GARDEN SPAGHETTI SALAD
Garden Spaghetti Salad is a creamy blend of spaghetti, tomatoes, cucumbers, olives, pesto, and cheese. It's a vegetarian cold salad you'll crave when garden veggies are at their peak.
Provided by Debi | Quiche My Grits
Categories Pasta
Time 25m
Number Of Ingredients 13
Steps:
- Break the spaghetti in half, then boil until al dente.
- Rinse spaghetti in cold water, drain, and place in a large bowl.
- Cut tomatoes in half. Dice cucumbers, onion and cheddar cheese into small pieces. Add veggies to spaghetti in bowl and stir.
- Add garlic, olives and parmesan cheese. Mix with tongs.
- In a separate bowl, mix mayonnaise, Italian Dressing and pesto together. Add salt and pepper to taste. Mix well.
- Pour dressing over spaghetti with veggies in bowl. Mix well with tongs or spoon. Place pasta in a large serving bowl and garnish with fresh mint or parsley if desired.
- Refrigerate pasta until ready to serve.
Nutrition Facts : Calories 459 kcal, Sugar 8 g, Sodium 889 mg, Fat 20 g, SaturatedFat 7 g, Carbohydrate 52 g, Fiber 3 g, Protein 17 g, ServingSize 1 serving
GARDEN-FRESH SPAGHETTI SALAD
Garden-Fresh Spaghetti Salad: Spaghetti, zucchini, cucumber, red and green bell pepper, cherry tomatoes, red onion, Italian dressing and Parmesan cheese.
Provided by Mindy Boyd
Categories Main Course Salad Side Dish
Time 33m
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions (11-13 minutes). Drain and rinse with cold water.
- Toss all ingredients, except Parmesan cheese, together in a large bowl.
- Top with Parmesan cheese.
GARDEN SPAGHETTI SALAD
This refreshing salad is very popular with my family, especially in summer when crisp sweet corn is fresh. It is particularly good alongside a grilled meat entree. -Gloria O'Bryan, Boulder, Colorado
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Cook spaghetti according to package directions; rinse in cold water and drain. Place in a large bowl; toss with oil. Add the next five ingredients; stir in three-fourths of the bacon. , In a small bowl, whisk all dressing ingredients. Pour over spaghetti mixture; toss gently to coat. Sprinkle with remaining bacon. Serve immediately or chill.
Nutrition Facts : Calories 219 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 261mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
GARDEN FRESH SPAGHETTI SALAD
A flavorful spaghetti style pasta salad packed with fresh garden vegetables and tossed in a Zesty Italian dressing.
Provided by Tina Butler | Mommy's Kitchen
Time 3h30m
Number Of Ingredients 17
Steps:
- Cook spaghetti in boiling salted water until al dente. Drain and rinse under cold water and set aside.
- While the pasta cooks chop all of the vegetables.
- In a large bowl add the cooled pasta, cucumbers, bell peppers, zucchini, onion. cherry tomatoes, olives, artichoke hearts and salami (if using).
- In a medium size bowl, whisk the Italian dressing, artichoke juice, garlic powder, onion powder,
- Parmesan - Regiono cheese,
- salt and pepper together.
- Pour over the pasta and vegetables and toss to coat.
- Cover and refrigerate for several hours (or overnight) before serving.
- Garnish with additional Parmesan - Regiono cheese and McCormick Salad Supreme and toss before serving.
GARDEN PASTA SALAD
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
- Chill before serving.
GARDEN PASTA SALAD
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
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
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
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 PASTA SALAD
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
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
GARDEN PASTA SALAD
This is the perfect name for this pasta salad because with all the fresh veggies it literally tastes like summer. There are so many textures and flavors going on. Ham adds a little heartiness while peas add a pop of sweetness. The two types of cheese pair perfectly with the light and tangy Italian dressing. If you're making this ahead of time, we suggest not adding the lettuce until you're ready to serve or it will get soggy. Serve this as a side or a light lunch.
Provided by Laura Yoder @lkyoder34
Categories Pasta Salads
Number Of Ingredients 14
Steps:
- Cook and drain pasta. Add it to a large mixing bowl.
- Toss in peas, onions, green onions, and celery.
- Toss in green and red bell peppers, tomatoes, and black olives.
- Toss in ham.
- Toss in cheddar cheese.
- Toss in lettuce.
- Toss to coat mixture with the Italian dressing.
- Sprinkle with Parmesan cheese. Cover and chill until ready to serve.
RUSTIC SPAGHETTI SALAD
This is a very rustic, easy to prepare version of a pasta salad. Serve with a crusty whole-grain bread.
Provided by Allrecipes Member
Categories Spaghetti Pasta Salad
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
- Drizzle olive oil over the spaghetti; toss to coat. Add anchovy fillets, garlic, balsamic vinegar, lemon juice, red pepper flakes, and black pepper; mix. Cover bowl with plastic wrap and refrigerate until chilled.
Nutrition Facts : Calories 430.3 calories, Carbohydrate 56.3 g, Cholesterol 12.7 mg, Fat 16.1 g, Fiber 2.5 g, Protein 14.1 g, SaturatedFat 2.4 g, Sodium 555.5 mg, Sugar 2.3 g
CREAMY GARDEN SPAGHETTI
I spent 14 years preparing meals in restaurants, but now I just cook to entertain family and friends. I've always liked the versatility of pasta. This cheesy vegetable noodle dish is one of my grandmother's favorites, so I make it often when we get together. -Karrie Fimbres Sparks, Nevada
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from the heat and set aside., Cook spaghetti according to package directions. In a large saucepan, saute onion and garlic in butter until tender. Stir in the flour, bouillon and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low; stir in cheeses until melted. Add the vegetables; cook until heated through. Drain spaghetti; Add to vegetable mixture; toss to coat.
Nutrition Facts : Calories 512 calories, Fat 20g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 492mg sodium, Carbohydrate 61g carbohydrate (13g sugars, Fiber 5g fiber), Protein 22g protein.
GARDEN PASTA SALAD
Make and share this Garden Pasta Salad recipe from Food.com.
Provided by Cookie in Ontario
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta, adding carrots & asparagus during the last 3 or 4 min of cooking.
- Drain & rinse with cold water.
- Combine mayonaise, milk, parsley & garlic. Pour over pasta mixture.
- Add onions & toss.
- Cover & chill for up to 2 hours.
Nutrition Facts : Calories 123.9, Fat 10.2, SaturatedFat 1.6, Cholesterol 11.2, Sodium 262.9, Carbohydrate 7.3, Fiber 1.2, Sugar 3.2, Protein 1.4
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