Garden Fresh Layered Pasta Salad Recipes

GARDEN PASTA SALAD

Garden Pasta Salad image

A zesty pasta recipe, with lots of crunchy vegetables.

Provided by L. Gale

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 1h30m

Yield 10

Number Of Ingredients 9

Ingredients

1 (16 ounce) package uncooked tri-color spiral pasta
½ cup thinly sliced carrots
2 stalks celery, chopped
½ cup chopped green bell pepper
½ cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
¼ cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
½ cup grated Parmesan cheese

Steps:

Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
Chill for one hour before serving.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g

GARDEN-FRESH PASTA SALAD

Garden-Fresh Pasta Salad image

Ripe vegetables and whole wheat noodles get together for a better-for-you take on pasta salad.

Provided by My Food and Family

Categories Onions

Time 1h30m

Yield 14 servings, 3/4 cup each

Number Of Ingredients 6

Ingredients

1 pkg. (16 oz.) whole wheat farfalle (bow-tie pasta), uncooked
2 cups broccoli florets
1 each red onion and red pepper, chopped
2 cups halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup KRAFT Grated Parmesan Cheese

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 pasta mixture with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
Refrigerate 1 hour. Stir gently before serving; top with cheese.

Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g

GARDEN-FRESH LAYERED PASTA SALAD

Garden-Fresh Layered Pasta Salad image

This impressive salad is a sight to behold, with layers of cheese, pasta, veggies and more. Serve in a glass bowl for maximum oohs and aahs.

Provided by My Food and Family

Categories Recipes

Time 3h20m

Yield 12 servings, 1 cup each

Number Of Ingredients 10

Ingredients

3 cups medium pasta shells, uncooked
1 small red onion, chopped
1 pkg. (10 oz.) frozen peas, thawed, drained
1 cucumber, quartered lengthwise, sliced
4 carrots, cut diagonally into thin slices
1/2 cup KRAFT Real Mayo Mayonnaise
1/2 cup KRAFT Buttermilk Ranch Dressing
1 cup KRAFT Natural Three Cheese Crumbles
1 cup halved grape tomatoes
1 slice OSCAR MAYER Fully Cooked Bacon, chopped

Steps:

Cook pasta as directed on package, omitting salt; drain.
Layer pasta and next 4 ingredients in clear 3-qt. serving bowl. Mix mayo and dressing until blended; spread over salad, sealing to edge of bowl. Top with cheese, tomatoes and bacon.
Refrigerate several hours or until chilled. Toss gently before serving.

Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g

GARDEN FRESH PASTA SALAD

Garden Fresh Pasta Salad image

This is one of the best tasting salads, I hope that you will enjoy it. Pasta Salads absorb dressing when stored in the refrigerator. A trick to help the salad moist and creamy is to stir some of the reserved pasta cooking water into the chilled salad just before serving. For added flavor, sprinkle salad with bacon bits just before serving.

Provided by Chef mariajane

Categories Low Cholesterol

Time 20m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

8 cups farfalle pasta, uncooked
2 cups broccoli florets
1 red onion, chopped
1 red pepper, chopped
2 cups cherry tomatoes, halved
1 (250 ml) bottle sun-dried tomatoes, and oregano dressing
1/2 cup parmesan cheese, grated

Steps:

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time. Drain, saving 1 cup of the pasta water, rinse pasta and broccoli under cold water. Drain well; place in large bowl.
Add onions, peppers and tomatoes; mix lightly; add dressing; toss to coat. Cover.
Refrigerate at least 1 hour. Stir gently just before serving; sprinkle with cheese.
To keep the salad moist, stir some of the reserve pasta cooking water into the chilled salad just before serving.

Nutrition Facts : Calories 205.7, Fat 1.8, SaturatedFat 0.7, Cholesterol 2.8, Sodium 127.5, Carbohydrate 39.1, Fiber 2.4, Sugar 3.3, Protein 8.3

LAYERED GARDEN PASTA SALAD

Layered Garden Pasta Salad image

Make and share this Layered Garden Pasta Salad recipe from Food.com.

Provided by Fluffy

Categories Pasta Shells

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (8 ounce) package shell macaroni
1/2 cup sliced green onion
1/4 cup bacon bits
1 cup mayonnaise
1/4 cup lemon juice
3 tablespoons parmesan cheese
1 teaspoon sugar
1/2 teaspoon garlic powder
4 cups shredded lettuce
1 medium cucumber, sliced
1 cup cauliflower floret
1 cup broccoli, pieces
2 medium tomatoes, cut in wedges

Steps:

Cook macaroni as pkg directs.
Drain and rinse with cold water.
Stir together macaroni onions and 2 tablespoons bacon bits.
Mix the mayo lemon juice cheese sugar garlic powder in a large bowl.
Layer the lettuce macaroni mixture cucumber caulifower broccoli and tomato in large serving bowl.
Pour dressing evenly over top.
Cover Refrigerate at least 2 hours.
Sprinkle with 2 tbsp bacon just before serving.

Nutrition Facts : Calories 260.2, Fat 14.4, SaturatedFat 2.5, Cholesterol 12.4, Sodium 338.4, Carbohydrate 29.6, Fiber 2.8, Sugar 6.7, Protein 5.5

LAYERED GARDEN BEAN SALAD

Layered Garden Bean Salad image

For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. -Melissa Wharton, Cincinnati, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 8

Ingredients

2 cups shredded romaine
2 cans (15 ounces each) black beans, rinsed and drained
2 tablespoons chopped red onion
2 cups frozen corn, thawed
2 English cucumbers, chopped
4 medium tomatoes, chopped
1/2 cup reduced-fat ranch salad dressing
1 teaspoon cumin seeds

Steps:

In a 4-qt. glass bowl, layer the first 6 ingredients. In a small bowl, mix salad dressing and cumin seeds; drizzle over salad.

Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 180mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

GARDEN FRESH SALAD

Garden Fresh Salad image

Frugal farm women like myself enjoy fixing meals from their own gardens. This is one of the best salads I've ever tried. It tastes like a bacon, lettuce and tomato sandwich (without the bread)! My whole family loves it.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 15

Ingredients

1 bunch leaf lettuce, torn
2 cups packed torn spinach
1 cup cubed part-skim mozzarella cheese
1/2 cup sliced celery
6 medium fresh mushrooms, sliced
5 bacon strips, cooked and crumbled
1 medium tomato, sliced
DRESSING:
1 cup canola oil
3/4 cup sugar
1/4 cup cider vinegar
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1/4 teaspoon salt

Steps:

In a large salad bowl, combine the first seven ingredients. Chill. Combine dressing ingredients; just before serving, drizzle over salad and toss to coat.

Nutrition Facts :

LAYERED GARDEN SALAD

Layered Garden Salad image

This is a luxurious take on the Garden Salad with a rich creamy sauce. I received this recipe through an Aunt and it is best prepared the night before serving

Provided by Cromer

Categories Greens

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 iceberg lettuce
9 ounces mushrooms
2 cups frozen peas
4 1/2 ounces cheddar cheese
2 hard-boiled eggs
1 cup mayonnaise
2 teaspoons French mustard
2 tablespoons sour cream
1 tablespoon lemon juice
6 spring onions
1 whole tomato
4 slices bacon
2 tablespoons parsley

Steps:

Coarsely shred lettuce, place in salad bowl. Sprinkle frozen peas over lettuce, add eggs (diced), finely sliced mushrooms and grated cheese.
Combine mayonnaise, mustard, sour cream, lemon and spring onions or finely sliced shallots.
Pour mayonnaise mix over lettuce and cover and refrigerate for a couple of hours or overnight.
Before serving fry bacon until crisp, sprinkle on salad mix top with tomato wedges and parsley (fresh or dried) before serving.

Nutrition Facts : Calories 404.2, Fat 30, SaturatedFat 9.8, Cholesterol 115.2, Sodium 623.7, Carbohydrate 21.6, Fiber 3.7, Sugar 7.8, Protein 14.3

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