Spring Mix In Pasta Salad Recipes

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SPRING MIX-IN' PASTA SALAD



Spring Mix-In' Pasta Salad image

This is a salad I came up with for my family. After they tested it, I bought it to several pot-lucks where it also appears to be really liked (that is, all gone!). It can be adjusted to whatever type greens you may prefer, such as fresh spinach instead of spring mix or green olives or shrimp instead of chicken pieces.

Provided by mic-jac

Categories     < 30 Mins

Time 18m

Yield 5 serving(s)

Number Of Ingredients 7

1 lb spaghetti noodles (or thin noodles, if preferred)
1 (16 ounce) bag spring greens, salad
1 (8 ounce) container cherry tomatoes
1 (6 ounce) can black olives (cut in halves)
1/2 lb cooked chicken piece (optional)
1 -2 tablespoon black bean garlic sauce (I use Lee Kum Kee)
3/4-1 cup your favorite Italian dressing (I mix my own, using Good Seasons with olive oil)

Steps:

  • Cook pasta as directed, rinse and drain thoroughly. Place in large salad bowl (add chicken or shrimp, if using), and mix in the black bean garlic sauce giving a light coating to all. This can be adjusted to your taste.
  • Add bag of Spring Mix salad, olives and cherry tomatoes. Mix completely, and then pour the Italian dressing over all mixing thoroughly once more.
  • Can be eaten right off or chilled for later.

SPRING PASTA SALAD



Spring Pasta Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 14

1/3 cup extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
1 clove garlic, grated
1 lemon, zested and juiced
Salt and freshly cracked black pepper
12 ounces cavatappi pasta, cooked to package instructions and shocked under cold water
4 ounces asparagus, blanched and thinly sliced on the bias
1 box frozen peas, defrosted
One 12-ounce jar roasted yellow peppers, chopped
1 pint grape tomatoes, halved
1 shallot, minced
1/2 cup fresh dill, chopped
Ricotta salata, for garnish

Steps:

  • For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
  • For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
  • When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.

SPRING PASTA SALAD



Spring Pasta Salad image

Make and share this Spring Pasta Salad recipe from Food.com.

Provided by SouthernBell2627

Categories     Vegetable

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 5

8 ounces spiral shaped pasta
1 (14 1/2 ounce) can del monte seasoned green beans, drained
1 (8 1/2 ounce) can del monte peas and carrots, drained
1 cup cherry tomatoes, halves
2/3 cup creamy caesar salad dressing or 2/3 cup Italian dressing

Steps:

  • Cook pasta according to package directions; rinse under cold water and drain well.
  • Combine pasta, vegetables and tomatoes in bowl.
  • Toss with dressing.
  • Garnish with chopped fresh basil or parsley and serve over lettuce, if desired.

Nutrition Facts : Calories 488.9, Fat 23.9, SaturatedFat 3.7, Cholesterol 0.8, Sodium 481, Carbohydrate 59.3, Fiber 7.9, Sugar 3.9, Protein 12.2

THE BEST CREAMY PASTA SALAD RECIPE



The Best Creamy Pasta Salad Recipe image

The absolute BEST Creamy Pasta Salad made with broccoli, cucumbers, olives, cheese, red onion, red pepper, and broccoli then tossed in a sweet and tangy dressing. This is the perfect pasta salad for parties and potlucks!

Provided by Elyse

Yield 10

Number Of Ingredients 12

1 (16 ounce) package Ditalini pasta (or whatever pasta you have on hand)
1 cup broccoli florets (chopped)
1/2 red onion (minced)
1 red bell pepper (minced)
1 cucumber (diced)
1 (3.8 ounce) can sliced olives (drained)
1 cup block Colby Jack cheese (cubed)
1 cup Mayonnaise
2 teaspoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon salt

Steps:

  • Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
  • Place cooked and cooled pasta in a large mixing or serving bowl.
  • Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
  • Whisk together all dressing ingredients and pour over pasta and other ingredients.
  • Gently fold in dressing until all ingredients are evenly coated.
  • Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.

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