Best Tri Color Pasta Salad Recipes

TRI-COLOR PASTA SALAD

Steps:

• 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.
• Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.

EASY TRI-COLOR PASTA SALAD

Steps:

• Prepare pasta al dente as directed on package.
• Meanwhile, prepare above ingredients. Drain pasta & cool. Combine all ingredients by stirring gently.
• Chill & serve.

ITALIAN DRESSING TRI-COLOR PASTA SALAD

Steps:

• Boil pasta , drain and rinse with cool water.
• steam broccoli florets lightly.
• Slice bell pepper into thin strips.
• Slice onion thinly.
• Cut pepperoni slices in halves or quarters.
• Cut whole olives in half - I used green olives with pimento.
• mix all ingredients together and add italian dressing.
• stir to combine and refrigerate for an hour or longer.
• add more italian dressing if desired.

TRI-COLOR PASTA SALAD

Steps:

• Cook noodles according to package directions; drain and cool. While they cook, chop your vegetables.
• In large bowl, stir together cooked noodles, cheese cubes, cucumber, tomato, and olives.
• In separate bowl, stir together remaining ingredients; these will be your dressing.
• Pour dressing over pasta mixture, and toss all to coat. Refrigerate until chilled.
• Toss again just before serving.

LITE TRI-COLOR PASTA SALAD

Steps:

• 1. Cook pasta according to package direction until aldente. (8 - 9 minutes)
• 2. Add the frozen corn to the cooking pasta during the last 3 minutes.
• 3. Drain and rinse pasta/corn with cold water. Transfer to bowl. Add diced red peppers, red pepper flakes and salt and pepper to taste. Mix well.
• 4. Add Ken's Steak House Lite Italian dressing and mix well. Cover bowl with plastic wrap. Refrigerate until chilled.
• 5. Stir before serving. Adding a little more dressing if desired.

TRI- COLOR BROCCOLI & PEPPERONI PASTA SALAD

Steps:

• Boil pasta and in the last few minutes of cooking add broccoli.
• Drain pasta and broccoli.
• Put in a bowl and add all ingredients besides cheese.
• Top pasta with cheese and chill if desired.

TRI-COLOR ROTINI PASTA SALAD WITH PEPPERONI RECIPE - (4.8/5)

Steps:

• 1. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. 2. Meanwhile, make the vinaigrette: In a large bowl, whisk the vinegar, olive oil, and 1/2 tsp. kosher salt until emulsified. 3. When the pasta is done, drain it, and add to the bowl with the vinaigrette. Toss to coat. 4. Add the red pepper, chickpeas, olives,and pepperoni to the bowl, and toss. Cover and refrigerate about 30 minutes. 5. When the pasta is cool, add the cheese, toss, and serve

TRI-COLOR PASTA SALAD WITH CHICKEN AND PEPPERS

Steps:

• Cook rotini according to directions on the package; drain.
• Cut all peppers in smaller pieces.
• Combine with the drained and cooled down rotini, cooked chicken breast cubes and parsley.
• In a separate bowl, make the vinaigrette with oil, vinegar, zest (and optional chopped capers).
• Mix all together and season to taste.
• Chill covered in fridge for 30 minutes for the flavors to mix.
• Serve on a lettuce leaf.

TRI-COLOR PASTA AND PEPPERONI SALAD

Steps:

• Cook pasta al dente according to package directions. Drain and set aside.
• Meanwhile, in a LARGE bowl, combine the olives, beans, green pepper, red pepper, orange pepper, onion, tomatoes, zucchini, pepperoni, Parmesan cheese, Italian seasoning and salt. Mix well. Add the cooked pasta and pour the dressing over all. Toss gently to coat all.
• Cover and refrigerate for at least 2 hours, or until chilled.

TRI COLOR PASTA SALAD RECIPE - (4.8/5)

Steps:

• Set a large pot of water to boil. Cook pasta according to package directions, usually 7-8 minutes for rotini. Drain and rinse under cold water. Return pasta to pot, away from heat. Pour in entire bottle of zesty Italian dressing (it may seem like too much at first, but the pasta will soak up a lot of the dressing as it cools). Add remaining ingredients and toss gently to combine. Cover and refrigerate until ready to serve, giving it a good stir before serving to blend ingredients and dressing thoroughly.

TRI-COLOR PASTA SALAD

Steps:

• Boil rigatoni according to pkg. directions. When desired consistency is almost reached, pour in the frozen vegetables. When it returns to a boil, turn it off and drain. Pour into colander and rinse with cold water.
• While it is draining, dice onions and tomatoes. Pour the drained pasta and veggies into a large mixing bowl. Add the chopped fresh veggies and add the dressing. Stir and cover.
• Refrigerate for at least 2 hours. May be prepared the night before.

TRI-COLOR PASTA SALAD RECIPE - (3.4/5)

Steps:

• Boil pasta according to the directions on the package. Plunge in ice water bath to stop cooking and add an immediate chill. Combine the balance of the ingredients and chill thoroughly. Feel free to add or substitute spices to personal taste.