TRI-COLOR PASTA SALAD
This is a quick and tasty pasta salad that all of my friends beg me to make whenever there is a party! It is always a crowd pleaser!
Provided by MEEHSKABOB
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 20m
Yield 15
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 48.9 g, Cholesterol 17.8 mg, Fat 15.7 g, Fiber 2.6 g, Protein 13 g, SaturatedFat 5.3 g, Sodium 779.7 mg, Sugar 5 g
COLORFUL SPIRAL PASTA SALAD
Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. -Amanda Cable, Boxford, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.
Nutrition Facts : Calories 149 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
COLORFUL PASTA SALAD
This salad is tasty and it takes very little time to prepare.
Provided by Michele
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
- In a medium bowl combine cooled pasta, cauliflower, broccoli, red bell pepper, cottage cheese, salt and pepper.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 44.8 g, Cholesterol 8.4 mg, Fat 3.9 g, Fiber 2.9 g, Protein 15.2 g, SaturatedFat 1.9 g, Sodium 238.8 mg, Sugar 3.3 g
COLORFUL PASTA SALAD
The colorful side dish shared by Mary Tallman of Arbor Vitae, Wisconsin features sweet pineapple, crunchy vegetables and refreshing cilantro in a tangy dressing with pasta. It requires just 15 minutes of prep time, so it's perfect for a quick lunch or on-the-go dinner.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, snow peas, carrot, cucumber and reserved pineapple juice. , Drain pasta and rinse with cold water. Add to pineapple mixture. Sprinkle with cilantro. Drizzle with salad dressing and toss to coat. Chill until serving.
Nutrition Facts : Calories 120 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
COLORFUL VEGGIE PASTA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.
- Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.
- Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.
- Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.
TRICOLOR PASTA SALAD
To accompany the sandwiches, serve Tricolor Pasta Salad from Lorraine Darocha of Berkshire, Massachusetts. Pretty pasta spirals and convenient frozen veggies are tossed with a light dressing to make this colorful medley. "For vegetarians, you can add protein-rich chickpeas or beans to make it a main dish," Lorraine recommends.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Cook the pasta according to package directions. Meanwhile, place vegetables in a microwave-safe dish. Cover and microwave at 50% power for 5-1/2 to 6-1/2 minutes or until thawed; drain. Drain pasta and rinse in cold water. In a bowl, combine the pasta, vegetables and olives. , Combine salad dressing and garlic salt if desired; pour over salad and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 345 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
COLORFUL PASTA SALAD
Make and share this Colorful Pasta Salad recipe from Food.com.
Provided by Rhonda003
Categories Crab
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to directions on package.
- Drain and rinse in cold water.
- Combine pasta, crab, celery, green pepper, and onion in a large bowl.
- Stir mayonnaise, salad dressing, and dill together in a small bowl.
- Pour contents of small bowl over pasta mixture.
- Toss to coat.
- Cover and refrigerate at least 2 hours.
Nutrition Facts : Calories 289.9, Fat 8, SaturatedFat 1.1, Cholesterol 16.6, Sodium 602.9, Carbohydrate 41.8, Fiber 1.7, Sugar 2.2, Protein 11.7
THE ULTIMATE PASTA SALAD
The tri-colored pasta along with the variety of vegetables, pepperoni, cheeses and spices is what makes this pasta salad out of this world. Great to take to a BBQ on those warm summer nights. This salad tastes wonderful right after you make it, but is best served the day after.
Provided by Helene Rose-Carson
Categories Salad Pasta Salad
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Transfer to a bowl, cover, and chill 1 hour in the refrigerator.
- Toss chilled pasta with the broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil, and red wine vinegar. Season with salt, pepper, and Italian seasoning. Chill in the refrigerator until serving.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 36.2 g, Cholesterol 31.5 mg, Fat 22.7 g, Fiber 4.2 g, Protein 16.1 g, SaturatedFat 6.3 g, Sodium 572.1 mg, Sugar 2.7 g
COLORFUL PASTA SALAD
Make and share this Colorful Pasta Salad recipe from Food.com.
Provided by Darcys Diner
Categories < 60 Mins
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- First make the dressing & then set aside. Cook pasta according to package directions and rinse under cold water until cool. Add peppers, onion, pepperoni, mushrooms, broccoli, olives, sun dried tomatoes & feta to pasta & toss. Pour dressing over all & mix well. Chill until time to serve. Enjoy!
Nutrition Facts : Calories 495.2, Fat 29.2, SaturatedFat 8.1, Cholesterol 34.6, Sodium 960, Carbohydrate 46.4, Fiber 3.5, Sugar 9.4, Protein 13.3
SWEET COLORFUL PARTY PASTA SALAD
This was an attempt to replicate a pasta salad from one of my favorite restaurants. It actually came out better, according to those who compared them. You can add your favorite ingredients. I have never made it with garlic, but included it in the recipe anyhow.
Provided by Jenn from New Orlea
Categories Pasta Shells
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Start boiling water for pasta and cook according to package directions.
- While water is heating, you can proceed with the next step.
- In a skillet, heat about 2 tablespoons of olive oil on medium heat, and add all of the sliced bell peppers, stirring continuously for about 5 minutes or until desired consistency is reached. Set aside to cool.
- Drain pasta in cold water for a couple of minutes, until cool.
- Place in a medium-sized Tupperware-type container and set aside.
- In a small mixing bowl, combine cider vinegar and sugar. Stir until sugar is dissolved.
- Then mix in olive oil and vegetable oil.
- Add the liquid mixture to the pasta.
- Then mix in all of the bell peppers, black olives, pimientos, sliced sun-dried tomatoes, and chopped celery.
- Add to taste: dash of onion powder, salt, basil leaf, oregano, and minced garlic (if desired).
- Refrigerate for at least one hour. Best if refrigerated over night. Sometimes pasta will absorb the dressing, so you may want to add a little extra vinegar and oil before serving.
- Note: You can adjust the amounts of sugar, vinegar, and oil to your desired taste.
- Enjoy.
Nutrition Facts : Calories 610.8, Fat 23.8, SaturatedFat 3.2, Sodium 186.7, Carbohydrate 86.2, Fiber 5.5, Sugar 17.6, Protein 12.9
COLORFUL PASTA SALAD
Make and share this Colorful Pasta Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Prepare pasta according to package directions.
- Add oil, vinegar, basil, parmesan cheese, salt, and pepper to the container of an electric blender.
- Process until smooth.
- Drain and rinse cooked pasta; place in a big bowl.
- Add the peppers, tomato, olives, and onion.
- Pour in dressing; toss to coat.
- Add mozzarella cheese and toss to mix well.
- Add additional salt and pepper if desired.
Nutrition Facts : Calories 525.1, Fat 31, SaturatedFat 6.4, Cholesterol 16.2, Sodium 809, Carbohydrate 48.9, Fiber 3.6, Sugar 3.6, Protein 13.3
PASTA SALAD
Make and share this Pasta Salad recipe from Food.com.
Provided by Jackie Simons
Categories Potluck
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Boil pasta, drain well.
- Chop all vegetables and place in large bowl.
- Mix pasta in with vegetables.
- Add both cheeses, mix well.
- Add salad dressing-- usually requires 1 bottle.
- Refrigerate for 2 hours prior to serving.
- Add fresh salad dressing with each serving.
- Enjoy!
Nutrition Facts : Calories 455.6, Fat 11.3, SaturatedFat 5.2, Cholesterol 24.2, Sodium 534.3, Carbohydrate 73.2, Fiber 10.7, Sugar 2, Protein 17.7
COLORFUL PARTY PASTA SALAD
In my catering buisness this is my number one most requested recipe. I make it often and it ends up on all my party tables as it's so pretty. It is also a great way to get kids to eat their veggies!
Provided by GingerlyJ
Categories Kid Friendly
Time 1h30m
Yield 4 pounds, 25-35 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta til al dente.
- Fine chop all meat and veggies.
- Run cold water over pasta and add to large salad bowl, add veggies, Crispins and Dressing, toss to coat and chill 1-24 hours.
COLORFUL PASTA SALAD
This salad would be great for a potluck or church supper or a barbecue. Adding broccoli would be great.
Provided by Lvs2Cook
Categories Black Beans
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package and cool.
- In a large bowl, combine, beans, cheese, onion, bell peppers until well mixed.
- Stir in pasta and pour dressing over all and chill.
- For dressing: Whisk together all ingredients until well blended.
Nutrition Facts : Calories 381.5, Fat 12.4, SaturatedFat 4.8, Cholesterol 15.7, Sodium 202.3, Carbohydrate 51.3, Fiber 5.6, Sugar 6.8, Protein 15.7
CONTEST-WINNING PICNIC PASTA SALAD
My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta. It's one of the best picnic salad ideas! -Felicia Fiocchi, Vineland, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.
Nutrition Facts : Calories 411 calories, Fat 23g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 1156mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.
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