Type what you have

Ingredients

• ✓ yellow bell pepper
• pasta
• salad dressing
• salad seasoning mix
• cherry tomato
• green bell pepper
• red bell pepper
• black olive

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Whisk Italian dressing and salad spice mix together until smooth. Combine pasta, tomatoes, bell peppers, and olives in a salad bowl.
4. 4 Pour dressing over salad and toss to coat.
5. 5 For the best flavor, refrigerate the pasta salad for 8 hours to overnight.
6. 6 Enjoy!

By Cyndie

Ingredients

• ✓ yellow bell pepper
• bow-tie pasta
• black olive
• tomato
• green bell pepper
• cucumber
• celery
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain.
2. 2 Toss pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl.
3. 3 Pour Italian-style dressing over pasta mixture; toss to coat.
4. 4 Chill salad for 20 minutes before serving.

By slopez5084

Ingredients

• ✓ yellow bell pepper
• green bell pepper
• red bell pepper
• cucumber
• parsley
• feta cheese
• olive oil

Instructions

1. 1 In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

By barbzal

Ingredients

• ✓ yellow bell pepper
• romaine lettuce
• orange bell pepper
• red bell pepper
• parmesan cheese
• raspberry vinaigrette salad dressing

Instructions

1. 1 In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.

By JSCHAUFE

Ingredients

• ✓ yellow bell pepper
• olive oil
• sesame oil
• green bell pepper
• red bell pepper
• red onion
• garlic
• salt
• black pepper

Instructions

1. 1 Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir until onion is translucent and peppers are cooked through, 7 to 10 minutes.

By Plain ole Bob

Ingredients

• ✓ yellow bell pepper
• kidney bean
• roasted red pepper
• cherry tomato
• parsley
• balsamic vinegar
• vegetarian worcestershire sauce
• sugar
• basil
• garlic
• lettuce

Instructions

1. 1 In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
2. 2 In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
3. 3 To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

By Kathy Miller

Ingredients

• ✓ yellow bell pepper
• arugula
• mandarin orange segment
• red onion
• cherry tomato
• sunflower seed
• goat cheese
• avocado

Instructions

1. 1 In a large bowl, combine arugula, oranges, onion, tomatoes and yellow peppers. Toss with dressing of your choice. Top with sunflower seeds, goat cheese and avocados.

By Denise

Ingredients

• ✓ yellow bell pepper
• penne pasta
• salad dressing
• mustard
• parmesan cheese
• dill weed
• red onion
• orange bell pepper

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 In a large bowl, mix together the salad dressing, mustard, cheese and dill.
3. 3 Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.

By Deanna

Ingredients

• ✓ yellow bell pepper
• lobster meat
• celery
• onion
• mayonnaise
• black pepper

Instructions

1. 1 In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.

By Fishmongere

Ingredients

• ✓ yellow bell pepper
• napa cabbage
• snow pea pod
• green onion
• white wine vinegar
• olive oil
• flat-leaf parsley
• honey
• tarragon
• dijon mustard
• kosher salt
• black pepper

Instructions

1. 1 Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
2. 2 Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
3. 3 Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.

By Juliana Hale

Ingredients

• ✓ yellow bell pepper
• elbow macaroni
• tuna
• celery
• carrot
• radish
• green onion
• parsley
• mayonnaise
• ranch dressing
• parmesan cheese
• black pepper
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, combine tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.
3. 3 Drain macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.
4. 4 Combine mayonnaise, ranch dressing, Parmesan cheese, black pepper, and salt in a small bowl. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours before serving.

By Amy Hunter Shaw

Ingredients

• ✓ yellow bell pepper
• cucumber
• grape tomato
• red onion
• caper
• cider vinegar
• olive oil
• dill

Instructions

1. 1 Combine cucumbers, bell peppers, tomatoes, and onion in a bowl; stir in capers, vinegar, oil, and dill to coat.

By CHEFBOYOSARAH

Ingredients

• ✓ yellow bell pepper
• tri-color pasta
• olive oil
• white wine vinegar
• basil
• parmesan cheese
• salt
• black pepper
• red bell pepper
• orange bell pepper
• tomato
• black olive
• mozzarella cheese

Instructions

1. 1 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.
2. 2 In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
3. 3 In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

By LINDA DEMARIA

Ingredients

• ✓ yellow bell pepper
• brown rice
• water
• kidney bean
• red onion
• mushroom
• broccoli
• green bell pepper
• red bell pepper
• almond
• black pepper
• italian-style dressing
• olive oil

Instructions

1. 1 Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
2. 2 Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
3. 3 Chill for at least one hour before serving.

By Jackie Wood

Ingredients

• ✓ yellow bell pepper
• olive oil
• sesame seed
• white vinegar
• teriyaki sauce
• black pepper
• red pepper flakes
• ginger root
• sucralose sweetener
• celery
• green onion
• carrot
• cucumber
• onion

Instructions

1. 1 Heat the olive oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until lightly browned, about 3 minutes. Scrape into a metal mixing bowl, and cool to room temperature.
2. 2 Whisk the vinegar, teriyaki sauce, black pepper, red pepper flakes, ginger root, and sweetener into the sesame seed mixture. Stir in the celery, green onions, carrots, bell pepper, cucumber, and onion into the sesame dressing until evenly coated. Cover and refrigerate until cold before serving.

By JARRIE

Ingredients

• ✓ yellow bell pepper
• rotini pasta
• liquid smoke
• olive oil
• bratwurst sausage
• green onion
• garlic
• orange bell pepper
• celery
• parsley
• mustard
• mayonnaise
• water
• apple cider vinegar
• sugar
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add rotini and liquid smoke; cook at a boil until rotini is tender yet firm to the bite, about 8 minutes.
2. 2 While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add diced bratwurst, 2 tablespoons green onions, and garlic; cook until bratwurst is brown and crispy, 4 to 5 minutes. Remove from heat and allow to cool.
3. 3 Combine yellow and orange bell peppers, celery, parsley, mustard, mayonnaise, water, vinegar, sugar, and black pepper in a large bowl; stir to combine.
4. 4 Drain pasta and add to vegetable mixture. Add bratwurst, onions, and garlic and stir gently until all ingredients are combined. Serve warm or cold.

By Jeff Edmunds

Ingredients

• ✓ yellow bell pepper
• black pepper
• salt
• garlic
• oregano
• tomato paste
• red wine vinegar
• olive oil
• parmesan cheese
• red onion
• basil
• pea
• carrot
• zucchini
• white bean
• tomato
• rotini pasta

Instructions

1. 1 Cook pasta according to package directions. Drain and rinse with cold water.
2. 2 Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
3. 3 Whisk together dressing ingredients in a small bowl. Pour over salad and mix well. Refrigerate at least 10 minutes for flavors to blend before serving. Serve with grated Parmesan cheese, if desired.

By Contadina

Ingredients

• ✓ yellow bell pepper
• tomato
• cucumber
• jicama
• red onion
• lemon juice
• olive oil
• parsley
• salt
• pepper

Instructions

1. 1 In a large bowl, toss together the tomatoes, cucumber, jicama, bell pepper, and red onion. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper. Serve cold, or at room temperature.

By Sherbg

Ingredients

• ✓ yellow bell pepper
• water
• quinoa
• quinoa
• red onion
• red bell pepper
• salt
• salt
• olive oil
• lime
• cilantro

Instructions

1. 1 Bring water to a boil in a large saucepan. Add quinoa; reduce heat to low. Cover and simmer until water absorbs, about 15 minutes. Cool.
2. 2 Combine onions, bell peppers, 1 teaspoon salt, and ¼ teaspoon black pepper in a bowl; stir in quinoa.
3. 3 Whisk oil and lime juice together in a separate bowl; stir into quinoa mixture to coat. Stir in cilantro until well combined. Cover the bowl; refrigerate to let flavors blend, at least 4 hours.

By Laura Violet

Ingredients

• ✓ yellow bell pepper
• blue cheese
• pecan
• cranberry
• green bell pepper
• red bell pepper
• chicken
• broccoli coleslaw mix
• baby spinach
• garlic powder
• cumin
• chipotle chile powder
• white sugar
• lime juice
• olive oil
• lime
• cilantro
• jalapeno pepper
• onion
• tomato
• mango

Instructions

1. 1 Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
2. 2 Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
3. 3 Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
4. 4 Spread mango salsa and blue cheese on top.
5. 5 Drizzle lime dressing over salad and toss before serving.

By Occasional Cooker

Ingredients

• ✓ yellow bell pepper
• asparagus
• olive oil
• red onion
• almond
• parmesan cheese
• olive oil
• dijon mustard
• garlic
• lime juice
• sugar
• hot sauce
• salad seasoning mix

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
2. 2 Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
3. 3 In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
4. 4 In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

By Kim

Ingredients

• ✓ yellow bell pepper
• water
• quinoa
• black bean
• bread crumb
• egg
• onion
• garlic
• cumin
• hot pepper sauce
• salt
• olive oil

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 to 20 minutes.
2. 2 Roughly mash black beans with a fork, leaving some whole, to form a paste-like mixture. Mix quinoa, bread crumbs, bell pepper, egg, onion, garlic, cumin, hot pepper sauce, and salt into black beans using your hands. Form into 5 patties.
3. 3 Add olive oil to a large skillet and heat on medium.
4. 4 Cook patties until heated through and lightly browned, 2 to 3 minutes per side.

By DownHomeCitySisterscom

Ingredients

• ✓ yellow bell pepper
• carrot
• tomato soup
• sugar
• vegetable oil
• white vinegar
• salt
• mustard powder
• cayenne pepper
• green bell pepper
• red bell pepper
• onion

Instructions

1. 1 Place carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not overcook carrots; they should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking process.
2. 2 Combine condensed tomato soup, sugar, oil, vinegar, salt, mustard powder, and cayenne pepper in the bowl of a food processor or blender. Blend until dressing is creamy, about 3 minutes.
3. 3 Mix together carrots, bell peppers, and onion in a serving bowl; toss with dressing until evenly coated. Cover and refrigerate for 8 hours to overnight. The longer the salad sits, the better it tastes.

By Scott

Ingredients

• ✓ yellow bell pepper
• bow-tie pasta
• ham
• grape tomato
• red bell pepper
• orange bell pepper
• green onion
• garlic
• black pepper
• salt
• mayonnaise
• romano cheese
• cilantro

Instructions

1. 1 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, about 12 minutes. Drain.
2. 2 Toss ham, tomatoes, bell peppers, green onions, garlic, black pepper, and salt together in a bowl.
3. 3 Stir pasta and mayonnaise into ham mixture; sprinkle with cheese and cilantro then stir until well combined. Chill before serving, at least 1 hour.

By AbbiCarp

Ingredients

• ✓ yellow bell pepper
• butter
• red shallot
• basil
• garlic
• paprika
• black pepper
• salt
• spinach
• portabella mushroom
• pepper sauce
• balsamic vinegar
• hoagie roll

Instructions

1. 1 Melt butter in a skillet with a lid over medium heat. Add shallots, basil, and garlic; cook and stir until fragrant, about 1 minute. Stir in paprika and black pepper; season with salt. Add spinach, mushrooms, and bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook until spinach and mushrooms give up their liquid and peppers are softened, about 4 minutes.
2. 2 Uncover the skillet. Add pepper sauce and balsamic vinegar. Increase the heat to medium, and let mixture cook down and thicken slightly, about 2 minutes.
3. 3 Spoon hot mushroom mixture onto split hoagie roll. Serve immediately.

By Dave Espionage

Ingredients

• ✓ yellow bell pepper
• black-eyed pea
• celery
• red bell pepper
• red onion
• cilantro
• olive oil
• lemon juice
• garlic
• garlic powder
• lemon zest
• salt
• black pepper

Instructions

1. 1 Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl.
2. 2 Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables.
3. 3 For best flavor, refrigerate for at least 4 hours before serving.

By KOHLSMOMMY

Ingredients

• ✓ yellow bell pepper
• water
• quinoa
• red onion
• carrot
• cranberry
• red bell pepper
• cilantro
• almond
• lime
• curry powder
• salt
• black pepper

Instructions

1. 1 Bring water to a boil, covered, in a saucepan over high heat; add quinoa. Reduce heat to low; simmer quinoa, covered, until water has been absorbed, 15 to 20 minutes. Transfer to a bowl; refrigerate until cold.
2. 2 Stir in red onion, carrots, cranberries, red bell pepper, yellow bell pepper, cilantro, almonds, lime juice, and curry powder; season with salt and black pepper. Chill before serving.

By Alison

Ingredients

• ✓ yellow bell pepper
• tomato
• water
• olive oil
• cucumber
• onion
• jalapeno pepper
• garlic
• sherry vinegar
• parsley
• basil
• cilantro
• salt
• black pepper

Instructions

1. 1 Pour 1/2 cup diced tomatoes into a food processor. Add water and oil to the food processor; blend until puréed. Pour into a medium bowl and add remaining diced tomatoes.
2. 2 Stir in cucumber, bell pepper, onion, jalapeño, garlic, vinegar, and parsley; season with salt and pepper. Cover and refrigerate for at least 2 hours before serving.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ yellow bell pepper
• bulgur wheat
• water
• parsley
• spinach
• tomato
• onion
• garlic
• cannellini bean
• olive oil
• lemon
• salt
• black pepper

Instructions

1. 1 Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes.
2. 2 In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 1 hour.

By raeanne

Ingredients

• ✓ yellow bell pepper
• orzo pasta
• chickpea
• kidney bean
• black bean
• green onion
• red onion
• red bell pepper
• corn
• cilantro
• salt
• pepper
• canola oil
• lime

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain; transfer to a large bowl.
2. 2 Add chickpeas, kidney beans, black beans, green onions, red onion, bell peppers, corn, cilantro, salt, and black pepper to the bowl. Drizzle oil and lime juice over salad, toss to coat. Refrigerate to chill before serving, at least 2 hours.

By Nancy