Type what you have

Ingredients

• ✓ rotini pasta
• ✓ rotini pasta
• tomato
• cucumber
• onion
• ranch dressing
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water until cool, drain, and set aside.
2. 2 Combine pasta, tomatoes, cucumber, and onion in a large bowl.
3. 3 Stir ranch dressing and Italian dressing together in a separate bowl; stir into pasta mixture to coat.

By mhassler

Ingredients

• ✓ rotini pasta
• cucumber
• black olive
• onion
• cherry tomato
• salad dressing

Instructions

1. 1 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 in a colander set in the sink; cool under cold running water.
2. 2 Combine pasta, cucumbers, olives, onion, and tomatoes in a large bowl. Add Italian dressing; toss to combine. Cover and refrigerate before serving, at least 2 hours.

By Minnie K

Ingredients

• ✓ rotini pasta
• salad dressing
• cucumber
• tomato
• green onion
• parmesan cheese
• italian seasoning

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Toss cooked pasta with Italian dressing, cucumbers, tomatoes, and green onions in a large bowl.
4. 4 Mix Parmesan cheese and Italian seasoning in a small bowl, and gently mix into the salad.
5. 5 Refrigerate pasta salad until chilled for best results, at least 30 minutes before serving. Enjoy!

By Katzen

Ingredients

• ✓ rotini pasta
• carrot
• broccoli
• cauliflower
• red onion
• green bell pepper
• peppercorn ranch salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain; transfer to a large bowl.
2. 2 Stir carrots, broccoli, cauliflower, red onion, and green pepper into rotini until well combined; stir in peppercorn ranch dressing until evenly coated. Cover the bowl; refrigerate before serving, about 3 hours.

By kuusisto

Ingredients

• ✓ rotini pasta
• marinara sauce
• water
• pizza sauce
• milk
• meatball
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Stir rotini, marinara sauce, water, pizza sauce, and milk together in a bowl. Pour into a deep baking dish; pasta should be completely submerged in sauce. Cover dish tightly with foil.
3. 3 Bake in the preheated oven for 20 minutes; uncover and arrange meatballs on top, pushing them partially into pasta and sauce; cover tightly with foil.
4. 4 Bake until pasta is tender yet firm to the bite, 20 to 30 minutes more.
5. 5 Uncover; sprinkle with Parmesan cheese; return to oven for 5 minutes. Remove and let cool 5 minutes before serving.

By LaDonna Langwell

Ingredients

• ✓ rotini pasta
• mayonnaise
• lemon pepper seasoning
• mustard
• cherry tomato
• pea
• chicken
• paprika

Instructions

1. 1 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 and rinse with cold water.
2. 2 Mix mayonnaise, lemon pepper seasoning, and dried mustard together in a large bowl. Mix in cherry tomatoes, peas, and chicken. Fold in rotini. Sprinkle paprika over salad before serving.

By Krysie

Ingredients

• ✓ rotini pasta
• butter
• sweet onion
• tomato soup
• hot dog
• corn
• dill pickle relish
• yellow mustard

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 Meanwhile, melt butter in a large skillet over medium heat; cook and stir onions until translucent, 8 to 10 minutes.
4. 4 Transfer onions to a large bowl and mix in pasta, tomato soup, hot dogs, corn with juice, dill pickle relish, and yellow mustard.
5. 5 Pour mixture into a baking dish.
6. 6 Bake in the preheated oven until bubbling and top is lightly browned, about 1 hour.

By milfnut2002

Ingredients

• ✓ rotini pasta
• broccoli
• garlic
• olive oil
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 In a large pot, cook broccoli in boiling water until tender. Drain broccoli, but reserve cooking water.
2. 2 Reusing broccoli cooking water, cook rotini pasta until al dente. Drain and remove pasta.
3. 3 In a large pot, saute the garlic in the olive oil. Add the cooked pasta, broccoli, grated Parmesan cheese and toss together. If desired, add salt and pepper to taste.

By Maria Magee

Ingredients

• ✓ rotini pasta
• tomato
• green bell pepper
• onion
• cucumber
• broccoli
• mushroom
• black olive
• salad dressing

Instructions

1. 1 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 to 10 minutes. Drain and rinse in cold water.
2. 2 Combine cooked pasta, tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, and olives in a large bowl. Add Italian salad dressing; toss to coat.

By Sue H.

Ingredients

• ✓ rotini pasta
• bacon
• mayonnaise
• ranch salad dressing mix
• garlic pepper
• garlic powder
• milk
• tomato
• black olive
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 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.
3. 3 Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
4. 4 Mix mayonnaise, ranch dressing mix, garlic pepper, and garlic powder together in a large bowl. Stir in milk until smooth.
5. 5 Place rotini, bacon, tomato, black olives, and cheese in a bowl and toss to coat with dressing.
6. 6 Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

By Wilemon

Ingredients

• ✓ rotini pasta
• broccoli floret
• tomato
• salad dressing
• cheddar cheese
• salt
• black pepper
• garlic powder
• onion powder

Instructions

1. 1 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 rotini, rinse in a colander under cold water until completely cool, and return to the pot.
2. 2 Meanwhile, microwave broccoli, one bag at a time, per package directions, 4 to 6 minutes.
3. 3 Stir broccoli, tomatoes, salad dressing, Cheddar cheese, salt, black pepper, garlic powder, and onion powder into rotini until well mixed.
4. 4 Refrigerate pasta salad until chilled, 30 to 60 minutes. Serve cold.

By KLATIME

Ingredients

• ✓ rotini pasta
• tomato
• celery
• carrot
• green bell pepper
• cucumber
• onion
• salad dressing
• parmesan cheese

Instructions

1. 1 Mix tomatoes, celery, carrots, bell pepper, cucumber, and onion together in a large bowl. Add cooled pasta, salad dressing, and Parmesan; mix until well combined. Cover and chill for 1 hour before serving.
2. 2 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Rinse under cold water, and drain.

By L Gale

Ingredients

• ✓ rotini pasta
• vegetable oil
• onion
• bacon
• salt
• pepper
• tomato soup
• cheddar cheese
• milk

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir; bring to boil. Reduce heat to low; add 1 cup Cheddar cheese and the milk. Stir until cheese is melted.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Combine sauce with pasta in a baking dish. Sprinkle with remaining 1 cup cheese. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.

By Jayne

Ingredients

• ✓ rotini pasta
• olive oil
• onion
• garlic
• imitation crabmeat
• half and half
• parsley
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil.
2. 2 At the same time, heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in imitation crab and heat for 2 minutes.
3. 3 When the water boils, add rotini and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
4. 4 While the pasta is cooking, add half-and-half and parsley to crab sauce; stir and bring to a simmer. Continue to simmer crab sauce, adding pasta water as necessary, while pasta is finishing.
5. 5 Drain pasta.
6. 6 Mix Parmesan cheese into crab sauce and heat until melted, about 2 minutes. Serve over pasta.

By Chef Chevy

Ingredients

• ✓ rotini pasta
• mayonnaise
• dill pickle
• mustard
• red wine vinegar
• sugar
• salt
• black pepper
• celery salt
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; add pasta and boil until tender yet firm to the bite, about 8 minutes.
3. 3 While the pasta is cooking, mix mayonnaise, pickles, mustard, vinegar, sugar, salt, pepper, celery salt, and garlic powder together in a bowl.
4. 4 Drain pasta, then rinse under cold water until cold. Transfer to a large salad bowl; stir in dressing and toss to coat. Add additional pickle chunks to taste.

By notimetocook

Ingredients

• ✓ rotini pasta
• olive oil
• onion
• jalapeno pepper
• green bell pepper
• tomato
• red wine
• kalamata olive
• feta cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.
3. 3 Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.

By CINDYOWE

Ingredients

• ✓ rotini pasta
• chicken breast
• green bell pepper
• green onion
• mayonnaise
• brown sugar
• cider vinegar
• lemon juice
• salt
• cashew

Instructions

1. 1 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 and rinse with cold water.
2. 2 Combine rotini, chicken, bell pepper, and green onions in a large bowl.
3. 3 Whisk mayonnaise, brown sugar, vinegar, lemon juice, and salt together in a small bowl until well combined; pour over pasta mixture and stir well to coat.
4. 4 Cover and refrigerate until flavors are combined and dressing has thickened, 8 hours to overnight. Stir in cashews just before serving or no more than 2 hours ahead.

By amcgilsky

Ingredients

• ✓ rotini pasta
• blue cheese dressing
• mayonnaise
• buffalo wing sauce
• salt
• black pepper
• chicken strip
• red onion
• red bell pepper
• green bell pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook rotini uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Combine blue cheese dressing, mayonnaise, Buffalo sauce, salt, and pepper together in a large bowl. Stir in chicken, onion, bell peppers, and rotini; toss to coat. Cover and refrigerate at least 1 hour before serving.

By Andrew C

Ingredients

• ✓ rotini pasta
• butter
• cheddar cheese
• imitation crabmeat
• milk
• seafood seasoning
• cajun seasoning
• black pepper
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 ½-quart casserole dish.
2. 2 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 and transfer to a large bowl.
3. 3 Stir soup, Cheddar cheese, imitation crab, milk, seafood seasoning, Cajun seasoning, and black pepper into rotini until combined. Transfer to the prepared casserole dish.
4. 4 Combine bread crumbs and melted butter in a small bowl until crumbs are moist; spread evenly over casserole.
5. 5 Cook in the preheated oven until bubbly and topping is golden brown, about 30 minutes.

By ian

Ingredients

• ✓ rotini pasta
• water
• cherry tomato
• olive oil
• lemon
• garlic
• salt
• black pepper
• arugula

Instructions

1. 1 Bring 3 cups water in a medium pot to a boil; add rotini and cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; cool for 3 minutes.
2. 2 Place rotini in a serving bowl. Add tomatoes, olive oil, lemon juice, garlic, salt, and black pepper; toss to coat. Add arugula; toss until well combined.

By Chef Grace

Ingredients

• ✓ rotini pasta
• salad dressing
• pepperoni
• salami
• cheddar cheese
• monterey jack cheese
• feta cheese
• cucumber
• black olive
• red onion
• cherry tomato

Instructions

1. 1 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; run under cold water to stop the cooking process. Drain; transfer to a large bowl.
2. 2 Stir dressing, pepperoni, salami, Cheddar cheese, Monterey Jack cheese, feta cheese, cucumber, black olives, red onion, and cherry tomatoes into rotini; toss to combine.
3. 3 Cover the bowl with plastic wrap; set aside in the refrigerator before serving, at least 1 hour.

By Brian Genest

Ingredients

• ✓ rotini pasta
• broccoli
• olive oil
• garlic
• red pepper flakes
• chicken broth
• lemon juice
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the broccoli, and cook, uncovered, for 3 minutes. Remove the broccoli with a slotted spoon; set aside. Stir the rotini into the same pot, and return to a boil. Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir the garlic and crushed red pepper for 1 minute. Stir in the broccoli, chicken broth, lemon juice, salt, and black pepper. Bring to a boil; reduce the heat to medium-low and simmer until the broccoli is tender, about 5 minutes. Stir in the drained pasta; cook over low heat for 1 minute. Stir in the Parmesan cheese.

By Seaside

Ingredients

• ✓ rotini pasta
• vegetable oil
• lime juice
• chili powder
• cumin
• salt
• garlic
• corn
• black bean
• green bell pepper
• red bell pepper
• cilantro
• tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
2. 2 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.
3. 3 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.

By Lisa Provost

Ingredients

• ✓ rotini pasta
• bacon
• chicken breast
• ranch dressing mix
• butter
• flour
• milk
• pasta water
• cream cheese
• ranch dressing mix
• salt
• parsley

Instructions

1. 1 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 rotini, saving 1/2 cup of pasta water.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Remove bacon and drain on paper towels. Leave rendered bacon grease in the skillet.
3. 3 Sprinkle chicken pieces with 1 tablespoon ranch seasoning. Add to the skillet with the bacon grease and cook until golden brown, 5 to 8 minutes. Remove cooked chicken from skillet and set aside.
4. 4 Rinse out skillet. Melt down 2 tablespoon butter in the skillet over medium heat. Whisk in flour until smooth and thickened, about 2 minutes. Slowly add in milk, whisking until sauce is smooth. Add pasta water ,1 tablespoon at a time, if the sauce is too thick.
5. 5 Stir softened cream cheese into sauce until well combined. Mix in remaining 5 teaspoons of ranch seasoning and season with salt. Mix until well combined. Add cooked pasta and chicken back into the skillet and mix until well coated with sauce.
6. 6 Finely chop cooked bacon. Mix into pasta dish. Serve garnished with chopped parsley if desired.

By thedailygourmet

Ingredients

• ✓ rotini pasta
• ground beef
• onion
• water
• spaghetti sauce
• red bell pepper
• mushroom
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add water, pasta, and spaghetti sauce to the skillet and bring to a boil, about 5 minutes. Cover and reduce heat to low. Simmer, stirring occasionally, for 15 minutes.
3. 3 Add bell peppers and mushrooms to the skillet and cook for 5 minutes.
4. 4 Sprinkle with mozzarella cheese, season with salt and pepper, and serve.

By The Healthy Wrestler

Ingredients

• ✓ rotini pasta
• butter
• yellow onion
• garlic
• black pepper
• lemon
• marsala wine
• water
• stir-fry vegetable
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and stir until melted. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant and butter starts to burn, 1 to 2 minutes. Season with pepper.
2. 2 Carefully pour in lemon juice; pot will release steam. Add cooking wine and immediately turn pot off. Scrape the bottom of the pot with a spoon to loosen any browned bits. Add pasta, then just enough water to barely cover it.
3. 3 Place a steamer basket on top of the pasta. Add frozen vegetables and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 2 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid. Remove steamer basket and stir vegetables into the pasta.

By Melanie

Ingredients

• ✓ rotini pasta
• white sugar
• water
• salt
• white vinegar
• vegetable oil
• oregano
• tomato
• red bell pepper
• sweet onion
• cheddar cheese
• black pepper

Instructions

1. 1 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; rinse with cold water to cool. Set aside.
2. 2 Whisk sugar, water, and salt together in a large bowl until sugar dissolves; whisk in vinegar, oil, and oregano. Stir tomato, bell pepper, and onion into vinaigrette; gently fold in cheese and rotini. Season salad with black pepper.

By islandgirlejfan

Ingredients

• ✓ rotini pasta
• ground turkey
• onion
• garlic
• oregano
• garlic powder
• basil
• spaghetti sauce
• chicken broth
• parmesan cheese

Instructions

1. 1 Heat a high-sided 12-inch skillet with a lid over medium heat. Add ground turkey, onion, and garlic; cook and stir until turkey browned, about 8 minutes. Season with oregano, garlic powder, and basil. Stir in rotini until well combined.
2. 2 Add pasta sauce and broth, making sure rotini is completely covered. Bring to a boil, then reduce heat, cover, and cook until rotini tender yet firm to the bite, 7 to 10 minutes.
3. 3 Top with Parmesan cheese to serve.

By FrackFamily5 CACT

Ingredients

• ✓ rotini pasta
• chicken breast
• chicken broth
• cream of chicken soup
• evaporated milk
• butter
• ranch dressing mix
• onion powder
• bacon
• cheddar cheese
• cheese sauce

Instructions

1. 1 Place chicken breasts in a multi-functional electric pressure cooker (such as Instant Pot) and add 2 cups chicken broth, condensed chicken soup, evaporated milk, butter, ranch dressing mix, and onion powder. Close and lock the lid. Select the Poultry setting according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Transfer chicken to a cutting board using a slotted spoon. Shred chicken and return to the pot. Add rotini pasta, remaining chicken broth, and bacon. Close and lock the lid. Select the high pressure setting according to manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Stir in mild Cheddar cheese and cheese sauce until well combined.

By Princess Under Pressure

Ingredients

• ✓ rotini pasta
• shrimp
• tomato
• green bell pepper
• red bell pepper
• red onion
• broccoli
• red wine vinegar
• garlic
• olive oil
• italian seasoning
• black pepper
• parmesan cheese

Instructions

1. 1 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. Run pasta under cold water and let cool in a large mixing bowl.
2. 2 Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.
3. 3 Serve cold; sprinkle Parmesan over individual servings.

By CallaLily