FRUITY PASTA SALAD
Open up salad pasta-bilities! Add fruit and a citrus-yogurt dressing.
Provided by Pillsbury Kitchens
Categories Side Dish
Yield 10
Number Of Ingredients 10
Steps:
- Cook rotini to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
- In large bowl, combine cooked rotini and all remaining salad ingredients; mix gently.
- In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently to coat.
Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 10 mg, Sugar 12 g
FRUIT & VEGETABLE PASTA SALAD
The Home Cooking Magazine for July/August 2005, provides this recipe of a cool & refreshing salad that can be made year 'round!
Provided by Sydney Mike
Categories Pineapple
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions, then drain.
- While pasta is cooking, heat oil in 12" skillet over medium-high heat.
- Add gingerroot, soy sauce & frozen vegetables to skillet, & saute about 6 minutes, stirring frequently, until vegetables are thawed & heated through.
- Place drained pasta, cooked vegetable mixture, pineapple chunks with juice & orange juice concentrate in large serving bowl, & mix well.
- Cover & refrigerate at least 8 hours.
Nutrition Facts : Calories 158.5, Fat 1.6, SaturatedFat 0.2, Sodium 169.7, Carbohydrate 31.9, Fiber 1.4, Sugar 10.3, Protein 4.4
TUSCAN PASTA SALAD WITH GRILLED VEGETABLES
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)
VEGGIE PASTA SALAD
Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. , Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 352mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
VEGETABLE PASTA SALAD I
Healthy, tasty, and very easy to make. Use your favorite fresh or frozen vegetables. Pepper flavored olive oil works well, too.
Provided by YULIYAR
Categories Salad Pasta Salad Rotini Pasta Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
- Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
- 4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 41.8 g, Cholesterol 136.9 mg, Fat 10.8 g, Fiber 3.9 g, Protein 62.9 g, SaturatedFat 2.2 g, Sodium 192.1 mg
VEGETABLE PASTA SALAD
This light, multicolored salad is an original. When I serve it at potlucks, I', always asked for the recipe. It's also a standby for the "snowbirds" who gather with us in Arizona each winter. -Kathy Crow, Cordova, Alaska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 16-18 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
ITALIAN PASTA SALAD WITH FRESH VEGETABLES
This is a great summer meal-in-one. Its bursting with fresh-from-the-garden goodness with added spark from the salami. Be as creative as you like with the optional veggies. I often have a few handfuls of something from the garden or a half a cup of leftovers that go right in. Even if you don't particularly like anchovies try adding the anchovy paste at least once. You don't really taste it -- it just improves the flavor of the dressing. Try it at your next potluck or picnic!
Provided by 3KillerBs
Categories One Dish Meal
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 27
Steps:
- Mix all salad ingredients and any optional veggies in a large bowl.
- Put all dressing ingredients into a bowl and mix vigorously with a whisk or fork to make sure that the anchovy paste is thoroughly blended inches.
- Toss salad with dressing and refrigerate for several hours or overnight.
- Taste and correct seasonings if necessary. If the pasta has soaked up too much dressing make a little more.
- There should be a tang too it, maybe even a bite. If it seems bland make more dressing but don't overwhelm the fresh, bright flavor of the veggies.
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