Farmers Market Pasta Salad With Parmesan Recipes

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FARMERS MARKET PASTA SALAD



Farmers Market Pasta Salad image

This is a simple pasta salad you can whip up in a snap. It uses fresh seasonal produce that you can pick up at your local farmers market. Swap out the produce as the seasons change for variety!

Provided by Kim Beaulieu

Time 25m

Number Of Ingredients 11

4 cups cooked pasta
3/4 to 1 cup of salad dressing (I used Roasted Red Pepper with Parmesan)
1/3 cup yellow pepper (chopped)
1/4 cup red pepper (chopped)
1/4 cup shallot (chopped)
1/2 cup celery (diced)
1/2 cup carrot (shredded or diced)
3/4 cup chopped tomatoes
Salt and Pepper to taste
Optional:
Parmesan Cheese

Steps:

  • Cook your pasta ahead of time.
  • In a large bowl combine all of your ingredients. Mix well.
  • Add more salad dressing if you find it dry.
  • Mix again.
  • Pop in the fridge for about 4 to 8 hours.
  • Sprinkle some Parmesan over top if desired.
  • Serve with big old I love my Farmers Market smile!

FARMERS' MARKET PASTA SALAD



Farmers' Market Pasta Salad image

Yield 8 cups

Number Of Ingredients 17

8 ounces farfalle pasta
2 cups sliced summer squash
1 cup chopped green beans
1 cup sliced mini bell pepper
2 cups halved grape or cherry tomatoes
1½ cups mozzarella pearls
¼ cup fresh lemon juice
2 tablespoons minced shallot
1 cup fresh parsley
1 cup fresh basil
½ cup extra-virgin olive oil
1½ teaspoons sugar
1 teaspoon lemon zest
1 teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons roasted salted sunflower seeds
Garnish: fresh basil, fresh parsley

Steps:

  • In a large stockpot, bring salted water to a boil over high heat. Add pasta, and cook for 10 minutes. Add squash, green beans, and bell pepper; cook for 2 minutes. Drain, and rinse with cold water. Transfer to a large bowl. Stir in tomatoes and mozzarella.
  • In a small bowl, combine lemon juice and shallot. Let stand for 10 minutes.
  • In the work bowl of a food processor, place parsley, basil, and oil; pulse until well blended. Pour parsley mixture over pasta mixture. Stir in shallot mixture, sugar, zest, salt, and pepper. Sprinkle with sunflower seeds. Garnish with basil and parsley, if desired.

FARMERS' MARKET PASTA SALAD WITH PARMESAN



Farmers' Market Pasta Salad with Parmesan image

Back from the farmers' market with a great haul of veggies? Toss them with bow-tie pasta and a zesty vinaigrette in this terrific Parmesan-topped salad.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 14 servings, 3/4 cup each

Number Of Ingredients 8

1 pkg. (16 oz.) farfalle (bow-tie pasta), uncooked
2 cups broccoli florets
1 small red onion, thinly sliced
1 red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup fresh basil, thinly sliced

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain; rinse under cold running water. Drain well; place in large bowl.
  • Add vegetables; mix lightly. Stir in dressing.
  • Refrigerate 1 hour. Stir gently before serving; sprinkle with cheese and basil.

Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

QUICK FARMER'S MARKET PASTA



Quick Farmer's Market Pasta image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

3 cloves fresh garlic, peeled and finely sliced
2 pints cherry tomatoes, on the vine
3/4 cup extra-virgin olive oil, plus more as needed
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 tablespoon sugar
3/4 pound loose pork sausage
2 to 3 small zucchini, sliced
1 can artichoke hearts, drained and quartered or 2 fresh globe artichokes, trimmed to the hearts, cut into quarters
1/4 cup freshly grated Parmesan
1/4 bunch fresh basil leaves

Steps:

  • In a large heavy saute pan add the sliced garlic and the clusters of cherry tomatoes. Drizzle with the olive oil and season with salt and pepper. Put the pan over low-medium heat on the stove top and cook slowly until the tomatoes are just about falling apart and their juices have been extracted into the olive oil forming a nice sauce, about 35 to 40 minutes.
  • Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente. Reserve 2 to 3 clusters of roasted tomatoes for garnish. Discard the vine stems and puree or squash the remaining tomatoes in the pan, with a spoon, so you have nice chunky pieces of tomato in all the delicious tomato juice and olive oil. Stir in the sugar. This will be the sauce for the pasta.
  • In a large saute pan heat a 3-count of olive oil and saute the loose pork sausage until brown and caramelized. Remove and set aside on a plate while you cook the zucchini. To the same pan add some more olive oil and saute the zucchini until caramelized around the edges, about 2 minutes. Add the artichokes and cook for 2 to 3 more minutes. Add the sausage back to the pan and toss in pasta and the tomato sauce. Mix well over high heat to ensure everything is heated through and evenly coated. Transfer to a serving bowl or platter.
  • To serve, sprinkle with Parmesan, basil leaves and top with a cluster of roasted cherry tomatoes.

FARMERS' MARKET PAPPARDELLE



Farmers' Market Pappardelle image

Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.

Categories     Herb     Pasta     Vegetable     Vegetarian     Quick & Easy     Dinner     Lunch     Corn     Zucchini     Summer     Healthy     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 15

3 garlic cloves, minced
3 tablespoons Sherry vinegar or white wine vinegar
1/3 cup extra-virgin olive oil, plus more for drizzling
1 1/2 pounds multicolored cherry tomatoes, halved (quartered if large)
3 ears corn, shucked
1 1/2 pounds medium zucchini
8 to 9 ounces dried egg pappardelle or dried egg fettuccine
1/4 pound sugar snap peas, strings discarded and peas halved diagonally
1/2 cup thinly sliced red onion (optional)
1 cup small basil leaves, torn if large
1/2 cup mint leaves
1/3 cup snipped chives
Accompaniment: Shavings of Parmesan made with vegetable peeler
Special Equipment
A good vegetable peeler, preferably V- or U-shaped

Steps:

  • Bring a 6- to 8-quart pot of well-salted water to a boil.
  • Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
  • Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.
  • While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
  • Cut corn from cobs; add corn to tomatoes.
  • Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
  • Add herbs and toss gently again.

FARMERS MARKET PASTA



Farmers Market Pasta image

When we moved into our house, little did we know that we had a wild asparagus patch. For decades, that little patch has given us plenty of asparagus. This recipe can be used almost any time of year, with almost any assortment of vegetables the season has to offer. By cooking without butter or oil, you can cut fat and calories, but the flavors are still there. -Wendy Ball, Battle Creek, Michigan

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

9 ounces uncooked whole wheat linguine
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 medium carrots, thinly sliced
1 small red onion, chopped
2 medium zucchini or yellow summer squash, thinly sliced
1/2 pound sliced fresh mushrooms
2 garlic cloves, minced
1 cup half-and-half cream
2/3 cup reduced-sodium chicken broth
1 cup frozen petite peas
2 cups cubed fully cooked ham
2 tablespoons julienned fresh basil
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Optional: Additional fresh basil and Parmesan cheese

Steps:

  • In a 6-qt. stockpot, cook linguine according to package directions, adding asparagus and carrots during the last 3-5 minutes of cooking. Drain; return to pot., Place a large skillet coated with cooking spray over medium heat. Add onion; cook and stir 3 minutes. Add squash, mushrooms, and garlic; cook and stir until crisp-tender, 4-5 minutes. , Add cream and broth; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until sauce is thickened slightly, about 5 minutes. Stir in peas, ham, 2 tablespoons basil and pepper; heat through., Add to linguine mixture; stir in 1/2 cup cheese. If desired, top with additional basil and cheese.

Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 817mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges

CREAMY FARMERS MARKET PASTA SALAD



Creamy Farmers Market Pasta Salad image

Make a colorful Farmers Market Pasta Salad packed with rotini pasta, broccoli, carrots, tomatoes, green onions and cottage cheese. Toss with ranch dressing in this colorful and easy 15-minute Healthy Living Salad.

Provided by My Food and Family

Categories     Pasta

Time 15m

Yield 8 servings

Number Of Ingredients 7

2 cups rotini pasta, cooked, drained
1 cup broccoli florets
1 cup carrot slices
1 cup halved cherry tomatoes
2 green onions, sliced
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/2 cup KRAFT Lite Ranch Dressing

Steps:

  • Combine pasta and vegetables in large bowl.
  • Add cottage cheese and dressing; mix lightly.

Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

CREAMY PARMESAN PASTA SALAD



Creamy Parmesan Pasta Salad image

Farmers' market basil and produce mixed with bow-ties and Parmesan make the perfect pasta salad to serve at your next backyard get-together.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 14

Number Of Ingredients 8

3 1/2 cups uncooked farfalle (bow-tie) pasta, (9 ounces)
2 cups snow (Chinese) pea pods, strings removed (12 ounces)
2 large red bell peppers, cut into 1-inch pieces (2 cups)
2 medium carrots (1 cup)
1/2 cup chopped fresh basil leaves
1/2 cup shredded Parmesan cheese (2 ounces)
1 cup light creamy Caesar dressing
2 tablespoons milk

Steps:

  • Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
  • Meanwhile, mix bell peppers, carrots, basil and cheese in very large (4-quart) bowl. Mix dressing and milk in small bowl with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.

Nutrition Facts : Calories 175, Carbohydrate 18 g, Cholesterol 6 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg

FARMERS' MARKET PASTA



Farmers' Market Pasta image

Make the most of summer's bounty with this easy pasta recipe that can be on the table in half an hour.

Provided by Cheri Liefeld

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1 package (1 lb) spaghetti
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic
1 cup grape tomatoes, halved
1 cup quartered sliced zucchini
1 cup fresh corn kernels
1 red bell pepper, chopped
1 to 2 tablespoons balsamic vinegar
1/4 cup fresh basil leaves, cut into julienne strips
1/2 cup shredded Parmesan cheese

Steps:

  • Cook spaghetti as directed on package; drain.
  • Meanwhile, in 10- to 12-inch skillet, heat butter and oil over medium to medium-high heat until butter is melted. Add garlic; cook 1 minute. Add tomatoes and zucchini; sauté 5 minutes.
  • Add corn kernels and bell pepper; cook about 5 minutes, stirring occasionally.
  • Stir in balsamic vinegar. Top with basil and cheese. Serve over cooked spaghetti. If desired, serve with extra Parmesan cheese.

Nutrition Facts : ServingSize 1 Serving

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