Mustard And Veggie Pasta Salad Recipes

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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

MUSTARD AND VEGGIE PASTA SALAD



Mustard and Veggie Pasta Salad image

I like making my own lunch boxes and this pasta salad with vegetables is my favorite recipe.

Provided by Leslie

Categories     Vegetable Salads

Time 35m

Yield 4

Number Of Ingredients 12

2 cups macaroni
½ cup frozen peas, thawed
½ cup chopped fresh broccoli
½ cup julienned carrots
½ cup canned yellow corn
½ cup chopped fresh tomato
½ cup chopped red bell pepper
3 tablespoons prepared Dijon-style mustard
2 tablespoons Italian-style salad dressing
1 tablespoon balsamic vinaigrette salad dressing
½ teaspoon celery seed, crushed
1 tablespoon light brown sugar

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, peas, broccoli, carrot, corn, tomatoes and bell peppers.
  • Prepare the dressing by whisking together the mustard, Italian dressing, vinegar, brown sugar, celery seed and basil. Pour over salad and mix well. Refrigerate until chilled.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 56.5 g, Fat 4.5 g, Fiber 4 g, Protein 9.2 g, SaturatedFat 0.7 g, Sodium 578.4 mg, Sugar 9 g

MUSTARD AND VEGGIE PASTA SALAD



Mustard and Veggie Pasta Salad image

I like making my own lunch boxes and this pasta salad with vegetables is my favorite recipe.

Provided by Leslie

Categories     Vegetable Salads

Time 35m

Yield 4

Number Of Ingredients 12

2 cups macaroni
½ cup frozen peas, thawed
½ cup chopped fresh broccoli
½ cup julienned carrots
½ cup canned yellow corn
½ cup chopped fresh tomato
½ cup chopped red bell pepper
3 tablespoons prepared Dijon-style mustard
2 tablespoons Italian-style salad dressing
1 tablespoon balsamic vinaigrette salad dressing
½ teaspoon celery seed, crushed
1 tablespoon light brown sugar

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, peas, broccoli, carrot, corn, tomatoes and bell peppers.
  • Prepare the dressing by whisking together the mustard, Italian dressing, vinegar, brown sugar, celery seed and basil. Pour over salad and mix well. Refrigerate until chilled.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 56.5 g, Fat 4.5 g, Fiber 4 g, Protein 9.2 g, SaturatedFat 0.7 g, Sodium 578.4 mg, Sugar 9 g

TANGY VEGETABLE PASTA SALAD



Tangy Vegetable Pasta Salad image

The variety of ingredients in Wilma Jones' delicious pasta salad will take your taste buds in different directions. "It's surprising how well the zippy citrus and raw vegetable flavors blend," she comments from Mobile, Alabama.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 17

2-1/4 cups uncooked spiral pasta
2 tablespoons lemon juice
3 plum tomatoes, sliced
1/2 cup chopped green pepper
1/2 cup sliced radishes
1/2 cup chopped peeled cucumber
DRESSING:
1/3 cup spicy hot V8 juice
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons chopped green onion
1 tablespoon canola oil
1-1/2 teaspoons sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 teaspoon salt
1/2 teaspoon dill weed

Steps:

  • Cook pasta according to package directions, adding the lemon juice to the water. Drain and cool. , In a large bowl, combine the pasta, tomatoes, green pepper, radishes and cucumber. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

SUMMER VEGGIE PASTA SALAD



Summer Veggie Pasta Salad image

A great recipe to use all the fresh summer veggies that grow in abundance! Can add or change any veggies to suit your taste or supply.

Provided by AZPARZYCH

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

8 ounces dry penne pasta (2-1/3 cups)
5 tablespoons extra virgin olive oil
6 -8 garlic cloves, thinly sliced
1 medium zucchini, trimmed and cut into matchstick-size strips (8 oz., 2 cups)
8 ounces sugar snap peas, strings removed
2 cups cherries or 2 cups grape tomatoes, halved
1 shallot, finely chopped (3 Tbsp.)
1 tablespoon sherry wine vinegar or 1 tablespoon white wine vinegar
1 tablespoon dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons fresh parsley, chopped
asiago cheese, finely shredded (optional)

Steps:

  • Bring a large pot of lightly salted water to boiling; add pasta and cook according to package directions. Drain and rinse pasta under cold water; drain again. Transfer pasta to a large bowl.
  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the garlic; cook 30 seconds until fragrant. Add zucchini; cook and stir for 1 minute. Add snap peas; cook 30 seconds. Stir in tomatoes; cook 30 seconds or until beginning to soften. Transfer vegetable mixture to pasta bowl; toss well.
  • For shallot-mustard dressing, in a small bowl combine shallot, vinegar, mustard, salt, and pepper. Slowly whisk in remaining oil; stir in parsley. Pour dressing over pasta mixture; toss well.
  • Serve immediately or cover and refrigerate for 4 hours or up to 3 days to allow flavors to meld. Before serving, sprinkle each serving with Asiago cheese.

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