Colorful Pasta Salad Food

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COLORFUL SPIRAL PASTA SALAD



Colorful Spiral Pasta Salad image

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

1 package (12 ounces) tricolor spiral pasta
4 cups fresh broccoli florets
1 pint grape tomatoes
1 can (6 ounces) pitted ripe olives, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan

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 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

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.

COLORFUL PASTA SALAD



Colorful Pasta Salad image

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

1-1/2 cups uncooked tricolor spiral pasta
1 can (8 ounces) unsweetened pineapple chunks
1 cup fresh snow peas, halved
1/2 cup thinly sliced carrot
1/2 cup sliced cucumber
1 tablespoon minced fresh cilantro
1/4 cup Italian salad dressing

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

PASTA SALAD



Pasta Salad image

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

1 1/2 lbs penne pasta
2 bottles kraft house Italian salad dressing (it must be this exact type or it won't taste the same!)
1 cup chopped green pepper
1/2 cup chopped white onion
1 cup diced roma tomato
1 1/2 cups chopped cucumbers
3/4 cup sliced black olives
2 tablespoons chopped black olives
1 (6 ounce) container of shredded parmesan cheese (not grated)
1/2-3/4 cup of grated parmesan cheese
salt
pepper
garlic powder

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



Colorful Pasta Salad image

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

1 (1 lb) box tri-color spiral pasta
1 large red pepper, diced
1/2 cup sun-dried tomato, diced
1/2 cup red onion, diced
8 ounces feta cheese, crumbled
4 ounces pepperoni, sliced & julienned
8 ounces black olives, sliced
8 ounces fresh mushrooms, sliced
1 bunch broccoli floret
3/4 cup olive oil
1/3 cup red wine vinegar
1/3 cup rice vinegar
1/4 cup white sugar
1 1/2 teaspoons oregano
1 1/2 teaspoons basil
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper

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

COLORFUL PASTA SALAD



Colorful Pasta Salad image

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

1 (8 ounce) package seashell pasta
½ cup finely chopped cauliflower
½ cup finely chopped broccoli
½ cup diced red bell pepper
1 cup cottage cheese
salt and pepper to taste

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

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