SUMMER PASTA SALAD I
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
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
SUMMERTIME PASTA SALAD
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
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 PASTA SALAD II
This is the pasta salad that my mom makes. It's even better the day after.
Provided by MENTHA
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
- In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. Toss until well mixed. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve.
- When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic. Garnish with tomato wedges
Nutrition Facts : Calories 504.7 calories, Carbohydrate 24.9 g, Cholesterol 62.8 mg, Fat 36.3 g, Fiber 2.2 g, Protein 20.7 g, SaturatedFat 10.8 g, Sodium 1900.5 mg, Sugar 5.5 g
SUMMER PASTA SALAD
This classic pasta salad, packed with a bounty of summer vegetables and fresh herbs, is the perfect thing to make after a trip to the farmers' market. Look for the tastiest produce at the peak of its season, like crisp radishes and cucumbers, juicy tomatoes and sweet raw corn. We recommend allowing the pasta salad to marinate for at least 30 minutes before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
- Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.
FRESH SUMMER PASTA SALAD
While preparing lunch, I made this summer pasta salad for dinner. It was fast and easy; delicious and colorful. We love to enjoy the fresh fruits and veggies in season. I served this salad with almond crackers and sharp cheddar slices. So tasty! -Cathy Orban, Chandler, Arizona
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions for al dente. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add carrots, peaches, tuna, celery, cucumber, zucchini, broccoli, cabbage, salt and pepper. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 3 hours before serving.
Nutrition Facts : Calories 357 calories, Fat 23g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 651mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.
BOB BARKER'S SUMMERTIME PASTA SALAD
From Everyday with Rachael Ray magazine. Serves 4 as a main course, more as a side. I used less red onion and garlic than called for.
Provided by Lisa1
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
- Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar.
- Add the pasta, basil and lemon juice and toss again.
- Season to taste with Italian seasoning, salt and pepper.
Nutrition Facts : Calories 747.8, Fat 31, SaturatedFat 4.4, Sodium 313.3, Carbohydrate 101.3, Fiber 9.5, Sugar 5.9, Protein 18.4
SUMMERTIME FUN PASTA SALAD
A light pasta salad both adults and kids will love. This is my own creation I am sure many have already tried. You can add or take away from this recipe. I usually serve crowds of 10 to 20 people, but I love to entertain so I also always serve this, spinach dip, potato and green salad, chip with dip and wings... This dish is always a hit!
Provided by ashleyliebenberg
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 1h27m
Yield 6
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and cool.
- Mix tuna and cucumber together in a salad bowl; stir in cooked bow-tie pasta and ranch dressing. Chill at least 1 hour.
Nutrition Facts : Calories 366.1 calories, Carbohydrate 11.2 g, Cholesterol 26 mg, Fat 32.1 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5 g, Sodium 663.6 mg, Sugar 3.4 g
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