#potluckideas

Chicken Pasta Salad with Bacon and Peas

Easy Greek Pasta Salad Recipe with Feta, Cucumber, and Olives

Taco Pasta Salad combines the flavors of tacos with pasta in a colorful and tasty way. It's great for potlucks, picnics, or a quick dinner during the week.

Ingredients: 8 oz pasta. 1 lb ground beef. 1 packet taco seasoning. 1 cup cherry tomatoes, halved. 1 cup corn kernels canned or frozen. 1/2 cup black beans, drained and rinsed. 1/2 cup diced red onion. 1/2 cup diced bell peppers any color. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 1/4 cup salsa. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Stir in the taco seasoning and cook for an additional 2-3 minutes. Remove from heat and let it cool slightly. In a large mixing bowl, combine the cooked pasta, seasoned ground beef, cherry tomatoes, corn, black beans, red onion, and bell peppers. In a separate small bowl, mix together sour cream and salsa to create a dressing. Pour the dressing over the salad and toss everything together until well coated. Add salt and pepper to taste, and sprinkle with shredded cheddar cheese and chopped cilantro. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve cold, garnished with additional cilantro if desired.

Prep Time: 20 minutes

Cook Time: 15 minutes

This vegan pasta salad is a fresh and flavorful dish that's perfect for picnics, potlucks, or as a light meal. Packed with colorful veggies and tossed in a tangy balsamic vinaigrette, it's healthy and satisfying.

Ingredients: 8 oz whole wheat pasta. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup fresh parsley, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon Dijon mustard. 1 clove garlic, minced. Salt and black pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. To stop the cooking, drain and rinse with cold water. The cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and parsley should all be put in a large bowl together. Add the garlic, salt, pepper, and olive oil to a small bowl. Use a whisk to mix the ingredients to make the dressing. Add the dressing to the pasta salad and mix it all together until it's well covered. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A refreshing and satisfying pasta salad featuring tender shrimp, vibrant vegetables, and a zesty lemon-garlic dressing. Perfect for picnics, potlucks, or as a light meal on its own.

Ingredients: 1 lb shrimp, peeled and deveined. 8 oz pasta preferably fusilli or penne. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/2 cup bell peppers, diced assorted colors. 1/4 cup black olives, sliced. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Run cold water over the drain and rinse. Put the cooked pasta, cherry tomatoes, red onion, bell peppers, black olives, and parsley in a large bowl. The dressing is made by whisking olive oil, lemon juice, minced garlic, salt, and pepper together in a different bowl. Grill the shrimp in a pan over medium-high heat for about two to three minutes on each side, or until they turn pink and opaque. Add shrimp that has been cooked to the pasta. Cover the pasta and shrimp with the dressing. Gentle toss to cover everything evenly. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Serve cold, and if you want, add more parsley to the top.

Prep Time: 15 minutes

Cook Time: 15 minutes