RAINBOW PASTA SALAD I
A terrific Italian-flavored pasta salad with broccoli, pepperoni and cheese.
Provided by CESTIE
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse twice in cold water.
- In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese and dressing.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 25.6 g, Cholesterol 32.8 mg, Fat 29.1 g, Fiber 1.8 g, Protein 13.9 g, SaturatedFat 7.9 g, Sodium 1518 mg, Sugar 5.1 g
SHRIMP RICE SALAD
Enjoy this stress free shrimp and rice salad that's ready in 40 minutes - a delicious meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Toss all ingredients except lettuce.
- Cover and refrigerate 30 minutes to blend flavors. Serve on lettuce.
Nutrition Facts : Calories 345, Carbohydrate 41 g, Cholesterol 170 mg, Fiber 2 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 450 mg
RAINBOW VEGGIE SALAD RECIPE BY TASTY
Here's what you need: large head romain lettuce, cherry tomatoes, carrot, yellow bell pepper, cucumber, red onion, red wine vinegar, honey, dijon mustard, dried oregano, garlic clove, olive oil, salt, pepper
Provided by Joey Firoben
Categories Appetizers
Yield 2 servings
Number Of Ingredients 14
Steps:
- On a cutting board, chop head of lettuce.
- In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
- To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
- Pour the dressing over the salad just before serving.
- Enjoy!
Nutrition Facts : Calories 460 calories, Carbohydrate 66 grams, Fat 22 grams, Fiber 9 grams, Protein 6 grams, Sugar 48 grams
RAINBOW PEPPERS AND SHRIMP WITH RICE NOODLES
You can now find brown rice noodles in many supermarkets and whole foods stores. For a vegetarian version of this dish, try it with tofu instead of shrimp.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 45m
Yield Serves four
Number Of Ingredients 17
Steps:
- Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes until soft. Drain in a colander. With kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger and the minced jalapeño in another bowl. Have all of your ingredients within reach of your wok or pan.
- In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates from the surface within a second or two. Add the oil to the sides of the pan and tilt the pan to distribute. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for one minute. Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque. Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender. Add the cilantro and stir-fry for another 30 seconds. Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 803 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY
Here's what you need: cherry tomato, shredded carrot, yellow bell pepper, red onion, asparagus, shrimp, olive oil, chili powder, fresh oregano, salt, pepper, lime juice, mixed greens, lime juice, olive oil, honey, chili powder, salt, pepper
Provided by Mercedes Sandoval
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400˚F (200˚C).
- Add cut vegetables to a baking sheet lined with parchment paper.
- Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
- Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
- Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
- Mix dressing ingredients together in a small bowl.
- In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 47 grams, Fat 32 grams, Fiber 8 grams, Protein 52 grams, Sugar 27 grams
RAINBOW ROTINI SALAD
A great little recipe from my Publix Grocer's Product Department -- they have recipe cards there and I always grab the ones that sound good. This one did not disappoint. Even DD enjoyed this pasta salad. NOTES: I used Colby Jack cheese instead of the cheddar, and about 1/2 of the listed amount. I also cut the dressing by half, the original recipe calls for 1 cup. I used a mixture of Newman's Own Tuscan Italian and Olive Oil & Vinegar dressings. I'm sure some fresh chopped broccoli would be a nice addition too.
Provided by kitty.rock
Categories Vegetable
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Cook pasta al dente according to package directions; drain. Rinse with cold water; drain again. Set aside.
- In a large salad bowl combine cheese cubes, pepperoni, tomato, bell peppers and onions. Stir in cooled pasta.
- Drizzle dressing over pasta salad. Sprinkle with Italian seasoning. Toss to coat.
- Serve immediately, or cover and chill 2 to 24 hours before serving.
Nutrition Facts : Calories 457.9, Fat 25.5, SaturatedFat 11.9, Cholesterol 70.5, Sodium 734, Carbohydrate 35.3, Fiber 2.8, Sugar 3.5, Protein 21.3
RAINBOW PASTA SALAD II
This is a really quick and easy pasta salad. Great for picnics and BBQ's.
Provided by JENNIEANNE
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
- In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.
Nutrition Facts : Calories 387.1 calories, Carbohydrate 51.7 g, Fat 16.7 g, Fiber 2.5 g, Protein 8.3 g, SaturatedFat 2.7 g, Sodium 924 mg, Sugar 7.9 g
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