Weekend Hy-Vee Recipes: Pasta Salads - KWWL.com

Southwestern Salad with Spicy Chipotle Dressing

Serves 4.

Source: Stephanie Beenken, RD, LD, Hy-Vee Registered Dietitian

All you need:

1 cup uncooked Barilla Plus Macaroni

1 cup frozen whole-kernel corn, thawed and drained

12 grape tomatoes, quartered

½ cup shredded carrots

3 green onions, sliced

1 (15-ounce) can black beans, rinsed and drained

3 tablespoons chopped fresh cilantro

2 garlic cloves, minced

½ cup Walden Farms® Chipotle Ranch dressing

Shredded cheddar cheese (optional)

1 tablespoon chopped fresh parsley (optional)

All you do:

1. Cook macaroni according to package directions, omitting salt and fat. Drain and rinse in cold water; drain well.

2. Place macaroni, corn, tomatoes, carrots, onions and beans in a large bowl; toss.

3. Combine cilantro, garlic and dressing in a small bowl; stirring well with a whisk.

4. Drizzle over macaroni mixture; toss.

5. To serve, garnish with shredded cheddar cheese and parsley.

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Raspberry Fruit and Pasta Salad

Serves 12.

Source: www.hy-vee.com <http://www.hy-vee.com>

All you need:

4 cups dry Hy-Vee rotini pasta

1 bag (48-ounce) frozen mixed fruit, thawed

½ cup chopped red onion

¾ cup raspberry vinaigrette dressing

¼ teaspoon Hy-Vee basil

All you do:

1. Cook pasta according to package directions.

2. Meanwhile in a large bowl, combine fruit, onion, dressing and basil. Stir well.

3. Drain pasta and rinse with cold water. Drain again.

4. Stir pasta into fruit mixture. Cover and refrigerate at least 1 hour before serving.

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Chilled Tomato and Vegetable Pasta Salad

Serves 9 (about 1 cup each)

Source: www.hy-vee.com <http://www.hy-vee.com>

All you need:

12 ounces dry gemelli or rotini pasta, uncooked (12 ounces = about 4 cups)

1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained

1 cup quartered and sliced English cucumber

1 (4 ounce) package crumbled feta cheese

1 (3.8 ounce) can sliced ripe olives, drained

½ cup shredded carrot

½ cup chopped roasted red pepper

¼ cup thinly sliced red onion

1 cup light Italian dressing

¼ cup pine nuts, toasted, optional

All you do:

1. Cook pasta according to package directions, omitting salt. Rinse cooked pasta with cold water. Place in large bowl.

2. Add drained tomatoes, cucumber, cheese, olives, carrot, roasted pepper and onion; mix lightly. Add dressing; toss to coat. Cover.

3. Refrigerate at least 1 hour prior to serving or until chilled. Sprinkle with pine nuts, if desired.

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Sweet 'n' Spicy Pasta Salad

Serves 6.

Source: www.hy-vee.com <http://www.hy-vee.com>

All you need:

2 cups cooked, drained and rinsed Hy-Vee shell macaroni (1 cup before cooking)

1 (10 ounce) can Hy-Vee premium chunk chicken, drained

1 cup halved red grapes

1 Asian pear, cored and diced

2 green onion tops, sliced

½ cup Hy-Vee mayonnaise (substitute light mayo, if preferred)

½ cup Hy-Vee fat-free vanilla yogurt

¼ teaspoon cayenne pepper

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

All you do:

1. In a large bowl, combine cooked macaroni, chicken, grapes, diced pear and green onion.

2. In a small bowl, combine mayonnaise, yogurt, cayenne pepper, salt and black pepper.

3. Pour mayonnaise dressing mixture over macaroni mixture and mix well. Chill and serve.