Hot Pasta Picnic Salad Recipes

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SUMMER PICNIC PASTA SALAD



Summer Picnic Pasta Salad image

Ideal for summer picnics, this quick pasta salad combines Ready Pasta penne with cherry tomatoes, basil, and Parmigiano-Reggiano cheese.

Provided by Barilla Canada

Categories     Trusted Brands: Recipes and Tips     Barilla Canada

Time 7m

Yield 2

Number Of Ingredients 6

1 pouch Barilla® Ready Pasta Penne
1 cup red and yellow cherry tomatoes
¼ cup Italian dressing
Basil, shredded
Salt and pepper to taste
2 tablespoons Parmigiano-Reggiano cheese

Steps:

  • Tear corner of Ready Pasta pouch to vent, then microwave for one minute.
  • Cut tomatoes in half and combine with pasta, adding in Italian dressing and basil.
  • Season with salt and pepper and top with cheese.

Nutrition Facts : Calories 332 calories, Carbohydrate 48.6 g, Cholesterol 4.4 mg, Fat 12 g, Fiber 2.8 g, Protein 9.7 g, SaturatedFat 2.2 g, Sodium 855.7 mg, Sugar 4.5 g

CONTEST-WINNING PICNIC PASTA SALAD



Contest-Winning Picnic Pasta Salad image

My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta. It's one of the best picnic salad ideas! -Felicia Fiocchi, Vineland, New Jersey

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 13

1 package (12 ounces) tricolor spiral pasta
1 package (10 ounces) refrigerated tricolor tortellini
1 jar (7-1/2 ounces) marinated artichoke hearts, undrained
1/2 pound fresh broccoli florets (about 1-3/4 cups)
12 ounces provolone cheese, cubed
12 ounces hard salami, cubed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium red onion, chopped
4 garlic cloves, minced
2 envelopes Italian salad dressing mix

Steps:

  • Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.

Nutrition Facts : Calories 411 calories, Fat 23g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 1156mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.

THE PERFECT PICNIC PASTA SALAD



The Perfect Picnic Pasta Salad image

Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an "afterthought" to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.

Provided by Chef John

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 3h45m

Yield 8

Number Of Ingredients 22

3 tablespoons Dijon mustard
¼ cup cider vinegar
¼ cup rice vinegar
1 teaspoon kosher salt
2 teaspoons white sugar
1 pinch cayenne pepper
1 cup olive oil
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh Italian parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 pound rotini (corkscrew) pasta
1 cup sliced snow peas
1 cup thinly sliced carrots
½ cup shelled English peas
1 cup broccoli florets
½ cup diced bell peppers
1 cup sliced cherry tomatoes
¼ cup finely diced red onion
2 tablespoons sliced green onions
1 teaspoon kosher salt, or to taste

Steps:

  • Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
  • Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
  • Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
  • Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.

Nutrition Facts : Calories 491.9 calories, Carbohydrate 50.9 g, Fat 28.1 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 641.6 mg, Sugar 5.3 g

CLASSIC PICNIC PASTA SALAD



Classic Picnic Pasta Salad image

Bulk up this delicious pasta salad with broccoli, peas, ham and provolone.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sour cream
2 tablespoons finely chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 cup bite-sized broccoli florets
8 ounces dried fusilli pasta
1/2 cup frozen peas, thawed
1/2 cup diced ham
1/2 cup diced provolone
1/4 cup sliced pitted black olives
1/4 cup finely chopped red onion
1/4 cup diced salami

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk the mayonnaise, parsley, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
  • Cook the broccoli in the boiling water until crisp-tender, 3 to 4 minutes. Remove from the water with a slotted spoon and transfer to a colander. Run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl.
  • Add the ham, provolone, olives, onion and salami to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

SUMMER PICNIC PASTA SALAD



Summer Picnic Pasta Salad image

This delicious sweet and tangy pasta salad is just bursting with color. It's made with very little mayo, which makes it good for outdoor gatherings. Feel free to substitute 1 cup of any vegetable that you prefer (mushrooms, cucumbers, zucchini, or tomatoes all work well too)

Provided by Kozmic Blues

Categories     One Dish Meal

Time 20m

Yield 12 serving(s)

Number Of Ingredients 13

1 lb tri-colored pasta (I've used shells or spiral shaped)
1 cup chopped broccoli
1 cup chopped red pepper
1 cup asparagus, cut into 1 inch pieces
1/4 cup pitted and chopped kalamata olive
1/4 cup shredded cheddar cheese
1/2 cup cubed marinated mozzarella cheese (optional)
1/4 cup yellow mustard
1/4 cup white vinegar
2 tablespoons mayonnaise
3/4 cup sugar
3/4 cup vegetable oil or 3/4 cup canola oil
salt and pepper

Steps:

  • Blanch broccoli and asparagus in boiling salted water, and plunge into ice bath to stop cooking.
  • Cook pasta until al dente.
  • Rinse with cold water and drain.
  • Toss pasta with chopped vegetables.
  • Mix first 5 ingredients of dressing, and slowly whisk in oil.
  • Season with salt and pepper to taste.
  • Toss dressing with pasta and vegetables.
  • Chill until ready to serve.

LIGHT PICNIC PASTA SALAD



Light Picnic Pasta Salad image

For a lighter pasta salad with delicious chicken and broccoli, try this recipe. It his lighter than the regular salads but you are not missing out on any flavor.-Katherine Stallwood, Kennewick, Washington

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 15 servings.

Number Of Ingredients 9

1 package (16 ounces) shell macaroni, cooked and drained
2 cups cubed cooked chicken breast
2 cups fresh broccoli florets
1/2 cup chopped red onion
1-1/4 cups reduced-fat mayonnaise
3 tablespoons reduced-fat sour cream
3 tablespoons Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine macaroni, chicken, broccoli and onion. In a small bowl, combine remaining ingredients. Pour over salad; toss to coat. Cover; refrigerate until chilled.

Nutrition Facts : Calories 223 calories, Fat 8g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 242mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

PICNIC PASTA SALAD -- ONE DISH MEAL



Picnic Pasta Salad -- One Dish Meal image

A terrific, portable, one-dish meal made from items you probably have in your pantry and fridge. Good for a packed lunch when you don't want sandwiches (just keep it chilled in the cooler), or good for a cold meal at home on a hot day. Best made the night before.

Provided by 3KillerBs

Categories     One Dish Meal

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb macaroni, cooked and cooled (or other preferred pasta)
1 -2 cup diced ham (ham you cut from a real ham is leaner than lunch meat ham or other processed ham products)
1/2 lb diced swiss cheese or 1/2 lb diced provolone cheese
1/4 cup minced sweet onion (optional)
1 lb frozen green beans, cut in 1-inch pieces
4 -6 hard-cooked eggs, chopped
12 ounces marinated artichoke hearts, drained and chopped
1/4 cup cider vinegar
1/4 cup olive oil or 1/4 cup canola oil
1/4-1/2 cup mayonnaise
1/2 teaspoon italian seasoning
1 teaspoon prepared mustard (I prefer Heinz brown)
1/4 teaspoon celery seed

Steps:

  • Mix all salad ingredients together in a large bowl.
  • Whisk dressing ingredients together until smooth and well-blended.
  • Toss salad ingredients with dressing until well-blended.
  • Let sit, refrigerated, at least 4-6 hours, preferably overnight.
  • Note: Additional vegetables can be added substituted if desired. Frozen broccoli florets or chopped cucumber are particularly good. But if you add a lot of extra veggies you might need an extra half batch of dressing.
  • Note: It is not necessary to thaw the frozen veggies if making it the night before.
  • Note: Fresh beans, snapped to size, can be used raw for a crisper texture or they can be blanched and cooled first.

Nutrition Facts : Calories 490.3, Fat 20.4, SaturatedFat 6.4, Cholesterol 126.7, Sodium 564, Carbohydrate 54.1, Fiber 7.2, Sugar 3.7, Protein 23

KIDS' PASTA SALAD



Kids' pasta salad image

Make our Greek pasta salad with the kids. The recipe is specially designed for younger cooks, and we've noted all the equipment they'll need to make it

Provided by Cassie Best

Categories     Dinner

Time 30m

Number Of Ingredients 20

200g bow-shaped pasta, or use your favourite shape
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
16-20 cherry tomatoes
75g olives, pitted (you can use green or black)
½ small cucumber
1 red onion
100g feta cheese
kettle (optional)
medium saucepan
wooden spoon
timer
measuring spoons
mixing bowl
mixing spoon
colander
chopping board
sharp serrated knife
measuring scales

Steps:

  • Fill a medium saucepan with hot water from the tap until it's three-quarters full. Set the pan on the hob. Season the water with a pinch of salt, then turn the heat to medium-high - the water should start to boil after a minute or so. Slowly tip the pasta into the boiling water - do this carefully, as any splashes could burn your skin.
  • Holding the handle of the saucepan with one hand (use a cloth if it's hot), carefully stir the pasta with a long wooden spoon in the other hand - this will prevent the pasta from sticking together. Set a timer for 10 mins. Stir the pasta every minute or so, and keep checking the heat to make sure the water is gently boiling while the timer counts down.
  • While the pasta cooks, measure 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar and 1 tsp dried oregano into a mixing bowl. Season with some salt and black pepper, and mix well - this will make a zingy dressing for the pasta.
  • When the timer beeps, it's time to check if the pasta is cooked. To do this, scoop one piece of pasta out of the boiling water using the wooden spoon, tip it onto a plate and leave it to cool slightly. Taste the pasta: if it's soft, it's cooked through, but if it's still a little hard in the middle, it needs to cook for a bit longer. Set the timer for another 2 mins, then check again.
  • Place a large colander or sieve in the sink. When the pasta is cooked, turn off the heat and, using two hands, carefully carry the saucepan over to the sink and tip the pasta into the colander to drain away the hot water. Leave to cool for a few minutes in the colander, then tip the pasta into the mixing bowl with the dressing. Mix together until the pasta is coated in the dressing.
  • Put a chopping board on a work surface. Cut the cherry tomatoes in half by pinching each one between your thumb and index finger, and carefully slicing through the middle of the tomato with a small serrated knife. Slice the pitted olives in the same way, then tip all the tomatoes and olives into the pasta.
  • Put the cucumber on the chopping board and cut it in half lengthways. Lay the two halves on the board cut-side down, so they don't roll around. Cut each piece in half again, so you have four long, chunky pieces. Cut across the cucumber pieces in the other direction so you end up with small cucumber triangles. Tip these into the bowl with the pasta, tomatoes and olives.
  • Put the onion on the board and hold it securely. Cut off the pointy end, then cut the onion in half through the root end. Peel away the papery outer layers until you're left with just the shiny onion underneath. Lay each onion half on the board, cut-side down so it doesn't roll around. Holding onto the root end, carefully slice the halves into half-moon shapes, as thinly as you can. Stop when you get to the root. Tip the onions into the bowl.
  • Crumble the feta cheese into small pieces over the bowl, then gently mix everything together until well combined. Eat straightaway, or chill for up to a day before eating.

Nutrition Facts : Calories 363 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.26 milligram of sodium

PICNIC PASTA SALAD



Picnic Pasta Salad image

This quick and easy pasta salad features the fresh flavors of veggies and herbs.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h20m

Yield 12

Number Of Ingredients 10

1 package (16 ounces) rotini pasta
1 can (8 ounces) tomato sauce
1 cup Italian dressing
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
1 cup sliced fresh mushrooms (3 ounces)
5 roma (plum) tomatoes, coarsely chopped (1 1/2 cups)
1 large cucumber, coarsely chopped (1 1/2 cups)
1 medium red onion, chopped
1 can (2 1/4 ounces) sliced ripe olives, drained

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Mix tomato sauce, dressing, basil and oregano in large bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours until chilled but no longer than 48 hours.

Nutrition Facts : Calories 245, Carbohydrate 36 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 340 mg

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From now.ruelala.com


PICNIC PASTA SALAD | BELLA SUN LUCI
This fresh and very Italian tasting pasta salad is literally and figuratively a picnic. Easy as 1-2-3, or 1-2-3-4-5-6 because it has 6 total ingredients. The preperation is easy but does require 2 hours to chill, so allow time for this. Or eat it right away, as a hot pasta, or room temp. Buon appetito!
From bellasunluci.com


SIX PASTA SALADS FOR SUMMERTIME BARBECUES AND PICNICS
In a large pot, bring 6 quarts water and 2 tbsp salt to a boil. Add the penne and cook until al dente, 10 to 12 minutes (usually about 1 minute less than the recommended timing on the package). Drain the pasta and toss it immediately with 1 tbsp of the olive oil. Let it cool completely in the refrigerator.
From theheritagecook.com


EASY CREAMY PASTA SALAD: A PICNIC CLASSIC • FOOD DRINKS LIFE
2017-06-02 3. Vegetables: Use vegetables that have a crunch and can be served raw, like celery and/or bell peppers. Steer clear of soft vegetables that are susceptible to liquid damage, like spinach and mushrooms. Tomatoes, as I used in my recipe, are the exception to this rule.
From fooddrinkslife.com


ITALIAN PASTA SALAD PICNIC LUNCH - ECHOES OF LAUGHTER
2013-05-19 1. In large bowl, add cooked penne pasta and olive oil, dijon mustard, Italian spice garlic. Mix until pasta is coated in a light layer of olive oil. This gives it flavor, but also prevents the pasta from sticking. 2. Add pine nuts, sun-dried tomatoes, diced red & green pepper, onion and salami. Mix until combined. Serve or refrigerate until ...
From echoesoflaughter.ca


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