cold pasta salad recipes

- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup chopped sweet red pepper
- 1/4 teaspoon garlic salt
- 2 cups spiral pasta
- 1 1/4 teaspoons dill weed
- 1/4 cup chopped onion
- 1/2 cup mayonnaise or salad dressing
- 1/2 cup sliced ripe olives
- 1 medium zucchini, cubed
- 1/2 teaspoon ground mustard
- 1/4 cup sour cream

- 1 cup shredded Cheddar cheese
- 2 cups halved cherry tomatoes
- 3 cups shredded lettuce
- Tortilla chips
- 1/2 cup chopped onion
- 1/2 cup Catalina salad dressing
- 1/2 cup chopped green pepper
- 1 pound ground beef
- 1 (1.25 ounce) package taco seasoning
- 2 cups uncooked spiral pasta

- 1 cup Italian salad dressing
- 1 (16 ounce) package frozen California blend vegetables (broccoli, cauliflower and carrots)
- 1 (16 ounce) package tricolor spiral pasta
- 1 (2.25 ounce) can sliced ripe olives, drained
- 1/4 teaspoon garlic salt (optional)

- 8 ounces rotini pasta (Barilla is best)
- 1 (8 ounce) bottle Kraft sun-dried tomato salad dressing
- 1 medium green pepper (chopped)
- 1/4 cup parmesan cheese
- 1 small onion (chopped, if desired)
- 1 can sliced black olives
- 1 medium red pepper (chopped)
- 1 large tomato (chopped)

- 1 (7 ounce) package rotini pasta or other pastas
- 1/4 cup sliced green onions
- 1 large tomato
- 1 cup mayonnaise or salad dressing
- 8 slices bacon
- 2 teaspoons sugar
- 1/4 cup real lemon juice concentrate
- 2 teaspoons chicken flavor instant bouillon
- 4 cups thinly sliced lettuce

- 1/2 lb. penne pasta
- 1/2 pound asparagas-cut into the same length as the pasta
- * Optional - 1/4 each red or yellow bell pepper sliced
- 1-1/2 tablespoon fresh lemon juice
- 3 tablespoons olive oil
- salt and pepper to taste
- zest of 1/2 lemon
- 1/8 teaspoon each sugar and garlic powder
- 1 tablespoons shredded Parmesan
- 1 tablespoon cilantro

- 1 pound sliced bacon
- 1 small onion, chopped
- 1 1/2 cups light Ranch-style salad dressing
- 1 (16 ounce) package medium seashell pasta
- 2 tomatoes, chopped