COLD CHICKEN PASTA SALAD ITALIAN DRESSING RECIPES

EASY COLD PASTA SALAD RECIPE | ALLRECIPES

Easy Cold Pasta Salad Recipe | Allrecipes image

Great for brunch, luncheons, or whatever. Easy and quick to make. I find that this salad is always popular at get-togethers and usually disappears rather quickly...

Provided by Minnie K

Categories Rotini Pasta Salad

Total Time 2 hours 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

14 ounces uncooked rotini pasta
2 cucumbers, chopped
½ onion, finely chopped
10 cherry tomatoes, quartered
¾ cup pitted black olives, sliced
1 cup Italian-style salad dressing

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.
Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least two hours before serving.

Nutrition Facts : Calories 297.3 calories, CarbohydrateContent 43.9 g, FatContent 10.6 g, FiberContent 2.6 g, ProteinContent 7.2 g, SaturatedFatContent 1.7 g, SodiumContent 608.3 mg, SugarContent 4.9 g

ITALIAN DRESSING PASTA SALAD RECIPE: HOW TO MAKE IT

Italian Dressing Pasta Salad Recipe: How to Make It image

This colorful salad is hearty enough to be a light meal in itself. It's a great make-ahead dish, since the full flavors of the herbs and veggies need a little time to blend. For more tasty ideas, check out these other cold pasta salad recipes.

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 36 servings.

Number Of Ingredients 17

Ingredients

2 packages (12 ounces each) tricolor spiral pasta
2 packages (16 ounces each) frozen California-blend vegetables, thawed
2 pints grape tomatoes
1 large zucchini, halved and thinly sliced
1 large yellow summer squash, quartered and thinly sliced
1 large red onion, finely chopped
1 block (8 ounces) cheddar cheese, cubed
1 block (8 ounces) Monterey Jack cheese, cubed
2 packages (4 ounces each) crumbled tomato and basil feta cheese
1 bottle (16 ounces) Italian salad dressing
3 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1 teaspoon Italian seasoning
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 can (3.8 ounces) sliced ripe olives, drained
Grated Romano cheese, optional

Steps:

Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta. , In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight. , Toss before serving. Serve with Romano cheese if desired.

Nutrition Facts : Calories 157 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 405mg sodium, CarbohydrateContent 11g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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