Colorful Veggie Pasta Salad Recipes

VEGGIE PASTA SALAD

Veggie Pasta Salad image

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

Ingredients

8 ounces uncooked tricolor spiral pasta
3 small tomatoes, chopped
1 cup thinly sliced green onions
1 cup each chopped celery, sweet red pepper, zucchini and carrots
3 tablespoons balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese

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

COLORFUL PASTA SALAD

Colorful Pasta Salad image

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

Ingredients

1 (8 ounce) package seashell pasta
½ cup finely chopped cauliflower
½ cup finely chopped broccoli
½ cup diced red bell pepper
1 cup cottage cheese
salt and pepper to taste

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 SUMMER VEGGIE SALAD

Colorful Summer Veggie Salad image

For a deliciously different salad, I suggest this lightly dressed version without lettuce. It's especially good when I use fresh bounty from our garden. My friends and family love vegetables, so when I serve this colorful salad, it goes fast! -Kimberly Walsh Fishers, Indiana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1 cup thinly sliced carrots
1 cup fresh green beans, cut into 2-inch pieces
1 cup fresh sugar snap peas
1 cup thinly sliced zucchini
1 cup thinly sliced yellow summer squash
1/2 cup thinly sliced green onions
1/2 cup chopped sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
DRESSING:
6 tablespoons olive oil
4-1/2 teaspoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon minced fresh parsley
1-1/2 teaspoons sugar
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
1/4 cup shredded Parmesan cheese, optional

Steps:

In a large saucepan, bring 4 in. of water to a boil. Add carrots, beans and peas; cook for 4 minutes. Drain and rinse in cold water. Place in a bowl; add zucchini, summer squash, onions, red pepper and olives., In a jar with a tight-fitting lid, combine oil, lemon juice, vinegar, parsley, sugar, garlic, salt and pepper; shake well. Pour over vegetable mixture and toss to coat. Refrigerate for up to 1 hour. Just before serving, sprinkle with Parmesan cheese if desired.

Nutrition Facts :

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