HEALTHY SUMMER PASTA SALAD
This all-American pasta salad gets a healthy boost from summer's vegetable bounty. Don't limit yourself to just tomatoes, corn and zucchini -- string beans and cucumber could also find a happy home here.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the cavatappi and cook according to the package directions. Drain and rinse under cold water. Set aside.
- Meanwhile, soak the onion in cold water for 5 minutes and then drain.
- Whisk together the mayonnaise, sour cream, cider vinegar, sugar, mustard, drained red onion, 1/2 teaspoon salt and a few grinds of pepper until smooth.
- Add the cooked cavatappi, tomatoes, dill, corn and zucchini to the dressing and stir to coat.
Nutrition Facts : Calories 320, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 230 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
VEGETABLE PASTA SALAD
This light, multicolored salad is an original. When I serve it at potlucks, I', always asked for the recipe. It's also a standby for the "snowbirds" who gather with us in Arizona each winter. -Kathy Crow, Cordova, Alaska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 16-18 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
PASTA VEGETABLE SALAD
It only takes minutes to cook the tricolor pasta, but to really beat the clock, chop the vegetables ahead of time. I sometimes give the salad southwestern flair by adding black beans, frozen corn and salsa. The I top it off with a tomato-based dressing that I've spiced up with taco seasoning.-Helen Turner, Upland, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 208 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 146mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
VEGETABLE PASTA SALAD II
Cold vegetable and pasta salad. Meat-free meal that disappears!
Provided by MARCYNUTS
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine zucchini, eggplant, onion, bell pepper and garlic in a baking dish. Toss with olive oil. Bake for about 20 minutes. Remove from oven and cool.
- 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 and rinse with cold water.
- In a bowl combine vegetable mixture, cooled pasta, tomatoes, Feta cubes, and salad dressing; toss until well mixed.
Nutrition Facts : Calories 486 calories, Carbohydrate 49.1 g, Cholesterol 18.9 mg, Fat 29.1 g, Fiber 7.9 g, Protein 11.3 g, SaturatedFat 7.1 g, Sodium 1227 mg, Sugar 13.6 g
ASIAN VEGETABLE PASTA SALAD
This vegetable pasta salad recipe is quick and easy. It can be adapted based on the vegetables you have on hand. Vegetables can be cooked or fresh, so if you're into raw food, this recipe is perfect. This is a great way to hide all the not-so-popular vegetables in your cupboard because the sauce is so good that every vegetables will taste great.
Provided by Heather Nauta
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
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.
ROASTED VEGETABLE PASTA SALAD WITH SHRIMP
This roasted veggie pasta salad is packed with balanced nutrition and tons of antioxidants! Perfect to make for an easy weeknight dinner, packed lunch, or to bring to your next summer BBQ.
Provided by Carrie Walder
Categories Main Course Salad
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 400F.
- De-seed and chop bell pepper into 1-inch pieces. In a large bowl, toss chopped bell pepper and cherry tomatoes in 1 Tbsp olive oil and some salt. Spread onto a lined baking sheet.
- Remove hull from ear of corn. Drizzle and rub corn with remaining 1/2 Tbsp olive oil and a sprinkle of salt. Add to the lined baking sheet. Place baking sheet in oven for about 25 minutes, turning corn halfway through. All veggies should be slightly browned.
- While veggies roast, bring a pot of water to a boil and cook pasta according to package instructions.
- Meanwhile, make pasta salad dressing by adding all dressing ingredients to a small jar with a lid. Shake ingredients together well, adjusting seasonings to taste.
- Prepare and dry shrimp with a paper towel. In a large pan, add avocado oil and heat over high. Cook shrimp for 1-2 minutes on each side, until opaque. Remove from heat.
- Remove veggies from oven and allow to cool for a few minutes. Drain pasta once done and add to a large mixing bowl along with shrimp and arugula.
- Remove kernels from corn by slicing them off with a chef's knife onto a cutting board or the baking sheet. Add kernels of corn, bell peppers, and tomatoes to mixing bowl.
- Give dressing one more shake, then pour over ingredients along with freshly chopped basil. Toss everything together until all ingredients are well-coated with dressing. Add additional salt + pepper to taste. Enjoy immediately or store in the fridge for later!
VEGETABLE PASTA SALAD
This recipe is a godsend and is a favourite in this house. Salads are not usually our thing despite living in the tropics. This recipe is great as these are the vegetables that are most frequently in season here. It doesn't take long to make and if you use coloured pasta and interesting shapes you have a great recipe for pot luck dinners and BBQs that always disappears quickly. The eggplant we use are the Lebanese eggplant which don't need the salting routine.
Provided by Missy Wombat
Categories Low Cholesterol
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 deg F.
- Combine zucchini, eggplant, onion, capsicum and garlic in a baking dish.
- Toss with olive oil.
- Bake for abut 20 minutes.
- Remove from oven and allow to cool.
- Bring a large pot of water to the boil and cook the pasta until al dente.
- Drain and rinse with cold water.
- In a salad bowl combine the vegetables, cooled pasta, tomatoes, feta and salad dressing.
- Toss until well mixed.
- I just use a little extra virgin olive oil and some white wine vinegar or cider vinegar with a few fresh herbs for my dressing.
Nutrition Facts : Calories 678.9, Fat 30.5, SaturatedFat 7.6, Cholesterol 22.2, Sodium 1267.3, Carbohydrate 86, Fiber 8.8, Sugar 14.5, Protein 17.8
HEALTHY VEGETABLE PASTA SALAD
Made by Cathy Zecchini for the May 2013 meeting
Provided by Cathy Zecchini
Categories Pasta Salads
Time 15m
Number Of Ingredients 7
Steps:
- 1. Pasta Salad: a) Cook the pasta following the directions on the box (usually boil for approx. 7 minutes) and then drain. b) Dice the all the vegetables and steam them for about 5 minutes. c) Mix the pasta and steamed vegetables together and add balsamic vinaigrette dressing to coat. Add additional garlic powder, salt, and pepper to taste, if desired. Chill.
- 2. Balsamic Vinegarette Dressing: Mix together 2 T of the dry spice mixture (see step below or use a packet of Good Seasons) with 1/3 c. balsamic vinegar, 1/3 c. canola oil, 1/3 c. water. (NOTE: I use the glass container w/lid that I got with my Good Seasons Salad dressing packets when preparing this dressing.)
- 3. Dry spice mixture used for salad dressing: 1 T garlic powder, 1 T onion powder, 1 T sugar, 2 T dried oregano, 1 t ground black pepper, 1/4 t dried thyme, 1 t dried basil, 1 T dried parsley, 1/4 t celery seeds, 1 T salt. (NOTE: this will be enough to make several containers of dressing.)
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