pasta salad recipes
Filed Under: salad  

- 8 ounces bow tie pasta, uncooked
- 1 cup Italian salad dressing
- 2 tablespoons McCormick Salad Supreme Seasoning
- 3 cups assorted vegetables such as broccoli florettes, sliced carrots, cherry tomato halves
- 1/2 cup chopped red onion
- 3/4 cup McCormick Salad Toppins, divided

- 5 cups assorted raw vegetables (tomatoes, carrots, broccoli, or red onions)
- 16 ounces rotini, fusilli, or shell pasta
- 1 (8 ounce) bottle Italian or ranch-style salad dressing
- 4 tablespoons McCormick®
- Salad Supreme®
- Seasoning

- 16 ounces rotini pasta or shell pasta (sometimes I use the colored pasta to jazz it up for partys)
- 1 (8 ounce) bottle zesty Italian dressing
- mozzarella cheese (optional)
- 5 cups assorted raw vegetables (tomatoes, carrots, broccoli, califlower, or red onions)
- sliced olives (optional)
- 4 tablespoons McCormick Salad Supreme Seasoning

- 1 (12 ounce) package fusilli pasta
- 1 cup halved cherry tomatoes
- 3/4 cup steak sauce
- 2 boneless, skinless chicken breast halves
- 1 cup Ranch-style salad dressing
- 2 avocados - peeled, pitted and diced
- 1 Vidalia onion, diced
- 2 cubes chicken bouillon

- 1/4 cup creamy Italian salad dressing
- 1 1/2 cups imitation crabmeat, chopped
- 1/4 cup chopped green onions
- 1 cup broccoli florets
- 1/4 cup grated Parmesan cheese
- 2 cups uncooked medium shell pasta
- 1/2 cup quartered cherry tomatoes
- 1/2 cup mayonnaise
- 1/2 cup diced green pepper
- DRESSING:

- 2 large tomatoes, diced
- 2 (16 ounce) bottles Italian-style salad dressing
- 2 stalks celery, chopped
- 1/2 cup thinly sliced carrots
- 1 (16 ounce) package uncooked tri-color spiral pasta
- 1/4 cup chopped onion
- 1/2 cup cucumbers, peeled and thinly sliced
- 1/2 cup chopped green bell pepper
- 1/2 cup grated Parmesan cheese

- 1/3 cup pitted black olives (optional)
- 1/2 cup diced Cheddar cheese
- 8 ounces rotini pasta
- 2 1/2 cups frozen mixed vegetables
- 1 cup Italian-style salad dressing

- 1/4 cup chopped onion
- 1/2 cup chopped cucumber
- 1 (6.5 ounce) jar marinated artichoke hearts, drained and halved
- 2 cups broccoli florets
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (8 ounce) bottle Italian salad dressing
- 1 (16 ounce) package tricolor spiral pasta
- 1 cup chopped carrots
- 1/2 cup chopped tomato

- 1 (16 ounce) bottle ranch-style salad dressing
- 8 ounces shredded Monterey Jack cheese
- 1 (5 ounce) jar stuffed green olives, sliced
- 1 (6 ounce) can black olives, drained and chopped
- 1/2 cup chopped green onions
- 16 ounces pasta
- 1/2 teaspoon ground black pepper
- 2 1/2 tablespoons bacon bits
- 8 ounces shredded Cheddar cheese