ITALIAN LINGUINE SALAD
This recipe tastes great with any meaty entree. You can create a main dish out of this salad by simply adding grilled shrimp or chicken.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Cook linguine according to package directions. Meanwhile, in a large bowl, combine the cucumber, tomatoes and onions. Drain linguine; rinse under cold water. Add linguine to vegetable mixture. Drizzle with dressing; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 198 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 383mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
LINGUINI SALAD (PASTA SALAD)
Make and share this Linguini Salad (Pasta Salad) recipe from Food.com.
Provided by Vicki in CT
Categories Onions
Time 17h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Break linguini into thirds and cook al dente by package directions. Drain and rinse with cold water.
- Combine cooked pasta, tomatoes, onion, mushrooms,cucumber, and salad dressing. Toss well.
- Chill for several hours to blend flavors. Stir occasionally.
- Top with fresh chopped basil when ready to serve.
Nutrition Facts : Calories 309.5, Fat 9.1, SaturatedFat 1.5, Sodium 474.7, Carbohydrate 48.9, Fiber 2.6, Sugar 5.2, Protein 8.4
LINGUINE PASTA SALAD
Great variation of a regular summer pasta salad!
Provided by TRELLA72
Categories Salad 100+ Pasta Salad Recipes Cucumber Pasta Salad Recipes
Time 1h45m
Yield 10
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; rinse with cold water and drain.
- Stir linguine, mushrooms, cherry tomatoes, green pepper, red peppers, onion, and cucumber together in a large bowl.
- Blend sugar, vinegar, ketchup, onion powder, celery seed, Worcestershire sauce, salt, ground mustard, paprika, and garlic powder in a blender. Pour the vegetable oil in a steady stream into the blender while the mixture is blending. Mix a few seconds longer until the salad dressing is thick and creamy.
- Pour dressing over pasta mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 50.7 g, Fat 16.1 g, Fiber 2.9 g, Protein 7.8 g, SaturatedFat 2.6 g, Sodium 472.9 mg, Sugar 15.4 g
CREAMY LATIN PASTA SALAD
Provided by Ingrid Hoffmann
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the pasta, stir with a wooden spoon, and cook until tender but not mushy, about 10 minutes. Drain, place in a large bowl and set aside.
- While the pasta cooks, combine the evaporated milk, oil, feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.
- Place the drained pasta in a large bowl. Add the ham, bell peppers, peas, onions, jicama and olives. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.
TRICOLORE PASTA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the dressing: Whisk together the vinegar, oil and salt in a large bowl. Set aside.
- For the salad: Cook the pasta according to the package directions, about 9 minutes. Drain well and let cool slightly until just warm to the touch, about 5 minutes.
- Add the pasta to the dressing and toss well to coat. Allow to cool to room temperature in the dressing, tossing occasionally. Add the arugula, basil, tomatoes, peppers, cheese and salt and toss well to combine and coat everything in the dressing. Serve immediately or refrigerate until ready to serve.
LINGUINI SALAD
DD's favorite pasta salad. It's pretty unique, but we have to have it whenever the extended family gets together because everyone loves it.
Provided by Mysterygirl
Categories Vegetable
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Toss Veggies with linguini and dressing.
- Variation: Toss in any variety of vegetables.
ASIAN LINGUINE SALAD
With loads of vegetables and a delicious lemon-sesame oil dressing, this low-fat pasta toss offers guilt-free enjoyment. "The original recipe called for raw vegetables, but we think they taste so great stir fried this way," explains Pat Hilmer of Oshkosh, Wisconsin.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions; drain and place in a large serving bowl. In a small bowl, whisk the soy sauce, water, lemon juice and sesame oil. Refrigerate 1/4 cup for dressing. Pour remaining mixture over hot linguine; toss to coat evenly., In a large nonstick skillet or wok coated with cooking spray, stir-fry carrots and red pepper in 3/4 teaspoon olive oil for 2 minutes. Add snow peas and garlic; stir-fry 2 minutes longer. Add to linguine. , Stir-fry the zucchini, bean sprouts and onion in remaining olive oil for 2 minutes; add to linguine mixture. Cover and refrigerate for at least 2 hours. Just before serving, add dressing and toss to coat.
Nutrition Facts : Calories 141 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
CLASSIC ITALIAN PASTA SALAD
Perfect for a buffet or a barbecue. Customize with your favorite vegetables.
Provided by Wish-Bone
Categories Trusted Brands: Recipes and Tips Wish-Bone®
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 26.2 g, Cholesterol 9.1 mg, Fat 12.2 g, Fiber 1.8 g, Protein 6.6 g, SaturatedFat 3.1 g, Sodium 598 mg, Sugar 4.2 g
LINGUINE ALFREDO RECIPE BY TASTY
Creamy, dreamy linguine! This classic dish comes together in mere minutes. While the pasta boils, whip up a silky garlic, cream, and Parmesan sauce, then toss with the pasta until well coated.
Provided by Betsy Carter
Categories Lunch
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Cook the linguine according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta in a colander.
- Melt the butter in a large saucepan over medium-low heat. Add the garlic and cook, stirring often, until aromatic, about 30 seconds.
- Add the heavy cream and simmer for 2 minutes. Add ½ teaspoon of salt, the pepper, and Parmesan and stir until the cheese has melted.
- Add the drained pasta and 1 tablespoon of reserved pasta water to the alfredo sauce and use tongs to toss until well coated, about 1 minute. If the sauce is too thick, add more pasta water, 1 tablespoon at a time.
- Remove the pan from the heat, top with parsley, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 486 calories, Carbohydrate 21 grams, Fat 38 grams, Fiber 0 grams, Protein 22 grams, Sugar 3 grams
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