Summer Vegetable Pasta Salad Recipes

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SUMMERTIME PASTA SALAD



Summertime Pasta Salad image

Nothing says summer quite like a cool pasta salad with loads of vegetables! Best of all, this recipe calls for frozen vegetables, so it's perfect when you don't have time to slice and dice fresh produce.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 7

2-1/2 cups uncooked spiral pasta
1 package (10 ounces) frozen mixed vegetables
2/3 cup ranch salad dressing
1/3 cup Italian salad dressing
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
2 small tomatoes, diced

Steps:

  • In a large kettle, cook pasta according to package directions. Place frozen vegetables in strainer. Pour cooked pasta and water over vegetables to thaw; rinse and drain well. In a small bowl or jar with tight-fitting lid, combine salad dressings, dill and garlic salt until smooth. Place pasta mixture in a large bowl. Add tomatoes and dressing; stir gently to coat.

Nutrition Facts :

SUMMER VEGETABLE PASTA SALAD



Summer Vegetable Pasta Salad image

This is a summer salad I make every year. It's light and healthy, and is always gone within a day between myself and my husband.

Provided by MC Baker

Categories     Summer

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

3 -4 roma tomatoes, diced
1 head broccoli, chopped into small pieces
1 cup frozen peas
1/2 cup walnuts, halves and pieces
3 garlic cloves, minced
1 cup mushroom, sliced
1/4 cup onion
2 cups rotini pasta, dried
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon cajun seasoning
1/2 cup mayonnaise (optional)
1/2 cup parsley, chopped (optional)
1 avocado, diced (optional)

Steps:

  • Boil dried pasta under a rapid boil for approximately 10 minutes, or until pasta is just tender (al dente).
  • Chop up your vegetables and mix with olive oil, vinegar, and seasonings.
  • Other vegetables can be used in addition to or instead of the ones listed, though those are my favorites. Some other ideas include yellow or red bell pepper, zucchini, cucumber, fennel etc.
  • Once pasta is done drain and rinse with cool water.
  • Mix pasta with vegetables and mayonnaise if using. The pasta is great with or without.
  • Taste and adjust seasonings to your liking.
  • Add parsley and avocado on top if you like.
  • The longer this sits in the refrigerator the better it is, but it's great fresh as well.
  • It's great to make extra of this and leave out mayo and avocado. If I feel like eating my pasta with mayo or avocado, I just add it to my serving. This way the pasta will keep in the refrigerator for a few days no problem. It makes great left overs to bring to work for lunch.

Nutrition Facts : Calories 342.6, Fat 16.5, SaturatedFat 2, Sodium 259.5, Carbohydrate 40.6, Fiber 6.1, Sugar 5.3, Protein 11

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