Vegetable Pasta Salad Ii Recipes

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VEGGIE PASTA SALAD



Veggie Pasta Salad image

Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 13

8 ounces uncooked tricolor spiral pasta
3 small tomatoes, chopped
1 cup thinly sliced green onions
1 cup each chopped celery, sweet red pepper, zucchini and carrots
3 tablespoons balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. , Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 352mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

RAINBOW PASTA SALAD II



Rainbow Pasta Salad II image

This is a really quick and easy pasta salad. Great for picnics and BBQ's.

Provided by JENNIEANNE

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 5

1 (16 ounce) package tri-colored pasta assortment
2 large tomatoes, diced
1 large cucumber, peeled and diced
1 red onion, finely chopped
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 and rinse in cold water.
  • In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 51.7 g, Fat 16.7 g, Fiber 2.5 g, Protein 8.3 g, SaturatedFat 2.7 g, Sodium 924 mg, Sugar 7.9 g

VEGETABLE PASTA SALAD



Vegetable Pasta Salad image

This light, multicolored salad is an original. When I serve it at potlucks, I', always asked for the recipe. It's also a standby for the "snowbirds" who gather with us in Arizona each winter. -Kathy Crow, Cordova, Alaska

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 16-18 servings.

Number Of Ingredients 15

12 ounces spiral pasta, cooked and drained
6 green onions, thinly sliced
1 to 2 small zucchini, thinly sliced
2 cups frozen broccoli and cauliflower, thawed and drained
1-1/2 cups thinly sliced carrots, parboiled
1 cup thinly sliced celery
1/2 cup frozen peas, thawed
1 jar (2-1/4 ounces) sliced ripe olives, drained
1 jar (6 ounces) marinated artichoke hearts, drained and quartered
DRESSING:
1/2 cup mayonnaise
1/2 cup bottled Italian salad dressing
1/2 cup sour cream
1 tablespoon prepared mustard
1/2 teaspoon Italian seasoning

Steps:

  • In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

FRUIT & VEGETABLE PASTA SALAD



Fruit & Vegetable Pasta Salad image

The Home Cooking Magazine for July/August 2005, provides this recipe of a cool & refreshing salad that can be made year 'round!

Provided by Sydney Mike

Categories     Pineapple

Time 20m

Yield 12 serving(s)

Number Of Ingredients 7

1 (12 ounce) package tri-color spiral pasta
1 tablespoon vegetable oil
1/2 teaspoon fresh gingerroot, peeled, minced
2 tablespoons soy sauce
1 (16 ounce) bag frozen stir fry vegetables
1 (20 ounce) can pineapple chunks in juice
1/3 cup frozen orange juice concentrate, thawed

Steps:

  • Cook pasta according to package directions, then drain.
  • While pasta is cooking, heat oil in 12" skillet over medium-high heat.
  • Add gingerroot, soy sauce & frozen vegetables to skillet, & saute about 6 minutes, stirring frequently, until vegetables are thawed & heated through.
  • Place drained pasta, cooked vegetable mixture, pineapple chunks with juice & orange juice concentrate in large serving bowl, & mix well.
  • Cover & refrigerate at least 8 hours.

Nutrition Facts : Calories 158.5, Fat 1.6, SaturatedFat 0.2, Sodium 169.7, Carbohydrate 31.9, Fiber 1.4, Sugar 10.3, Protein 4.4

ASIAN VEGETABLE PASTA SALAD



Asian Vegetable Pasta Salad image

This vegetable pasta salad recipe is quick and easy. It can be adapted based on the vegetables you have on hand. Vegetables can be cooked or fresh, so if you're into raw food, this recipe is perfect. This is a great way to hide all the not-so-popular vegetables in your cupboard because the sauce is so good that every vegetables will taste great.

Provided by Heather Nauta

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 17

1 tablespoon untoasted sesame oil or 1 tablespoon olive oil
1 teaspoon toasted sesame oil (optional)
1 garlic clove, minced
1 pinch red pepper flakes
1/4 cup vinegar
1/4 cup tamari
1/4 cup water
1 teaspoon maple syrup
1 cup broccoli, chopped
1 cup mushroom, sliced
1 pinch sea salt
1 tomatoes, diced
1/2 cup alfalfa sprout
1 green onion, chopped
200 g brown rice pasta
1 teaspoon hijiki seaweed, soaked in water, chopped (optional)
1 tablespoon cashews, chopped (garnish)

Steps:

  • Heat a small saucepan to medium, and add the oils, garlic and red pepper flakes. Stir and don't let the oil get too hot. Once the garlic is cooked, stir in the vinegar, tamari, water and maple syrup. Turn the heat down to medium-low, and stir occasionally while you prepare the vegetables.
  • The next part of this pasta salad is to sprinkle some sea salt on the broccoli and mushrooms in a bowl with a tight-fitting lid. Add some tamari if you like for flavor, put the lid on the bowl and shake for a few minutes, until the vegetables start to wilt. Let them marinate while you chop the tomato, green onion and optional cashews.
  • Cook the noodles, drain, and set aside to dry. Place the vegetables in a large bowl and pour the sauce over them and toss. Add the noodles and optional wakame and toss again. Garnish with roasted, chopped cashews.

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