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Our best pasta recipes - 414 recipes

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Combine macaroni, cucumber, green pepper, radishes, onion, and salt and mix well

  • 2 c (7-oz) elbow macaroni, cooked, drained
  • 1 c chopped cucumber
  • 1/2 c chopped green pepper
  • 1/2 c radish slices
  • 2 Tbsp chopped onion
  • 1/2 tsp salt
  • 1 8-oz pkg cream cheese, softened
  • 1/4 c mayonnaise
  • 1/4 c sweet pickle relish
  • 1 Tbsp prepared mustard
0/5 (0 Votes)

By

Serves 6-8. Very good. Can make ahead & freeze up to 1 mo

  • 2 T butter
  • 6 oz fresh baby spinach
  • 8 oz fresh sliced mushrooms
  • 1/2 c chopped onion
  • 1/4 c all purpose flour
  • 32 oz chicken broth
  • 16 oz penne pasta
  • 3 c shredded rotisserie chicken
  • 2 (8oz) pkgs fresh mozzarella pearls, drained
  • 1 c roasted red pepper (comes in jar) drained & cut in 1/4 in strips
  • 1 T Dijon mustard
  • 1 1/2 t salt
  • 1/2 t ground black pepper
  • 1/2 c shredded Parmesan
2.3/5 (3 Votes)

By

Mix all ingredients and put into a casserole dish

  • 2 Cups Elbow Macaroni, uncooked
  • 1/4 lb. Chipped Dried Beef, shredded
  • 1/2 lb. Sharp Cheddar Cheese, shredded
  • 1 Small Onion, chopped
  • 4 Hard-Boiled Eggs, chopped
  • 2 (10 oz,) Cans Cream of Mushroom Soup
  • 1 Pint Milk
0/5 (0 Votes)

By

From my mom's collection - very delicate salad

  • 2 c ring macaroni
  • 2 T mayonnaise diluted with milk
  • 1 t white distilled vinegar
  • 1/4 c green pepper
  • 1/4 c celery
  • 1 can baby shrimp
  • dash garlic salt
  • dash onion powder
  • dash white pepper
  • dash salt
0/5 (0 Votes)

By

Cook the macaroni in salted water according to package directions

  • 4 cups cooked ditalini pasta
  • 3 whole roasted red peppers, chopped (can also use pimentos)
  • 1 can sliced black olives
  • 1/2 cup diced cheddar cheese (1/4 cubes)
  • 1/2 cup dill relish (can use sweet relish)
  • 3 whole green onions, sliced
  • 3/4 cup mayonnaise
  • 1 1/2 tablespoon red wine vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • black pepper to taste
0/5 (0 Votes)

By

Quick and easy - first had at a Pampered Chef party and loved it; I recommend cutting the olive oil back a bit

  • 2 chicken breasts
  • 3 plum tomatoes
  • 3/4 C olive oil
  • 2-3 cans chicken broth
  • 1 lb spaghetti
  • 4-6 fresh basil leaves
  • 3 cloves fresh garlic, minced
  • 1 T Italian seasoning
  • Salt and pepper
  • Fresh parmesan cheese
0/5 (0 Votes)

By

In slow cooker, place chicken

  • 1 1/4 pounds chicken breast, cut into bite sized pieces
  • 1 (16 ounce) jar Alfredo sauce
  • 1 can chopped green chiles
  • 1 ( 10 ounce) package Rigatoni noodles, cooked
  • 2 cups shredded mozzarella cheese
0/5 (0 Votes)

By

Heat the olive oil in a frying pan

  • 2 tbsps. olive oil
  • 4 ounces chicken cut into strips
  • 1 c broccoli florets
  • 1 slice of lemon
  • 1/4 tsp. crushed garlic
  • 1/4 c chicken broth
  • 3/4 c heavy cream
  • 2 c rigatoni,cooked to desired doneness
3.8/5 (74 Votes)

By

Preheat over to 425. Combine tomatoes, 2 tablespoons oil and oregano in small bowl, toss to blend

  • 1 pound plum tomatoes, quartered, lengthwise, seeded, wedges halved
  • 5 tablespoons of olive oil
  • 1 tablespoon of oregano
  • 12 ounces of penne
  • 6 small portobello mushrooms, dark gills removed, caps sliced
  • 4 green onions, thinly sliced 3 garlic cloves, minced
  • 3/4 pound of chicken tenders, halved lethwise, then halved crosswise
  • 1 cup crumbled feta
  • 1 cup grated Parmesean cheese
  • 1/2 cup low salt chicken broth
  • 1/4 dry white wine
0/5 (0 Votes)

By

Heat oven to 357*. Cook macaroni in a large pot of salted boiling water until tender, but not too mushy, about 8-1...

  • 16 oz. elbow macaroni (about 3 cups)
  • 3 Tbsp butter
  • 1 1/2 cups milk, divided
  • 2 large eggs, lightly beaten
  • 1 lb (16 oz)cubed 1/2" size Velveeta cheese
  • 8 ounces Shredded Kraft Mild Cheddar Cheese, divided
  • 8 ounces Shredded Kraft Monerrey Jack Cheese
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
0/5 (0 Votes)

By

Mix ricotta, milk, corn, 1 cup cheddar cheese and garlic powder in large bowl; stir in macaroni

  • 1 1/2 cup ricotta cheese
  • 1 cup milk
  • 1 (8 3/4 oz) can whole kernel corn, drained
  • 1 1/2 cup shredded Cheddar cheese, divided
  • 1 teaspoon garlic powder
  • 2 cups tricolor macaroni twists, cooked and drained
  • 10 salty crackers coarsely crushed.
0/5 (0 Votes)

By

fold together all ingredients in large bowl refrigerate for 1 hour or overnight before serving

  • 1 pound box elbow macaroni-prepared as directed on box
  • 4 hard boiled eggs, peeled, coarsely chopped
  • 3 ribs celery sliced
  • 1 medium onion chopped
  • 1/2 cup green olives-halved (I use a little more)
  • 1/2 cup mayonnaise
  • 2 T milk
  • 2 T white vinegar
  • 1 T sugar
  • 1 tsp salt
3.8/5 (8 Votes)

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MACARONI SALAD with green olives Garden Macaroni Salad