Garden Spaghetti Salad Recipes

GARDEN PASTA SALAD

Steps:

• Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
• Chill before serving.

GARDEN SPAGHETTI SALAD

Steps:

• Break the spaghetti in half, then boil until al dente.
• Rinse spaghetti in cold water, drain, and place in a large bowl.
• Cut tomatoes in half. Dice cucumbers, onion and cheddar cheese into small pieces. Add veggies to spaghetti in bowl and stir.
• Add garlic, olives and parmesan cheese. Mix with tongs.
• In a separate bowl, mix mayonnaise, Italian Dressing and pesto together. Add salt and pepper to taste. Mix well.
• Pour dressing over spaghetti with veggies in bowl. Mix well with tongs or spoon. Place pasta in a large serving bowl and garnish with fresh mint or parsley if desired.
• Refrigerate pasta until ready to serve.

GARDEN PASTA SALAD

Steps:

• Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
• Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
• Chill for one hour before serving.

GARDEN SPAGHETTI SALAD

Steps:

• Cook spaghetti according to package directions; rinse in cold water and drain. Place in a large bowl; toss with oil. Add the next five ingredients; stir in three-fourths of the bacon. , In a small bowl, whisk all dressing ingredients. Pour over spaghetti mixture; toss gently to coat. Sprinkle with remaining bacon. Serve immediately or chill.

GARDEN FRESH SPAGHETTI SALAD

Steps:

• Cook spaghetti in boiling salted water until al dente. Drain and rinse under cold water and set aside.
• While the pasta cooks chop all of the vegetables.
• In a large bowl add the cooled pasta, cucumbers, bell peppers, zucchini, onion. cherry tomatoes, olives, artichoke hearts and salami (if using).
• In a medium size bowl, whisk the Italian dressing, artichoke juice, garlic powder, onion powder,
• Parmesan - Regiono cheese,
• salt and pepper together.
• Pour over the pasta and vegetables and toss to coat.
• Cover and refrigerate for several hours (or overnight) before serving.
• Garnish with additional Parmesan - Regiono cheese and McCormick Salad Supreme and toss before serving.

GARDEN-FRESH PASTA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain.
• Rinse pasta mixture with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
• Refrigerate 1 hour. Stir gently before serving; top with cheese.

ITALIAN GARDEN PASTA SALAD

Steps:

• Cook penne according to package directions.
• In medium bowl, whisk together Italian dressing, olive oil, vinegar, garlic, parsley, basil and oregano.
• In large bowl, combine penne, Colby cheese, hot pepper cheese, Provolone cheese, salami, plum tomatoes, bell pepper, olives, onion, broccoli, celery, artichokes and sun-dried tomatoes.
• Pour dressing over penne mixture; toss well.
• Season with salt and pepper.
• Refrigerate overnight.
• Before serving, toss pasta.
• Sprinkle with freshly grated Parmesan cheese, if desired.

GARDEN PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain but do not rinse. Return pasta to the pan; add vegetables and toss. Cover for 3-5 minutes. Vegetables will lightly steam in pasta. , Place pasta in a large salad bowl. Top with three-fourths of the dressing and lightly toss. Chill several hours or overnight. , If pasta is dry, add remaining dressing along with meat, cheese, olives, and parsley or basil if desired. Chill until serving.