Garden Pasta Salad Food

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GARDEN FRESH PASTA SALAD



Garden Fresh Pasta Salad image

This is one of the best tasting salads, I hope that you will enjoy it. Pasta Salads absorb dressing when stored in the refrigerator. A trick to help the salad moist and creamy is to stir some of the reserved pasta cooking water into the chilled salad just before serving. For added flavor, sprinkle salad with bacon bits just before serving.

Provided by Chef mariajane

Categories     Low Cholesterol

Time 20m

Yield 16 serving(s)

Number Of Ingredients 7

8 cups farfalle pasta, uncooked
2 cups broccoli florets
1 red onion, chopped
1 red pepper, chopped
2 cups cherry tomatoes, halved
1 (250 ml) bottle sun-dried tomatoes, and oregano dressing
1/2 cup parmesan cheese, grated

Steps:

  • Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time. Drain, saving 1 cup of the pasta water, rinse pasta and broccoli under cold water. Drain well; place in large bowl.
  • Add onions, peppers and tomatoes; mix lightly; add dressing; toss to coat. Cover.
  • Refrigerate at least 1 hour. Stir gently just before serving; sprinkle with cheese.
  • To keep the salad moist, stir some of the reserve pasta cooking water into the chilled salad just before serving.

Nutrition Facts : Calories 205.7, Fat 1.8, SaturatedFat 0.7, Cholesterol 2.8, Sodium 127.5, Carbohydrate 39.1, Fiber 2.4, Sugar 3.3, Protein 8.3

GARDEN PASTA SALAD



Garden Pasta Salad image

This salad includes not only garden vegetables but pasta too. It is a great side dish to any meal.-Bernard Bellin, Franklin, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 7

8 ounces uncooked spiral or cartwheel pasta
3 cups assorted chopped fresh or frozen vegetables
1 bottle (16 ounces) zesty Italian salad dressing, divided
1 cup cubed cooked chicken, turkey or ham
1 cup cubed cheddar, mozzarella or Monterey Jack cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
Minced fresh parsley or basil, optional

Steps:

  • Cook pasta according to package directions. Drain but do not rinse. Return pasta to the pan; add vegetables and toss. Cover for 3-5 minutes. Vegetables will lightly steam in pasta. , Place pasta in a large salad bowl. Top with three-fourths of the dressing and lightly toss. Chill several hours or overnight. , If pasta is dry, add remaining dressing along with meat, cheese, olives, and parsley or basil if desired. Chill until serving.

Nutrition Facts :

GARDEN PASTA SALAD



Garden Pasta Salad image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan

Steps:

  • Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
  • Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
  • Chill before serving.

GARDEN PASTA SALAD



Garden Pasta Salad image

A zesty pasta recipe, with lots of crunchy vegetables.

Provided by L. Gale

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h30m

Yield 10

Number Of Ingredients 9

1 (16 ounce) package uncooked tri-color spiral pasta
½ cup thinly sliced carrots
2 stalks celery, chopped
½ cup chopped green bell pepper
½ cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
¼ cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
½ cup grated Parmesan cheese

Steps:

  • Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
  • Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
  • Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
  • Chill for one hour before serving.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g

GARDEN PASTA SALAD



Garden Pasta Salad image

Make and share this Garden Pasta Salad recipe from Food.com.

Provided by SweetsLady

Categories     Spring

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup Miracle Whip
1/4 cup fresh parsley, chopped (I usually use 4 t. dried)
1 teaspoon dried basil leaves, crushed
1 garlic clove, minced
1 (8 ounce) package sharp cheddar cheese, cubed
2 cups broccoli florets
1 cup corkscrew macaroni, cooked and drained (I use tri-color)
2 medium tomatoes, cut into thin wedges
2 -3 sliced cooked bacon (everything is better with bacon, right?!) (optional)

Steps:

  • Combine dressing, parsley, basil, and garlic; mix well.
  • Add cheese, broccoli, and noodles; mix lightly.
  • Chill.
  • Spoon on salad plate; surround with tomatoes.

Nutrition Facts : Calories 478.5, Fat 31.3, SaturatedFat 13.9, Cholesterol 76.3, Sodium 894.5, Carbohydrate 30.4, Fiber 1.7, Sugar 8.8, Protein 19.1

GARDEN RANCH PASTA SALAD



Garden Ranch Pasta Salad image

Salad's a snap for tonight's barbecue! A box of Suddenly Salad® mix and a few extras are all you need.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 7

1 box Betty Crocker™ Suddenly Salad® ranch & bacon pasta salad mix
1/2 cup ranch dressing
1/2 teaspoon dried dill weed
1 1/2 cups small broccoli florets
1/2 cup thinly sliced red bell pepper, cut into bite-size strips
1/2 cup cucumber slices, halved
4 medium green onions, sliced (1/4 cup)

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • In medium bowl, mix seasoning mix, dressing and dill weed. Stir in pasta and remaining ingredients. Store any remaining salad covered in refrigerator.

Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 5 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 4 g, TransFat 0 g

GARDEN PASTA SALAD



Garden Pasta Salad image

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield Makes 8 servings.

Number Of Ingredients 7

8 oz. rotini pasta (3 cups), cooked, drained
2 cups broccoli florets
1 bottle (8 oz.) KRAFT Lite House Italian Dressing
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped red peppers
1/2 cup chopped green peppers
1/2 cup chopped slivered almonds

Steps:

  • Toss all ingredients in large bowl; cover.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

GARDEN PESTO PASTA SALAD



Garden Pesto Pasta Salad image

My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it's too hot to cook, I like to use the season's veggies for pasta salads and other cool meals. -Sarah Mathews, Ava, Missouri

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 12

3 cups uncooked spiral pasta (about 9 ounces)
1/2 cup prepared pesto
3 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 medium zucchini, halved and sliced
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
1 small red onion, halved and thinly sliced
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain. Rinse with cold water and drain well., Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended., Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.

Nutrition Facts : Calories 217 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 339mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

GARDEN-FRESH PASTA SALAD



Garden-Fresh Pasta Salad image

Ripe vegetables and whole wheat noodles get together for a better-for-you take on pasta salad.

Provided by My Food and Family

Categories     Onions

Time 1h30m

Yield 14 servings, 3/4 cup each

Number Of Ingredients 6

1 pkg. (16 oz.) whole wheat farfalle (bow-tie pasta), uncooked
2 cups broccoli florets
1 each red onion and red pepper, chopped
2 cups halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain.
  • Rinse pasta mixture with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
  • Refrigerate 1 hour. Stir gently before serving; top with cheese.

Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g

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