DILLY VEGGIE PASTA SALAD
My sister shared the recipe for this fresh crunchy salad seasoned with dill. It's handy because you can assemble and eat it right away...or cover and refrigerate it to take to a picnic or potluck the next day. The longer it chills, the more tangy it is. -Anna Emory-Royal Murfressboro, Tennessee
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl. Add tomatoes, green pepper, cheese, onions and olives. , In a small bowl, whisk together the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate until serving.
Nutrition Facts :
DILL VEGETABLE-PASTA SALAD
"My husband and I often have this delicious pasta salad for lunch or a light supper in the summertime-in lieu of a big meal," writes Darnell Griffin from her home in Estes Park, Colorado. Chunks of cheese and fresh vegetables eliminate the need for meat, and a light and creamy dill dressing replaces a heavy pasta sauce. Try it!
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain and rinse in cold water., In a large bowl, combine the cucumber, tomatoes, cheese and onions. In a small bowl, whisk the mayonnaise, sour cream, buttermilk, dill, salt and pepper until smooth. , Add lettuce and pasta to vegetable mixture. Drizzle with mayonnaise mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 174 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 229mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
VEGETABLE DILLY PASTA SALAD
Make and share this Vegetable Dilly Pasta Salad recipe from Food.com.
Provided by BakinBaby
Categories Pasta Shells
Time 10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions;drain and rinse in cold water and place in large bowl.
- Add tomatoes ,bell pepper,cheese,onions and olives to pasta.
- In a small bowl, whisk together the oil,lemon juice,vinegar,spices & pepper.
- Pour over salad, toss to coat.
- Cover and refrigerate until serving.
Nutrition Facts : Calories 255, Fat 12.9, SaturatedFat 4.1, Cholesterol 14.8, Sodium 444.8, Carbohydrate 26.9, Fiber 2, Sugar 2.1, Protein 8.2
CURLY PASTA AND VEGGIE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the vegetables: Place an oven rack in the center of the oven and preheat to 375 degrees F. Coat a large rimmed baking sheet with vegetable oil spray. Combine all the vegetables in a large bowl. Drizzle with the olive oil and sprinkle with rosemary, salt and pepper. Toss to coat. Spread out the vegetables in a single layer on the prepared sheet. Roast until tender, 25 to 30 minutes.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
- For the dressing: In a medium bowl, whisk together the buttermilk, safflower oil, sour cream, lemon zest, lemon juice, chives, mint, parsley, salt and pepper until smooth.
- Add the roasted vegetables and dressing to the cooked pasta. Toss until all ingredients are coated and serve.
VEGETABLE PASTA SALAD I
Healthy, tasty, and very easy to make. Use your favorite fresh or frozen vegetables. Pepper flavored olive oil works well, too.
Provided by YULIYAR
Categories Salad Pasta Salad Rotini Pasta Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
- 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.
- 4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 41.8 g, Cholesterol 136.9 mg, Fat 10.8 g, Fiber 3.9 g, Protein 62.9 g, SaturatedFat 2.2 g, Sodium 192.1 mg
PASTA AND VEGETABLE SALAD
For a tastier and healthier side dish, try this Pasta and Vegetable Salad for fresh spin on an old standby at your next summer outing. With its high protein content, it works as a main course, too.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h30m
Number Of Ingredients 14
Steps:
- Bring 4 quarts water to a boil in a large pot, add pasta and salt, and cook until pasta is al dente, 9 to 10 minutes. Add broccoli and continue to cook until the pasta is tender, 1 minute longer. Drain and set aside.
- Meanwhile, whisk oil, vinegar, lemon juice, mustard, honey, and garlic in a large bowl; add 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add drained pasta and broccoli and stir to coat with dressing. Let cool. Mix in tomatoes, olives, basil, parsley, and radicchio; stir to combine. Season with salt to taste.
DILLY PASTA SALAD
Very good for church gatherings, picnics, or potlucks. Something light and easy. Did I mention very good??? This has great taste and hope yall enjoy it as much as I did.
Provided by Heather Beldin
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook rotini according to package directions, drain, rinse with cold water and drain well.
- In large bowl stir together sour cream, mayonnaise and dill weed, stir in celery and onion, add pasta and egg.
- Toss until coated with dressing, season with salt and pepper.
- Cover and refrigerate for 2 to 4 hours.
Nutrition Facts : Calories 420.7, Fat 18.7, SaturatedFat 6, Cholesterol 90.8, Sodium 253.4, Carbohydrate 52.2, Fiber 2.1, Sugar 3.7, Protein 10.9
EASY VEGAN PASTA SALAD RECIPE BY TASTY
Here's what you need: dried pasta, chickpeas, broccoli floret, carrot, red onion, fresh parsley, olive oil, red wine vinegar, garlic, dried oregano, salt, pepper, cherry tomatoes
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley.
- In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine.
- Pour dressing over pasta salad and stir until evenly distributed.
- Transfer pasta salad into 4 containers and refrigerate for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 545 calories, Carbohydrate 80 grams, Fat 17 grams, Fiber 13 grams, Protein 18 grams, Sugar 10 grams
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