Arizona Pasta Salad Recipes
CLASSIC PASTA SALAD WITH MOZZARELLA, AVOCADO AND BASIL
With its colorful jumble of tomatoes, avocado, olives, mozzarella and cucumber, this has everything you've ever wanted in a pasta salad. But feel free to customize the ingredients to suit your own tastes (see Tip), and to add lemon and salt to the dressing to taste. As long as you don't overcook the pasta, and add it while still hot to the dressing, you really can't go wrong. Make this a few hours ahead so the flavors have a chance to meld, but be sure not to add the avocado until just before serving.
Provided by Melissa Clark
Categories lunch, pastas, salads and dressings, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- To prepare the dressing, in a large bowl, whisk together shallot, lemon juice, balsamic vinegar, salt and pepper. Let sit for 5 minutes, then whisk in oil. Taste and add more salt and-or lemon juice if needed.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. While still warm, add the pasta to the bowl with the dressing and toss well. Let pasta cool, soaking up the dressing.
- In a medium bowl, gently toss together avocado, lemon juice and a pinch of salt.
- Just before serving, add tomato, cucumber, mozzarella and Parmesan to the bowl with the pasta and toss well. Gently fold in avocado and basil.
- Drizzle with olive oil, cracked black pepper and salt to taste before serving.
ARIZONA PASTA SALAD
An easy to make southwest pasta salad. You can very the amount of heat by using mild or hot salsa and by adjusting the amount of cayenne. If you don't like black olives try subbing black beans.
Provided by Lorac
Categories Pasta Shells
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directons, drain and rinse with cold water, drain again.
- In a large bowl combine remaining ingredients and mix well.
- Add shells, toss and chill.
Nutrition Facts : Calories 534.9, Fat 24.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 1501.3, Carbohydrate 72.8, Fiber 7, Sugar 11.6, Protein 11
FRESH SUMMER PASTA SALAD
While preparing lunch, I made this summer pasta salad for dinner. It was fast and easy; delicious and colorful. We love to enjoy the fresh fruits and veggies in season. I served this salad with almond crackers and sharp cheddar slices. So tasty! -Cathy Orban, Chandler, Arizona
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions for al dente. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add carrots, peaches, tuna, celery, cucumber, zucchini, broccoli, cabbage, salt and pepper. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 3 hours before serving.
Nutrition Facts : Calories 357 calories, Fat 23g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 651mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.
PASTA-BROCCOLINI SALAD
Do you hate broccoli? You should try broccolini. It is similar to broccoli but more tender and mild in flavor. It is a hybrid vegetable of a cross between broccoli and Chinese kale. This salad can be served either warm or cold. Use any "tube" shaped pasta: penne, ziti, rigatoni, etc. (I like to use fresh pasta for this recipe.) Printed in our local natural foods' store flyer.
Provided by COOKGIRl
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta until al dente. Drain and set aside.
- Heat up a large pot of salted water to boiling. Place the broccolini stems in the boiling water. Return to boil and cook for 2-3 minutes, just until the stems are crisp-tender.
- Drain the broccolini and rinse with cold water to halt the cooking process. Drain well again.
- In a large serving bowl combine the broccolini with the cooked pasta. Gently stir in the chickpeas and *walnut pieces.
- Whisk together the dressing ingredients in a small non-reactive bowl.
- Pour dressing over the broccoli-pasta mixture. Toss gently to coat.
- Squeeze the lemon juice over the salad and serve or cover and chill.
- *NOTE: If you choose to serve the salad cold, stir in the walnuts just before serving.
Nutrition Facts : Calories 930.4, Fat 22.1, SaturatedFat 2.9, Sodium 340.9, Carbohydrate 153.3, Fiber 10.7, Sugar 3.4, Protein 28.8
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