I need a good recipe for a pasta salad(penne pasta is my fav)?

Here's a bunch of pasta salad recipes, hope you like em! And switch in penne for any pasta, it works.





Roasted Veggie Pasta Salad





1 medium yellow squash (about 8 oz.), quartered, sliced


1 small red pepper, cut into strips


1/3 cup KRAFT Balsamic Vinaigrette Dressing, divided


1/4 cup KRAFT Mayo Real Mayonnaise


2-1/4 cups cavatappi pasta or other small pasta, cooked, drained and cooled


3/4 cup small fresh basil leaves, divided


1/4 tsp. each: salt and black pepper





PREHEAT oven to 400掳F. Toss squash and red peppers with 2 Tbsp. of the dressing. Spread onto baking sheet.


BAKE 20 to 25 min. or until crisp-tender; cool.


MIX mayo and remaining dressing in large bowl. Add pasta, roasted vegetables, 1/2 cup of the basil and the seasonings; mix lightly. Serve immediately. Or, cover and refrigerate until ready to serve. Top with the remaining basil just before serving.





Pizza Pasta Salad





3 cups penne pasta, cooked, drained and cooled


4 medium tomatoes, chopped (about 4 cups)


12 slices OSCAR MAYER Hard Salami, chopped


1 cup KRAFT Natural Mozzarella Cheese Crumbles


1/2 cup chopped fresh basil


1/2 cup KRAFT 100% Grated Parmesan Cheese


1/2 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing





TOSS all ingredients in large bowl.





Chopped Salad





4 cups torn romaine lettuce


1-1/2 cups chopped tomatoes


1 cup whole- or multi-grain rotini pasta, cooked, drained


3/4 cup KRAFT Natural 2% Milk Reduced Fat Colby %26amp; Monterey Jack Cheese Crumbles


1 cup chopped unpeeled cucumbers


1 pkg. (6 oz.) OSCAR MAYER 96% Fat Free Honey Ham, chopped


4 slices OSCAR MAYER Bacon, cooked, crumbled


1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing





PLACE lettuce on serving platter. Arrange remaining ingredients except dressing on lettuce.


DRIZZLE with dressing. Toss just before serving.





Zippy Pasta Salad





2 cups bite-size pasta, uncooked


1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips, chopped


1/2 cup peas


1/2 cup chopped red peppers


1/2 cup chopped onions


1/2 cup MIRACLE WHIP Dressing


1/4 cup KRAFT Italian Dressing





COOK pasta as directed on package; drain.


ADD remaining ingredients; mix lightly. Cover.


REFRIGERATE at least 1 hour before serving.





Presto Pasta Salad





1 cup cooked pasta, any variety


1/4 cup KRAFT Shredded Cheddar Cheese


1/4 cup each: cherry tomatoes, shredded carrot, corn and green beans


2 Tbsp. KRAFT Ranch Dressing





PLACE all ingredients except dressing in medium resealable plastic bag.


POUR dressing into separate small resealable plastic bag. Just before serving....


TEAR one corner of the plastic bag with the dressing; squeeze onto pasta mixture. Shake lightly to mix ingredients.





Tortellini Antipasto





2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked, drained and rinsed


1 env. GOOD SEASONS Italian Salad Dressing %26amp; Recipe Mix, prepared using less-oil directions


1 small red onion, finely chopped


1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cubed


1 large green pepper, chopped


2 cups cherry tomatoes, halved


1 can (2.25 oz.) sliced pitted ripe olives, drained





COMBINE all ingredients; cover.


REFRIGERATE several hours or until chilled.





Chicken Taco Pasta Salad





1 pkg. (12 oz.) bow tie pasta (farfalle), uncooked


1/3 cup MIRACLE WHIP Light Dressing


1 pkt. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix


3/4 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Medium Salsa


1 can (2.25 oz.) sliced black olives, drained


1 cup KRAFT 2% Milk Shredded Reduced Fat Colby %26amp; Monterey Jack Cheese


1-1/2 lb. boneless skinless chicken breast halves, cooked, cut into strips





COOK pasta as directed on package. Drain.


MIX dressing, seasoning mix and salsa in large bowl. Add pasta and remaining ingredients; mix well.


SERVE immediately. Or, cover and refrigerate at least 1 hour before serving. Store leftover salad in refrigerator.





Chicken Cesar Pasta Salad





1 pkg. (7.35 oz.) KRAFT Caesar Pasta Salad


3 Tbsp. oil


2 pkg. (6 oz. each) OSCAR MAYER Grilled Chicken Breast Strips, chopped


3 cups shredded romaine lettuce


2 large tomatoes, chopped


1 Tbsp. KRAFT 100% Grated Parmesan Cheese (optional)





PREPARE Pasta Salad according to pkg. directions, substituting the oil for the mayonnaise and reserving the Crouton and Parmesan pouches for later use.


ADD chicken, lettuce and tomatoes; mix lightly.


TOP with reserved Croutons and Parmesan.I need a good recipe for a pasta salad(penne pasta is my fav)?
www.pasta.comI need a good recipe for a pasta salad(penne pasta is my fav)?
Cook your fav pasta, drain and chill. Add 1 bottle of Italian dressing or any fav vin/oil type dressing. Add olives, onions, tomatoes, peperoni, peppers....any choped veg you like. Chill well, just before serving...sprinkle with Parm and toss well and serve.


Yum....
Try these ones out - they are all quite good!





Caribbean Seafood Salad





3 cups cooked penne pasta, al dente


1-8 oz package cooked small shrimp, peeled and deveined


1-8 oz package crabmeat or lobster meat, flaked


1 red bell pepper, julienned


1 mango-peeled, seeded, and cubed


2 Tablespoon chopped fresh cilantro


1 jalapeno pepper, seeded and minced


1 teaspoon lime zest


3 Tablespoon fresh lime juice


2 Tablespoon olive oil


1 Tablespoon honey


1/2 teaspoon ground cumin


1/2 teaspoon ground ginger


1/4 teaspoon salt





Place pasta, shrimp, crabmeat, red pepper, mango, cilantro, and jalapeno pepper in a large Ziploc庐 Container and set aside.


In a small bowl, whisk together lime zest, lime juice, olive oil, honey, cumin, ginger, and salt. Pour over pasta mixture and toss to coat. Let sit for 15 minutes. Stir again.


Refrigerate for at least one hour before serving.





Rotini with Lemon Vinaigrette


2 Cups cooked and cooled rotini


2 Tbsp lemon juice


1/4 tsp salt


1/4 tsp dry mustard


1/2 cup best quality olive oil or salad oil or combination of both


Several grinds of fresh pepper


1 tsp finely minced shallots or scallions


pinch of dried chives, tarragon, basil, and mint





Combine lemon juice, salt, mustard and pepper. Whisk in oil and herbs, shallots or scallions.


Mix in Cooked pasta. Let sit for 30 minutes then stir and refrigerate for 1 hour.





Good Luck!
4 me the salade that u r prepared is good, but the main things i tel u.while u r cooking [boilling] the the pasta put some salt in the water,pre the cooling water aside.,than u put yr pasta and removed it aldente than cool down. add some fresh herbe,tomatoes,black olive,salt,peper,viniger ,olive oil,without forget 1garlic[chooped+1cac of red surgar] have a nice meal
Pasta Tomato Salad





12 ounces dried penne pasta


1-1/2 lb. ripe tomatoes, seeded and chopped


1 cup chopped or slivered fresh basil leaves


3/4 cup crumbled feta cheese (4 oz.)


2 cloves garlic, peeled and minced


3 TB extra virgin olive oil


Salt and ground black pepper





In a 4 to 5 quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain and set aside.


Rinse, core, seed, and chop tomatoes.In a large bowl, mix tomatoes, basil, 1/2 cup feta, garlic, and olive oil. Add hot cooked pasta and mix well. Add salt and pepper to taste. Sprinkle with remaining 1/4 cup feta.


Yield: cups -- 4 to 6 servings.








Pasta Salad With Green Beans and Red Cabbage





Serves 4 to 6.





Ingredients:


1/2 head chopped red cabbage


1/2 tsp ground cumin


1 tsp curry powder


3 tbsp. extra-virgin olive oil


1/2 lb blue lake green beans


1/2 lemon


1 package rainbow pasta





Prepare the pasta al dente per package directions. Set aside.


Clean the green beans and trim off the ends. Place them in a saucepan of boiling water and cook until they're crisp and bright green, about 5 minutes. Set aside.


Place the cabbage in a saucepan of boiling water and cook until al dente, about 3 minutes. Set aside.


Combine the lemon juice, curry powder, cumin and olive oil in a bowl and whisk together.


Combine the pasta, green beans, cabbage and olive oil mixture in a large bowl and toss.
Penne is your favourite so penne it is:-





A very tasty and colorful salad that may also become a main entr茅e by adding chicken. T


Ingredient


16 ounces penne pasta - cooked and drained


8 ounces feta cheese - crumbled, any flavor (we like tomato basil for the flavor and color)


2 ripe tomatoes, large - chopped


1/4 cup capers, drained or chopped Kalamata olives


1/4 cup parsley - chopped


3 ounces package of sun dried tomatoes - reconstitute and chop


1 package zesty Italian dressing - make according to directions


Cook pasta according to package directions, drain and put into a large bowl.


While pasta is cooking, prepare salad dressing and pour over the warm, drained pasta. Let cool before adding the rest of the ingredients.


Add drained capers, crumbled feta cheese, chopped parsley, and chopped reconstituted sun dried tomatoes. Refrigerate for 4 to 6 hours so ingredients absorb the flavors.


Just before serving, add the tomatoes. Instead of using capers, chopped Kalamata olives can be substituted.


To use this as an entr茅e, add one chicken breast per person. This recipe doubles and triples easily.





I hope you enjoy it!
My family fave is:


1 green pepper chopped


1 bunch of green onions or scallions sliced using some of the green parts


1 small can of sliced black olives


2 or3 roma tomtoes chopped


2 or 3 stalks of celery


1lb package of your favorite pasta cooked


1 botte of Italian dressing


toss it all together and coat well with the dressing. Let sit for about an hour and then enjoy!