Hearty Pasta Salad For Two Food

HEARTY PASTA SALAD

Hearty Pasta Salad image

When made with tricolor pasta, this is a colorful---and tasty---salad to take to any summer gathering.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 cups uncooked spiral pasta
1 cup cubed pastrami, cooked turkey or roast beef
1/4 cup each chopped carrot, celery and onion
3/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon lemon juice

Steps:

Cook pasta according to package directions; drain and rinse in cold water. , In a large bowl, combine the pasta, pastrami, carrot, celery and onion. Combine the mayonnaise, Parmesan cheese, salt, pepper and lemon juice. Add to the pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until serving.

Nutrition Facts : Calories 535 calories, Fat 36g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 483mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

HEARTY PASTA DINNER SALAD

Hearty Pasta Dinner Salad image

A colorful main dish pasta salad combining sliced Hebrew National® beef franks, yellow peppers, peas, and tomatoes tossed with vinaigrette and served warm. For variety, substitute your child's favorite summer veggies or your child's favorite shaped pasta. For a "lightened" version of this recipe, combine 2 tablespoons olive oil, 2 tablespoons white wine vinegar, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper for dressing and proceed with recipe as directed. Tip: Don't have white wine vinegar on hand? Substitute 1 teaspoon grated lemon zest and 1/3 cup freshly squeezed lemon juice.

Provided by Hebrew Nationalreg

Categories Vegetable

Time 40m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces rotini pasta, uncooked
1/4 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 (12 ounce) package hebrew nationa jumbo beef Hebrew National® beef franks
1 (14 1/2 ounce) can hunt's Hunt's® Diced Tomatoes, drained
1 medium yellow bell pepper, cut into bite-sized strips (about 1 cup)
1 cup frozen green pea

Steps:

Prepare pasta according to package directions, omitting salt. Drain; set aside. Meanwhile, whisk olive oil, vinegar, salt, and black pepper together in large bowl to make dressing; set aside. Cut franks lengthwise in half; then slice into 1/4-inch-thick half moons.
Heat large skillet over high heat for 1 minute. Add franks; cook and stir 5 minutes or until lightly browned. Add tomatoes, bell pepper, and peas; cook an additional 5 minutes, stirring occasionally, or until peas are hot and peppers are crisp-tender.
Place pasta into bowl with prepared dressing. Add frank mixture; toss to coat all with dressing. Serve hot.

Nutrition Facts : Calories 263.4, Fat 9.8, SaturatedFat 1.4, Sodium 342, Carbohydrate 36.5, Fiber 3.6, Sugar 3.2, Protein 7.6

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