Recipes for "pasta salad"

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold water and drain.

Whisk Italian dressing and salad spice mix together until smooth. Combine pasta, tomatoes, bell peppers, and olives in a salad bowl.

Pour dressing over salad and toss to coat.

For the best flavor, refrigerate the pasta salad for 8 hours to overnight.

Enjoy!

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.

Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.

Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.

Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.

Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente. Drain, rinse with cold water, and toss with 1 tablespoon of olive oil to prevent sticking. Transfer the pasta to a very large mixing bowl.

In a jar with a tight-fitting lid (or a mixing bowl), combine the remaining 1/2 cup olive oil, lemon juice, salt, pepper, and honey. Shake (or whisk) vigorously to combine, then pour the dressing over the pasta. Use a large spoon to toss the pasta with the dressing.

Add the strawberries, goat cheese, pistachios, scallions, and basil to the bowl. Toss until well combined. Taste and season with more salt and pepper if desired.

Serve, or cover the bowl and refrigerate until ready to serve. Store leftovers in an airtight container in the fridge for up to 4 days. If desired, add a little more olive oil to the leftover pasta salad if it’s feeling dry.

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Heat 2 quarts of water in a large pot until boiling. Add 1 tablespoon of salt. Add the pasta and boil uncovered at a rolling boil until al dente.

About 1 minute before the pasta is ready, add the corn to the boiling pasta water with the pasta.

Drain the pasta and corn, and set aside.

Cut the bacon into 1/2 inch pieces. Put in a frying pan and heat on medium. Cook until the fat has rendered and the bacon is well browned. Remove bacon to a paper towel lined plate.

Note: Do not pour rendered fat down your kitchen sink unless you really like your plumber. Pour it into a jar to use for another cooking purpose or discard.

In a large bowl add the drained, cooled pasta and corn, the bacon, and the remaining ingredients. Toss with with dressing. Add more salt and pepper to taste.

Great served with grilled chicken or steak.

Bring a large pot of salted water to a boil over high heat.

Meanwhile, heat the olive oil in a small skillet over medium-low heat. Add the garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the breadcrumbs and cook, stirring frequently, until golden-brown and toasted, 1 to 2 minutes more. Transfer to a small bowl, season with salt and pepper, and set aside.

When the water comes to a boil, cook the pasta until al dente according to the package instructions. Drain and run briefly under cool water to cool the pasta down. Drain well again.

Add the pasta, chicken, and lettuce to a large serving bowl, pour in the dressing, and toss well to combine. Taste and season with an additional drizzle of dressing as well as salt and pepper as needed. Add half of the garlic breadcrumbs and toss to combine. Garnish with the remaining garlic breadcrumbs and shaved Parmesan and serve.

Leftovers don’t keep well. The breadcrumbs can be stored separately as well as the chicken, lettuce, and pasta for up to a day. Combine and add the dressing just before serving.

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If you’d like to include bacon in the pasta salad, cook it until crisp in the microwave, air fryer, oven, or on the stovetop. Drain on paper towels and cool, then crumble or chop into small pieces. Set aside.

Cook the pasta until al dente according to the package directions in a large pot of salted boiling water. Drain the pasta and rinse with cold water to stop the cooking.

While the pasta cooks, in a large bowl, whisk the mayonnaise, barbecue sauce, mustard, taco seasoning, and hot sauce until smooth.

Add the cooked pasta, tomatoes, scallions, beans, corn, cheddar, and bacon, if using, to the bowl with the sauce. Toss until the pasta and vegetables are evenly coated in the dressing. Serve immediately or cover and chill in the refrigerator for up to 4 hours. Garnish with additional scallions just before serving.

Store leftovers in an airtight container for up to 3 days in the refrigerator. Loosen with a splash of water if needed before serving.

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Bring a large pot of heavily salted water to a boil over high heat. Cook the pasta until al dente according to the package directions. Drain and rinse the pasta with cold water until it reaches room temperature.

Meanwhile, heat the olive oil in a skillet set over medium-high heat. Once hot, add the corn kernels and cook, stirring halfway through, until the corn has charred lightly, 6 to 8 minutes. Set aside to cool slightly.

You could also use leftover grilled corn (cut off the cob) and skip this step.

Zest one lime, then halve and juice it, along with the other lime. In a medium bowl, whisk together the mayonnaise, lime zest, lime juice, and 1 teaspoon of the Tajín seasoning.

In a large serving bowl, combine the cooled pasta, corn, green onions, 1/2 cup cilantro, and 1/3 cup cotija cheese. Pour the dressing over the pasta and mix to coat. Taste, adjusting with salt and pepper as needed.

Top with the remaining cilantro, cotija, and Tajín and serve immediately with lime wedges or chill in the fridge for up to 6 hours.

Store leftovers in an airtight container in the fridge for up to 5 days.

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Bring a large pot of salted water to a boil (use a tablespoon of salt for every 2 quarts of water). Add the pasta. Cook uncovered, at a rolling boil until al dente, or tender, but still a bit firm.

Drain and rinse under cold water. (If you are making the pasta ahead of time, stir in a little olive oil to keep the pasta from sticking to each other.)

Note that if you are using different kinds of pasta, you may want to cook them separately as different types of pasta cook at different rates.

Adjust the amounts of mayonnaise, lemon juice, salt, and pepper to taste.

Serve chilled or at room temperature.

Defrost frozen shrimp by placing them in a bowl of cold water. Keep chilled until needed.

Cook the pasta in well salted water (1 tablespoon salt for every 2 quarts water) until al dente, a bit firmer than you would normally eat. (The pasta will absorb some of the salad dressing and soften further after cooking.)

Rinse the pasta in cold water to stop the cooking. Drain well and put into a large bowl.

Rinse the shrimp and drain well. Add them to the bowl with the pasta and mix. Add the remaining ingredients and gently mix until well combined.

Chill the salad for at least an hour before serving. Serve chilled.

Toss shrimp with chipotle chile powder and salt and put in the refrigerator to marinate while you make the pasta and the rest of the salad.

Put a large pot of salted water on to a boil (2 quarts of water, 1 Tbsp salt).

While the water is heating, cook the bacon. Put the bacon in a small saucepan on medium heat. Cook until most of the fat has rendered out and the bacon pieces are lightly browned. Remove bacon to a paper towel lined plate. Discard or save for future use all but one tablespoon of the rendered bacon fat (do not pour bacon fat down the drain or you will be calling your plumber).

Increase the heat to high and add the shrimp. Sauté until done, a few minutes.

When the pasta water comes to a boil, add the pasta and cook until al dente, cooked through but still a little firm to the bite (usually 1 or 2 minutes less than what the package calls for).

Put all of the dressing ingredients into a jar, cover and shake until well blended.

When the pasta is ready, strain it and rinse with cold water. Place in a large bowl. Add the vinaigrette and toss with the shrimp, bacon, bell peppers, and onions. Add the cilantro and avocado just before serving.

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, toss with olive oil, and keep warm.

Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add rib-eye; sear on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Transfer steak to a cutting board; cut into bite-sized pieces.

Melt remaining 1 tablespoon butter in the same skillet. Add shallots and garlic; cook until fragrant, 5 to 10 seconds. Return steak to the skillet; cook to desired doneness, about 5 minutes more. Stir in soy sauce; cook until evaporated, 3 to 5 seconds.

Off heat, stir in spinach, pesto, olives, feta cheese, sunflower kernels, parsley, and basil; transfer to a large bowl. Add pasta; toss and serve.

Whisk rice wine vinegar, Dijon mustard, garlic, pinch of salt, and black pepper together in a bowl; slowly whisk in 2/3 cup extra-virgin olive oil, whisking constantly. Transfer vinaigrette to a jar with a tight-fitting lid.

Set an oven rack to highest position preheat the oven's broiler on high.

Toss zucchini and bell pepper with 2 tablespoons olive oil; season with salt and black pepper. Arrange on a large baking sheet with sides

Broil in the preheated oven until spotty brown, 8 to 10 minutes, flipping zucchini slices and pepper halves once. Transfer to a large bowl to cool, then cut into bite-sized pieces.

Fill a large pot with 1 gallon water and 2 tablespoons salt; bring to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain thoroughly (do not rinse); transfer to the baking sheet. Set aside to cool.

Transfer zucchini, bell pepper, pasta shells, shrimp, tomatoes, feta cheese, olives, onion, and oregano to a bowl or gallon-sized resealable plastic bag (it can be refrigerated for several hours). When ready to serve, add vinaigrette; toss to coat.

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to12 minutes. Drain and rinse under cold water.

Whisk Italian-style dressing and mayonnaise together in a large bowl.

Stir in pasta, chicken, bacon, tomatoes, cheese, celery, green bell pepper, and avocado until evenly coated.

Enjoy!

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain and rinse in cold water.

Combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing in a large bowl; toss to coat. Cover and refrigerate the salad for at least 1 hour to overnight.

Gather all ingredients.

Bring a large pot with lightly salted water to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

While pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; stir until well combined.

Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.

Add cooled pasta to salsa and vegetable mixture; stir until evenly coated. For best results, cover salad with plastic wrap and refrigerate until chilled before serving.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add bow tie pasta and return to a boil. Cook, uncovered and stirring occasionally, until pasta has cooked through but is still firm to the bite, about 12 minutes. Rinse with cold water to cool, then drain well in a colander set in the sink.

Toss spinach and basil together in a large bowl.

Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Stir in prosciutto and cook 2 to 3 minutes more. Remove from the heat.

Add prosciutto mixture to spinach and basil and toss to combine. Pour in the drained pasta and toss again. Season with salt and pepper. Sprinkle with Parmesan cheese and pine nuts to serve.

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat.

Enjoy!

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.

In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.

Gather the ingredients.

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

Mix mayonnaise, ranch dressing mix, garlic pepper, and garlic powder together in a large bowl. Stir in milk until smooth.

Place rotini, bacon, tomato, black olives, and cheese in a bowl and toss to coat with dressing.

Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Gather all ingredients.

Whisk olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar together in a large bowl.

Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated.

Cover, and chill 2 hours or overnight.

Serve and enjoy!

Whisk vinegar, orange juice, vegetable oil, soup mix, sugar, sesame oil, ginger, and garlic together in a bowl until well blended; cover vinaigrette and refrigerate.

Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water. Transfer to large bowl.

Toss chicken, mandarin oranges, tomatoes, spinach, carrot, cucumber, bell pepper, onion, and almonds with pasta. Add vinaigrette: toss to coat.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a large bowl, whisk together the mayonnaise, milk, pickle juice, dill, salt, and pepper. Mix in tuna and onion. Toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.

Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.

Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water; set aside.

Whisk mayonnaise, vinegar, garlic, salt, and black pepper together in a large bowl until combined. Stir in basil.

Stir in rotini, tomatoes, bell pepper, and olives gently until combined. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.

Cook the pasta until al dente according to the package directions in a large pot of boiling salted water. Drain the pasta and rinse with cold water until it’s room temperature.

You can save time by prepping the mix-ins (chopping the salami, cheese, onion, tomatoes, and lettuce) while the water heats up and the pasta cooks.

Whisk together the mayo, vinegar, Italian seasoning, and Dijon mustard in a large bowl. Set aside until the pasta is done cooking.

Add the rinsed and drained pasta to the bowl with the dressing, along with the salami, cheese, onion, tomatoes, lettuce, and banana peppers. Toss until everything is coated in the dressing. Taste, adding salt and pepper as needed.

Serve immediately or chill in the fridge for up to 4 hours. The leftovers will keep for about a day; after that, the lettuce will severely wilt.

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Set a large pot of water (about 3 quarts) with 1 tablespoon salt over high heat and bring it to a boil.

Simply Recipes / Lori Rice

While the water is boiling, zest the lemons and set it aside. You will add it to the pasta salad later. Juice the lemons—you’ll need about 3 tablespoons of lemon juice.

In a blender, add the lemon juice, olive oil, basil, spinach, garlic, cashews, nutritional yeast, salt, and black pepper, and blend until very smooth.

Simply Recipes / Lori Rice

Simply Recipes / Lori Rice

When the water comes to a boil, add the pasta. About 2 minutes before the pasta is cooked—follow the cook time suggested on the packaging—add the frozen peas and asparagus to the pot. Cook for the remaining 2 minutes, then drain everything into a colander set in the sink.

Rinse with cold tap water to stop the pasta, peas, and asparagus from cooking further in the residual heat. Leave the colander in the sink to drain thoroughly.

Simply Recipes / Lori Rice

Simply Recipes / Lori Rice

In a large bowl, add the cooled pasta, peas, and asparagus, plus the fennel, olives, chives, scallions, and lemon zest. Pour in the dressing and toss until everything is evenly coated. Season to taste with more salt and black pepper.

Simply Recipes / Lori Rice

Enjoy the pasta salad chilled—pop it in the fridge for up to a day—or right away at room temperature.

Refrigerate leftovers in an airtight container for up to 3 days.

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Simply Recipes / Lori Rice

1. To make the dressing. Combine all ingredients in a blender and blend until smooth—season with salt and pepper.

2. Preheat the oven to 400° F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook for 8-10 minutes, until crisp.

3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Add the broccoli during the last 2 minutes of cooking. Drain.

4. In a large bowl, toss together the hot pasta with the dressing. Mix in the corn and pesto. Toss to coat.

5. Serve warm or cold. The salad will develop more flavor as it sits. Add the burrata cheese and prosciutto just before serving.

Make Dressing: Blend up the dressing ingredients in a small blender or food processor. (You’ll want to double the dressing if you’re making it ahead – see notes for more details!)

Cook Pasta: Bring 4 quarts water + 1 tablespoon kosher salt to a large pot and bring to a boil – salting the water gives more flavor to the pasta itself. Cook pasta according to package directions. Drain and rinse pasta with cold water. Toss with a little oil to prevent sticking.

Toss Together: Add pasta and remaining ingredients to a very large bowl. Cover with dressing and toss to combine. Add more parsley on top for making it pretty!

1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

2. Meanwhile, to a large serving bowl, add olive oil, vinegar, the shallot, thyme, lemon zest, parmesan, pine nuts (if using), and a pinch each of crushed red pepper flakes, salt, and pepper. Add half the basil and the hot pasta and toss vigorously to combine.

3. Add the bell peppers, artichokes, sun-dried tomatoes, salami, mozzarella, and half the arugula, tossing to combine. At this point, the salad can be served warm (my preference) or cooled and kept in the fridge for up to 2-3 days.

4. To serve, bring the pasta to room temp. Top with the remaining arugula and basil. Season with freshly cracked pepper and salt. Enjoy!

1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.

2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

3. In a large bowl, toss together the hot pasta with dressing and cubes of cheese. Mix in the lettuce, tomatoes, corn, bacon, and avocado, gently tossing to combine.

4. Serve warm or cold. The salad will develop more flavor as it sits. If serving later, add the bacon and avocado just before serving.

Gather the ingredients.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse with cold water and drain well.

Whisk olive oil, vinegar, garlic, lemon juice, oregano, salt, and pepper together in a bowl; set aside.

Combine pasta, tomatoes, green and red peppers, onion, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over pasta mixture and mix well.

For best flavor, cover salad and chill in the refrigerator before serving to allow flavors to blend. Enjoy!

Prepare marinated chickpeas by combining everything together in a shallow bowl. For the best flavor, allow this to marinate for 8 hours or overnight. But hey, if you don’t have the time, just let it all hang out while you prep the rest of the pasta. It’s all good.

Cook pasta according to package directions. Drain. While pasta is hot, toss with marinated chickpeas and allow to cool slightly.

Add more olive oil (as needed). Add lemon juice and zest and herbs. Season with salt and pepper. Add in Parmesan cheese last so it doesn’t completely melt. Serve warm, cold, or room temp with extra lemon, Parmesan, and herbs as needed!

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Combine cooked pasta, spinach, feta cheese, red onion, and olives in a large bowl.

Whisk salad dressing, garlic, lemon juice, garlic salt, and pepper together until well combined; pour over spinach salad and toss to coat.

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt and pepper. Thin as desired with buttermilk.

2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

3. In a large bowl, toss together the hot pasta, salsa verde, and chicken. Pour over the dressing and toss well to combine. Add the cheese, lettuce, tomatoes, cilantro, and bacon. Toss, then top with avocado.

4. Serve warm or cold. Enjoy!

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt and pepper.

2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

3. In a large bowl, toss together the pasta, lettuce, mozzarella, tomatoes, cheddar, and avocado. Pour over the dressing and toss well to combine. Serve warm or cold. The salad will develop more flavor as it sits.

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

2. To make the salad. Combine the shallots, pine nuts, herbs, and chili flakes in a large bowl. Heat the olive oil in a small skillet over medium heat until it begins to sizzle. Pour the hot oil over the shallots.

3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta to the bowl with the oil. Add the olives, peppers, tomatoes, chickpeas, and pepperoncini. Pour over the dressing and toss well. Add the feta.

4. Serve the salad warm or cold and enjoy!

1. Set your grill, grill pan, or skillet to medium-high heat.

2. In a bowl, combine the chicken and BBQ sauce. Grill the chicken until lightly charred and cooked through, turning halfway through cooking. Cook about 8-10 minutes.

3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain and add to a large salad bowl with the cheese, lettuce, tomatoes, corn, jalapeño, cilantro, and basil.

4. To make the ranch. Combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.

5. Toss the pasta with half the ranch. Add the chicken and gently toss to combine.

6. Top the pasta with avocado. Season with freshly cracked pepper and salt. Serve warm or cold with additional ranch as desired.

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

2. In a bowl, toss the chicken with 1/3 of the dressing. Let sit 10 minutes or marinate up to overnight. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 8-10 minutes.

3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta, chicken, mozzarella, tomatoes, and avocado to a large salad bowl. Pour over the remaining dressing and toss well to combine. Serve warm or cold. The salad will develop more flavor as it sits.

1. In a bowl, combine the chicken, 1/2 cup pesto, red pepper flakes, and a large pinch of salt. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes.

2. Meanwhile, make the dressing. In a large salad bowl, whisk together the olive oil, lemon juice, tahini or mayo, dijon, Worcestershire, parmesan, and a pinch each of red pepper flakes, salt, and pepper.

3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the hot pasta, cheddar, and 2 tablespoons pesto and toss vigorously to combine. Add the chicken, croutons, lettuce, corn, and bacon, tossing to combine.

4. Top the pasta with avocado. Season with freshly cracked pepper and salt. Serve warm or cold.

1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

2. Meanwhile, add the basil, olive oil, cheddar, parmesan, lemon juice, chives, and a pinch each of crushed red pepper flakes, salt, and pepper to a large serving bowl. Add the hot pasta and toss vigorously to combine.

3. Add the corn, and tomatoes, tossing to combine. Top the pasta with avocado. Season with freshly cracked pepper and salt.

3. Add the corn, and tomatoes, tossing to combine. Top the pasta with avocado. Season with freshly cracked pepper and salt.

1. To make the vinaigrette. In a blender, combine the olive oil, basil, chives, dill, lemon juice, vinegar, garlic, 1 teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed.

2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. During the last 2-3 minutes of cooking, add the asparagus to the water. Drain and add to a serving bowl.

Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. During the last 2-3 minutes of cooking, add the asparagus to the water. Drain and add to a serving bowl.

4. Toss the hot pasta and asparagus with the goat cheese and a couple large spoonfuls of the basil vinaigrette, toss well until the goat cheese coats the pasta completely. Add the sun-dried tomatoes and white beans, tossing to combine. Top the pasta with avocado. Serve the remaining vinaigrette on the side.

4. Toss the hot pasta and asparagus with

1. Heat a medium skillet over medium heat. Add the olive oil, bell peppers, tomatoes, garlic, oregano, lemon zest, and a pinch of both crushed red pepper and salt. Cook until the tomatoes just begin to burst and the garlic is fragrant, about 15-20 minutes. Remove from the heat and let cool slightly.

2. Meanwhile, bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente. Drain and then add the tortellini to a large salad bowl.

3. Pour the olive oil over the tortellini. Add the red wine vinegar and mustard and toss to combine. Add the arugula, basil, provolone, mozzarella, and salami and toss.

4. Serve the salad warm or cold. It will keep in the fridge for up to 5 days.

1. Steam the broccoli until tender, about 5 minutes.

2. In food processor or blender, combine the broccoli, avocado, basil, olive oil, lemon juice, and a pinch of salt. Pulse until combined, adding olive oil if needed to thin. Add the feta cheese and pulse until combined. Taste and season with salt, if needed.

1. Bring a large pot of salted water to a boil. Boil the pasta according to package directions until al dente. Drain.

2. Add the pasta to a large salad bowl and toss well with the pesto. Add the balsamic, mozzarella, strawberries, tomatoes, and basil and gently toss to combine. Serve cold or at room temperature. Enjoy!

1. Preheat the oven to 425 degrees F.

2. On a large baking sheet, toss together the broccoli, pine nuts, 2 tablespoons olive oil, garlic, and a large pinch of both salt and pepper. Transfer to the oven and roast for 20-25 minutes or until the broccoli is just beginning to char.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until al dente. Drain and add back to the hot pot.

4. While the pasta is still warm, add the roasted broccoli, sun-dried tomatoes - plus the oil in the jar, olives and 3 tablespoons of the olive brine (the liquid surrounding the olives), the zucchini, red pepper, cucumbers, oregano, basil, dill, lemon juice and zest. Toss until well combined and the pasta is coated in oil, if needed drizzle in little olive oil over if there doesn't seem to be enough. Add the feta and gently toss. Serve warm or at room temperature. The pasta can be made up to 1 day in advance.

Toss the cooked pasta with a little olive oil to prevent it from sticking (and to make it extra yummy). Heat a little bit of olive oil in a large skillet over medium heat. Add the green beans and the garlic cloves (if using, which I recommend because it’s delicious) and saute quickly just until the garlic is fragrant and the green beans turn bright green and tender. Toss the green beans and garlic with the pasta. Place in the fridge to cool for 15-20 minutes otherwise you’ll wilt the spinach.

When the pasta is cool, add the spinach, basil and olive oil spread, Parmesan, and salt. Toss, taste, and adjust as necessary. I like to serve each individual portion with a drizzle of the O&Co. olive oil and a splash of balsamic if you like a little tang in there.

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.

Toss cooked pasta with Italian dressing, cucumbers, tomatoes, and green onions in a large bowl.

Mix Parmesan cheese and Italian seasoning in a small bowl, and gently mix into the salad.

Refrigerate pasta salad until chilled for best results, at least 30 minutes before serving. Enjoy!

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.

Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.

In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.

Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 13 minutes. Drain, rinse under cold water, and drain again. Transfer to a large bowl.

Meanwhile, whisk mayonnaise, sour cream, milk, and Italian dressing mix together in a medium bowl until smooth. Refrigerate ½ cup dressing until ready to serve; set aside remaining dressing.

Add thawed peas, salami, green onions, celery, olives, and parsley to pasta; stir in remaining dressing until well combined. Cover and refrigerate 8 hours to overnight.

Stir pasta salad; add reserved ½ cup dressing, a little at a time, if seems dry.

Whisk 1 ¼ cups mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined; keep refrigerated.

Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.

Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta mixture. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.

Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.