Hearty Vegetarian Pasta Salad Food

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HEARTY VEGETARIAN PASTA SALAD



Hearty Vegetarian Pasta Salad image

A family favourite for hot summer days. We love the avocado, tomato, cheese, peppers, and fresh herbs (when we can find them!).

Provided by Elise and family

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

4 cups rotini pasta (tricolor or regular)
1 avocado, diced
1 large tomatoes, diced
1/4 cup white cheddar cheese, in small cubes
1 red pepper, cubed
1 yellow pepper, cubed
2 tablespoons olive oil
salt and pepper
1 tablespoon dill, dried, to taste or 3 fresh basil leaves, chopped
1/4 teaspoon dried chili

Steps:

  • Cook pasta.
  • Combine olive oil, salt and pepper, fresh herbs and chili peppers. Let stand.
  • Peel and dice avocado (scoop out small pieces if it's too ripe to chop). Prepare tomato, cheese and peppers.
  • When pasta is cooked, drain and rinse under cold water.
  • Mix all ingredients in a large bowl, add dressing, and mix well to coat. Serve and enjoy!
  • * For a more tangy dressing, add balsamic vinegar to the dressing mixture and blend.

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

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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