BARILLAS WARM VEGGIE PASTA SALAD
This recipe has brussel sprouts, asparagus, zucchini and onions, with Barilla bow tie pasta, as per recipe request. The original had wine as well as chicken stock. You could make this vegetarian by using vegetable stock instead of chicken stock.
Provided by Dienia B.
Categories < 60 Mins
Time 44m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook 1 box Barilla bow tie pasta al dente while cooking sauce.
- Add oil to pan; add onion; add garlic.
- Add brussel sprouts; saute.
- Add asparagus.
- Add thyme (fresh is better but dried works).
- Add zucchini; saute.
- Add chicken stock; reduce by half.
- Make sure veggies are not mushy; they need to be crisp.
- Add cream and cracked pepper to taste.
- Add drained pasta.
- Fold in Parmesan cheese.
Nutrition Facts : Calories 443, Fat 14.2, SaturatedFat 5.1, Cholesterol 83.4, Sodium 220.3, Carbohydrate 62.5, Fiber 4.8, Sugar 4.4, Protein 17.6
WARM PASTA SALAD WITH BLUE CHEESE DRESSING
Healthy and different, you can make this into a potato salad by substituting a pound of boiled, sliced red potatoes for the pasta. This reheats okay, but is best eaten right away. It has 7 WW points per serving
Provided by wife2abadge
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta according to package directions.
- Combine the yogurt, mayonnaise, blue cheese, salt, and pepper in a large bowl.
- Heat a large nonstick skillet. Swirl in the oil, then add the garlic.
- Sautee until fragrant, about 30 seconds.
- Add the beef in two batches and cook, until browned, about 2 minutes.
- Add the pasta to the bowl with the yogurt dressing.
- Add the steak and tomatoes and toss gently to coat.
- Serve at once.
Nutrition Facts : Calories 275.2, Fat 7.3, SaturatedFat 2.9, Cholesterol 40.5, Sodium 292.3, Carbohydrate 32.3, Fiber 4.2, Sugar 3.8, Protein 20.2
VEGGIE PASTA SALAD
Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. , Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 352mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SUMMER VEGGIE PASTA SALAD
A great recipe to use all the fresh summer veggies that grow in abundance! Can add or change any veggies to suit your taste or supply.
Provided by AZPARZYCH
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to boiling; add pasta and cook according to package directions. Drain and rinse pasta under cold water; drain again. Transfer pasta to a large bowl.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the garlic; cook 30 seconds until fragrant. Add zucchini; cook and stir for 1 minute. Add snap peas; cook 30 seconds. Stir in tomatoes; cook 30 seconds or until beginning to soften. Transfer vegetable mixture to pasta bowl; toss well.
- For shallot-mustard dressing, in a small bowl combine shallot, vinegar, mustard, salt, and pepper. Slowly whisk in remaining oil; stir in parsley. Pour dressing over pasta mixture; toss well.
- Serve immediately or cover and refrigerate for 4 hours or up to 3 days to allow flavors to meld. Before serving, sprinkle each serving with Asiago cheese.
Nutrition Facts : Calories 441.2, Fat 18.6, SaturatedFat 2.6, Sodium 300.2, Carbohydrate 66.1, Fiber 10.4, Sugar 12.1, Protein 7.2
VEGGIE SPIRALS PASTA SALAD
Make and share this Veggie Spirals Pasta Salad recipe from Food.com.
Provided by Abbs lt3
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine pasta, green pepper, red pepper, yellow pepper, onion, and scallions. Gently toss to mix. Pour Ranch dressing over pasta.
- Toss gently to coat; serve chilled.
Nutrition Facts : Calories 487.3, Fat 24.6, SaturatedFat 3.8, Cholesterol 12.2, Sodium 436.9, Carbohydrate 56.5, Fiber 4, Sugar 5.8, Protein 10
GRILLED VEGGIE PASTA SALAD
Make and share this Grilled Veggie Pasta Salad recipe from Food.com.
Provided by jovigirl
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Dressing: In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in the olive oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing for the pasta.
- Vegetables and Pasta: Prepare outdoor grill with hot coals or heat gas grill. Lightly brush grill grid with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
- Working in batches, grill the vegetables about 3 minutes per side or until fork-tender, about 18 minutes total. Brush the vegetables with additional dressing halfway through the grilling. Remove the vegetables from the grill and keep warm.
- In large bowl or on serving platter, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Nutrition Facts : Calories 668.1, Fat 34.2, SaturatedFat 8.6, Cholesterol 29.9, Sodium 564.1, Carbohydrate 71, Fiber 6.4, Sugar 9, Protein 21.2
GARDEN PASTA SALAD
A zesty pasta recipe, with lots of crunchy vegetables.
Provided by L. Gale
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
- Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
- Chill for one hour before serving.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g
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