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Photo of: Lemon Mint Pasta Salad

Lemon Mint Pasta Salad

Submitted by: mollie
Pasta, green onions and grapes are dressed up with a lemony yogurt sauce to make a great summer salad, perfect for if you have mint growing in your garden. 

Photo of: Mushroom Prosciutto Pasta

Mushroom Prosciutto Pasta

Submitted by: Taste of Home Test Kitchen
Provided by: Taste of Home
If prosciutto is not available at your deli counter, substitute diced ham. 

Pasta with Mushroom and Zucchini Sauce

Submitted by: Helena Rudolph
Mushrooms, zucchini and onion are finely chopped then stewed with butter and garlic until tender. Cream is added at the last minute for a rich vegetarian sauce. 

Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend
A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes! 

Photo of: Greek Pasta Salad III

Greek Pasta Salad III

Submitted by: Kelly
Cool pasta salad with the Greek taste of Feta to finish it off. 

Photo of: Tuna Pasta Salad

Tuna Pasta Salad

Submitted by: Dianne VanHuss
This delightful salad is a quick and easy toss of delicate sea shell pasta, chopped lettuce, sliced scallions, canned tuna, sweet peas and Cheddar cheese. Pour in your favorite creamy salad dressing to finish the dish. 

Photo of: Pasta with Chicken Mushroom Cream Sauce

Pasta with Chicken Mushroom Cream Sauce

Submitted by: Luke Patterson
Chicken and shiitake mushrooms simmered in a rich cream sauce and tossed with bowtie pasta. 

Chile Pasta Salad

Submitted by: Rina Jans
Yogurt, Dijon mustard and tongue tickling jalapenos mix it up with tomatoes, onion and garlic to make a zingy sauce for a chilled pasta salad. 

Florentine Pasta Salad

Submitted by: Sue
An unusual pasta salad made with spaghetti, teriyaki sauce and wilted spinach and served warm. 

Photo of: Portobello Mushroom Pasta

Portobello Mushroom Pasta

Submitted by: Patrica Garcia
Red wine vinegar gives a piquant edge to sauteed garlic, Portobello mushrooms, red bell peppers and zucchini. Toss the mixture with bow tie pasta, and serve with grated Parmesan. 
 
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