pasta
8 ounces cheddar cheese, cut into small cubes
1 medium sweet red pepper, diced
1 can (3.8 ounces) sliced ripe olives, drained
2 teaspoons minced fresh oregano
1 bottle (16 ounces) creamy Parmesan Romano salad dressing

Steps:

Cook pasta according to package directions; drain and rinse in cold water. In a large serving bowl, combine the pasta, cheese, red pepper, olives and oregano. Drizzle with dressing and toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 414 calories, Fat 26g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 571mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

WAGON WHEEL PASTA SALAD

Wagon Wheel Pasta Salad image

This salad is simple and makes an adorable and tasty addition to any lunch box.

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings (6 cups)

Number Of Ingredients 12

Ingredients

6 ounces wagon wheel pasta
1 heaping cup very small broccoli florets
1/2 cup corn kernels, fresh or frozen
1 small garlic clove, minced
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt and freshly ground black pepper
2 ounces reduced-fat cheddar cheese, shredded
2 ounces thick-sliced ham, cut into small cubes
1 scant cup cherry tomatoes, halved
1 tablespoon chopped parsley (optional)
2 scallions, sliced (optional)

Steps:

Bring a medium pot of water to a boil. Add the pasta and cook according to package directions. About 30 seconds before the pasta is done, add the broccoli florets and corn kernels. Cook for 30 seconds and then drain into a colander. Run cold water over the pasta to stop the cooking. Keep the pasta draining in the colander while you make the dressing.
Whisk together the garlic, red wine vinegar, olive oil, 1/2 teaspoon salt, and a few grinds of black pepper.
Add the well-drained pasta, broccoli, and corn to the bowl, along with the ham, cheese, tomatoes, parsley and scallions, if using. Toss together. Refrigerate in an airtight container for up to 5 days.

Nutrition Facts : Calories 330 calorie, Fat 15 grams, SaturatedFat 3.5 grams, Cholesterol 15 milligrams, Sodium 490 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 13 grams

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