Supreme Pasta Salad with Salad Toppins recipes

- 8 ounces bow tie pasta, uncooked
- 1 cup Italian salad dressing
- 2 tablespoons McCormick Salad Supreme Seasoning
- 3 cups assorted vegetables such as broccoli florettes, sliced carrots, cherry tomato halves
- 1/2 cup chopped red onion
- 3/4 cup McCormick Salad Toppins, divided

- 5 cups assorted raw vegetables (tomatoes, carrots, broccoli, or red onions)
- 16 ounces rotini, fusilli, or shell pasta
- 1 (8 ounce) bottle Italian or ranch-style salad dressing
- 4 tablespoons McCormick®
- Salad Supreme®
- Seasoning

- 16 ounces rotini pasta or shell pasta (sometimes I use the colored pasta to jazz it up for partys)
- 1 (8 ounce) bottle zesty Italian dressing
- mozzarella cheese (optional)
- 5 cups assorted raw vegetables (tomatoes, carrots, broccoli, califlower, or red onions)
- sliced olives (optional)
- 4 tablespoons McCormick Salad Supreme Seasoning

- 1 bunch fresh broccoli
- 1 (16 ounce) Italian dressing
- 2 pepperoni (or a pkg of slices, quartered)
- 1 tablespoon Salad Supreme dry seasoning
- 1 (8 ounce) package cheddar cheese
- 1 (16 ounce) tri-color spiral pasta
- 1 large tomato
- 1 (14 ounce) can pitted black olives (small, drained)

- 1 pound boneless, skinless chicken breasts
- 1 tablespoon Dijon mustard
- 1 tablespoon McCormick®
- Oregano Leaves
- 1 medium tomato, cut into thin wedges
- 8 cups torn mixed greens
- 1/2 cup olive oil
- 2 cups sliced vegetables (squash, mushrooms, carrots, radishes, cucumber)
- 3 tablespoons McCormick®
- Salad Supreme®
- Seasoning
- 1/2 cup white vinegar or white wine vinegar