Fruit Vegetable Pasta Salad Food

FRUITY PASTA SALAD

Steps:

• Cook rotini to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
• In large bowl, combine cooked rotini and all remaining salad ingredients; mix gently.
• In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently to coat.

PASTA VEGETABLE SALAD

Steps:

• Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add vegetables. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 1-2 hours.

VEGGIE PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. , Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.

WINTER FRUIT AND PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold water and drain well.
• Meanwhile, combine mandarin orange sections, kiwi, apple, pear, dried cranberries, pomegranate arils, and celery in a large bowl.
• Add pasta to the fruit salad, mixing until well combined.
• Whisk lime juice, honey, olive oil, and poppy seeds together in a small bowl. Pour over pasta salad and stir until combined. Place in the refrigerator until flavors have blended, about 30 minutes.

VEGETABLE PASTA SALAD

Steps:

• In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.

FRESH VEGETABLE PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, cook the cauliflower, broccoli, carrots and yellow pepper in boiling water for 2 minutes. Rinse in cold water and drain well; place in a bowl. Drain pasta and rinse in cold water; add to vegetables. Cover and refrigerate for at least 30 minutes. , Stir in tomatoes. Add dressing and toss to coat. Serve on lettuce-lined plates if desired.

TUSCAN PASTA SALAD WITH GRILLED VEGETABLES

Steps:

• Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio and 6 minutes for the fennel. Let cool, then cut into small pieces.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water; shake off the excess. Transfer to a large bowl.
• Add the grilled vegetables and cannellini beans to the pasta; toss well. Add the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt and pepper to taste; toss. Add the Parmesan and fennel fronds and toss gently.

FRUIT & VEGETABLE PASTA SALAD

Steps:

• Cook pasta according to package directions, then drain.
• While pasta is cooking, heat oil in 12" skillet over medium-high heat.
• Add gingerroot, soy sauce & frozen vegetables to skillet, & saute about 6 minutes, stirring frequently, until vegetables are thawed & heated through.
• Place drained pasta, cooked vegetable mixture, pineapple chunks with juice & orange juice concentrate in large serving bowl, & mix well.
• Cover & refrigerate at least 8 hours.

VEGETABLE PASTA SALAD I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
• 4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.

ITALIAN VEGETABLE PASTA SALAD

Steps:

• In a very large salad bowl, combine all vegetables and pasta.
• Pour dressing over salad and toss to coat.
• Cover and refrigerate overnight or at least 4 hours.
• Before serving, stir in cheese cubes.

ITALIAN PASTA SALAD WITH FRESH VEGETABLES

Steps:

• Mix all salad ingredients and any optional veggies in a large bowl.
• Put all dressing ingredients into a bowl and mix vigorously with a whisk or fork to make sure that the anchovy paste is thoroughly blended inches.
• Toss salad with dressing and refrigerate for several hours or overnight.
• Taste and correct seasonings if necessary. If the pasta has soaked up too much dressing make a little more.
• There should be a tang too it, maybe even a bite. If it seems bland make more dressing but don't overwhelm the fresh, bright flavor of the veggies.

ASIAN VEGETABLE PASTA SALAD

Steps:

• Heat a small saucepan to medium, and add the oils, garlic and red pepper flakes. Stir and don't let the oil get too hot. Once the garlic is cooked, stir in the vinegar, tamari, water and maple syrup. Turn the heat down to medium-low, and stir occasionally while you prepare the vegetables.
• The next part of this pasta salad is to sprinkle some sea salt on the broccoli and mushrooms in a bowl with a tight-fitting lid. Add some tamari if you like for flavor, put the lid on the bowl and shake for a few minutes, until the vegetables start to wilt. Let them marinate while you chop the tomato, green onion and optional cashews.
• Cook the noodles, drain, and set aside to dry. Place the vegetables in a large bowl and pour the sauce over them and toss. Add the noodles and optional wakame and toss again. Garnish with roasted, chopped cashews.

GARDEN VEGETABLE PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside., Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes., Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.