Garden Spaghetti Salad Recipes

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GARDEN SPAGHETTI SALAD



Garden Spaghetti Salad image

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

1 pound spaghetti (broken in half)
1 pint cherry tomatoes (halved)
2 cucumbers (diced)
1/2 small onion (diced)
1 tsp. minced garlic
1 cup kalamata olives (pitted)
1 cup parmesan cheese (shredded)
4 oz. sharp cheddar cheese (diced)
1 Tbsp. mayonnaise
1 bottle (16 oz) Italian Salad Dressing
2 Tbsp. basil pesto
salt and pepper to taste
fresh mint or parsley to garnish (optional)

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 image

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

1 package DaVinci Spaghetti (16 ounces)
1 large zucchini (diced)
1 cucumber (peeled, seeded and diced)
1 green bell pepper (seeded and diced)
1 red bell pepper (seeded and diced)
1/2 medium red onion (diced)
15 red cherry tomatoes (halved)
15 yellow cherry tomatoes (halved)
1 bottle Italian dressing (14-16 ounces)
1/4 cup Parmesan cheese

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



Garden Spaghetti Salad image

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

8 ounces spaghetti, broken into 2-inch pieces
1 tablespoon olive oil
2 cups cooked fresh or frozen corn
2 cups cooked fresh or frozen lima beans
2 medium tomatoes, peeled, seeded and chopped
3/4 cup thinly sliced green onions
1/3 cup minced fresh parsley
6 bacon strips, cooked and crumbled, divided
DRESSING:
1/3 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon paprika
Dash pepper

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



Summer Garden Pasta image

Provided by Ina Garten

Time 4h20m

Yield 6 servings

Number Of Ingredients 9

4 pints cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

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



Garden Fresh Spaghetti Salad image

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

1 16 ounce package thin spaghetti noodles, broke in half
1 cucumber, peeled and diced
1 green bell pepper, diced
1 orange or red bell peppers, diced
2 zucchini squash or yellow squash, diced
1 small - medium purple onion, diced
1 pint cherry tomatoes
1 4 ounce can sliced black olives
1 4 ounce jar marinated artichoke hearts, cut into pieces (reserve juice)
1 cup salami, cut into small pieces (optional)
1 teaspoon or (to taste) McCormick Salad Supreme
1 16 ounce bottled Zesty Italian Dressing or Robusto Italian Dressing
reserved artichoke juice
garlic powder, to taste
onion powder, to taste
1/4 cup Parmesan - Regiono cheese
salt and pepper, to taste

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



Garden Pasta Salad image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan

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



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

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

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 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

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

GARDEN PASTA SALAD



Garden Pasta Salad image

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

1 cup(s) frozen peas, thawed
1 medium sweet onion, chopped
2 - green onions, sliced thin
1 cup(s) sliced celery
2 medium tomatoes, chopped and seeded
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1/2 cup(s) shredded sharp cheddar cheese
1 can(s) black olives, drained (3.8 oz)
16 ounce(s) corkscrew pasta, cooked and drained
1 cup(s) diced smoked ham
1 bottle(s) Italian dressing (16 oz)
1/2 cup(s) grated Parmesan cheese
1/2 - head - iceberg lettuce, torn into small pieces

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



Rustic Spaghetti Salad image

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

1 (16 ounce) package spaghetti
6 tablespoons olive oil, or more to taste
2 (2 ounce) cans anchovy fillets, chopped
¼ teaspoon minced garlic, or to taste
1 dash balsamic vinegar
1 dash lemon juice
1 pinch red pepper flakes, or to taste
1 pinch ground black pepper to taste

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



Creamy Garden Spaghetti image

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

1/2 pound fresh broccoli, broken into florets
1-1/2 cups sliced zucchini
1-1/2 cups sliced fresh mushrooms
1 large carrots, sliced
1 tablespoon olive oil
8 ounces uncooked spaghetti
1/4 cup chopped onion
3 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 vegetable bouillon cube or 2 teaspoons chicken bouillon granules
1 teaspoon dried thyme
2 cups milk
1/2 cup shredded Swiss cheese
1/2 cup shredded part-skim mozzarella cheese

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



Garden Pasta Salad image

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

4 cups fusilli or 4 cups rotelle pasta, uncooked
1 cup baby carrots, coarsely chopped
1 cup asparagus, coarsely chopped
3/4 cup light mayonnaise
2 tablespoons milk
parsley, dried
1 garlic clove, minced
1/2 cup red onion, thinly sliced

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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