Sweet Colorful Party Pasta Salad Recipes

COLORFUL PARTY PASTA SALAD

Steps:

• 1. To make dressing: In a large glass jar or bottle with a lid, add whole garlic, bay leaf, & rosemary sprig. Add extra virgin olive oil & red wine vinegar. Add all remaining seasonings. Place lid on jar and shake gently to mix well. (Taste dressing & add adjust seasonings to your taste.) Refrigerate any unused dressing. NOTE: Dressing is best if left to sit 24 hours before use. This allows the garlic & rosemary to infuse into the oil & vinegar. Homemade is best, but you can use your favorite Italian dressing as well.
• 2. Prepare pasta according to directions, drain, cool, & drizzle with a small amount of EVOO & set aside. NOTE: Pasta salad is very versatile, & if it's a last minute request, I make with what I have on hand. I always have fresh vegetables in my fridge, & ingredients for Italian dressing. If I don't have red or yellow peppers, I use extra green peppers. Sometimes I add celery too. It really just depends on what I have on hand. But the recipe herein is by far my favorite way to prepare this wonderful salad!
• 3. Chop all vegetables & add to pasta, mix in well.
• 4. Dice pepperoni & cheeses; add to pasta and vegetables. Fold in. Add fresh seasonings to taste.
• 5. Add Italian dressing & stir well. Refrigerate for 2-4 hours before serving. Best if made the day beforehand.
• 6. Stir well and add fresh grated Romano cheese just before serving.

COLORFUL PARTY PASTA SALAD

Steps:

• Cook pasta til al dente.
• Fine chop all meat and veggies.
• Run cold water over pasta and add to large salad bowl, add veggies, Crispins and Dressing, toss to coat and chill 1-24 hours.

SWEET COLORFUL PARTY PASTA SALAD

Steps:

• Start boiling water for pasta and cook according to package directions.
• While water is heating, you can proceed with the next step.
• In a skillet, heat about 2 tablespoons of olive oil on medium heat, and add all of the sliced bell peppers, stirring continuously for about 5 minutes or until desired consistency is reached. Set aside to cool.
• Drain pasta in cold water for a couple of minutes, until cool.
• Place in a medium-sized Tupperware-type container and set aside.
• In a small mixing bowl, combine cider vinegar and sugar. Stir until sugar is dissolved.
• Then mix in olive oil and vegetable oil.
• Add the liquid mixture to the pasta.
• Then mix in all of the bell peppers, black olives, pimientos, sliced sun-dried tomatoes, and chopped celery.
• Add to taste: dash of onion powder, salt, basil leaf, oregano, and minced garlic (if desired).
• Refrigerate for at least one hour. Best if refrigerated over night. Sometimes pasta will absorb the dressing, so you may want to add a little extra vinegar and oil before serving.
• Note: You can adjust the amounts of sugar, vinegar, and oil to your desired taste.
• Enjoy.

SWEET AND SOUR PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
• Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
• Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

COLORFUL PASTA SALAD

Steps:

• First make the dressing & then set aside. Cook pasta according to package directions and rinse under cold water until cool. Add peppers, onion, pepperoni, mushrooms, broccoli, olives, sun dried tomatoes & feta to pasta & toss. Pour dressing over all & mix well. Chill until time to serve. Enjoy!