Italian Pasta Salad With Fresh Vegetables Recipes

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QUICK ITALIAN PASTA SALAD



Quick Italian Pasta Salad image

A quick and flavorful pasta salad with salami and bell peppers.

Provided by Trish

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 10

1 (12 ounce) package tri-color rotini pasta
¾ pound Italian salami, finely diced
½ green bell pepper, sliced
½ red bell pepper, sliced
½ red onion, chopped
1 cup Italian-style salad dressing
1 (6 ounce) can sliced black olives
8 ounces small fresh mozzarella balls (ciliegine)
3 (.7 ounce) packages dry Italian-style salad dressing mix, or to taste
½ cup shredded Parmesan cheese

Steps:

  • 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; drain and rinse with cold water until cool.
  • Combine pasta, salami, green bell pepper, red bell pepper, onion, salad dressing, olives, and mozzarella cheese in a large bowl. Mix dry salad dressing into pasta; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 29.2 g, Cholesterol 46 mg, Fat 21 g, Fiber 1.6 g, Protein 15.2 g, SaturatedFat 7.4 g, Sodium 1893.1 mg, Sugar 5.4 g

FRESH VEGETABLE-PASTA SALAD



Fresh Vegetable-Pasta Salad image

Add pizzazz to a foolproof pasta salad, using crisp and colorful bell peppers, broccoli and onion.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h25m

Yield 15

Number Of Ingredients 8

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/4 cup cold water
3 tablespoons vegetable or olive oil
1 tablespoon vinegar
2 cups small fresh broccoli florets
1 small red bell pepper, coarsely chopped
1 small yellow bell pepper, coarsely chopped
1/4 cup thin wedges red onion

Steps:

  • Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water oil and vinegar.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • Stir drain pasta and remaining ingredients into seasoning mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 2 g, TransFat 0 g

VEGGIE PASTA SALAD



Veggie Pasta Salad image

Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 13

8 ounces uncooked tricolor spiral pasta
3 small tomatoes, chopped
1 cup thinly sliced green onions
1 cup each chopped celery, sweet red pepper, zucchini and carrots
3 tablespoons balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. , Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 352mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

PASTA WITH FRESH VEGETABLES



Pasta with Fresh Vegetables image

Looking for a recipe with summer flavor? This delicious vegetable pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It's also hearty and nutritious but still lower in fat and calories! -Laurie Couture, Swanton, Vermont

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 14

8 ounces uncooked penne pasta
1 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup fresh broccoli florets
1 cup sliced yellow summer squash
1 cup chopped green pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped fresh plum tomatoes
Grated Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

FRESH VEGETABLE PASTA SALAD



Fresh Vegetable Pasta Salad image

THIS colorful pasta salad is a family favorite and one I make often because I love fresh vegetables. It's a meal in itself or a side dish compatible with any cut of meat. It's also any easy salad I often bring along to a pot luck supper.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup uncooked small pasta shells
1/4 cup fresh cauliflowerets
1/4 cup fresh broccoli florets
1/4 cup thinly sliced fresh carrots
1/4 cup chopped sweet yellow pepper
1/4 cup chopped seeded tomatoes
1/4 cup creamy Italian salad dressing
Leaf lettuce, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small saucepan, cook the cauliflower, broccoli, carrots and yellow pepper in boiling water for 2 minutes. Rinse in cold water and drain well; place in a bowl. Drain pasta and rinse in cold water; add to vegetables. Cover and refrigerate for at least 30 minutes. , Stir in tomatoes. Add dressing and toss to coat. Serve on lettuce-lined plates if desired.

Nutrition Facts : Calories 218 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 266mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

ITALIAN TORTELLINI-VEGETABLE SALAD



Italian Tortellini-Vegetable Salad image

Dinner ready in 25 minutes! Here's a pasta salad made with two types of tortellini and packed with veggies. Perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 10

1 package (9 oz) refrigerated cheese-filled tortellini
1 package (9 oz) refrigerated spinach-filled tortellini
2 cups small fresh cauliflower florets
2 cups small fresh broccoli florets
1 cup oil-packed julienne-cut sun-dried tomatoes (from 6.5-oz jar), drained
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1 medium yellow bell pepper, chopped
2 jars (6 oz each) marinated artichoke hearts, drained, coarsely chopped and reserving 1/4 cup liquid
1 bottle (8 oz) Italian dressing

Steps:

  • In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.
  • Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
  • Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 355, Carbohydrate 27 g, Cholesterol 75 mg, Fat 4, Fiber 4 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 8 g

ITALIAN FRESH VEGETABLE SALAD



Italian Fresh Vegetable Salad image

Garden-fresh veggies are a hit at community potlucks. I carry the dressing in a mason jar to add just before serving. - Jeanette Hildebrand, Stafford, Kansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 24 servings (3/4 cup each).

Number Of Ingredients 21

SALAD:
1 bunch romaine, torn
4 cups fresh baby spinach
2 cups grape tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 medium zucchini, thinly sliced
1 small green pepper, sliced
1 small sweet red pepper, sliced
1 cup thinly sliced fresh mushrooms
1 cup thinly sliced red onion
1 cup shredded part-skim mozzarella cheese
1/2 cup sliced pepperoncini
1 can (2-1/4 ounces) sliced ripe olives, drained
VINAIGRETTE:
2/3 cup canola oil
1/2 cup red wine vinegar
1/4 cup minced fresh basil
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ground mustard
1 teaspoon honey
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the salad ingredients. In a small bowl, whisk the vinaigrette ingredients., Just before serving, pour 3/4 cup vinaigrette over salad; toss to coat. Refrigerate remaining vinaigrette for another use.

Nutrition Facts : Calories 84 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 149mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ITALIAN VEGETABLE SALAD



Italian Vegetable Salad image

Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 11

5 cups fresh broccoli florets (1 large bunch)
5 cups fresh cauliflowerets (1 small head)
4 plum tomatoes, chopped
1 medium cucumber, peeled and sliced
1 medium sweet onion, thinly sliced
1 cup sliced fresh carrots
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup pimiento-stuffed olives
1 bottle (8 ounces) Italian salad dressing
1 bottle (8 ounces) creamy Italian salad dressing
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.

Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).

ITALIAN PASTA VEGGIE SALAD



Italian Pasta Veggie Salad image

This pasta salad recipe calls for a fat-free Italian dressing, your choice of veggies and some fresh ground pepper. Sound good?!

Provided by Rhonda

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 6

10 ounces fusilli pasta
1 onion, chopped
1 green bell pepper, chopped
2 tomatoes, chopped
1 cup chopped mushrooms
¾ cup fat free Italian-style dressing

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.

Nutrition Facts : Calories 181.1 calories, Carbohydrate 38.1 g, Fat 0.7 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 0.1 g, Sodium 238 mg, Sugar 5.7 g

ITALIAN PASTA SALAD



Italian Pasta Salad image

This wonderful dish combines all your favorite vegetables in one dish that can be adapted to your own tastes. If preparing a day ahead, refrigerate, then stir in 1/2 cup additional Italian dressing before serving. Also terrific with Ranch, Caesar, Red Wine Vinaigrette, Parmesan, and most other dressings!

Provided by Janet Eckermann

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Yield 6

Number Of Ingredients 5

8 ounces rotini pasta
2 ½ cups frozen mixed vegetables
½ cup diced Cheddar cheese
⅓ cup pitted black olives
1 cup Italian-style salad dressing

Steps:

  • Cook pasta according to package directions. Drain, and rinse with cold water until completely cool.
  • In large bowl, combine pasta, vegetables, cheese, and olives. Toss well with dressing. Serve chilled or at room temperature.

Nutrition Facts : Calories 338.3 calories, Carbohydrate 41 g, Cholesterol 9.9 mg, Fat 16.3 g, Fiber 4.2 g, Protein 9.8 g, SaturatedFat 4.1 g, Sodium 809.1 mg, Sugar 4.6 g

ITALIAN PASTA SALAD WITH FRESH VEGETABLES



Italian Pasta Salad With Fresh Vegetables image

This is a great summer meal-in-one. Its bursting with fresh-from-the-garden goodness with added spark from the salami. Be as creative as you like with the optional veggies. I often have a few handfuls of something from the garden or a half a cup of leftovers that go right in. Even if you don't particularly like anchovies try adding the anchovy paste at least once. You don't really taste it -- it just improves the flavor of the dressing. Try it at your next potluck or picnic!

Provided by 3KillerBs

Categories     One Dish Meal

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 27

1 lb tri-color spiral pasta, cooked and drained
1 green pepper, chopped
1 red pepper, chopped
2 medium cucumbers, chopped
1/2 cup marinated artichoke hearts, chopped
1/2 medium onion, finely chopped
1 -2 large vine-ripened tomatoes, coarsely diced
1/4 cup black olives, sliced
1/2 lb hard salami or 1/2 lb pepperoni, diced
1/2 lb mozzarella cheese or 1/2 lb provolone cheese, diced
pepperoncini peppers (optional) or other hot pepper (optional)
snow peas (optional)
snap peas (optional)
green peas (optional)
broccoli (raw or blanched) (optional)
cauliflower (raw or blanched) (optional)
carrot (shredded or sliced) (optional)
green beans (raw or blanched) (optional)
lima beans (cooked and cooled) (optional)
garbanzo beans (cooked and cooled) (optional)
mushroom (fresh or canned) (optional)
1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons fresh basil leaves, chopped
1 garlic clove, crushed
1/8-1/4 teaspoon anchovy paste (optional)
salt and pepper

Steps:

  • Mix all salad ingredients and any optional veggies in a large bowl.
  • Put all dressing ingredients into a bowl and mix vigorously with a whisk or fork to make sure that the anchovy paste is thoroughly blended inches.
  • Toss salad with dressing and refrigerate for several hours or overnight.
  • Taste and correct seasonings if necessary. If the pasta has soaked up too much dressing make a little more.
  • There should be a tang too it, maybe even a bite. If it seems bland make more dressing but don't overwhelm the fresh, bright flavor of the veggies.

TUSCAN PASTA SALAD WITH GRILLED VEGETABLES



Tuscan Pasta Salad With Grilled Vegetables image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1 small head radicchio, halved lengthwise and cored
2 small bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds
6 assorted baby bell peppers, halved and seeded
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces orecchiette (about 2 cups)
1 15-ounce can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley
3 ounces parmesan cheese, shaved with a vegetable peeler

Steps:

  • Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

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Directions. 1 Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and ... 2 Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours ...
How to make a light Italian pasta salad?
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How to make pasta salad with salami and bell peppers?
A quick and flavorful pasta salad with salami and bell peppers. 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; drain and rinse with cold water until cool.
How to make a salad with rotini pasta?
Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. In a bowl combine vegetable mixture, cooled pasta, tomatoes, Feta cubes, and salad dressing; toss until well mixed. A quick and easy salad with rotini pasta and vegetables.

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