Potluck Pasta Salad Recipes

POTLUCK ANTIPASTO PASTA SALAD

Potluck Antipasto Pasta Salad image

I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. -Bernadette Nelson, Arcadia, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 18 servings.

Number Of Ingredients 18

Ingredients

1 package (16 ounces) penne pasta
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium sweet red or green pepper, julienned
2 plum tomatoes, halved lengthwise and sliced
1 bunch green onions, sliced
4 ounces Monterey Jack cheese, julienned
4 ounces part-skim mozzarella cheese, julienned
4 ounces brick or provolone cheese, julienned
4 ounces thinly sliced hard salami, julienned
3 ounces thinly sliced pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained
1 to 2 tablespoons minced chives
BASIL VINAIGRETTE:
2/3 cup canola oil
1/3 cup red wine vinegar
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1 garlic clove, minced
1/4 teaspoon salt

Steps:

Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.

Nutrition Facts : Calories 306 calories, Fat 19g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 426mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

POTLUCK PASTA SALAD

Potluck Pasta Salad image

"This dish is a hit and it keeps beautifully in the refrigerator for days," says Erika Shupe of Mount Vernon, Washington. "With pasta, veggies and cheese, it's a complete meal that's filling and flavorful!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

8 ounces uncooked spiral pasta
1-3/4 cups fresh broccoli florets
1-1/2 cups fresh cauliflowerets
8 ounces Monterey Jack cheese, cubed
1 can (6 ounces) pitted ripe olives, drained and halved
1/2 cup quartered cherry tomatoes
DRESSING:
1/3 cup olive oil
1/4 cup white wine vinegar
1-1/2 teaspoons Dijon mustard
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the broccoli, cauliflower, cheese, olives and tomatoes., Drain pasta and rinse in cold water; add to vegetables. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 223 calories, Fat 14g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 372mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.

ZESTY POTLUCK PASTA SALAD

Zesty Potluck Pasta Salad image

Love to bring home an empty bowl from potlucks? Here's a crowd-size pasta pleaser that almost guarantees an empty bowl.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 14

Number Of Ingredients 6

Ingredients

2 boxes Betty Crocker™ Suddenly Salad® classic pasta salad mix
3 cups frozen broccoli florets
2/3 cup Italian dressing
1/3 cup cold water
2 cups cut-up cooked chicken or ham
1 1/2 cups halved grape tomatoes

Steps:

Empty contents of pasta pouch (from salad mix) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally and adding broccoli during last 2 minutes of cooking.
Meanwhile, in large bowl, stir contents of seasoning mix packet (from salad mix), the dressing and cold water until blended; set aside.
Drain pasta with broccoli; rinse with cold water. Shake to drain well. Stir pasta with broccoli, chicken and tomatoes into dressing mixture. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 15 mg, Fiber 2 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g

POTLUCK PASTA SALAD

Potluck Pasta Salad image

Make and share this Potluck Pasta Salad recipe from Food.com.

Provided by Nancy Van Ess

Categories Potluck

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

4 ounces wagon wheel macaroni or 4 ounces desired pasta, 1 1/3 cup
4 ounces tri-colored corkscrew macaroni or 4 ounces desired pasta
1 teaspoon dried red pepper, crushed
1 medium sweet red pepper, cut into thin strips
1 medium yellow squash, halved, sliced lengthwise (and/or zucchini)
10 ounces frozen peas, thawed or 1 1/2 cups fresh peas, cooked and cooled
6 ounces black olives, pitted, drained
4 ounces smoked cheddar cheese, cubed
1 cup unblanched whole almonds, toasted
1/2 cup green onion, sliced
2 tablespoons basil or 2 tablespoons dill
8 ounces Italian salad dressing

Steps:

Cook pasta according to package directions except add crushed red pepper to the cooking water.
Rinse with cool water and drain thoroughly.
Cool pasta to room temperature. In a large mixing bowl combine pasta, sweet red pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions and herb.
Add dressing to pasta mixture. Toss gently to mix.
Cover and chill for 2 hours or up to 24 hours.

Nutrition Facts : Calories 278, Fat 16.6, SaturatedFat 3.6, Cholesterol 9.9, Sodium 525.5, Carbohydrate 25, Fiber 4, Sugar 4.6, Protein 9.4

BEST POTLUCK PASTA SALAD

Best Potluck Pasta Salad image

This is a very good salad for a potluck, serves 16-18 as a side dish and can be made ahead of time; 12 to 24 hours. Chill time not included.

Provided by Barb G.

Categories Cheese

Time 45m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

3 cups rotini pasta or 3 cups other desired pasta (8-ounces)
1 medium summer squash or 1 medium zucchini, halved lenghtwise and sliced (2 cups, you can use both.)
1 cup frozen peas or 1 cup frozen whole kernel corn, thawed
1 medium red pepper, cut into strips
8 ounces smoked cheddar cheese or 8 ounces cheddar cheese, cubed
1 (6 ounce) can pitted ripe olives, drained and coarsely chopped
1 cup cherry tomatoes, halved
1/2 cup red onion, chopped
2 teaspoons dried oregano or 2 teaspoons basil, crushed
1 cup bottled balsamic vinaigrette or 1 cup red wine vinaigrette dressing

Steps:

Cook pasta according to package directions; drain.
Rince with cold water; drain again.
In a large bowl combine, pasta, squash, peas, sweet pepper, cheese, olives tomatoes, onion, and oregano.
Add dressing to pasta mixture; toss gently to coat.
Cover and chill for 2 to 24 hours.

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