Tricolore Pasta Salad Recipes

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TRICOLORE PASTA SALAD



Tricolore Pasta Salad image

Provided by Giada De Laurentiis

Time 24m

Yield 8

Number Of Ingredients 10

1/4 cup apple cider vinegar
2/3 cup extra-virgin olive oil
1 teaspoon kosher salt
One 12-ounce box tricolor fusilli pasta
3 cups baby arugula (chopped)
1/2 cup basil leaves (chopped)
1 cup cherry tomatoes (quartered)
1/4 cup peppadew peppers (chopped)
8 slices about 4 ounces provolone cheese, diced
1/2 teaspoon kosher salt

Steps:

  • This recipe originally appeared on Giada Entertains: Big Hair Rocker Party.
  • Whisk together the vinegar, oil and salt in a large bowl. Set aside.
  • 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.

Nutrition Facts : ServingSize 8

TRI-COLOR PASTA SALAD



Tri-Color Pasta Salad image

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

2 pounds uncooked tri-color spiral pasta
10 ounces diced processed American cheese
1 large head broccoli, cut into florets
1 (16 ounce) bottle Italian-style salad dressing

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

TRI-COLOR PASTA SALAD



Tri-Color Pasta Salad image

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

1 (16 ounce) package tri-color spiral pasta
1 cup cheddar cheese, cubed
1 cucumber, peeled and cubed
1 tomatoes, chopped
1 (4 ounce) can sliced ripe olives
1 red pepper, chopped
1 green pepper, chopped
1 small onion, chopped
1 (1 ounce) package Knorr vegetable soup mix
1 cup olive oil
1/4 cup red wine vinegar

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 COLORE SALAD



Tri Colore Salad image

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 spears endive, washed, dried, and coarsely chopped
1 small head radicchio, washed, dried, and coarsely chopped
About 1/3 pound baby arugula, washed, dried, and thinly chopped
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
Shaved Parmesan

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.

EASY TRI-COLOR PASTA SALAD



Easy Tri-Color Pasta Salad image

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

12 ounces tri-color spiral pasta
1 green pepper, chopped
1/4 cup red onion, sliced
1/4 cup tomatoes, chopped
1 (15 ounce) can chickpeas, drained
3 7/8 ounces pitted sliced black olives
1 (8 ounce) package fresh mushrooms, sliced
1 cup shredded cheddar cheese
1/2 cup prepared Good Seasons Italian dressing
salt & pepper

Steps:

  • Prepare pasta al dente as directed on package.
  • Meanwhile, prepare above ingredients. Drain pasta & cool. Combine all ingredients by stirring gently.
  • Chill & serve.

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