ANGEL HAIR PASTA SALAD
This is a refreshing angel hair pasta salad that keeps a summer kitchen cool. It's a tasty way to get my family to eat their vegetables. -Janette Garner, Carmel, Indiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the tomatoes, carrots, cucumber and onions. , In a small bowl, whisk together the oil, vinegar, salt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for 4 hours.
Nutrition Facts : Calories 121 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ROSE'S ANGEL HAIR CHICKEN PASTA SALAD
This was a concoction of leftover ingredients I had in my fridge. It's a light but satisfying meal. It's become a huge hit in our home.....friends request the recipe often.
Provided by ChamoritaMomma
Categories Brunch
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a frying pan, heat the olive oil, add the onions and saute until translucent. Add the chicken, salt, pepper, and garlic powder.
- Add the julienned carrots, broccoli and handful of snow peas. Cook just until the chicken is done but vegetables are tender and still somewhat crisp.
- Remove the pan from heat and set aside.
- In a large mixing bowl, combine the cheeses, sour cream and salad dressing, stir until well incorporated. Add the cooked pasta and toss to combine well. Add the cooked vegetable/chicken mixture and continue tossing.
- Serve immediately, this is best served warm. I hope you enjoy it as much as we do. This recipe can be easily adjusted according to ones tastes.
Nutrition Facts : Calories 1321.8, Fat 69, SaturatedFat 26.1, Cholesterol 186.5, Sodium 1586.4, Carbohydrate 100.9, Fiber 4.7, Sugar 9.4, Protein 72.4
COLD CHICKEN PASTA SALAD
A very fresh take on pasta salad. Tweak to your liking with different veggies.
Provided by Say-Rah
Categories Salad 100+ Pasta Salad Recipes
Time 3h21m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.
- Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes.
- Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.
- Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.
- Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 39.7 g, Cholesterol 39.2 mg, Fat 14.7 g, Fiber 3.5 g, Protein 22 g, SaturatedFat 2.3 g, Sodium 898.3 mg, Sugar 4.9 g
ANGEL HAIR PASTA SALAD
Make and share this Angel Hair Pasta Salad recipe from Food.com.
Provided by Jackie Simons
Categories Potluck
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Chop/dice all vegetables and place in large bowl.
- Mix remaining ingredients for the dressing in with the vegetables.
- Boil angel hair pasta and drain very well.
- Mix pasta in with vegetables and dressing.
- Refrigerate for at least 2 hours prior to serving.
ASIAN-INSPIRED CHILLED PASTA SALAD WITH CHICKEN
A delicious light pasta salad with crisp broccoli, yellow pepper, snow peas, grilled teriyaki chicken, and a light ginger-soy dressing. It goes great with a glass of white wine.
Provided by Julio Cardinale
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 6
Number Of Ingredients 21
Steps:
- Combine soy sauce, rice wine vinegar, grapeseed oil, sesame oil, canola oil, ginger, sugar, garlic, and black pepper in a blender; blend until smooth. Place dressing in the refrigerator for at least 30 minutes.
- Slice each chicken breast down through the center to split breasts into 6 pieces. Place chicken and teriyaki marinade into a gallon-sized zip-top bag. Seal the bag tightly and shake until chicken is completely coated with marinade. Place in the refrigerator for at least 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain pasta, rinse with cold water, drain again, and place in the refrigerator until ready to assemble salad.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken on the preheated grill and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and let rest for 5 minutes. Slice into even strips.
- Place cold pasta in a large mixing bowl. Add tomato, bell pepper, broccoli florets, salt, and black pepper. Add chilled dressing and mix well with tongs. Serve pasta on a plate and sprinkle with chow mein noodles. Place chicken strips and snow peas on the side. Garnish with chile-garlic sauce and cilantro sprig.
Nutrition Facts : Calories 581.8 calories, Carbohydrate 79.9 g, Cholesterol 32.9 mg, Fat 15.5 g, Fiber 5 g, Protein 29.8 g, SaturatedFat 2 g, Sodium 2766.7 mg, Sugar 13.6 g
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