Pasta Salads

Linguini noodles combined with red peppers, sugar snap peas, carrots and scallions. Finished with soy sauce, black bean paste and sesame oil for an Asian-inspired flavor.

Cheese tortellini blended with basil pesto, mayonnaise and Parmesan cheese, with basil, parsley and garlic.

Tricolor cheese tortellini blended with roasted red peppers, black olives and herbs, finished with oil and vinegar.

Orzo pasta blended with chickpeas, dried cranberries, raisins, peppers and herbs in a light oil and vinegar dressing.

Gemelli pasta tossed with peppers, carrots, olives, grape tomatoes and fresh herbs in an oil and vinegar dressing.

Cavatappi pasta blended with chopped giardiniera vegetables, roasted red peppers, artichokes, olives and feta cheese. Finished with lemon and herbs for a bright Mediterranean-style profile.

Cheese tortellini paired with grilled chicken and roasted red peppers, tossed in a sun-dried tomato vinaigrette and finished with fresh herbs for a bold, savory profile.

Couscous with carrots, raisins and scallions in a citrus-forward orange ginger dressing accented with sesame oil and garlic for a sweet-savory, lightly tangy flavor profile.

Penne pasta with provolone cheese, sun-dried tomatoes and olives tossed in a savory herb-seasoned vinaigrette with garlic and spices for a bold Mediterranean-style profile.

Radiatore pasta with black beans, kidney beans, roasted corn, peppers and bacon in a smoky lime dressing with chipotle, cumin and cilantro for a Southwest-style flavor profile.

Penne pasta and chopped spinach tossed with parmesan cheese, garlic, basil and oil for a savory herb-seasoned pasta salad with a classic pesto-style flavor profile.

Tri-color rotini with carrots, peppers, chickpeas, kidney beans, celery, olives and scallions tossed in a tangy Italian-style vinaigrette for a bright vegetable-forward pasta salad.