Tailgate Pasta Salad Recipes

TAILGATE PASTA SALAD

Tailgate Pasta Salad image

Here's a pasta salad dinner packed with veggies - a dish that's easy to make and delicious to eat.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h25m

Yield 6

Number Of Ingredients 12

Ingredients

8 oz uncooked gemelli or rotini pasta
1 medium zucchini, cut in half lengthwise, thinly sliced (2 cups)
1 can (14 oz) artichoke hearts, drained, chopped
1 cup cherry tomatoes, cut in half
4 oz fresh baby spinach leaves
1/2 cup chopped fresh basil leaves
1/4 cup olive oil or vegetable oil
3 tablespoons red wine vinegar
1 teaspoon coarse-grained mustard
1 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, crushed

Steps:

Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
Meanwhile, in small bowl, mix all dressing ingredients until well blended.
In large bowl, mix cooked pasta with remaining salad ingredients and 1/4 cup of the basil. Pour dressing over salad; toss until coated. Cover; refrigerate 2 to 3 hours to blend flavors.
Just before serving, sprinkle remaining 1/4 cup basil over top of salad.

Nutrition Facts : Calories 290, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2, Fiber 7 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 3 g, TransFat 0 g

SUNSHINE PASTA SALAD

Sunshine Pasta Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 cup mayonnaise
1 cup sour cream
1/2 cup Dijon mustard
Zest of a lemon
1 tablespoon lemon juice
1/2 teaspoon grated garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound penne pasta
Kosher salt
4 cups red grape tomatoes, halved
4 cups yellow grape tomatoes, halved
2 cups frozen sweet corn, thawed
1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut in strips
1 yellow bell pepper, seeded and cut in strips
One 16-ounce jar banana peppers, drained and sliced
1 lemon, sliced, for garnishing

Steps:

For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.

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