Type what you have

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
• chicken chunk
• mozzarella cheese
• marinara sauce
• bread crumb

Instructions

1. 1 Gather all ingredients. 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 over high heat. Cook rotini in boiling water until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Stir together cooked rotini, chicken, and mozzarella cheese in a large casserole dish.
4. 4 Pour marinara sauce over pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until cheese is melted, about 35 minutes.
6. 6 Serve and enjoy.

By morgens_aunt

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
• 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
• turkey sausage
• pasta sauce
• cottage cheese
• black olive
• mozzarella cheese
• pepperoni

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
2. 2 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.
3. 3 Cook sausage in a skillet over medium heat until evenly browned.
4. 4 Combine cooked pasta, sausage, and pasta sauce in the prepared casserole dish. Mix cottage cheese, olives, and mozzarella cheese in a bowl; spoon over sausage and pasta mixture. Top with pepperoni slices.
5. 5 Bake in the preheated oven until bubbly and lightly browned on top, about 25 to 30 minutes.

By CKROPER

Ingredients

• ✓ rotini pasta
• ground beef
• onion
• salt
• black pepper
• spaghetti sauce
• mozzarella cheese

Instructions

1. 1 In a large pot cook rotini pasta in boiling salted water until al dente. Drain.
2. 2 Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
3. 3 In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish. Cover with aluminum foil.
4. 4 In a preheated 425 degree F (230 degree C) oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.

By Samantha Czajka

Ingredients

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

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add the rotini and cook until al dente, 8 to 10 minutes; drain.
2. 2 Heat the oil in a skillet over medium heat. Cook the garlic in the hot oil until it begins to brown, 3 to 5 minutes; stir in the parsley and cook another 30 seconds; remove from heat immediately and spoon over the drained pasta; season with salt and pepper. Top with Parmesan cheese.

By A NAN

Ingredients

• ✓ rotini pasta
• pesto
• olive oil
• salt
• granulated garlic
• black pepper
• grape tomato
• mozzarella
• basil

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.
2. 2 Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.

By thedailygourmet

Ingredients

• ✓ rotini pasta
• zucchini
• olive oil
• garlic
• red pepper flakes
• parsley
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain.
2. 2 Fill a medium saucepan with lightly salted water. Add zucchini and bring to a boil; cook until zucchini is tender, about 3 minutes. Drain.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes in hot oil until fragrant. Add zucchini and parsley. Cook, stirring occasionally, until parsley is wilted.
4. 4 Add pasta and toss until well combined. Sprinkle with cheese. Season with salt and pepper.

By Ellen C

Ingredients

• ✓ rotini pasta
• mayonnaise
• red wine vinegar
• garlic
• salt
• black pepper
• basil
• tomato
• yellow bell pepper
• black olive

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 and rinse with cold water; set aside.
2. 2 Whisk mayonnaise, vinegar, garlic, salt, and black pepper together in a large bowl until combined. Stir in basil.
3. 3 Stir in rotini, tomatoes, bell pepper, and olives gently until combined. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.

By Jeri Mortinson

Ingredients

• ✓ rotini pasta
• salami
• green bell pepper
• red bell pepper
• red onion
• black olive
• mozzarella
• salad dressing
• salad dressing mix
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water until cool.
3. 3 Combine pasta, salami, bell peppers, onion, mozzarella balls, and olives in a large bowl. Add salad dressing and toss to coat.
4. 4 Season pasta salad with dry salad dressing mix and stir to combine.
5. 5 Sprinkle with Parmesan cheese before serving. Enjoy!

By Trish

Ingredients

• ✓ rotini pasta
• half-and-half
• butter
• parmesan cheese
• basil
• oregano
• chive
• parsley
• chicken breast
• green pepper
• red bell pepper

Instructions

1. 1 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.
2. 2 Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover and set aside.
3. 3 Sauté chicken in a large skillet until lightly browned on both sides. Stir in bell peppers and cook until vegetables are tender and chicken is no longer pink in the middle.
4. 4 Combine hot cooked pasta, chicken mixture, and sauce in a casserole dish. Mix well and serve immediately.

By Terry

Ingredients

• ✓ rotini pasta
• chicken breast
• vegetable oil
• flour
• egg
• bread crumb
• garlic powder
• mozzarella cheese
• parmesan cheese
• marinara sauce
• red wine

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta and return to a boil. Cook uncovered, stirring occasionally, until pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat the oven to 350 degrees F (175 degrees C).
3. 3 Make a breading station: Place flour, egg, and bread crumbs in three separate bowls. Mix garlic powder into bread crumbs. Working in batches, coat chicken in flour, then dip in egg, and finally coat with bread crumbs.
4. 4 Carefully fry coated chicken in hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain fried chicken over paper towels.
5. 5 Combine cooked pasta, fried chicken, 1/2 of the mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl. Stir in marinara sauce. Pour red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish and cover with aluminum foil.
6. 6 Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with remaining mozzarella cheese and 1/2 cup of Parmesan. Return to the oven and continue baking until cheese has melted, about 30 minutes.
7. 7 Remove from the oven and allow to rest for 5 minutes before serving. Serve hot.

By RCHEISS

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
• vegetable oil
• chicken breast
• onion
• garlic
• tomato
• button mushroom
• italian seasoning
• white sugar
• parmesan cheese

Instructions

1. 1 Heat oil in a large skillet over medium heat. Sauté chicken, onion, and garlic in hot oil until chicken is mostly cooked through, about 10 minutes. Stir in crushed tomatoes, mushrooms, and Italian seasoning. Cook, stirring frequently, for about 5 minutes.
2. 2 Reduce heat, stir in sugar, and simmer for at least 15 minutes.
3. 3 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.
4. 4 Serve rotini topped with chicken mixture and grated Parmesan cheese.

By Mike

Ingredients

• ✓ rotini pasta
• olive oil
• garlic and herb seasoning blend
• pork sirloin
• zucchini
• red onion
• mushroom
• sun-dried tomato
• butter
• garlic
• parmesan cheese
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini in boiling water until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Meanwhile, heat olive oil in an electric skillet set to high (400 degrees F or 200 degrees C). Stir-fry pork in hot oil until browned, about 5 minutes.
3. 3 Add zucchini, onion, mushrooms, tomatoes, butter, and garlic to pork in the skillet; stir-fry until vegetables are crisp-tender and pork is cooked through, about 5 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (60 degrees C).
4. 4 Add rotini, Parmesan cheese, and basil to pork-vegetable mixture; toss to coat.

By Smithfield®

Ingredients

• ✓ rotini pasta
• cooking spray
• butter
• onion
• celery
• red bell pepper
• milk
• cream of mushroom soup
• poultry seasoning
• salt
• black pepper
• rotisserie chicken
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
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. Pour rotini into prepared baking dish.
3. 3 Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
4. 4 Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to milk mixture; remove immediately from heat and pour over rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
5. 5 Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

By busymom

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
• cooking spray
• ground beef
• mild sausage
• onion
• celery
• garlic
• green bell pepper
• salt
• pepper
• tomato sauce
• tomato
• cheese blend
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch casserole dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 6 to 8 minutes; drain. Run cold water over pasta to stop it from cooking further.
3. 3 While the pasta is cooking, cook ground beef and sausage in a large skillet over medium-high heat until completely browned and crumbly, 7 to 10 minutes. Add onion, celery, garlic, and bell pepper; cook and stir until vegetables are tender, about 5 minutes. Season with salt and pepper. Remove from the heat and stir in tomato sauce and diced tomatoes. Let cool for 5 minutes.
4. 4 Spread pasta over the bottom of the prepared baking dish. Sprinkle Italian cheese blend over rotini, then pour meat sauce over top. Cover the dish with heavy-duty aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle Cheddar cheese over the casserole. Continue to bake until Cheddar has melted, about 5 minutes. Rest for 10 minutes before serving.

By KC

Ingredients

• ✓ rotini pasta
• olive oil
• red onion
• ground beef
• bacon
• white wine
• tomato
• tomato paste
• white sugar
• salt
• parmesan cheese
• provolone cheese
• mozzarella cheese

Instructions

1. 1 Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
2. 2 Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
5. 5 Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
6. 6 Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
7. 7 Bake in the preheated oven until hot and melted, 30 to 45 minutes.

By MKK

Ingredients

• ✓ rotini pasta
• bacon
• olive oil
• onion
• red bell pepper
• parsley
• garlic
• red pepper flakes
• plum tomato
• black olive
• green olive
• caper
• oregano
• salt
• parmesan cheese

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 Meanwhile, cook bacon in a large deep skillet until crisp. Drain on paper towels; cut or break into ½-inch pieces. Discard bacon drippings.
3. 3 Heat oil in the same skillet over medium heat. Add onions; cook, stirring occasionally, 5 minutes. Add bell pepper, parsley, garlic, and pepper flakes; cook 2 minutes. Add tomatoes and chopped bacon; simmer 10 minutes, stirring occasionally. Stir in olives, capers, and oregano; simmer 2 minutes. Taste; season with salt if desired.
4. 4 Toss pasta with sauce and ½ cup Parmesan cheese. Sprinkle servings with cheese.

By LindsayOlives

Ingredients

• ✓ rotini pasta
• turkey sausage
• onion
• garlic
• red bell pepper
• zucchini
• yellow squash
• mushroom
• salt
• pepper
• tomato
• tomato sauce
• thyme
• basil
• oregano
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Brown sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir onion and garlic in sausage drippings until onions are softened. Return sausage to the pan. Stir in red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes.
3. 3 Combine drained pasta with sausage mixture in a large bowl. Top with Parmesan cheese to serve.

By Heather W

Ingredients

• ✓ rotini pasta
• all-purpose flour
• salt
• pepper
• chicken breast
• olive oil
• hot sausage
• baking potato
• red onion
• green bell pepper
• garlic
• jalapeno pepper
• white wine
• cornstarch
• parmesan cheese

Instructions

1. 1 Mix together the flour, salt and pepper in a medium bowl. Dredge the cubed chicken breast in the flour to coat. Heat olive oil in a large skillet over medium-high heat. Fry the chicken cubes until browned on the outside. Remove chicken, and set aside.
2. 2 In a separate pan, or indoor grill, fry the Italian sausage links until cooked through. Cut into 1/4 inch slices.
3. 3 Place potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until fork tender, but not mushy, about 15 minutes. Drain and set aside.
4. 4 Heat the skillet from cooking the chicken over medium heat. Add more oil if necessary. Saute onion and bell pepper until soft. Stir in garlic, and cook for about 1 minute. Pour in the whole jar of jalapenos, and the wine. Scrape any bits of food from the bottom of the pan, and bring to a simmer. Return the chicken to the pan, and add the sliced sausage and potatoes. Simmer for 5 minutes.
5. 5 Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until tender. Drain.
6. 6 Mix cornstarch with a small amount of water, and stir into the skillet with the sauce. Cook over medium heat, stirring occasionally, until thick enough to coat the pasta. Serve sauce over pasta with freshly grated Parmesan cheese.

By KEEPERROX

Ingredients

• ✓ rotini pasta
• olive oil
• onion
• garlic
• chicken broth
• tomato juice
• tomato
• spinach
• zucchini
• carrot
• celery
• cannellini bean
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
2. 2 Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.

By Shelly Culp

Ingredients

• ✓ rotini pasta
• pepperoni sausage
• provolone cheese
• red onion
• cucumber
• green bell pepper
• red bell pepper
• black olive
• parsley
• parmesan cheese
• olive oil
• red wine vinegar
• garlic
• basil
• oregano
• mustard seed
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
3. 3 Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.
4. 4 Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.
5. 5 Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.

By BONNIES

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
• 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

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
• butter
• chicken breast
• garlic
• black pepper
• basil
• heavy cream
• parmesan cheese

Instructions

1. 1 In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
2. 2 Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
3. 3 Toss drained pasta with basil sauce and serve immediately.

By Stacey Adkins