Veggie Pasta Salad Recipes

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

Ingredients

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

COLORFUL VEGGIE PASTA SALAD

Colorful Veggie Pasta Salad image

Provided by Katie Lee Biegel

Categories side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 pound fusilli
2 ears corn, husked
1 yellow squash, sliced lengthwise into 1/2-inch-thick planks
1 zucchini, sliced lengthwise into 1/2-inch-thick planks
1 orange bell pepper, cut into 1-inch strips
4 scallions
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly cracked black pepper
3 tablespoons store-bought pesto
Juice and zest of 1 lemon
1 pint grape tomatoes, halved
1/4 cup fresh parsley, chopped

Steps:

Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.
Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.
Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.
Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.

EASY VEGAN PASTA SALAD RECIPE BY TASTY

Easy Vegan Pasta Salad Recipe by Tasty image

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

Ingredients

8 oz dried pasta, cooked
15 oz chickpeas, 1 can, drained and rinsed
1 cup broccoli floret, steamed
½ cup carrot, shredded
½ cup red onion, sliced
¼ cup fresh parsley
¼ cup olive oil
¼ cup red wine vinegar
1 clove garlic, minced
1 teaspoon dried oregano
salt, to taste
pepper, to taste
1 ½ cups cherry tomatoes

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

FRESH VEGGIE PASTA SALAD

Fresh Veggie Pasta Salad image

Make our Fresh Veggie Pasta Salad for a delicious dish that's sure to steal the show! Carrots, grape tomatoes and snow peas star in this Fresh Veggie Pasta Salad, but the zesty dressing and fixings make a great supporting cast.

Provided by My Food and Family

Categories Vegetable Recipes

Time 20m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

Ingredients

4 cups farfalle (bow-tie pasta), uncooked
1 carrot, cut lengthwise into quarters, then crosswise into thin slices
1 cup grape tomato es, halved
1 cup snow peas, trimmed, cut lengthwise into thin slices
1/2 cup chopped red onion s
1/2 cup KRAFT Shredded Parmesan Cheese
2 Tbsp. chopped fresh parsley
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil

Steps:

Cook pasta as directed on package, omitting salt.
Drain pasta; place in large bowl.
Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 260, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 43 g, Fiber 3 g, Sugar 5 g, Protein 10 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

Ingredients

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 :

VEGAN VEGGIE PASTA SALAD

Vegan Veggie Pasta Salad image

The salad is tossed in my own homemade Italian dressing, but you can use which ever dressing you desire. Serve chilled.

Provided by Anysa Johnson

Categories Salad Vegetable Salad Recipes Cauliflower

Time 47m

Yield 16

Number Of Ingredients 10

Ingredients

1 (16 ounce) package whole wheat rotini pasta
3 cups chopped broccoli
2 cups cubed cucumber
1 ½ cups cubed butternut squash
1 ½ cups halved green beans
1 ½ cups cubed jicama
1 cup Italian dressing, or more to taste
½ cup halved snow peas
½ head cauliflower, chopped
2 tablespoons halved cherry tomatoes

Steps:

Bring to boil 4 quarts of lightly salted water in a large pot; stir in pasta. Cook and stir until soft, about 7 minutes. Drain pasta through a strainer and rinse with cold water.
Mix pasta, broccoli, cucumber, squash, green beans, jicama, Italian dressing, snow peas, cauliflower, and cherry tomatoes together in a bowl. Refrigerate until chilled.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 28.7 g, Fat 4.7 g, Fiber 4.6 g, Protein 5.6 g, SaturatedFat 0.8 g, Sodium 258.2 mg, Sugar 2.8 g

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