Summer Everything Pasta Salad Recipes

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SUMMER PASTA SALAD I



Summer Pasta Salad I image

This is a great pasta salad, light and refreshing and a great family favorite! Has Catalina and Italian dressing, veggies and vinegar that gives it that zing! This is best when prepared the day before to get the full flavor!

Provided by TINA B

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 13

1 (16 ounce) package penne pasta
1 cup distilled white vinegar
½ cup white sugar
1 (16 ounce) bottle Catalina salad dressing
1 cup Italian-style salad dressing
1 cucumber, chopped
2 (2 ounce) cans sliced black olives
1 tomato, chopped
½ cup chopped onion
1 cup chopped baby carrots
1 green bell pepper, chopped
½ teaspoon celery salt
salt and pepper to taste

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.
  • In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute.
  • In large bowl, combine vinegar mixture, Catalina dressing and Italian dressing. Mix well. Add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss. Season with celery salt, salt and pepper. Refrigerate until serving.

Nutrition Facts : Calories 478.6 calories, Carbohydrate 60.5 g, Fat 24.4 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 3.6 g, Sodium 1021.4 mg, Sugar 24.8 g

SUMMER EVERYTHING PASTA SALAD



Summer Everything Pasta Salad image

This is a great easy salad. With lots of veggies and a great poppy seed dressing. Cooking time is actually chilling time.

Provided by Mamawolfe

Categories     Kid Friendly

Time 1h15m

Yield 10-15 serving(s)

Number Of Ingredients 14

16 ounces cooked tri-colored pasta
2 cups fresh broccoli
1/2 lb hard salami
2 cups mozzarella cheese, shredded
1 medium green pepper, chopped
1 medium vidalia onion, chopped
1 cucumber, peeled, seeded & diced
2 tablespoons poppy seeds
8 tablespoons sugar or 8 tablespoons Splenda sugar substitute
8 tablespoons apple cider vinegar
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup salad oil

Steps:

  • Whisk together dressing ingredients. Set aside.
  • Combine all other ingredients and toss to mix well.
  • Add dressing. Toss to coat.
  • Chill until ready to serve. At least 1 hour.

Nutrition Facts : Calories 417.9, Fat 34.3, SaturatedFat 8.4, Cholesterol 40.1, Sodium 1071.6, Carbohydrate 17.1, Fiber 1.9, Sugar 12.1, Protein 11.7

FULLY LOADED SUMMER PASTA SALAD



Fully Loaded Summer Pasta Salad image

Whip up a 30-minute meal-in-a-bowl with this refreshing Southwest-style pasta salad starring a creamy and tangy avocado dressing that will become your go-to dressing, dip and even sandwich spread.

Provided by Kelly Senyei

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

Kosher salt
8 ounces uncooked pasta, such as shells, cavatappi or penne
One 15-ounce can black beans, rinsed and drained
1 cup yellow corn kernels, fresh or frozen, thawed if frozen
2 medium tomatoes, diced
1 medium orange bell pepper, diced
1/3 cup sliced scallions
Cotija, for garnish
1 cup plain yogurt
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon minced garlic
1 large avocado, peeled and pitted
Kosher salt and freshly ground black pepper

Steps:

  • For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 12 minutes.
  • Drain the pasta and transfer to a large bowl. Add the black beans, corn, tomatoes, bell peppers and scallions and combine. Set aside.
  • For the avocado dressing: Combine the yogurt, lime juice, honey, garlic and avocado in a blender until pureed, scraping down the sides as needed. Season to taste with salt and pepper.
  • Transfer the dressing to the large bowl and toss to combine.
  • Garnish the pasta salad with the Cotija and serve immediately or cover and refrigerate until ready to serve.

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