BARILLAS WARM VEGGIE PASTA SALAD
This recipe has brussel sprouts, asparagus, zucchini and onions, with Barilla bow tie pasta, as per recipe request. The original had wine as well as chicken stock. You could make this vegetarian by using vegetable stock instead of chicken stock.
Provided by Dienia B.
Categories < 60 Mins
Time 44m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook 1 box Barilla bow tie pasta al dente while cooking sauce.
- Add oil to pan; add onion; add garlic.
- Add brussel sprouts; saute.
- Add asparagus.
- Add thyme (fresh is better but dried works).
- Add zucchini; saute.
- Add chicken stock; reduce by half.
- Make sure veggies are not mushy; they need to be crisp.
- Add cream and cracked pepper to taste.
- Add drained pasta.
- Fold in Parmesan cheese.
Nutrition Facts : Calories 443, Fat 14.2, SaturatedFat 5.1, Cholesterol 83.4, Sodium 220.3, Carbohydrate 62.5, Fiber 4.8, Sugar 4.4, Protein 17.6
GRILLED VEGGIE PASTA SALAD
Make and share this Grilled Veggie Pasta Salad recipe from Food.com.
Provided by jovigirl
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Dressing: In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in the olive oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing for the pasta.
- Vegetables and Pasta: Prepare outdoor grill with hot coals or heat gas grill. Lightly brush grill grid with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
- Working in batches, grill the vegetables about 3 minutes per side or until fork-tender, about 18 minutes total. Brush the vegetables with additional dressing halfway through the grilling. Remove the vegetables from the grill and keep warm.
- In large bowl or on serving platter, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Nutrition Facts : Calories 668.1, Fat 34.2, SaturatedFat 8.6, Cholesterol 29.9, Sodium 564.1, Carbohydrate 71, Fiber 6.4, Sugar 9, Protein 21.2
TUNA & VEGGIE PASTA SALAD
A quick & healthy pasta salad recipe with everything you need: veggies, whole grains and lean protein.
Provided by Concoctionista
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta in water with a dash of salt.
- Combine all other ingredients in a large bowl with a lid.
- When pasta is cooked through, drain and rinse in cold water.
- Add pasta to other ingredients & mix thoroughly.
- Let sit in fridge for several hours before serving.
- May be served over a garden salad, baked potato, with crackers. This recipe is versatile & can be tweaked to your taste. Could be made gluten free if use gluten free pasta.
BOW TIE PASTA WITH SAUSAGE AND ASPARAGUS
I'm typically not a lover of asparagus mixed with pasta but in this dish, IT ROCKS! My family appreciates a drier pasta so if yours likes things a bit saucier you may want to double the EVOO/butter to get it to your consistency. I usually love broccoli mixed in a pasta like this but the asparagus is by far the better choice!
Provided by RedVinoGirl
Categories One Dish Meal
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat pan with olive oil and butter. Once butter melts, add garlic and cook until fragrant. Add sausage, and cayenne pepper. Cook 2 minutes.
- Add bell pepper, asparagus and black pepper, and cook for 8-10 minutes or until asparagus is tender, but crispy.
- Sprinkle cheese over sausage mixture and mix well.
- Pour over hot farfalle pasta. Toss to coat. Add salt if needed.
SUMMERTIME GARDEN VEGGIE PASTA SALAD
It's been so hot the past few days I've been trying to keep cooking to a minimum. I came up with this pasta salad to put some garden herbs and veggies and ones I had in the refrigerator to use.
Provided by Myra9035
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cook pasta in boiling salted water according to directions, (usually about 10 minutes) but do not overcook. Mushy pasta will not work well for this recipe. Add a dash of olive oil to keep pasta from sticking while cooking.
- In a bamboo or other type of steamer, steam the julienned carrot, fresh peas and green beans for about 5 minutes until just tender. Alternately, you could parboil them for just a few minutes to get them softened just a bit.
- Drain and rinse pasta under cold water in a colander. Add to large bowl.
- Mix steamed carrots, green beans and peas together into pasta. Add red bell pepper, green onions/scallions, and chopped tomatoes.
- Mix ingredients for dressing together, and pour over pasta and veggies. Mix well to combine.
- Place lid or plastic wrap over the bowl and let chill in refrigerator for at least an hour to let flavors meld.
Nutrition Facts : Calories 367.8, Fat 15.2, SaturatedFat 2.1, Sodium 83.3, Carbohydrate 50.2, Fiber 5.1, Sugar 6.4, Protein 8.9
ALLISON'S CREAMY VEGGIE PASTA SALAD
Make and share this Allison's Creamy Veggie Pasta Salad recipe from Food.com.
Provided by ABR1231
Categories Pasta Shells
Time 24m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- cook pasta as directed on box.
- Combine other ingredients except for vegetables and cheese in a separate bowl.
- When pasta is done, combine mixture with pasta.
- Toss in cheese and vegetables.
- Chill for at least 3 hours (or overnight if possible).
Nutrition Facts : Calories 176, Fat 13.2, SaturatedFat 8.1, Cholesterol 39.5, Sodium 412.9, Carbohydrate 7.3, Fiber 1, Sugar 4.6, Protein 7.8
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