Confetti Summer Salad Recipes

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SUMMERY CONFETTI SALAD



Summery Confetti Salad image

Provided by Katie Lee Joel

Categories     Salad     Tomato     Appetizer     Picnic     Low Fat     Vegetarian     Low Cal     Lunch     Corn     Lima Bean     Summer     Family Reunion     Healthy     Jalapeño     Self     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

4 cups (6 ears) fresh corn
1 package (16 ounces) frozen lima beans, thawed
2 cups green beans, blanched and cut into 1-inch pieces*
1 cup grape tomatoes, halved lengthwise
1/2 cup minced red onion
1 avocado, cut into chunks
1 jalapeño, seeded and minced
10 basil leaves, chiffonaded**
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a bowl, toss together corn, lima beans, green beans, tomatoes, onion, avocado, jalapeño and basil. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, if you can stand to wait.

CONFETTI SALAD WITH RANCH DRESSING



Confetti Salad with Ranch Dressing image

Categories     Salad     Side     No-Cook     Picnic     Vegetarian     Quick & Easy     Celery     Cucumber     Pea     Radish     Spring     Potluck     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

1 English hothouse cucumber, chopped
1 16-ounce bag frozen petite peas, thawed
2 bunches radishes, chopped
1 cup chopped celery
1/2 cup finely chopped red onion
Ranch Dressing

Steps:

  • Combine all vegetables in large bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.) Toss salad with enough Ranch Dressing to coat. Season to taste with salt and pepper and serve.

CONFETTI SALAD



Confetti Salad image

I received this recipe from my mom's friend, Paula. I bring it to a lot of pot lucks, and I always get requests for the recipe. Cucumber should be European kind. You can use yellow pepper instead of orange, and other beans instead of the cannellini. Cooking time=min marinating time I use fresh dill. Seasoned salt is to taste - there was no measurement in the recipe, so I guessed 1tsp. Also, when I first tried this salad, I believe it had white wine or rice wine vinegar - the taste was subtle, not as strong as cider vinegar. DO NOT use olive oil.

Provided by WorkingMom2three

Categories     Vegetable

Time 2h30m

Yield 12 1/2 cup serv, 8 serving(s)

Number Of Ingredients 12

1/2 medium seedless European cucumber
3/4 medium red pepper
1/2 cup yellow pepper (or orange)
1/2 cup vidalia onions or 1/2 cup sweet onion
1 1/2 cups grape tomatoes (or cherry)
10 ounces canned cannellini beans, drained and rinsed
1 celery rib
1/3 cup vinegar (rice or white wine or cider)
1/3 cup vegetable oil
1/4 cup sugar
1 teaspoon Lawry's Seasoned Salt
2 teaspoons dried dill weed

Steps:

  • Salad:.
  • Dice all vegetables, and halve cherry (or grape) tomatoes. Cover with dressing.
  • Dressing:.
  • Mix all ingredients together until well blended. Pour over Confetti Salad. Marinate for 2 hours to overnight.

CONFETTI SALAD



Confetti Salad image

My mother-in-law shared this recipe with me. The red and yellow peppers add to its flavor and eye-appeal. To speed it to the table, I often use a package of mixed greens.-Christine Panzarella, Buena Park, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 8

6 cups torn salad greens
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small red onion, halved and sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
1/2 cup shredded red cabbage
1 cup shredded part-skim mozzarella cheese
1 to 2 cups Italian salad dressing or dressing of your choice

Steps:

  • In a bowl, toss the greens, olives, onion, peppers, cabbage and cheese. Serve with dressing.

Nutrition Facts : Calories 77 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 441mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

CONFETTI MACARONI SALAD



Confetti Macaroni Salad image

The bits of bright red and green in this easy macaroni salad remind me of fun confetti. The inspiration for the dish came from a recipe I found in a church cookbook when I was a young writer responsible for a newspaper's food section. -Renee Page, Rochelle, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16 servings.

Number Of Ingredients 11

1 package (16 ounces) uncooked elbow macaroni
1-1/2 cups mayonnaise
3 tablespoons cider vinegar
1 tablespoon prepared mustard
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 medium sweet red pepper, chopped
1 celery rib, chopped
4 green onions, chopped
1 jar (4 ounces) diced pimientos, drained
3/4 teaspoon poppy seeds

Steps:

  • Cook macaroni according to package directions; drain. Rinse with cold water and drain well., In a large bowl, combine mayonnaise, vinegar, mustard, salt and pepper. Add macaroni and remaining ingredients; toss to coat. Refrigerate, covered, 2 hours or until cold.

Nutrition Facts : Calories 243 calories, Fat 16g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 342mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

CONFETTI QUINOA SALAD



Confetti Quinoa Salad image

A colorful side to complement any entrée. It's good for you, too-featuring protein-rich grains and edamame.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 16

Number Of Ingredients 10

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
1 bag (10 oz) Cascadian Farm® frozen organic shelled edamame
1 cup grape tomatoes, cut in half
3/4 cup Italian or Greek vinaigrette dressing
1/4 cup chopped red onion
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 yellow bell pepper, chopped

Steps:

  • In 3-quart saucepan, heat quinoa, water and salt to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Cool at least 30 minutes.
  • Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
  • In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g

CONFETTI CORN SALAD (INA GARTEN BACK TO BASICS)



Confetti Corn Salad (Ina Garten Back to Basics) image

Another great one from Ina Garten. This is from her Back to Basics cookbook from 2008. Perfect when you have tons of corn when it is in season and want a colorful and flavorful dish to accompany any meal really. Perfect at bbqs, cookouts, everyday dinners and get togethers. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
4 cups corn (Fresh kernels cut from 5 ears yellow or white corn)
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons minced fresh chives (or all 3) or 2 tablespoons minced fresh parsley leaves (or all 3)

Steps:

  • Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
  • Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

ITALIAN CONFETTI PASTA SALAD



Italian Confetti Pasta Salad image

This recipe is so easy to make, and always such a hit! It is great for backyard barbecues. For best results, chill overnight.

Provided by Jeri Mortinson

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Yield 6

Number Of Ingredients 10

1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
1 ½ tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
½ cup chopped yellow bell pepper
½ cup sliced black olives

Steps:

  • Cook pasta according to package directions. Rinse in cold water, and drain.
  • In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 17.7 g, Cholesterol 13.9 mg, Fat 30.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.6 g, Sodium 702.4 mg, Sugar 2.1 g

THAI-INSPIRED CONFETTI SALAD



Thai-Inspired Confetti Salad image

Give your veggies a Thai twist. Serve this salad alone or over rice noodles for a light lunch.

Provided by taddy

Categories     Salad     Fruit Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 12

1 Roma tomato, chopped
1 ½ cups fresh green beans, cut into 1/2 inch pieces
1 cucumber, cut into 1/2 inch cubes
1 ½ cups cubed papaya
2 cloves cloves garlic, minced
1 fresh Thai or Serrano chile, finely minced
1 lemon, juiced
2 limes, juiced
2 tablespoons fish sauce
1 tablespoon white sugar
½ cup roasted peanuts, chopped
¼ cup cilantro leaves, chopped

Steps:

  • Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper.
  • Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 24.2 g, Fat 9.4 g, Fiber 6.5 g, Protein 6.8 g, SaturatedFat 1.3 g, Sodium 704.2 mg, Sugar 9.4 g

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