Life is a combination of magic and pasta.

Uncooked angel hair pasta

1. Begin by bringing 8 quarts of water to a steady boil and add some salt to it.
2. Next, add in the pasta and cook for 6 - 7 minutes. (You need to cook it al dente.)
3. At this juncture, take a strand of pasta out, blow at it to cool, and then bite it. The texture shouldn't be crunchy but firm.
4. If you look at the cross-section of the strand, you should be able to see a small uncooked core running through the middle while the other layer is cooked and softened.
5. If it is still crunchy, let the pasta boil some more and keep tasting every 30 seconds.
6. Once it's done, pour it in a colander, and let the water drain out.
7. Wash the pasta with running cool water in the colander itself.
8. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
9. Transfer the spaghetti to a big bowl.
10. Mizzle olive oil (to prevent stickiness) from top and toss the spaghetti so that each strand can be separated out.
11. Throw the bell pepper, onion, olives, dressing, and seasoning into the same bowl with the pasta and toss really well.
12. Last, add the can of diced tomatoes and toss again.

Boil the angel hair pasta in salted water

Spaghetti cooked al dente

Rinse the warm spaghetti to cool it down

Leave spaghetti in the colander to drain well

Spaghetti salad with Italian dressing ready to be devoured!

Uncooked mezze maniche rigate

Peperoncini peppers

1. Cook the pasta al dente.
2. Once done, pour the pasta into a colander, and let the water drain out.
3. Wash the pasta with running cool water in the colander itself.
4. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
5. Next, add the pasta in a large, clean, lidded bowl and along with peperoncini peppers, Maui onion, Hormel turkey pepperoni, black olives, garlic powder, and pizza seasoning together and toss with wooden tossing spoons.
6. Add the Parmesan and dressing and toss thoroughly again.
7. Add the artichoke hearts last and toss until everything is well-mixed.

Drain the pasta

Pizza-style pasta salad

Uncooked orecchiette

1. Cook the pasta al dente.
2. Once done, pour the pasta into a colander, and let the water drain out.
3. Wash the pasta with running cool water in the colander itself.
4. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
5. Preheat the broiler.
6. Now, toss tomatoes, mint, and ¼ cup of oil together until the oil has caked everything well.
7. Coat the feta cheese with some olive oil and mizzle oregano all over it.
8. Next, broil it until it turns brown.
9. Add the pasta, the sausages, roasted peppers, salt, and freshly ground pepper to the tomato-oil mixture and toss well.
10. Crumble the feta once it has been broiled and add it to the salad.

Ready-to-eat orecchiette pasta salad with Italian sausages

Uncooked tortellini

1. Get the water steadily boiling and add some salt to it.
2. Next, add in the pasta along with the olive oil (to prevent stickiness) and cook for a good 7 - 9 minutes.
3. As the pasta gets cooked, use the time to throw the bell pepper, artichoke hearts, tomatoes, parsley, and red onion into a large, clean, lidded bowl and toss the veggies together.
4. Go back to the pasta and throw in the broccoli and cauliflower florets in the tenth minute, boil for 60 seconds, pour the pasta in a colander, and let the water drain out.
5. Wash the pasta with running cool water in the colander itself.
6. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
7. Add the pasta to the veggie bowl and toss well.
8. Pour the reserved artichoke liquid.
9. Toss once more until well-coated.

Tortellini pasta salad ready to be eaten

Uncooked tri-color rotini pasta

1. Begin by bringing the water to a steady boil and add some salt to it.
2. Next, add in the pasta and cook for a good 9 minutes.
3. As the pasta gets cooked, commingle the mayo, sour cream, and the milk and blend until smooth and thick.
4. Add the Italian dressing mix and blend again.
5. Add in the cider vinegar and sugar and beat the mixture a third time until you are left with a rich, thick, creamy, and smooth concoction.
6. Go back to the boiling pasta and throw in the broccoli florets in the tenth minute, boil for 60 seconds, pour the pasta in a colander, and let the water drain out.
7. Wash the pasta with running cool water in the colander itself.
8. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
9. Transfer the pasta to a large mixing bowl and add the pepper and onion.
10. Pour half the dressing and toss well using spoons.
11. Next add the crumbled cheddar and sliced pepperoni.
12. Add the remaining dressing and toss again until everything is caked uniformly.
13. Cover the bowl and refrigerate for an hour before serving.

Cooked rotini pasta

Tri-color pasta salad

Slice the pepperoni before starting

Pepperoni

Green olives with pimento

1. Begin by bringing the water to a rolling boil and add some salt to it.
2. Next, add in the pasta and cook for 9 minutes.
3. As the pasta cooks, use the time to commingle the broccoli florets, mozzarella cheese, pepperoni quarters, red onion, bell peppers, and olives in a large, clean, lidded bowl and toss the veggies really well.
4. Attend to the boiling pasta again and once it's done, pour it in a colander, and let the water drain out.
5. Wash the pasta with running cool water in the colander itself.
6. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
7. Add the pasta to the veggie bowl and toss thoroughly.
8. Add the Italian dressing last and toss again until everything is caked uniformly.
9. Cover the bowl and refrigerate for an hour before serving.

Uncooked sedani rigati pasta

1. Begin by bringing the water to a rolling boil and add salt.
2. Next, add in the pasta and cook for a good 10 minutes.
3. As the pasta gets cooked, commingle the other ingredients in a large bowl.
4. After that, check the pasta and once it's done, pour it in a colander, and let the water drain out.
5. Wash the pasta with running cool water in the colander itself.
6. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
7. After that, add the pasta to the veggie bowl and toss thoroughly.

Cooked sedani rigati

Antipasto pasta salad

Uncooked farfalline

1. Begin by bringing the water to a steady boil and then add the salt to it.
2. Next, add in the pasta and cover the pot and lower the heat to maintain a rapid simmer.
3. Cook for 8 minutes for rare and 11 minutes if you want it to be softer.
4. As the pasta gets cooked, use the time to throw the black olives, carrot, zucchini, bell peppers, feta cheese, and red pepper into a large, clean, lidded bowl and toss the ingredients well.
5. Go back to the boiling pasta and once it's done, pour it in a colander, and let the water drain out.
6. Wash the pasta with running cool water in the colander itself.
7. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
8. Add the pasta to the veggie bowl and toss well.
9. Add the dressing and toss once more until everything is well-coated.

Farfalline pasta salad with feta cheese ready to be served

Uncooked shell pasta

Canned tuna

1. Begin by bringing the water to a steady boil and add some salt to it.
2. Next, add in the pasta and cook on high heat for 8-10 minutes.
3. As the pasta gets cooked, use the time to commingle all the veggies in a large, clean, lidded bowl and toss them.
4. In a separate bowl, beat the mayo, spices, and dressing together to get a thick, uniform mixture.
5. Go back to the boiling pasta and once it's done, pour it in a colander, and let the water drain out.
6. Wash the pasta with running cool water in the colander itself.
7. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
8. Add the pasta to the veggie bowl along with the tuna and toss well.
9. Mizzle the dressing concoction from top and toss until everything is uniformly coated.

Gourmet tuna-conchiglioni salad

Uncooked penne pasta

1. Begin by bringing 8 quarts of water to a steady boil and add some salt to it.
2. Next, add in the pasta and cook on high heat for 8-10 minutes.
3. As the pasta gets cooked, blanch the asparagus in the meantime.
4. In a separate bowl, pour a tablespoon of soy sauce on the halved chicken breasts and let it get marinated for a while.
5. Heat the olive oil in a large cooking pan and the fry the marinated chicken until you are left with well-browned meat. Let the meat simmer for a little while longer on lowered heat (a few minutes) and then hack it into 1" strips.
6. Go back to the boiling pasta and once it's done, pour it in a colander, and let the water drain out.
7. Wash the pasta with running cool water in the colander itself.
8. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
9. Add the pasta to the vegetables and chicken and toss well.
10. Mizzle the dressing and remaining soy sauce from top and toss again.

Chicken-penne pasta salad

Uncooked elbow pasta

Canned salmon

1. Bring the water to a steady boil and add some salt to it.
2. Next, add in the pasta and cook on high heat for 10 minutes.
3. Once done, pour the pasta into a colander, and let the water drain out.
4. Wash the pasta with running cool water in the colander itself.
5. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
6. Transfer the pasta and all other ingredients to a large bowl and toss away to glory.

Ready-to-eat salmon-elbow pasta salad

Uncooked fusilli pasta

1. Bring the water to a steady boil and add the salt to it.
2. Begin by bringing 8 quarts of water to a steady boil and add some salt to it.
3. Next, add in the pasta and cook for 10 minutes.
4. As the pasta gets cooked, use the time to whip the dressing and mustard together in a large, clean, lidded bowl and then throw in the tomatoes, pastrami, gherkins, and parsley.
   Pastrami
5. Mix everything well.
6. Once the pasta is done, pour it in a colander, and let the water drain out.
7. Wash the pasta with running cool water in the colander itself.
8. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
9. Now, transfer the pasta into the bowl with the mixed ingredients and toss thoroughly.

Ready-to-eat fusilli salad