Creamy Shells Vegetable Salad Food

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CREAMY SHELL PASTA SALAD



Creamy Shell Pasta Salad image

When I took this to a ladies' salad luncheon, the bowl was completely cleaned out!

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 19

1 cup uncooked small pasta shells
3/4 cup fresh broccoli florets
1 small carrot, thinly sliced
1/3 cup cubed process cheese (Velveeta)
1/4 cup chopped cucumber
1/4 cup diced celery
1/4 cup sunflower kernels
1 hard-boiled large egg, chopped
DRESSING:
1/2 cup mayonnaise
1/4 cup prepared ranch salad dressing
3 tablespoons milk
2 tablespoons red wine vinegar
1 tablespoon dried minced onion
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
1/4 teaspoon prepared mustard

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, carrot, cheese, cucumber, celery, sunflower kernels and egg. , In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat.

Nutrition Facts : Calories 244 calories, Fat 20g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 332mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

PERFECT CREAMY MACARONI PASTA SALAD



Perfect Creamy Macaroni Pasta Salad image

The key to the best creamy pasta salad is to rinse the cooked pasta under cold water before tossing with the dressing. Skipping this step means the dressing will turn sticky. We also "de-flame" the onion, which tames raw onion flavor so that the onion does not take over the salad. A quick bath in cold water does the trick.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 20m

Yield Makes about 6 servings

Number Of Ingredients 13

8 ounces dry elbow macaroni or small pasta shape
1/4 medium red onion, finely chopped, about 1/4 cup
1 medium bell pepper, seeds removed and chopped
2 celery stalks, finely chopped, about 1/3 cup
3 radishes, trimmed and finely chopped, about 1/3 cup
1 to 2 medium dill pickles, finely chopped, optional
1/2 cup sour cream
1/4 cup mayonnaise, try our homemade mayonnaise
1 1/2 tablespoons yellow mustard, substitute Dijon or whole grain mustard
1 tablespoon apple cider vinegar
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
1 to 2 tablespoons honey, optional for sweet version

Steps:

  • Cook pasta according to the package directions. Drain and rinse well under cold water to remove starch from the outside of the pasta.
  • Meanwhile, add the chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes and then drain. This tones down the raw flavor of the onion so that it won't overpower the salad.
  • In the bottom of a large salad bowl, make the dressing. Whisk the sour cream, mayonnaise, mustard, cider vinegar, salt, and pepper. For a sweeter macaroni salad, add honey to taste. I typically add half of a tablespoon but try one to two tablespoons if you enjoy sweeter macaroni salads.
  • Add the rinsed macaroni, drained onions, bell pepper, celery, radish, and the pickle to the bowl with dressing. Mix well. Taste, then adjust with additional salt and pepper.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 252, Fat 10.4g, SaturatedFat 2.9g, Cholesterol 10.6g, Sodium 317.2mg, Carbohydrate 32.2g, Fiber 2.1g, Sugar 2.4g, Protein 6.9g

GARDEN SHELL SALAD



Garden Shell Salad image

Fresh basil marries the flavors of this splendid salad from Kathy Glasgow. The Marysville, California reader lightly dresses the dish, making it ideal with almost any entree.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

8 ounces uncooked small pasta shells
2 cups frozen peas
1 cup thinly sliced celery
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
2/3 cup fat-free mayonnaise
1 tablespoon white balsamic vinegar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water. , In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 157 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 380mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

CREAMY SHELLS & VEGETABLE SALAD



Creamy Shells & Vegetable Salad image

This is one of my favorite pasta salad recipes. Got it from a package of frozen veggies. May have doctored it up a bit from there. I love it. So does my 7 year old boy.

Provided by Chef Kristiana

Categories     Pasta Shells

Time 20m

Yield 1 bowl, 6-8 serving(s)

Number Of Ingredients 6

one 16 oz. package frozen vegetables
2 1/2 cups cooked pasta, I use shells but you can use any smaller pasta
1/2 cup Italian dressing
1/2 cup light mayonnaise
1/4 teaspoon italian seasoning
1/2 cup grated parmesan cheese (or other hard cheese )

Steps:

  • Cook pasta according to package directions, cool.
  • Cook veggies according to package directions and cool.
  • In small bowl whisk together dressing, mayo, italian seasonings, and grated cheese.
  • Combine all ingredients in one bowl and chill. Very tasty!

Nutrition Facts : Calories 233.2, Fat 14.9, SaturatedFat 3.4, Cholesterol 14.3, Sodium 610.7, Carbohydrate 20.4, Fiber 2.8, Sugar 2.5, Protein 4.9

CREAMY SHELLS AND CHEESE SALAD



Creamy Shells and Cheese Salad image

The best pasta salad I've had! My mother-in-law's recipe, improved! This is always a hit when I have company over. It definitely tastes better the next day, and keeps well in the fridge! I vary the types of peppers I put in it (orange, yellow, red all add nice colors). I also use different cheeses, my favorite is smoked mozzarella.

Provided by mrsbbrown

Categories     Pasta Shells

Time 15m

Yield 8-12 serving(s)

Number Of Ingredients 11

2 cups uncooked small shell pasta
1 1/2 cups cubed cooked ham
1 cup cubed cheese
1/2 cup diced celery
1/3 cup green pepper
1 medium red onion, diced
1/4 cup relish, sweet or 1/4 cup dill
1 1/2 cups Miracle Whip
1 1/2 tablespoons yellow mustard
1/2 teaspoon salt
1/2 cup milk

Steps:

  • First cook, drain, and cool the shells.
  • Add ham, cheese, peppers, celery, onion, and relish.
  • In a 2 cup measure, combine Miracle Whip, mustard, salt and milk (fill with milk to 2 cup line).
  • Whisk dressing ingredients and pour over pasta mix.
  • Chill and refrigerate. For best taste let set for at least 4 hours.

Nutrition Facts : Calories 230.3, Fat 8.9, SaturatedFat 4.2, Cholesterol 35, Sodium 383.8, Carbohydrate 23.9, Fiber 1.3, Sugar 2.5, Protein 13.4

CREAMY SUMMER VEGETABLE SALAD



Creamy Summer Vegetable Salad image

Mother made this salad whenever we barbecued. It's easy to fix, goes well with meat or chicken and is a good way to utilize garden vegetables.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 9

4 medium tomatoes, chopped
3 large cucumbers, seeded and chopped
1 medium onion, chopped
10 radishes, sliced
2 cups sour cream
1/4 cup lemon juice
1 teaspoon seasoned salt
1/2 teaspoon pepper
3/4 teaspoon celery seed, optional

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.

Nutrition Facts : Calories 81 calories, Fat 5g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 116mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

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