Fresh Veggies Pasta Salad Sallye Recipes

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FRESH VEGGIES PASTA SALAD (SALLYE)



FRESH VEGGIES PASTA SALAD (sallye) image

This is a great potluck/picnic recipe. You can vary the ingredients to suit your taste or to utilize what's available at your produce market

Provided by sallye bates

Categories     Pasta Salads

Time 35m

Number Of Ingredients 15

16 oz garden rotini
1 medium crookneck yellow squash, diced
1 medium zucchini squash, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 can(s) sliced black olives, drained
5 green onions, sliced thin including green part
handful of small broccoli florets
5-6 oz cherry tomatoes, sliced in half (optional)
fresh mushrooms, sliced (optional)
3 oz cubed mozzarella cheese
1 c extra virgin olive oil
1 c wish bone zesty italian dressing
3 oz pepperoni slices (optional)
3 oz diced ham (optional)

Steps:

  • 1. Cook pasta according to package directions
  • 2. You can either prepare the vegetables while pasta is cooking or dice them before you start the pasta
  • 3. When pasta is done, drain but DO NOT rinse Pour into large mixing bowl, pour oil over pasta and mix until all pasta is covered with oil
  • 4. Add all other ingredients including italian dressing to pasta bowl and stir until everything is well coated. Note: You may have to add a tad more dressing and oil if needed to insure a nice even coating.
  • 5. ENJOY

CALIFORNIA PASTA SALAD



California Pasta Salad image

As far as cold pasta salad recipes go, this is one of the best. Not only does it travel well to get-togethers such as picnics or tailgate parties, but people absolutely love it when it gets there. -Jeanette Krembas, Laguna Niguel, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 15 servings.

Number Of Ingredients 16

1 pound thin spaghetti, broken into 1-inch pieces
3 large tomatoes, diced
2 medium zucchini, diced
1 large cucumber, diced
1 medium green pepper, diced
1 sweet red pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING:
1 bottle (16 ounces) Italian salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder

Steps:

  • Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives. , In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 257 calories, Fat 13g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 567mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

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