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.
COLORFUL SPIRAL PASTA SALAD
Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. -Amanda Cable, Boxford, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.
Nutrition Facts : Calories 149 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
COLORFUL PASTA SALAD
This salad is tasty and it takes very little time to prepare.
Provided by Michele
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
- In a medium bowl combine cooled pasta, cauliflower, broccoli, red bell pepper, cottage cheese, salt and pepper.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 44.8 g, Cholesterol 8.4 mg, Fat 3.9 g, Fiber 2.9 g, Protein 15.2 g, SaturatedFat 1.9 g, Sodium 238.8 mg, Sugar 3.3 g
PASTA SALAD FOR A CROWD
This is my go-to pasta salad recipe for a crowd! It's great for showers, picnics, parties, you name it! My mother-in-law taught me to make it. It is easy and very versatile. Today I made it for an event, and I decided to keep track of the measurements so that it could be shared with others who may need a large crowd pasta salad recipe. Hope you enjoy! Better when refrigerated overnight.
Provided by KLATIME
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h
Yield 70
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
- While pasta is boiling, steam broccoli, one bag at a time, in a microwave per directions on the package, 4 to 6 minutes.
- Rinse cooked pasta in a colander until completely cool. Return to the pot. Add broccoli, tomatoes, salad dressing, Cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well. Refrigerate until chilled, 30 minutes to 1 hour. Serve cold.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 17.2 g, Cholesterol 6.8 mg, Fat 6.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 2 g, Sodium 353.9 mg, Sugar 2.1 g
SWEET COLORFUL PARTY PASTA SALAD
This was an attempt to replicate a pasta salad from one of my favorite restaurants. It actually came out better, according to those who compared them. You can add your favorite ingredients. I have never made it with garlic, but included it in the recipe anyhow.
Provided by Jenn from New Orlea
Categories Pasta Shells
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Start boiling water for pasta and cook according to package directions.
- While water is heating, you can proceed with the next step.
- In a skillet, heat about 2 tablespoons of olive oil on medium heat, and add all of the sliced bell peppers, stirring continuously for about 5 minutes or until desired consistency is reached. Set aside to cool.
- Drain pasta in cold water for a couple of minutes, until cool.
- Place in a medium-sized Tupperware-type container and set aside.
- In a small mixing bowl, combine cider vinegar and sugar. Stir until sugar is dissolved.
- Then mix in olive oil and vegetable oil.
- Add the liquid mixture to the pasta.
- Then mix in all of the bell peppers, black olives, pimientos, sliced sun-dried tomatoes, and chopped celery.
- Add to taste: dash of onion powder, salt, basil leaf, oregano, and minced garlic (if desired).
- Refrigerate for at least one hour. Best if refrigerated over night. Sometimes pasta will absorb the dressing, so you may want to add a little extra vinegar and oil before serving.
- Note: You can adjust the amounts of sugar, vinegar, and oil to your desired taste.
- Enjoy.
Nutrition Facts : Calories 610.8, Fat 23.8, SaturatedFat 3.2, Sodium 186.7, Carbohydrate 86.2, Fiber 5.5, Sugar 17.6, Protein 12.9
COLORFUL PARTY PASTA SALAD
In my catering buisness this is my number one most requested recipe. I make it often and it ends up on all my party tables as it's so pretty. It is also a great way to get kids to eat their veggies!
Provided by GingerlyJ
Categories Kid Friendly
Time 1h30m
Yield 4 pounds, 25-35 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta til al dente.
- Fine chop all meat and veggies.
- Run cold water over pasta and add to large salad bowl, add veggies, Crispins and Dressing, toss to coat and chill 1-24 hours.
BEST SUMMER PARTY PASTA SALAD
The garden promises to bring so many wonderful tastes to the farm table. Every summer we behold the wonderful bright early tomatoes and fresh basil. Simply fixed with a little dressing and good wholesome whole wheat pasta is highlighted with olives and mozzarella.
Provided by Andi Longmeadow Farm
Categories Vegetable
Time 31m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta for 10-11 minutes. Darin in colander and rinse under cool water. Shake dry.
- Make the dressing by whisking the olive oil into the vinegar and add seasonings.
- Place pasta, mozzarella, vegetables, and olives in a large bowl. Toss together and add dressing a little at a time. Mix gently. The dressing can be added more if necessary.
- Sprinkle additions to top.
Nutrition Facts : Calories 287.7, Fat 7, SaturatedFat 1.5, Cholesterol 3.7, Sodium 209.6, Carbohydrate 46.8, Fiber 3.2, Sugar 3.9, Protein 9.4
PASTA SALAD
Make and share this Pasta Salad recipe from Food.com.
Provided by Jackie Simons
Categories Potluck
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Boil pasta, drain well.
- Chop all vegetables and place in large bowl.
- Mix pasta in with vegetables.
- Add both cheeses, mix well.
- Add salad dressing-- usually requires 1 bottle.
- Refrigerate for 2 hours prior to serving.
- Add fresh salad dressing with each serving.
- Enjoy!
Nutrition Facts : Calories 455.6, Fat 11.3, SaturatedFat 5.2, Cholesterol 24.2, Sodium 534.3, Carbohydrate 73.2, Fiber 10.7, Sugar 2, Protein 17.7
COLORFUL PASTA SALAD
Make and share this Colorful Pasta Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Prepare pasta according to package directions.
- Add oil, vinegar, basil, parmesan cheese, salt, and pepper to the container of an electric blender.
- Process until smooth.
- Drain and rinse cooked pasta; place in a big bowl.
- Add the peppers, tomato, olives, and onion.
- Pour in dressing; toss to coat.
- Add mozzarella cheese and toss to mix well.
- Add additional salt and pepper if desired.
Nutrition Facts : Calories 525.1, Fat 31, SaturatedFat 6.4, Cholesterol 16.2, Sodium 809, Carbohydrate 48.9, Fiber 3.6, Sugar 3.6, Protein 13.3
CONTEST-WINNING PICNIC PASTA SALAD
My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta. It's one of the best picnic salad ideas! -Felicia Fiocchi, Vineland, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.
Nutrition Facts : Calories 411 calories, Fat 23g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 1156mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.
PRETTY PARTY PASTA SALAD
Make and share this Pretty Party Pasta Salad recipe from Food.com.
Provided by wildheart
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook and drain the pasta.
- Toss all the ingredients together in a large bowl.
- Chill for a minimum of four hours.
- Put in your prettiest clear glass bowl, and serve.
Nutrition Facts : Calories 311.7, Fat 14.7, SaturatedFat 8.4, Cholesterol 41.4, Sodium 773.4, Carbohydrate 28.4, Fiber 1.8, Sugar 4.5, Protein 16.7
COLORFUL PASTA SALAD
The colorful side dish shared by Mary Tallman of Arbor Vitae, Wisconsin features sweet pineapple, crunchy vegetables and refreshing cilantro in a tangy dressing with pasta. It requires just 15 minutes of prep time, so it's perfect for a quick lunch or on-the-go dinner.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, snow peas, carrot, cucumber and reserved pineapple juice. , Drain pasta and rinse with cold water. Add to pineapple mixture. Sprinkle with cilantro. Drizzle with salad dressing and toss to coat. Chill until serving.
Nutrition Facts : Calories 120 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
COLORFUL PASTA SALAD
Make and share this Colorful Pasta Salad recipe from Food.com.
Provided by Darcys Diner
Categories < 60 Mins
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- First make the dressing & then set aside. Cook pasta according to package directions and rinse under cold water until cool. Add peppers, onion, pepperoni, mushrooms, broccoli, olives, sun dried tomatoes & feta to pasta & toss. Pour dressing over all & mix well. Chill until time to serve. Enjoy!
Nutrition Facts : Calories 495.2, Fat 29.2, SaturatedFat 8.1, Cholesterol 34.6, Sodium 960, Carbohydrate 46.4, Fiber 3.5, Sugar 9.4, Protein 13.3
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Reviews 4Category Side DishCuisine AmericanTotal Time 25 mins
- Combine the pasta, olives, tomato, cucumber, and cheese in a large bowl and stir to combine. In a small mason jar add the basil, olive oil, vinegar, and a heavy hand of salt and pepper. Put a lid on the jar and shake well to combine. Pour the mixture over the pasta and stir to combine. Taste and add more salt and pepper to taste (don’t under salt, the pasta and veggies really need it to taste their best). Serve at room temperature right away.
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