Grammys Summertime Pasta Salad Recipes

SUMMERTIME PASTA SALAD

Summertime Pasta Salad image

Nothing says summer quite like a cool pasta salad with loads of vegetables! Best of all, this recipe calls for frozen vegetables, so it's perfect when you don't have time to slice and dice fresh produce.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2-1/2 cups uncooked spiral pasta
1 package (10 ounces) frozen mixed vegetables
2/3 cup ranch salad dressing
1/3 cup Italian salad dressing
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
2 small tomatoes, diced

Steps:

In a large kettle, cook pasta according to package directions. Place frozen vegetables in strainer. Pour cooked pasta and water over vegetables to thaw; rinse and drain well. In a small bowl or jar with tight-fitting lid, combine salad dressings, dill and garlic salt until smooth. Place pasta mixture in a large bowl. Add tomatoes and dressing; stir gently to coat.

Nutrition Facts :

BOB BARKER'S SUMMERTIME PASTA SALAD

Bob Barker's Summertime Pasta Salad image

From Everyday with Rachael Ray magazine. Serves 4 as a main course, more as a side. I used less red onion and garlic than called for.

Provided by Lisa1

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb tri-color fusilli
3 bell peppers, cut into strips (yellow, red and green)
6 ounces grape tomatoes, halved (1 cup)
1/2 cup pitted kalamata olive, coarsely chopped
1 (6 1/2 ounce) jar marinated artichokes, drained and chopped
1 red onion, sliced
2 garlic cloves, finely chopped
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 cup packed fresh basil leaf, chopped
1 teaspoon lemon juice
italian seasoning
salt and pepper

Steps:

In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar.
Add the pasta, basil and lemon juice and toss again.
Season to taste with Italian seasoning, salt and pepper.

Nutrition Facts : Calories 747.8, Fat 31, SaturatedFat 4.4, Sodium 313.3, Carbohydrate 101.3, Fiber 9.5, Sugar 5.9, Protein 18.4

GRAMMY'S CALAMARI SALAD

Grammy's Calamari Salad image

My Grandma has been making this calamari salad for all the years I can remember at our traditional Christmas Eve dinner.

Provided by CLAIRES

Categories Salad Seafood Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 7

Ingredients

2 lemons, juiced
6 cloves garlic, peeled and minced
1 sprig fresh parsley, chopped
salt and pepper to taste
3 pounds squid, cleaned and sliced into rounds
1 (2.25 ounce) can pitted black olives
4 stalks celery, chopped

Steps:

In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper.
Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain.
Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 6.8 g, Cholesterol 264.5 mg, Fat 2.2 g, Fiber 1.3 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 108.5 mg, Sugar 0.2 g

SUMMERTIME FUN PASTA SALAD

Summertime Fun Pasta Salad image

A light pasta salad both adults and kids will love. This is my own creation I am sure many have already tried. You can add or take away from this recipe. I usually serve crowds of 10 to 20 people, but I love to entertain so I also always serve this, spinach dip, potato and green salad, chip with dip and wings... This dish is always a hit!

Provided by ashleyliebenberg

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 1h27m

Yield 6

Number Of Ingredients 4

Ingredients

1 ½ cups bow-tie pasta (farfalle)
1 (5 ounce) can white tuna, drained, or more to taste
1 cucumber, cut into small pieces
1 ½ cups ranch dressing, or more to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and cool.
Mix tuna and cucumber together in a salad bowl; stir in cooked bow-tie pasta and ranch dressing. Chill at least 1 hour.

Nutrition Facts : Calories 366.1 calories, Carbohydrate 11.2 g, Cholesterol 26 mg, Fat 32.1 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5 g, Sodium 663.6 mg, Sugar 3.4 g

FULLY LOADED SUMMER PASTA SALAD

Fully Loaded Summer Pasta Salad image

Whip up a 30-minute meal-in-a-bowl with this refreshing Southwest-style pasta salad starring a creamy and tangy avocado dressing that will become your go-to dressing, dip and even sandwich spread.

Provided by Kelly Senyei

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt
8 ounces uncooked pasta, such as shells, cavatappi or penne
One 15-ounce can black beans, rinsed and drained
1 cup yellow corn kernels, fresh or frozen, thawed if frozen
2 medium tomatoes, diced
1 medium orange bell pepper, diced
1/3 cup sliced scallions
Cotija, for garnish
1 cup plain yogurt
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon minced garlic
1 large avocado, peeled and pitted
Kosher salt and freshly ground black pepper

Steps:

For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 12 minutes.
Drain the pasta and transfer to a large bowl. Add the black beans, corn, tomatoes, bell peppers and scallions and combine. Set aside.
For the avocado dressing: Combine the yogurt, lime juice, honey, garlic and avocado in a blender until pureed, scraping down the sides as needed. Season to taste with salt and pepper.
Transfer the dressing to the large bowl and toss to combine.
Garnish the pasta salad with the Cotija and serve immediately or cover and refrigerate until ready to serve.