Cool Pasta Salad Recipes Recipe Cards Recipe For Zucchini

COLORFUL VEGGIE PASTA SALAD

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.

COOL CUCUMBER PASTA SALAD

Steps:

• Cook the pasta according to package directions; drain and rinse in cold water.
• Place in a large bowl.
• Stir in oil, cucumbers and onion.
• Combine remaining ingredients and pour over salad and mix.
• Cover and chill 3-4 hours, stirring occasionally.
• Serve with a slotted spoon.

ZUCCHINI SALAD

Steps:

• In a bowl, combine the zucchini, artichokes, mushrooms, olives and water chestnuts. Combine the ranch dressing mix and Italian dressing; pour over vegetables and toss to coat. Cover and refrigerate for several hours or overnight. Drain; serve in a lettuce-lined bowl if desired.

ZESTY GRILLED ZUCCHINI PASTA SALAD

Steps:

• Place zucchini, onion, red bell pepper and vinaigrette in a large resealable bag. Seal bag and refrigerate 4-8 hours, turning occasionally.
• Boil 4 quarts of water and cook Penne pasta to al dente, about 8-10 minutes (according to package directions).
• Preheat grill to medium (300-350F/150-180C). Remove veggies from marinade and reserve marinade. Place veggies on a veggie grill rack and grill covered for 8-10 minutes, turning once. Remove from grill and cut into bite-size pieces.
• Drain pasta, transfer to a deep serving platter/dish. Spoon veggies over pasta and drizzle with reserved marinade. (I heated the marinade for a bit in the microwave to warm before drizzling over the pasta & veggies).
• Season dish with salt & pepper to taste (I used McCormick's Garlic Pepper Grinder instead) and sprinkle with parsley and Parmesan. Serve immediately.

EASY COLD PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.
• Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least two hours before serving.

THE BEST CREAMY PASTA SALAD RECIPE

Steps:

• Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
• Place cooked and cooled pasta in a large mixing or serving bowl.
• Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
• Whisk together all dressing ingredients and pour over pasta and other ingredients.
• Gently fold in dressing until all ingredients are evenly coated.
• Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.