Creamy Roasted Vegetable Pasta Salad Food

CREAMY VEGETABLE PASTA SALAD

Steps:

• Place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes; rinse in cold water and drain. In a large bowl, combine the broccoli, pasta, carrots, peas, ham, cheese and onions., In another bowl, combine the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour.

CREAMY ROASTED VEGETABLE PASTA SALAD

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.

CREAMY SUMMER VEGETABLE SALAD

Steps:

• In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat. , Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

CREAMY PASTA SALAD

Steps:

• Cook pasta and drain well.
• Combine with chopped vegetables, cheese and parsley.
• Mix dressing ingredients in a container with a lid; shake vigorously until sugar has dissolved.
• Pour dressing over salad and toss to combine.
• Cover and refrigerate at least 2 hours before eating, in order to allow the pasta to soak up some of the dressing.

ROASTED VEGETABLE PASTA SALAD

Steps:

• Heat oven to 400°F.
• Toss squash and red peppers with 2 Tbsp. dressing; spread onto rimmed baking sheet.
• Bake 20 to 25 min. or until crisp-tender; cool. Meanwhile, cook pasta as directed on package, omitting salt. Drain; set aside until ready to use.
• Mix mayo and remaining dressing in large bowl until blended. Add pasta, roasted vegetables, 1/2 cup basil and black pepper; mix lightly. Garnish with remaining basil.

SOUR CREAM VEGETABLE SALAD

Steps:

• Combine vegetables.
• Toss with dill.
• Mix remaining ingredients andtoss with vegetables.

CREAMY GARDEN VEGETABLE PASTA SALAD

Steps:

• Total of 2 cups of chopped veggies: Chop peppers, onion and cilantro. If using fresh corn, remove from cob. Place veggies and corn in skillet with about 1-2 tsp of olive oil, sprinkle with Southwest spice mix and simmer for only about 5 min. Remove from heat. Cook bacon and crumble.
• Boil pasta according to package directions, drain and allow to cool. Add veggies, cilantro and bacon and cheese and toss. Add dressing and toss to coat. Salt and pepper to taste and garnish with additional cilantro.
• Allow to chill for at least one hour to allow the flavors to marry.

CREAMY GARDEN VEG PASTA SALAD

Steps:

• Boil pasta in heavy salted water, rinse in cold water and set aside. Chopp and dice all veggies.
• Add all veggies to bowl season well with s&p, squeeze 1/2 fresh lemon juice over and mix. Next add pasta followed by dressing, toss well. Sprinkle with fresh herbs and refrigerate for 4hrs or overnight.