Hearty Vegetarian Pasta Salad Recipes
HEARTY PASTA SALAD FOR TWO
"Alter the vegetables any way you like! Sometimes I add tomatoes, squash or celery," notes Barbara Banski from Fenton, Michigan. "This yummy salad is always a hit at pot lucks."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients., Drain pasta and rinse in cold water. Add to broccoli mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 264 calories, Fat 12g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 853mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
HEARTY VEGETARIAN PASTA SALAD
A family favourite for hot summer days. We love the avocado, tomato, cheese, peppers, and fresh herbs (when we can find them!).
Provided by Elise and family
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta.
- Combine olive oil, salt and pepper, fresh herbs and chili peppers. Let stand.
- Peel and dice avocado (scoop out small pieces if it's too ripe to chop). Prepare tomato, cheese and peppers.
- When pasta is cooked, drain and rinse under cold water.
- Mix all ingredients in a large bowl, add dressing, and mix well to coat. Serve and enjoy!
- * For a more tangy dressing, add balsamic vinegar to the dressing mixture and blend.
HEARTY PASTA DINNER SALAD
A colorful main dish pasta salad combining sliced Hebrew National® beef franks, yellow peppers, peas, and tomatoes tossed with vinaigrette and served warm. For variety, substitute your child's favorite summer veggies or your child's favorite shaped pasta. For a "lightened" version of this recipe, combine 2 tablespoons olive oil, 2 tablespoons white wine vinegar, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper for dressing and proceed with recipe as directed. Tip: Don't have white wine vinegar on hand? Substitute 1 teaspoon grated lemon zest and 1/3 cup freshly squeezed lemon juice.
Provided by Hebrew Nationalreg
Categories Vegetable
Time 40m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pasta according to package directions, omitting salt. Drain; set aside. Meanwhile, whisk olive oil, vinegar, salt, and black pepper together in large bowl to make dressing; set aside. Cut franks lengthwise in half; then slice into 1/4-inch-thick half moons.
- Heat large skillet over high heat for 1 minute. Add franks; cook and stir 5 minutes or until lightly browned. Add tomatoes, bell pepper, and peas; cook an additional 5 minutes, stirring occasionally, or until peas are hot and peppers are crisp-tender.
- Place pasta into bowl with prepared dressing. Add frank mixture; toss to coat all with dressing. Serve hot.
Nutrition Facts : Calories 263.4, Fat 9.8, SaturatedFat 1.4, Sodium 342, Carbohydrate 36.5, Fiber 3.6, Sugar 3.2, Protein 7.6
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