I am in need of a good one for a pot luck lunch at the beach tom.

Thanks

Here's one I use for picnics.

1 bottle of italian salad dressing
1 large cucumber
1 large tomatoe (seeded)
1 green pepper
1lb of any shape pasta
2-3 tbls McCormick Salad supreme

Cook pasta according to package directions. Drain and let cool. Dice tomatoe, cucumber, green pepper. Add pasta and veggies together in a bowl and add bottle of salad dressing. Mix thoroughly. Add salad supreme and toss. Set in refridgerator for a few hours or overnight.

Everyone I know will eat this one.

Tri colored pasta
Tomato
cukes
green pepper
Shredded carrots
Pepperoni
shredded cheese
black olives
Italian dressing.

make it the night before and keep really cold.

I created my own pasta/ veggie salad.

I use rotini noodles mixed with "cooked" frozen veggies (we use the kind that has large chunks of carrots, brocolli, and califlower). Add creamy Ceasar salad dressing (Ken's is best), black olives, and top with parmisan cheese. Serve very cold.

pasta - I use cork screw
chopped water chestnuts
jared artichoke hearts drained and cut
carrots
broccoli
califlower
sliced olives
Feta Cheese
Garlic and Cheese or just the Cheese Bernsteins Salad Dressing
Depending on how much I needs the amts of ingredents vary. As the pasta is cooking I chop and combine the other ingredents and let them marinade in dressing til pasta is cooked and cooled.

I bag of frozen cheese tortelini cooked and cooled down tossed with one bottle of ranch dressing.

Mine is so easy!

1 lb tri colored pasta
1 1/2 chopped peppers
1 package pepperoni
1 bag of precut broccoli
caulfiflower & carrots optional
1 TBSP Spicey Mustard

I just use a bottle balsmic vinigarett & a little casear dressing as well. I put a good dosing of crushed red pepper, sea salt/pepper blend & Mrs Dash Italian Medley. I throw all together & let it sit overnight. After it has sat overnight I toss it up & dump in a good bit of parmesean cheese. I am asked to make it at every cookout!

I am so lazy. I get the big frozen bag of pasta and veggies, prepare that add a little bit of olive oil, some italian seasoning, and parmasean. No complaints yet.

Same as scrollic only no cukes! Every one loves it.

this is my pasta salad recipe. I know that this was asked awhile back but I wanted to share mine while I had my recipes out and was sharing what I have with everyone already

1 8oz pck tricolor rotelle pasta
1/2 red pepper, sliced thin and chopped
1 can small ripe black olives
4 strips bacon, cooked and crumbled
half of a 3oz package of pepperoni
1/4 cup grated parmesan cheese
12oz italain salad dressing( I use kraft)

cook pasta and rinse, drain and add rest of ing except dressing. Mix together and toos with dressing and chill over night before serving. Yummy and so easy!!

This is EXACTLY the way I make it too, . I love using Zesty Italian to give it an extra "zip"!

I box penne pasta cooked and drained, or small seashell macaroni
1 package imitation crab cut up
1 bottle ranch dressing kraft 16oz
1 can peas drained

mix all together let chill, and eat, family favorite, except daughter omits the peas

Thanks for these great sounding pasta salads. I'm copying!!

I use italian dressing, whatever veggies i have around.... then theres a spice called "pasta magic" or something like that, so I just toss some of that in.

Blend italian dressing (any kind you like) with sundried tomatoes in a blender until smooth, add any shape pasta cooked al-dente drained, add roasted eggplant, peppers, onions, zucchini and yellow squash and toss with dressing and pasta.
Chill and serve.

Pesto Pasta Salad with Chicken

For basil pesto:
2 tablespoons pine nuts
1 small garlic clove, peeled
2 packed cups basil leaves
1/2 cup grated parmesan cheese
1/2 cup olive oil, divided

For pasta salad:
1 pound spiral pasta
2 pounds chicken tenders
1 cup tomatoes, halved
3 tablespoons pine nuts
Zest and juice of 1 lemon

Instructions:
Process 2 Tbsp pine nuts and garlic in a food processor until the texture of coarse sand; about 30 seconds.
Add basil and parmesan cheese, process until a paste forms. Add 1/3 cup olive oil. Process to incorporate; about 10 seconds.
Cook pasta according to package directions. Reserve 1/2 cup of pasta cooking liquid. Drain pasta and rinse with cold water until the pasta is room temperature.
Heat an electric griddle, or large nonstick skillet. Coat with non-stick spray and cook chicken over medium heat until golden on both sides, about 8 minutes total.
Place pasta in a large bowl. Add tomatoes, 1/4 cup pesto, remaining pine nuts, lemon juice and zest. Toss to coat. Add pasta cooking liquid, a few tablespoons at a time, to coat pasta and thin the pesto sauce. Add chicken, toss and serve.