Tri Color Pasta Salad Recipes
TRICOLOR PASTA SALAD
To accompany the sandwiches, serve Tricolor Pasta Salad from Lorraine Darocha of Berkshire, Massachusetts. Pretty pasta spirals and convenient frozen veggies are tossed with a light dressing to make this colorful medley. "For vegetarians, you can add protein-rich chickpeas or beans to make it a main dish," Lorraine recommends.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Cook the pasta according to package directions. Meanwhile, place vegetables in a microwave-safe dish. Cover and microwave at 50% power for 5-1/2 to 6-1/2 minutes or until thawed; drain. Drain pasta and rinse in cold water. In a bowl, combine the pasta, vegetables and olives. , Combine salad dressing and garlic salt if desired; pour over salad and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 345 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
TRI-COLOR PASTA SALAD
This is a quick and tasty pasta salad that all of my friends beg me to make whenever there is a party! It is always a crowd pleaser!
Provided by MEEHSKABOB
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 20m
Yield 15
Number Of Ingredients 4
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.
- Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 48.9 g, Cholesterol 17.8 mg, Fat 15.7 g, Fiber 2.6 g, Protein 13 g, SaturatedFat 5.3 g, Sodium 779.7 mg, Sugar 5 g
TRICOLORE PASTA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the dressing: Whisk together the vinegar, oil and salt in a large bowl. Set aside.
- For the salad: Cook the pasta according to the package directions, about 9 minutes. Drain well and let cool slightly until just warm to the touch, about 5 minutes.
- Add the pasta to the dressing and toss well to coat. Allow to cool to room temperature in the dressing, tossing occasionally. Add the arugula, basil, tomatoes, peppers, cheese and salt and toss well to combine and coat everything in the dressing. Serve immediately or refrigerate until ready to serve.
COLORFUL SPIRAL PASTA SALAD
Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. -Amanda Cable, Boxford, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.
Nutrition Facts : Calories 149 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
EASY TRI-COLOR PASTA SALAD
Simple recipe for tri-color pasta salad. This recipe uses fresh mushrooms, onions, green peppers, etc. You can alter this recipe to suit your taste. Sometimes I throw in a chopped cucumber or broccoli florets. You can add diced pepperoni or baby shrimp. Great for summer picnics & BBQ's! Note: I use 1/2 to 3/4 cup of the prepared Good Seasons Italian dressing made in the cruet - depends on how many vegetables I add in on how much dressing I use.
Provided by BlondieItaliana
Categories Summer
Time 13m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pasta al dente as directed on package.
- Meanwhile, prepare above ingredients. Drain pasta & cool. Combine all ingredients by stirring gently.
- Chill & serve.
TRI COLORE SALAD
Steps:
- Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan.
TRI-COLOR PASTA SALAD
A classic potluck or picnic dish. Lite and cool for summer. You can adjust ingredients according to what's in your garden. Keeps well.
Provided by LexingtonMom
Categories Potluck
Time 25m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions; drain and cool. While they cook, chop your vegetables.
- In large bowl, stir together cooked noodles, cheese cubes, cucumber, tomato, and olives.
- In separate bowl, stir together remaining ingredients; these will be your dressing.
- Pour dressing over pasta mixture, and toss all to coat. Refrigerate until chilled.
- Toss again just before serving.
Nutrition Facts : Calories 442.9, Fat 27.5, SaturatedFat 5.8, Cholesterol 11.9, Sodium 363.1, Carbohydrate 40.1, Fiber 2.7, Sugar 2.9, Protein 9.8
TRI-COLORED PASTA SALAD
Categories Pasta Vegetable Side Vegetarian
Yield enough for 20 or more people
Number Of Ingredients 14
Steps:
- #1. Boil pasta in large pot of water until tender, but not soft. Drain. Rinse with cold water until noodles are cold. #2. While noodles are cooking: In large bowl, dice tomatoe, cucumber, and onion. Break cauliflower and brocolli into medium to small flowerettes. #3. In medium bowl mix oil,ketchup, vinegar and sugar with a whisk. Set aside. When noodles are cold, toss them in with the vegetables. Add sauce and toss well. Refrigerate for 1 or 2 hours before serving.
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