CONTEST-WINNING PICNIC PASTA SALAD
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
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
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
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
PICNIC PASTA SALAD
I like recipes that use what we grow. This particular recipe has been handed down in our family for years. I can't go to a picnic without it. -Luana Francis, Columbia Station, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, toss pasta, corn, tomatoes, zucchini and olives; set aside. In a jar with tight-fitting lid, combine all of the dressing ingredients; cover and shake well. Drizzle over salad; lightly toss to coat. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 299 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 427mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
PICNIC PASTA SALAD
Provided by Trisha Yearwood
Time 25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to boil and add a generous amount of salt. Add the pasta and cook until al dente according to the package directions.
- Meanwhile, prepare the vinaigrette. Zest 1 lemon into a large mixing bowl. Add the juice of both lemons, honey and some salt and pepper. Whisk to combine. While continuing to whisk, slowly pour in the olive oil to emulsify the mixture into a light dressing.
- When the pasta is cooked, drain and immediately pour into the large mixing bowl with the lemon-honey vinaigrette. Toss the pasta with the walnuts, apricots, lemon thyme, mint and radicchio. Gently toss to combine and pour into a serving dish. Serve at room temperature or store, refrigerated, in an airtight container for up to 3 days.
PICNIC PASTA SALAD -- ONE DISH MEAL
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
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
CLASSIC PICNIC PASTA SALAD
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
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.
PICNIC ORZO PASTA SALAD
A great summer salad. My family loves this! When it is BBQing season we make it alot. You can change the amount of peppers or omit one(not a fan of green pepper) and add more of the peppers you like. I usually play with the oil and vinegar mixture to suit my taste. This is also better when it sits for awhile.
Provided by Ck2plz
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook orzo for 7 minutes. Drain and rinse with cold water.
- Add peppers, onion and sundried tomatoes to the orzo pasta and mix well.
- Add oil and gradually add in the vinegar. Use your discretion if you want to add the entire 1/2 cup of vinegar.
- Salt and pepper to taste.
- Chill for at least 1 hour.
- Fold in feta cheese right before serving.
SUMMER PICNIC PASTA SALAD
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
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
SUMMER PICNIC PASTA SALAD
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
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.
PICNIC PASTA SALAD
A Caesar pasta salad with lots of fresh veggies, chicken, and cheese. Very tasty and hearty. Easy to put together, especially if you use a rotisserie chicken. Is a meal in itself. Requested for any warm weather get-together. No mayo, so it keeps better on warm days. Is easily doubled for a crowd.
Provided by hrfaretra
Categories Spring
Time 2h12m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Toss all ingredients together.
- Chill for at least 2 hours before serving.
- Taste before serving and add more Caesar dressing and parmesan to tastes.
Nutrition Facts : Calories 537.8, Fat 28.1, SaturatedFat 8.4, Cholesterol 44.4, Sodium 784.5, Carbohydrate 48.3, Fiber 2.8, Sugar 3, Protein 22.6
RANCH PICNIC PASTA SALAD
This recipe makes A LOT so save it for a large gathering, pot luck or cook out. It is light and refreshing and goes well with everything from burgers, steaks to grilled chicken or just eaten alone. I personally like using the lighter angel hair instead of thicker pastas. Enjoy!
Provided by Shawn C
Categories Vegetable
Time 20m
Yield 10-16 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Prepare Italian dressing mix according to directions (but using about 1/2 the oil called for).
- Mix Ranch dressing with vinegar and oil.
- Drain pasta well and rinse with cold water, drain well again.
- Place all ingredients into large bowl and toss well.
- Refrigerate 12 hours.
- Toss before serving.
- **Can use 1/2 of a green, yellow, and orange bell pepper to add more color.
- You can add other raw hard vegetables such as julienne carrots, blanched asparagus, sliced radish, anything you like.
PICNIC PASTA
A picnic pasta salad with the fresh flavors of veggies and herbs.
Provided by Stacy
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 2h30m
Yield 8
Number Of Ingredients 9
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 to cool.
- Mix tomato sauce, Italian dressing, basil, and oregano together in a large bowl. Add pasta, tomatoes, cucumber, olives, and red onion; toss. Cover and refrigerate until thoroughly chilled, about 2 hours.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 50.8 g, Cholesterol 1.8 mg, Fat 5.2 g, Fiber 3.8 g, Protein 8.8 g, SaturatedFat 0.6 g, Sodium 748.9 mg, Sugar 6.2 g
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- Salami, Artichoke and Ricotta Pasta Salad. A few of our favorite ingredients united in savory harmony. It's meaty, briny, creamy and tossed in balsamic-mustard vinaigrette for good measure.
- BLT Pasta Salad. This picnic beauty has all the crunchy elements of the iconic sandwich, minus the bread. We'll take extra black pepper bacon on the side, please.
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- Roasted Broccoli and Bacon Pasta Salad. If the crispy bacon isn't enough to sway you, maybe the lemon-garlic breadcrumb topping will.
- Apple, Grape and Pecan Pasta Salad. This fruity pasta salad is all about texture. Think crisp apples, juicy grapes and crunchy chopped pecans. Just be sure not to overcook the pasta on this one especially.
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