Garden Veggie Pasta Salad Food

GARDEN PASTA SALAD

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.

SUMMERTIME GARDEN VEGGIE PASTA SALAD

Steps:

• Cook pasta in boiling salted water according to directions, (usually about 10 minutes) but do not overcook. Mushy pasta will not work well for this recipe. Add a dash of olive oil to keep pasta from sticking while cooking.
• In a bamboo or other type of steamer, steam the julienned carrot, fresh peas and green beans for about 5 minutes until just tender. Alternately, you could parboil them for just a few minutes to get them softened just a bit.
• Drain and rinse pasta under cold water in a colander. Add to large bowl.
• Mix steamed carrots, green beans and peas together into pasta. Add red bell pepper, green onions/scallions, and chopped tomatoes.
• Mix ingredients for dressing together, and pour over pasta and veggies. Mix well to combine.
• Place lid or plastic wrap over the bowl and let chill in refrigerator for at least an hour to let flavors meld.

VEGETABLE GARDEN PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini. , Drain and rinse pasta in cold water; add to vegetables. Combine salad dressing and mustard; pour over pasta mixture; toss to coat. Refrigerate until serving.

GARDEN PASTA SALAD

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.

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.

GARDEN VEGGIE PASTA SALAD

Steps:

• Cook macaroni according to package directions. Drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, green pepper, celery and onions. In a small bowl, whisk the salad dressing, mayonnaise and pepper. Pour over salad; toss to coat. Refrigerate until serving.