Easy Colorful Summer Pasta Salad Recipes

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EASY TRI-COLOR PASTA SALAD



Easy Tri-Color Pasta Salad image

Simple recipe for tri-color pasta salad. This recipe uses fresh mushrooms, onions, green peppers, etc. You can alter this recipe to suit your taste. Sometimes I throw in a chopped cucumber or broccoli florets. You can add diced pepperoni or baby shrimp. Great for summer picnics & BBQ's! Note: I use 1/2 to 3/4 cup of the prepared Good Seasons Italian dressing made in the cruet - depends on how many vegetables I add in on how much dressing I use.

Provided by BlondieItaliana

Categories     Summer

Time 13m

Yield 18 serving(s)

Number Of Ingredients 10

12 ounces tri-color spiral pasta
1 green pepper, chopped
1/4 cup red onion, sliced
1/4 cup tomatoes, chopped
1 (15 ounce) can chickpeas, drained
3 7/8 ounces pitted sliced black olives
1 (8 ounce) package fresh mushrooms, sliced
1 cup shredded cheddar cheese
1/2 cup prepared Good Seasons Italian dressing
salt & pepper

Steps:

  • Prepare pasta al dente as directed on package.
  • Meanwhile, prepare above ingredients. Drain pasta & cool. Combine all ingredients by stirring gently.
  • Chill & serve.

FRESH SUMMER PASTA SALAD



Fresh Summer Pasta Salad image

While preparing lunch, I made this summer pasta salad for dinner. It was fast and easy; delicious and colorful. We love to enjoy the fresh fruits and veggies in season. I served this salad with almond crackers and sharp cheddar slices. So tasty! -Cathy Orban, Chandler, Arizona

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 12

4 cups uncooked campanelle or spiral pasta
2 medium carrots, finely chopped
2 medium peaches, chopped
1 pouch (11 ounces) light tuna in water
1/2 cup sliced celery
1/2 cup julienned cucumber
1/2 cup julienned zucchini
1/2 cup fresh broccoli florets, chopped
1/2 cup grated red cabbage
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups Caesar salad dressing

Steps:

  • Cook pasta according to package directions for al dente. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add carrots, peaches, tuna, celery, cucumber, zucchini, broccoli, cabbage, salt and pepper. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 3 hours before serving.

Nutrition Facts : Calories 357 calories, Fat 23g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 651mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.

EASY SUMMER PASTA SALAD



Easy Summer Pasta Salad image

I was looking for something easy to make for a Memorial Day picnic. I also found this is good for concerts.

Provided by little lisa p

Categories     Summer

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (16 ounce) box tri-colored pasta
1 cucumber
1 tomatoes
1 (4 ounce) can sliced ripe olives, and pieces
1 (16 ounce) bottle robusto Italian salad dressing
2 tablespoons Salad Supreme dry seasoning

Steps:

  • Boil a large pot of water for the box of pasta. After the water comes to a boil, dump in the whole box of pasta.
  • Use a large mixing bowl. Core the tomato. and Slice the cucumber. Cut the cucumber and tomato into small pieces. Then place in the bowl.
  • Add the whole can of black olives.
  • Once the pasta has cooked, let it cool for an hour. After it has cooled, add the pasta to the bowl with the vegetables.
  • Mix the vegetables and pasta. After you have mixed up all the ingredients, Add the bottle of Italian dressing.
  • Mix in the Italian dressing. Then add the Salad Supreme Seasoning and mix it up again.
  • Finally put in the frig and let it chill for 2 hours. Once chilled, Enjoy.

Nutrition Facts : Calories 401, Fat 18.5, SaturatedFat 2.9, Sodium 1064.3, Carbohydrate 51.3, Fiber 2.6, Sugar 6.8, Protein 8.2

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