Pasta Salad I Recipes

PASTA SALAD I

Pasta Salad I image

Yummy vegetable pasta salad featuring fresh vegetables and a light dressing. This salad is great served with bar-b-q chicken or burgers and garlic toast. If I'm serving this salad to seniors, I usually par-boil the vegetables in the microwave for 3-4 minutes, just until tender.

Provided by SKEHLER

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Yield 6

Number Of Ingredients 13

Ingredients

3 cups fusilli pasta
¾ cup broccoli florets
¾ cup cauliflower florets
½ cup red onion, sliced
½ cup thinly sliced carrots
½ cup red bell pepper, chopped
½ cup chopped green bell pepper
½ cup chopped mushrooms
½ cup chopped celery
¾ cup light mayonnaise
¼ cup distilled white vinegar
¼ cup white sugar
salt and pepper to taste

Steps:

Cook pasta according to package directions. Drain and rinse pasta under cold water.
Place pasta in a large serving bowl add the all the vegetables and toss to combine.
Combine the mayonnaise, vinegar and sugar together, whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 472.2 calories, Carbohydrate 97.1 g, Fat 1.9 g, Fiber 5.3 g, Protein 15.8 g, SaturatedFat 0.3 g, Sodium 30.7 mg, Sugar 13.8 g

PASTA SALAD

Pasta Salad image

A dear friend gave me this recipe many years ago and I've been making it ever since. It's great for barbecues.

Provided by Cyndie

Categories Salad Pasta Salad Italian Pasta Salad Recipes

Time 13h55m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound tri-colored spiral pasta
6 tablespoons salad seasoning mix
1 (16 ounce) bottle Italian-style salad dressing
2 cups cherry tomatoes, diced
1 green bell pepper, chopped
1 red bell pepper, diced
½ yellow bell pepper, chopped
1 (2.25 ounce) can black olives, chopped

Steps:

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Whisk together the salad spice mix and Italian dressing.
In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 39 g, Cholesterol 2.7 mg, Fat 24.8 g, Fiber 3.6 g, Protein 7.9 g, SaturatedFat 4.4 g, Sodium 1904.2 mg, Sugar 8.3 g

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