Top Rated Pasta Recipes

This elegant pasta dish is reminiscent of shrimp scampi with its light citrusy flavors.  This is easy to prepare but sophisticated enough for company.
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Love pasta but don’t want the carbs? Zucchini noodles (zoodles) are a great alternative, as they provide a light, flavorful low-carb option for pasta-lovers everywhere. The Zucchini Pasta with Almond Pesto from Atkins is loaded with flavor and satisfaction and is perfect for anyone looking to watch their figure.
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Summer Pasta Salad
This recipe started as an experiment, but ended as a favorite that will be on my go-to list this summer. The cool flavors complement each other and create a not-too-heavy pasta salad that is perfect as a side or as a meal. Click here to see Make Dinner More Interesting — 8 Great Side Dish Recipes.
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This pasta salad recipe is perfect for a picnic or outdoor gathering. Bring it to a large barbecue to feed and please a large crowd. Just don't tell them about the secret (but flavor-boosting) ingredient.  Click here to see more picnic recipes
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Feta Summer Pasta
Perfect as a main or a side, this is a great pasta that has an easy no-cook sauce and is filled with some of summer's best produce. The fresh arugula and spinach add a nice bite at the end. 
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Lemon-Garlic Pasta Salad
An easy way to make healthy summer pasta salad? Replace some of the pasta with ribbons of fresh carrot and asparagus. This bright, summery salad also features a homemade lemon-garlic viniagrette made with heart-healthy olive oil. Click here to see more of our best pasta salad recipes
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An easy stovetop recipe that is surprisingly refreshing, this simple pasta recipe is fabulous for a hearty weeknight meal. 
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Pasta Carbonara Recipe
Pasta Carbonara is one of the most popular Italian recipes. Here is a simple and delicious Carbonara recipe.
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When it's hot outside, pasta can bring cold comforts. Dial your noodles down to chill as Fabio gives away the secret tips and tricks to a perfectly textured, deeply Italian flavored pasta salad. Plus, his secrets to keep your pasta from being soggy!   Tips: Mayo 101: Mayonnaise is the perfect base for herbs and spices. Making your own mayo is an easy way to control fat content and infuse flavor, and it's way cheaper than buying it. PASTA SHAPE MATTERS: elbow pasta is not ideal for cold salads, as it's not firm enough. Choose pasta only slightly bigger than your vegetable dice, with textures, such as fusilli, to help grab onto the dressing. Cool the pasta down with cold water right after boiling to help keep it al dente. Cure for Boring: Balance both flavors and textures in order to create a pasta salad that is NEVER ignored at barbecues. If you texture your salad right, it won't sog out.     Cold Pasta Salad Recipe by Fabio Viviani Yield: 8-12 servings Ingredients: For the mayo: 20 leaves fresh basil, chopped 2 eggs salt and pepper to taste ¼ c lemon juice 2-4 cups light olive oil For the salad: 1 lb. fusilli pasta 1 cup diced cherry tomatoes 2 cups arugula 1 red and 1 orange bell pepper, chopped 1 cup Parmesan cheese, grated 1 cup buffalo mozzarella cheese, diced 1 cup chopped black olives 3 hard-boiled eggs, chopped ¼ lb prosciutto, chopped ¼ lb salami, chopped ½ cup capers   Method:   Bring a large pot of water to a boil. Quickly blanch basil and remove.   Add pasta and cook according to directions, reducing cook time by five minutes.   Meanwhile, place eggs, salt, pepper, and lemon juice in food processor.   Turn the food processor on, and leave running. Slowly drizzle in oil, until the mixture thickens into mayonnaise.   Add blanched basil and blend til mixed.   Remove pasta from heat and cool down with cold water, then drain.   Place pasta in a large bowl, and add all remaining ingredients.   Toss with the basil mayo until everything is evenly distributed through the salad.   Chill at least one hour before serving.   MANGIA!
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When it's hot outside, pasta can bring cold comforts. Dial your noodles down to chill as Fabio gives away the secret tips and tricks to a perfectly textured, deeply Italian flavored pasta salad. Plus, his secrets to keep your pasta from being soggy!   Tips: Mayo 101: Mayonnaise is the perfect base for herbs and spices. Making your own mayo is an easy way to control fat content and infuse flavor, and it's way cheaper than buying it. PASTA SHAPE MATTERS: elbow pasta is not ideal for cold salads, as it's not firm enough. Choose pasta only slightly bigger than your vegetable dice, with textures, such as fusilli, to help grab onto the dressing. Cool the pasta down with cold water right after boiling to help keep it al dente. Cure for Boring: Balance both flavors and textures in order to create a pasta salad that is NEVER ignored at barbecues. If you texture your salad right, it won't sog out.     Cold Pasta Salad Recipe by Fabio Viviani Yield: 8-12 servings Ingredients: For the mayo: 20 leaves fresh basil, chopped 2 eggs salt and pepper to taste ¼ c lemon juice 2-4 cups light olive oil For the salad: 1 lb. fusilli pasta 1 cup diced cherry tomatoes 2 cups arugula 1 red and 1 orange bell pepper, chopped 1 cup Parmesan cheese, grated 1 cup buffalo mozzarella cheese, diced 1 cup chopped black olives 3 hard-boiled eggs, chopped ¼ lb prosciutto, chopped ¼ lb salami, chopped ½ cup capers   Method:   Bring a large pot of water to a boil. Quickly blanch basil and remove.   Add pasta and cook according to directions, reducing cook time by five minutes.   Meanwhile, place eggs, salt, pepper, and lemon juice in food processor.   Turn the food processor on, and leave running. Slowly drizzle in oil, until the mixture thickens into mayonnaise.   Add blanched basil and blend til mixed.   Remove pasta from heat and cool down with cold water, then drain.   Place pasta in a large bowl, and add all remaining ingredients.   Toss with the basil mayo until everything is evenly distributed through the salad.   Chill at least one hour before serving.   MANGIA!
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Picnic and cookout season is here. So I thought I’d share with you a recipe that’s sure to be popular at casual outdoor parties. It’s simply traditional pasta salad … but a bit more special than your everyday recipe. It’s full of colorful veggies, lots of textures, and loads of flavor. By the way, leftovers taste great … if you have any!
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