Type what you have

Ingredients

• ✓ pasta
• salad dressing
• mayonnaise
• rotisserie chicken
• bacon
• cherry tomato
• muenster cheese
• celery
• green bell pepper
• avocado

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 to12 minutes. Drain and rinse under cold water.
3. 3 Whisk Italian-style dressing and mayonnaise together in a large bowl.
4. 4 Stir in pasta, chicken, bacon, tomatoes, cheese, celery, green bell pepper, and avocado until evenly coated.
5. 5 Enjoy!

By Lane J

Ingredients

• ✓ pasta
• olive oil
• salt
• pepper
• lemon
• cherry tomato
• broccoli floret
• cheddar cheese
• ham
• egg

Instructions

1. 1 Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute; place on a plate and let cool down.
2. 2 Mix olive oil with salt, pepper, and lemon juice and divide into plastic to-go containers.
3. 3 Add equal amounts of remaining ingredients to each container, including tomatoes, broccoli, cheddar cheese, ham, eggs, and pasta. Mix together with olive oil-lemon juice mixture and enjoy!

By Barilla Canada

Ingredients

• ✓ pasta
• shrimp
• cherry tomato
• green onion
• green olive
• lemon juice
• olive oil
• garlic
• salt
• 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 and rinse.
2. 2 Combine rotini, shrimp, tomatoes, green onions, and olives in a large serving bowl.
3. 3 Whisk lemon juice, olive oil, garlic, salt, and black pepper together in a bowl until well combined; pour over salad and toss. Cover the bowl with plastic wrap; refrigerate at least 4 hours.

By Renee Coley

Ingredients

• ✓ pasta
• curry powder
• salt
• mayonnaise
• lemon juice
• apple
• raisin
• green onion
• carrot
• firm tofu
• pine nut

Instructions

1. 1 Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain.
2. 2 Combine curry powder, salt, mayonnaise, and lemon juice in a large bowl. Add cooked pasta and toss to coat. Mix in apple, raisins, green onion, carrots, tofu, and pine nuts.

By MARBALET

Ingredients

• ✓ pasta
• macaroni
• artichoke heart
• mushroom
• cherry tomato
• black olive
• parsley
• basil
• oregano
• garlic
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to boil; add pasta and boil until al dente according to packaging instructions, 8 to 10 minutes. Drain well and rinse with cold water.
2. 2 In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well.
3. 3 Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

By Maryanne

Ingredients

• ✓ pasta
• salmon
• red onion
• yellow onion
• celery
• red apple
• walnut
• peanut
• yogurt
• olive oil
• curry powder
• lemon juice
• garlic
• mustard
• salt
• black pepper

Instructions

1. 1 Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ pasta
• american cheese
• broccoli
• salad dressing

Instructions

1. 1 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.
2. 2 Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.

By Mishelle Karpf

Ingredients

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

• ✓ pasta
• smoked sausage
• heavy cream
• cajun seasoning
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes depending on shape and package directions; drain and set aside.
2. 2 While pasta is cooking, sauté sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.
3. 3 Add cream and Cajun seasoning; bring to a boil. Reduce heat and simmer gently until mixture begins to thicken, 3 to 4 minutes. Remove from heat and stir in Parmesan cheese.
4. 4 Add pasta to sauce and toss to serve.

By Allrecipes Member

Ingredients

• ✓ pasta
• cream of mushroom soup
• two-cheese blend
• parmesan cheese
• milk
• black pepper

Instructions

1. 1 Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.
2. 2 Bake at 400 degrees F. for 20 min. or until hot.

By Campbell's Kitchen

Ingredients

• ✓ pasta
• tomato
• garlic
• basil
• olive oil
• salt
• parmesan cheese

Instructions

1. 1 Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours.
2. 2 Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.

By Star Pooley

Ingredients

• ✓ pasta
• turkey sausage
• green bell pepper
• sweet onion
• pepperoni
• black olive
• cream cheese
• traditional sauce
• mozzarella cheese
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of water to a boil and cook pasta according to package directions.
3. 3 While pasta is cooking, cook sausage in a skillet over medium heat until just lightly pink. Add green bell pepper and onion to sausage. Continue cooking until meat is cooked through. Add pepperoni, olives, cream cheese, and sauce. Cook over low heat until heated through and cheese has melted.
4. 4 When pasta is done, drain and return to the pot. Stir sausage mixture into pasta; stir to coat.
5. 5 Add 1/2 of the pasta mixture to the prepared baking dish. Top with 1/2 of the mozzarella cheese. Spread remaining pasta over cheese and top with remaining mozzarella cheese. Sprinkle with Italian seasoning and place a few pepperoni slices on top, if you like.
6. 6 Bake until cheese has melted and pasta is heated through, about 15 minutes.

By RAG

Ingredients

• ✓ pasta
• butter
• onion
• garlic
• clam
• parsley
• olive oil
• water
• parmesan cheese

Instructions

1. 1 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.
2. 2 Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.
3. 3 Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.

By Cindy

Ingredients

• ✓ pasta
• olive oil
• spicy sausage
• onion
• garlic
• chicken broth
• tomato
• basil
• spinach
• parmesan cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and set aside.
3. 3 Heat oil in a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until no longer pink, about 5 minutes. Add onion and garlic to the skillet; cook and stir for 2 minutes. Stir in broth, tomatoes, and basil.
4. 4 Cook over medium heat until liquid reduces slightly, about 5 minutes. Add chopped spinach; cover the skillet, reduce heat, and simmer until spinach is tender.
5. 5 Add pasta to the skillet and mix until well combined. Sprinkle with Parmesan cheese; serve warm.

By Tammy

Ingredients

• ✓ pasta
• ground beef
• onion
• celery
• salt
• black pepper
• tomato soup
• tomato sauce
• water
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until al dente. Drain.
3. 3 Meanwhile, cook ground beef in a large skillet until no pink remains. Add onions and celery and cook until they are softened. Add salt and pepper to taste. Stir in tomato soup, tomato sauce, and water. Simmer for 10 minutes.
4. 4 Combine pasta and meat mixture in a casserole dish.
5. 5 Bake in the preheated oven for 20 to 30 minutes. Sprinkle with grated Cheddar cheese and continue to cook until cheese is melted, about 3 to 5 minutes.

By Marsha

Ingredients

• ✓ pasta
• basil
• parmesan cheese
• pine nut
• olive oil
• garlic
• red onion
• radicchio
• mayonnaise
• salt
• black pepper

Instructions

1. 1 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, about 12 minutes. Drain.
2. 2 Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.
3. 3 Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

By mpkneip

Ingredients

• ✓ pasta
• ground beef
• bacon
• onion
• celery
• carrot
• beef broth
• red wine
• white wine
• crushed tomato
• milk

Instructions

1. 1 Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.
2. 2 Add broth; simmer until evaporated, scraping browned bits from bottom of pan.
3. 3 Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.

By Contadina

Ingredients

• ✓ pasta
• spinach
• ground beef
• onion
• garlic
• spaghetti sauce
• tomato sauce
• tomato paste
• mozzarella cheese
• bread crumb
• olive oil
• egg

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 12 minutes. Drain well.
2. 2 Meanwhile, cook spinach according to package directions.
3. 3 Meanwhile, brown ground beef, onion, and garlic in a large skillet over medium heat. Stir in spaghetti sauce, tomato sauce, and tomato paste; simmer for 10 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Combine pasta, spinach, mozzarella cheese, bread crumbs, olive oil, and eggs in a bowl. Transfer to a 9x13-inch baking dish; top with beef mixture.
6. 6 Bake in the preheated oven for 30 minutes.

By Amy Brolsma

Ingredients

• ✓ pasta
• ✓ pasta
• pumpkin
• nutmeg
• allspice
• cinnamon
• garlic
• onion
• chili powder
• olive oil
• black olive
• chickpea
• garlic
• parmesan cheese
• olive oil
• oregano

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook Halloween-shaped and wagon wheel-shaped pasta in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl.
2. 2 Place pumpkin in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return pumpkin to pot. Add nutmeg, allspice, cinnamon, 1 teaspoon garlic, onion, chili powder, and 3 tablespoons olive oil; stir to coat.
3. 3 Toss olives and garbanzo beans into cooked pasta. Add 1/4 cup garlic, Parmesan cheese, 1/4 cup olive oil, and oregano. Toss to coat; top with pumpkin mixture.

By JessieD

Ingredients

• ✓ pasta
• penne
• olive oil
• ground beef
• pineapple chunk
• leek
• curry powder
• vegetable bouillon granules
• salt
• black pepper
• ketchup
• tomato paste
• heavy cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat oil in a large skillet. Add ground beef and cook, stirring, until browned, about 5 minutes. Add drained pineapple chunks and leek and cook over medium-high heat for about 5 minutes. Pour in about 1/2 of the pineapple juice. Season with curry powder, bouillon, salt, and pepper.
3. 3 Stir in ketchup and tomato paste until well combined. Cover and simmer over low heat, 5 to 8 minutes. If sauce seems dry, add more pineapple juice.
4. 4 Pour in cream and mix to combine. Cook for 2 more minutes.
5. 5 Drain pasta and add to the skillet with the sauce. Mix well and serve.

By barbara

Ingredients

• ✓ pasta
• cream of celery soup
• cheddar cheese
• tuna
• milk
• sour cream
• mayonnaise
• parsley
• lemon juice
• salt
• black pepper
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine soup, Cheddar cheese, tuna, milk, sour cream, mayonnaise, parsley, lemon juice, salt, and black pepper in a 9x5-inch loaf pan; stir until sauce is well mixed.
3. 3 Stir pasta into sauce until thoroughly coated; sprinkle bread crumbs over top.
4. 4 Bake in the preheated oven until bread crumbs are golden brown and sauce is bubbly, about 45 minutes.

By commanderl

Ingredients

• ✓ pasta
• tomato paste
• egg
• basil
• oregano
• onion powder
• garlic powder
• pepper
• bread crumb
• parmesan cheese
• golden raisin
• ground beef
• ground turkey
• diced tomato
• sugar
• salt

Instructions

1. 1 Preheat oven to 375 degrees F. Line a baking sheet with foil; coat with cooking spray.
2. 2 Combine 1/2 can tomato paste, egg, 1 tsp. each basil and oregano, onion powder, garlic powder and pepper in a large bowl. Stir in bread crumbs, Parmesan and raisins.
3. 3 Mix in turkey with hands or a large spoon until mixture is combined well. Shape into 16 meatballs, about 1 1/2-inches in diameter. Bake 20 minutes or until browned and cooked through (165 degrees F internal temperature).
4. 4 Meanwhile, stir together remaining tomato paste, diced tomatoes, 1 tsp. each oregano and basil, sugar and salt in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Add baked meatballs to sauce and simmer 5 minutes for flavors to blend. Serve meatballs and sauce over pasta with Parmesan cheese, if desired.

By Contadina

Ingredients

• ✓ pasta
• pepper
• salt
• basil
• parsley
• cinnamon
• bay leaf
• red wine
• tomato
• tomato paste
• pork neck bone
• beef brisket
• sweet sausage
• garlic
• onion
• olive oil
• black pepper
• salt
• parsley
• romano cheese
• egg
• ground beef
• water
• milk
• white bread

Instructions

1. 1 To make the meatballs: Combine bread and milk in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, salt, and pepper; form into meatballs and place into the freezer to firm up.
2. 2 To make the sauce: Heat 3 tablespoons olive oil in a large pot over medium heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.
3. 3 Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.
4. 4 When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.
5. 5 Heat remaining 1 tablespoon olive oil in a large skillet; Brown meatballs and remaining sausage links in batches. Add to sauce and simmer for 1 hour.
6. 6 When sauce is nearly ready, 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.
7. 7 Remove pork neck bones from the sauce; discard. Serve meatballs and sauce over hot pasta.

By PETEIYC

Ingredients

• ✓ pasta
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until still slightly less than al dente; drain. Rinse with cold water. Toss with olive oil. Cover and refrigerate until ready to use. To reheat, bring a large pot of water to a boil, add pasta and cook until hot, 1 to 2 minutes.

By Myrna

Ingredients

• ✓ pasta
• tomato sauce
• butter

Instructions

1. 1 In a large pot with boiling salted water cook pasta until al dente. Drain.
2. 2 Meanwhile, in a small saucepan mix together the tomato sauce and butter. Simmer for 1 or 2 minutes.
3. 3 Combine the cool and drained pasta with the tomato sauce. Cool for 5 minutes and serve.

By Isabel Anderson

Ingredients

• ✓ pasta
• garlic
• tomato
• basil
• olive oil
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
2. 2 Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
3. 3 Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
4. 4 Pour the tomato mixture over the pasta and toss to mix.

By Langu

Ingredients

• ✓ pasta
• bacon
• cream cheese
• pea
• milk
• parmesan cheese
• garlic powder

Instructions

1. 1 Cook pasta as directed on the package. Drain pasta and set aside.
2. 2 Meanwhile, cook bacon in a large skillet until crisp. Drain bacon on paper towels. Reserve 2 tablespoons drippings in the skillet.
3. 3 Add cream cheese, peas, milk, Parmesan cheese, and garlic powder to reserved drippings. Cook on low heat until cream cheese is melted and mixture is heated through.
4. 4 Place pasta in a large bowl. Add cream cheese sauce and bacon; mix lightly.

By Philadelphia

Ingredients

• ✓ pasta
• chicken
• dressing mix
• garlic powder
• alfredo sauce

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.
2. 2 Sprinkle chicken with Italian dressing mix and garlic powder.
3. 3 Pan-fry chicken in a nonstick skillet over medium heat, cooking in batches if necessary, until the juices run clear and chicken meat is no longer pink in the middle, about 10 minutes per batch. Turn chicken pieces over after about 5 minutes of cooking.
4. 4 Transfer chicken to a serving bowl and toss with cooked pasta. Pour Alfredo sauce over chicken and pasta, mix thoroughly, and serve.

By Renee Parker

Ingredients

• ✓ pasta
• broccoli
• carrot
• mushroom
• green pepper
• ranch salad dressing
• parmesan cheese

Instructions

1. 1 Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
2. 2 Mix in mushrooms, green pepper, salad dressing, and cheese. Season with salt and pepper to taste. Serve hot or cold.

By BECKARIAH

Ingredients

• ✓ pasta
• butter
• yogurt
• garlic
• salt
• parsley
• pine nut
• butter

Instructions

1. 1 Cook the pasta in a large pot of boiling salted water until al dente.
2. 2 Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
3. 3 Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
4. 4 For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.

By ALMA-LOU