Colorful Italian Vegetable Salad Recipe Recipe 425 Food

COLORFUL PASTA SALAD

Colorful Pasta Salad image

This is so good, perfect for a hot day when you don't feel like sweating in the kitchen. The colors are so great, feel free to sub in your favorite veggies!

Provided by newmama

Categories One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb tri-color spiral pasta
1 cucumber, cut into triangles
1 yellow squash, cut into triangles
1 cup grape tomatoes, halved
1/2 cup olive, sliced
1/2 yellow pepper, chopped
1 cup broccoli, steamed crisp
1 cup cauliflower, steamed crisp
1/4 cup parmesan cheese, shredded
1/4 cup feta cheese
Italian dressing (I use Kraft House light)
ranch dressing (I use Kraft light)

Steps:

Boil pasta according to box, run under cold water to chill.
Chop all veggies according to list.
Mix everything in a large bowl.
Add about 2/3 of the Italian, and 1/2 cup of ranch.
Add more as needed.

Nutrition Facts : Calories 270.6, Fat 3.9, SaturatedFat 1.6, Cholesterol 6.9, Sodium 188.8, Carbohydrate 48.6, Fiber 3.5, Sugar 2.8, Protein 10.8

COLORFUL VEGETABLE SALAD

Colorful Vegetable Salad image

This is my favorite salad to make for family gatherings and potlucks. It's very easy and so much healthier than potato salad. It can be made ahead--in fact, it's at its best after about 12-24 hours of marinating. It keeps well in the fridge for about 2-4 days before it starts to deteriorate in quality. Prep time is estimated; you can buy pre-washed broccoli florets and cauliflowerettes to speed preparation. Cooking time is minimum marinating time.

Provided by Halcyon Eve

Categories Cauliflower

Time 3h30m

Yield 3/4 cup servings, 20 serving(s)

Number Of Ingredients 7

Ingredients

6 cups broccoli florets, cut into bite-sized pieces
6 cups cauliflower florets, cut into bite sized pieces
2 cups cherry tomatoes, halved
1 large red onion, thinly sliced
1 (6 ounce) can sliced olives, drained
1 cup Italian dressing
1/4 cup grated parmesan cheese

Steps:

In a large bowl, combine broccoli, cauliflower, red onion, and olives. Toss to combine. Add cherry tomatoes.
In a separate bowl, mix together dressing and cheese. Pour over salad and gently toss to mix.
Refrigerate 3-24 hours before serving.

Nutrition Facts : Calories 69.6, Fat 4.8, SaturatedFat 0.9, Cholesterol 1.1, Sodium 221.3, Carbohydrate 5.8, Fiber 1.2, Sugar 2.3, Protein 2.1

COLORFUL VEGETABLE SALAD

Colorful Vegetable Salad image

This came from a friend who had a large vegetable garden many years ago. She was always creating recipes, depending on what was ready in the garden for picking. This salad goes well with meat or fish entrees.

Provided by Boca Pat

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 cups canned corn or 3 cups frozen corn, thawed
1 (15 ounce) can black beans, rinsed & drained
3 medium tomatoes, seeded & diced
1 cup chopped green pepper
1 cup chopped sweet red pepper
1/4 cup olive oil or 1/4 cup vegetable oil
3 tablespoons lime juice
2 tablespoons minced fresh cilantro or 2 tablespoons parsley
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large bowl, combine first five ingredients.
In a jar with a tight fitting lid, combine the dressing ingredients; shake well Pour over vegetables and toss to coat.
Cover& refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 191.1, Fat 7.6, SaturatedFat 1.1, Sodium 306.3, Carbohydrate 28.4, Fiber 6.3, Sugar 5.3, Protein 6.1

COLORFUL ITALIAN VEGETABLE SALAD RECIPE RECIPE - (4.2/5)

Colorful Italian Vegetable Salad Recipe Recipe - (4.2/5) image

Provided by á-45429

Number Of Ingredients 7

Ingredients

1 head cauliflower florets
1 bunch broccoli florets
2 tomatoes, diced
1 can black olives, sliced (optional)
1/2 cup cheddar cheese, shredded
1 package pepperoni, diced
1 bottle Italian dressing

Steps:

In a large bowl, add vegetables, olives, cheese and pepperoni. Pour dressing over top and toss. Refrigerate until ready to serve. Enjoy!

COLORFUL VEGETABLE SALAD

Colorful Vegetable Salad image

With its Christmasy colors, this salad is a very merry part of my holiday menu. It serves a big group, but since it also keeps well in the refrigerator, you can look forward to the tasty leftovers, too.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 20 servings.

Number Of Ingredients 8

Ingredients

6 cups fresh broccoli florets
6 cups fresh cauliflowerets
2 cups cherry tomatoes, halved
1 large red onion, sliced
1 can (6 ounces) pitted ripe olives, drained and sliced
1 envelope ranch salad dressing mix
2/3 cup canola oil
1/4 cup vinegar

Steps:

In a large bowl, combine the broccoli, cauliflower, tomatoes, onion and olives. In a jar with a tight-fitting lid, combine dressing mix, oil and vinegar; shake well. Pour over salad; toss to coat. Refrigerate for at least 3 hours.

Nutrition Facts : Calories 94 calories, Fat 8g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

ITALIAN VEGETABLE SALAD

Italian Vegetable Salad image

Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 11

Ingredients

5 cups fresh broccoli florets (1 large bunch)
5 cups fresh cauliflowerets (1 small head)
4 plum tomatoes, chopped
1 medium cucumber, peeled and sliced
1 medium sweet onion, thinly sliced
1 cup sliced fresh carrots
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup pimiento-stuffed olives
1 bottle (8 ounces) Italian salad dressing
1 bottle (8 ounces) creamy Italian salad dressing
2 cups shredded part-skim mozzarella cheese

Steps:

In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.

Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).

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Colorful Italian Vegetable Salad Recipe Recipe 425 Food

COLORFUL PASTA SALAD

This is so good, perfect for a hot day when you don't feel like sweating in the kitchen. The colors are so great, feel free to sub in your favorite veggies!

COLORFUL VEGETABLE SALAD

COLORFUL VEGETABLE SALAD

This came from a friend who had a large vegetable garden many years ago. She was always creating recipes, depending on what was ready in the garden for picking. This salad goes well with meat or fish entrees.

COLORFUL ITALIAN VEGETABLE SALAD RECIPE RECIPE - (4.2/5)

COLORFUL VEGETABLE SALAD

With its Christmasy colors, this salad is a very merry part of my holiday menu. It serves a big group, but since it also keeps well in the refrigerator, you can look forward to the tasty leftovers, too.

ITALIAN VEGETABLE SALAD

Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota

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