VEGGIE PASTA SALAD
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
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
Provided by Katie Lee Biegel
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 12
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.
GARDEN VEGGIE PASTA SALAD
This recipe pleasantly proves that making pasta salad doesn't have to be a time-consuming task, thanks to the head start from bottled salad dressing.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions. Drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, green pepper, celery and onions. In a small bowl, whisk the salad dressing, mayonnaise and pepper. Pour over salad; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 259 calories, Fat 15g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 543mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
FRESH VEGGIE PASTA SALAD
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
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
FRESH VEGETABLE-PASTA SALAD
Add pizzazz to a foolproof pasta salad, using crisp and colorful bell peppers, broccoli and onion.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 15
Number Of Ingredients 8
Steps:
- Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water oil and vinegar.
- Drain pasta; rinse with cold water. Shake to drain well.
- Stir drain pasta and remaining ingredients into seasoning mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 2 g, TransFat 0 g
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
ITALIAN PASTA SALAD WITH FRESH VEGETABLES
This is a great summer meal-in-one. Its bursting with fresh-from-the-garden goodness with added spark from the salami. Be as creative as you like with the optional veggies. I often have a few handfuls of something from the garden or a half a cup of leftovers that go right in. Even if you don't particularly like anchovies try adding the anchovy paste at least once. You don't really taste it -- it just improves the flavor of the dressing. Try it at your next potluck or picnic!
Provided by 3KillerBs
Categories One Dish Meal
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 27
Steps:
- Mix all salad ingredients and any optional veggies in a large bowl.
- Put all dressing ingredients into a bowl and mix vigorously with a whisk or fork to make sure that the anchovy paste is thoroughly blended inches.
- Toss salad with dressing and refrigerate for several hours or overnight.
- Taste and correct seasonings if necessary. If the pasta has soaked up too much dressing make a little more.
- There should be a tang too it, maybe even a bite. If it seems bland make more dressing but don't overwhelm the fresh, bright flavor of the veggies.
CREAMY ROASTED VEGETABLE PASTA SALAD
A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant. Perfect for a summer lunch or as an elegant side dish.
Provided by Dusty
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven broiler.
- In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
- Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
- Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
- In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 48.9 g, Cholesterol 2.2 mg, Fat 12.3 g, Fiber 3.5 g, Protein 10.1 g, SaturatedFat 2.1 g, Sodium 73.6 mg, Sugar 2.9 g
CREAMY VEGGIE TUNA PASTA SALAD RECIPE BY TASTY
Here's what you need: lemon, lemon, small red onion, small yellow bell pepper, small red bell pepper, celery stalks, carrots, solid white canned tuna in water, dried farfalle pasta, celery, whole cumin seeds, ground turmeric, white vinegar, dijon mustard, Hellmann's® Mayonnaise, kosher salt, red pepper flakes, freshly ground black pepper, large fresh basil leaves, fresh chives, reserved carrot tops and stem
Provided by Hellmann's
Categories Lunch
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a large bowl, combine the lemon zest, lemon juice, and red onion. Let pickle for about 15 minutes.
- Remove the stems from the yellow and red bell peppers. Cut off the sides of the peppers, keeping the seeds and tops intact in the centers, then slice into strips and dice into small pieces. Transfer the bell peppers to the bowl with the pickled onion, along with the diced celery, grated carrots, tuna, and pasta. Toss to combine.
- Make the herb mayo dressing: In a small bowl, combine the cumin seeds, turmeric, white vinegar, Dijon mustard, Hellmann's® Mayonnaise, salt, red pepper flakes, black pepper, basil, chives, and carrot tops. Whisk until smooth.
- Pour the dressing over the pasta salad and toss until well coated.
- Garnish with the celery leaves and serve immediately.
- Enjoy!
Nutrition Facts : Calories 477 calories, Carbohydrate 58 grams, Fat 16 grams, Fiber 18 grams, Protein 25 grams, Sugar 8 grams
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