Type what you have

Ingredients

• ✓ rotini pasta
• avocado
• tomato
• ranch dressing
• bacon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, until al dente. Drain, and rinse under cold running water to cool.
2. 2 In a bowl, gently toss together pasta, avocado, tomato, dressing, and bacon. Chill until ready to serve.

By Sarah Ripley

Ingredients

• ✓ rotini pasta
• mixed vegetable
• cheddar cheese
• black olive
• salad dressing

Instructions

1. 1 Cook pasta according to package directions. Drain and rinse with cold water until completely cool.
2. 2 Combine cooked pasta, mixed vegetables, Cheddar cheese, and olives in a large bowl. Toss well with dressing. Serve chilled or at room temperature.

By Janet Eckermann

Ingredients

• ✓ rotini pasta
• salad dressing
• mozzarella cheese
• broccoli
• black olive
• pepperoni sausage

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 in cold water until completely cool.
2. 2 Toss pasta, Italian dressing, cheese, broccoli, olives, and pepperoni in a bowl until well combined.
3. 3 Cover the bowl; refrigerate before serving, at least 1 hour.

By CESTIE

Ingredients

• ✓ rotini pasta
• tomato
• cucumber
• black olive
• dressing
• parmesan cheese
• salt
• black pepper
• avocado
• lemon juice

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 let cool, 10 to 15 minutes.
2. 2 Mix rotini pasta, tomatoes, cucumbers, olives, Italian dressing, Parmesan cheese, salt, and pepper together in a large bowl. Chill until flavors combine, about 1 hour.
3. 3 Toss avocado with lemon juice in a bowl. Mix into the pasta salad before serving.

By Stephanie

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
• caesar salad dressing
• parmesan cheese
• red bell pepper
• green bell pepper
• red onion

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, combine the pasta, Italian salad dressing, Caesar dressing, Parmesan cheese, red bell pepper, green bell pepper, and red onion. Mix well and serve chilled or at room temperature.

By Redwun

Ingredients

• ✓ rotini pasta
• chicken
• pineapple tidbit
• celery
• green grape
• red grape
• spring onion
• cranberry
• ranch dressing
• mayonnaise
• 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 run under cold water. Drain again and transfer to a large bowl.
2. 2 Add chicken, pineapple tidbits, celery, green and red grapes, green onions, and cranberries; mix to combine.
3. 3 Stir ranch dressing and mayonnaise together in a second bowl until well mixed. Add to pasta mixture and stir to coat.
4. 4 Refrigerate for at least 1 hour before serving.

By snichols94

Ingredients

• ✓ rotini pasta
• ground beef
• taco seasoning mix
• salad dressing
• black bean
• cheddar cheese
• lettuce
• tomato
• green onion
• corn chip

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef and taco seasoning; saute until beef is browned and crumbly, 5 to 7 minutes. Let cool.
2. 2 Meanwhile, 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 let cool, about 10 minutes.
3. 3 Combine cooled beef and rotini with French dressing, black beans, and Cheddar cheese. Mix well and chill until ready to serve.
4. 4 Fold in lettuce, tomato, and green onions. Sprinkle crushed chips on top or serve on the side.

By Veronica Standeven

Ingredients

• ✓ rotini pasta
• liquid smoke
• olive oil
• bratwurst sausage
• green onion
• garlic
• yellow bell pepper
• 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

• ✓ rotini pasta
• water
• olive oil
• red wine vinegar
• honey
• tomato
• sweet onion
• cucumber
• carrot
• celery
• garlic
• green onion
• parsley
• cilantro
• black pepper

Instructions

1. 1 Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl.
2. 2 Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.

By Gabby

Ingredients

• ✓ rotini pasta
• water
• red food coloring
• green food coloring
• blue food coloring
• yellow food coloring
• sugar
• cider vinegar
• vegetable oil
• parsley flakes
• salt
• garlic powder
• black pepper
• onion
• green bell pepper
• carrot

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 under cold water.
2. 2 Put 2 tablespoons water in each of 4 resealable plastic bags; add red food coloring to a bag. Add green food coloring to second bag. Add blue food coloring to third bag. Add yellow food coloring to fourth bag.
3. 3 Divide rotini among the four bags; squeeze bag to evenly color rotini. Set aside to allow color to saturate, about 10 minutes. Transfer pasta to a large bowl.
4. 4 Whisk sugar, vinegar, oil, parsley, salt, garlic powder, and pepper together in a bowl until sugar is dissolved into dressing.
5. 5 Mix onion, green bell pepper, and carrots into pasta. Drizzle dressing over pasta mixture; toss to coat. Refrigerate until flavors blend, at least 2 hours.

By lovestohost

Ingredients

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

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

• ✓ 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
• 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
• 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
• 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
• fusili pasta
• cherry tomato
• provolone cheese
• genoa salami
• pepperoni
• capicola sausage
• red onion
• black olive
• giardiniera
• parmesan cheese
• 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 and rinse with cold water.
2. 2 Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour.
3. 3 Before serving, add some or all of the remaining dressing.

By France Cevallos

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
• red onion
• water
• tuna
• celery
• red pepper
• sun-dried tomato
• feta cheese
• parsley
• basil
• caper
• vinaigrette salad dressing

Instructions

1. 1 Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.
2. 2 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
3. 3 Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.

By JARRIE

Ingredients

• ✓ rotini pasta
• black bean
• corn
• green chili
• red bell pepper
• salad dressing
• mexican cheese blend
• green onion
• cilantro
• onion
• taco seasoning mix
• lime

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 pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain
2. 2 Combine black beans, corn, green chiles, bell pepper, dressing, cheese, green onions, cilantro, minced onion, taco seasoning, and lime juice together in a bowl. Stir in rotini gently, until combined.

By FoodLady

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

Ingredients

• ✓ rotini pasta
• canola oil
• white sugar
• ketchup
• white vinegar
• salt
• black pepper
• tomato
• onion
• green bell pepper
• cucumber

Instructions

1. 1 Whisk canola oil, sugar, ketchup, vinegar, salt, and black pepper together in a bowl. Set aside to let the flavors blend for 30 minutes.
2. 2 Bring a large pot of lightly salted water to a boil; add pasta and cook until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool; drain.
3. 3 Combine cooled pasta, tomatoes, onion, green bell pepper, and cucumber in a bowl.
4. 4 Drizzle the dressing over the pasta mixture and toss to coat.
5. 5 Chill in refrigerator for 1 hour before serving.

By KillerKitty

Ingredients

• ✓ rotini pasta
• carrot
• pepperoncini
• genoa salami
• cheddar cheese
• provolone cheese
• sweet onion
• green olive
• kalamata olive
• pepperoni
• celery
• green bell pepper
• red bell pepper
• artichoke heart
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
2. 2 Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
3. 3 Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.

By Ellen Bancroft Ziegler

Ingredients

• ✓ rotini pasta
• olive oil
• celery
• carrot
• onion
• parsley
• bay leaf
• beef stock
• chicken stock
• turkey meat
• salt
• black pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Add celery, carrots, onion, parsley, and bay leaf; cook until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and black pepper; bring to a boil. Reduce heat, cover pot, and simmer until soup is heated through, about 15 minutes.
2. 2 Stir rotini into soup; cook until pasta is tender yet firm to the bite, about 15 minutes.

By Margaret Bannon

Ingredients

• ✓ rotini pasta
• red onion
• red pepper
• mozzarella cheese
• artichoke heart
• salami
• stuffed green olive
• black olive
• pepperoncini pepper
• italian seasoning
• garlic powder
• seasoned salt
• black pepper
• salad dressing
• mayonnaise
• 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, 8 to 10 minutes. Drain and run under cold water to cool.
2. 2 Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl.
3. 3 Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.

By Beverly Burton

Ingredients

• ✓ rotini pasta
• red bell pepper
• zucchini
• red onion
• salami
• pepperoni
• mozzarella cheese
• artichoke heart
• black olive
• broccoli
• salad dressing
• parmesan cheese
• parsley
• garlic
• salt
• pepper
• tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until tender yet firm to the bite, 8 to 10 minutes; drain and rinse under cold water.
2. 2 Combine cooked pasta, red pepper, zucchini, onion, salami, pepperoni, mozzarella cheese, artichoke hearts, olives, and broccoli in a large serving bowl. Pour in 1 cup dressing and mix until well combined. Cover and chill in the refrigerator until ready to serve.
3. 3 Right before serving, toss pasta salad with remaining 1 cup dressing, Parmesan cheese, parsley, garlic, salt, and pepper until well combined. Garnish with tomato wedges

By Mentha

Ingredients

• ✓ rotini pasta
• egg
• artichoke heart
• celery
• red bell pepper
• red onion
• ham
• shrimp
• green pea
• cheddar cheese
• monterey jack cheese
• dill pickle
• black olive
• sour cream
• mayonnaise
• apple cider vinegar
• white sugar
• ranch dressing mix
• mustard
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until completely cooled; drain.
2. 2 Mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, Cheddar cheese, Monterey Jack cheese, pickle, and olive together in a large bowl.
3. 3 Whisk sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
4. 4 Drizzle dressing over salad and toss to coat. Cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. Stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.

By Klantz

Ingredients

• ✓ rotini pasta
• spinach
• garlic
• olive oil
• tomato

Instructions

1. 1 Bring a pot of water to a rolling boil over high heat. Remove creamed spinach pouch from the box and place pouch in boiling water. Boil until heated through, 35 to 40 minutes, rotating serving times during heating.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
3. 3 Combine garlic, olive oil, and tomatoes in a large bowl. Stir in the heated creamed spinach. Serve over rotini.

By Phoenix2099

Ingredients

• ✓ rotini pasta
• ground beef
• onion
• spaghetti sauce
• pepperoni sausage
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.
4. 4 Bake in preheated oven for 30 minutes, until cheese is melted and golden.

By ATHIELEN