Herbed Tricolor Pasta Salad Recipes

TRI COLOR ITALIAN PASTA SALAD

Steps:

• Prepare your pasta as directed on box. Drain and place pasta in a big serving bowl.
• Add salad dressing, celery, tomatoes, olives, basil and oregano. Stir to fully combine. Add mozzarella cheese on top and mix again.
• Cover bowl with lid or plastic wrap and place in refrigerator to chill (at least an hour, can be overnight).
• Remove from refrigerator and stir to freshen up. If salad looks a little dry (especially if you let it sit overnight), add a tablespoon (or 2) of salad dressing and stir. Serve and enjoy!

ITALIAN HERB PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Mix tomato sauce, dressing, basil and oregano in large glass or plastic bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours until chilled but no longer than 24 hours.

TRICOLOR FUSILLI SALAD WITH HERBED WINE DRESSING (PASTA SALAD)

Steps:

• In a small saucepan, over medium heat, heat the wine just until warm.
• Add raisins; let stand for 15-30 minutes to plump.
• In a pot of boiling salted water cook pasta until tender (12-15 minutes or according to package directions).
• Using a colander, drain pasta; rinse well under cold water to quick chill.
• Drain again.
• Drain raisins, reserving wine.
• Set wine aside.
• In a large mixing bowl, toss together pasta and raisins.
• In a screw-top jar, combine reserved white wine with olive oil, lemon juice, herbs, shallots, mustard, salt, and pepper.
• Put lid on jar and shake well.
• Pour dressing over pasta; toss to coat.
• Serve warm or at room temperature or cover and chill for up to 24 hours.
• Just before serving toss with raisins and nuts (if the nuts are mixed in too soon, they won't stay crunchy).

TRICOLORE PASTA SALAD

Steps:

• For the dressing: Whisk together the vinegar, oil and salt in a large bowl. Set aside.
• For the salad: Cook the pasta according to the package directions, about 9 minutes. Drain well and let cool slightly until just warm to the touch, about 5 minutes.
• Add the pasta to the dressing and toss well to coat. Allow to cool to room temperature in the dressing, tossing occasionally. Add the arugula, basil, tomatoes, peppers, cheese and salt and toss well to combine and coat everything in the dressing. Serve immediately or refrigerate until ready to serve.

HERBED TRICOLOR PASTA SALAD

Steps:

• In a large bowl whisk together yogurt, mayonnaise, vinegar, parsley, onion, and herbs.
• In a kettle of boiling salted water cook pasta until tender, about 12 minutes. In a large colander drain pasta and rinse well under cold water. Drain pasta well and toss with dressing and salt and pepper to taste. Pasta salad may be made 4 hours ahead and chilled, covered. If pasta absorbs dressing while standing, toss with about 3 tablespoons warm water.

HERBED PASTA SALAD

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain and rinse pasta under cold water; leave in colander and set aside.
• Meanwhile, in a small saucepan, heat oil and garlic over medium heat. Cook, stirring, until garlic is fragrant and sizzling, about 1 minute. Remove from heat; let stand 10 minutes.
• Pour garlic oil through a sieve into a large bowl; discard garlic. Add pasta and herbs to oil. Season generously with salt and pepper; toss to combine. Cover and refrigerate until ready to serve, chilled or at room temperature.