Carrot Tortellini Salad
Carrot Tortellini Salad combines spinach tortellini and carrots to bring color and variety to this tasty chilled pasta recipe. Italian dressing and fragrant basil add lively flavor with minimal effort.
—Hasel King, Nacogdoches, Texas

Prosciutto Pasta Toss
I love quick, simple pasta dishes, and this is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes!
—Laura Murphy-Ogden, Charlotte, North Carolina

Spinach Pasta Salad
With its fresh, crisp blend of fruit-and-veggie flavors, this pretty salad is perfect for any springtime dinner or luncheon.
—Simple & Delicious Test Kitchen

Vegetarian Spaghetti
Who says spaghetti needs meat to be tasty? I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes.
—Margaret Wilson, Hemet, California

Creamy Chicken and Pasta
Rich, creamy and laced with wine, this chicken-and-pasta main dish is a favorite with my family. Who'd guess it's so quick and easy?
—Elaine M. Moser, Spokane, Washington


Pasta Tips

  • Our family loves all kinds of pasta salads. When a recipe calls for cubed cheese, I use string cheese or cheese stick snacks instead. Just unwrap and slice them into cubes. Since the cheese is individually wrapped, I can open only the number of packages I need, and I don't end up with an open block of cheese that might spoil before being used. This saves time and money.
    —Annette Marie Young, West Lafayette, Indiana
  • We have children who love spaghetti. To save time when serving it, I rely on this trick before cooking the pasta. I break the long strands into quarters before adding them to the boiling water. This makes it much easier for the kids to eat, and the adults have never complained about the short pieces of spaghetti.
    —Christi Elwood, Stanton, Iowa
  • Spooning a cheesy filling into manicotti shells can be time-consuming and messy. To avoid the trouble, I put the filling into a cake decorating bag and easily pipe it into the pasta tubes.
    —Gayla Almendarez, Pryor, Oklahoma
  • When preparing a pan of lasagna, I place the cheese mixture in a large resealable plastic bag with one corner snipped off. Then I squeeze the mixture out evenly onto the noodles. It's easy, and there's no mess or big clumps of cheese.
    —Sandy Matson, Ellicott City, Maryland
  • For easy spaghetti sauce, I blend a can or two of Italian diced tomatoes until smooth, heat and serve over noodles. Already spiced, the sauce tastes wonderfully fresh.
    —Karen Victor, Clarksville, Tennessee