Pasta Salad Recipes Italian Dressing Coupon

• Make the salad dressing by combining all ingredients. Store the dressing in the refrigerator for up to 2 weeks. Shake before using.
• Cook pasta according to package instructions. Drain water and rinse pasta with cold water. Allow it to cool for at least 10 minutes.

• Cook pasta according to packet directions minus 1 minute. Drain in a colander and rinse under cold water to stop it cooking further. Shake excess water off well then transfer into large bowl.
• Place remaining Pasta Salad ingredients in the bowl. Drizzle over Dressing and toss. Serve at room temperature.
• SCOOP OUT a mug of pasta cooking water just before draining. Add 3 tbsp water to Dressing, shake well. Use this Dressing per above, but reserve 3 tbsp to freshen up pasta salad on Day 2 onwards.

• Cook pasta according to box instructions. Remember to salt your pasta water with 1-2 teaspoons of salt. When pasta is done, drain it and run cold water over it so the noodles can cool.
• In a large mixing bowl, c½ombine the cooked and cooled pasta, cucumber, tomatoes, feta cheese, olives, and red onion. Pour Italian dressing over it and stir together. *Start with 1/2 cup Italian dressing and go from there. I put about 3/4 cup dressing on the salad and then reserve the rest to add to the salad before serving to moisten it back up.
• Can be eaten right away or refrigerated for a few hours before serving.* I like it cold so I refrigerate for 2-4 hours before serving.

• Boil the noodles according to the package directions. Drain the noodles under cold water and set aside.
• Chop the bell peppers, red onion, grape tomatoes and cucumbers and place into a medium-size bowl.Add in the chopped salami, Parmesan cheese, fresh basil and Italian dressing. Toss to coat.

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