ITALIAN PASTA SALAD WITH LEMON VINAIGRETTE
Italian Pasta salad is one of my favorite summertime recipes; topped with a lemon vinaigrette it's a quick, easy recipe loaded with flavor. Think of your favorite items on an antipasto platter tossed together with leftover pasta and a tangy lemony vinaigrette. Cured meats, cheeses, pickled vegetables, olives, and tomatoes, so easy and so delicious.
Provided by Steven
Categories Side Dish
Time 30m
Number Of Ingredients 18
Steps:
- Boil the pasta in well-salted water, it should taste like the ocean. Cook the pasta for the least amount of time the manufacturer suggests
- Combine all of the Lemon Vinaigrette ingredients and whisk to combine
- Strain the cooked pasta, add it to a large mixing bowl and add the Lemon Vinaigrette, mix well to combine. Let the pasta cool
- Prepare all the other ingredients then add to the cool pasta. Stir to combine
- Refrigerate for at least 2-hours or overnight. Serve cold
Nutrition Facts : Calories 583 kcal, Carbohydrate 49 g, Protein 25 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 61 mg, Sodium 1557 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
GREEK PASTA SALAD WITH RED WINE VINAIGRETTE
Skip the store-bought pasta salad and whip up a homemade version with this crowd-pleasing recipe for Greek pasta salad.
Provided by Kelly Senyei
Time 3h10m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.
- In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste.
- Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.
- Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 274 kcal, Carbohydrate 18 g, Protein 5 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 412 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PASTA SALAD WITH BASIL VINAIGRETTE
Steps:
- Preheat the oven to 350 degrees F.
- Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.
- Spread the pine nuts in an even layer on a small baking sheet. Transfer to the oven, and toast until golden and fragrant, about 10 minutes. Set aside to cool slightly.
- In a large bowl, combine the drained pasta, toasted pine nuts, sun-dried tomatoes olives, Cheddar, chickpeas, cucumbers, and basil vinaigrette. Toss well. Serve cold.
- Add the vinegar, honey, mustard, shallots, basil and some salt and pepper to a blender. Blend until well combined. With the motor running, drizzle in the olive oil; blend until fully combined.
MEDITERRANEAN VINAIGRETTE FOR PASTA SALAD
Provided by Geoffrey Zakarian
Categories condiment
Time 10m
Yield about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Combine the tahini, olive oil, olives, vinegar, parsley, mustard, shallot, thyme and orange zest in a mixing bowl and whisk until evenly incorporated. Season with salt and pepper.
PASTA SALAD VINAIGRETTE
Sure to be a cookout hit, this easy-to-make pasta salad vinaigrette is the perfect touch for salads and marinades all season long. With a special blend of herbs and spices, this vinaigrette recipe creates a tangy Italian dressing that's ready to toss together with your favorite pasta, vegetables or protein. Full of fresh ingredients like broccoli, cucumber, onion and bell pepper, this quick pasta salad recipe is ready in less than 30 minutes and is sure to be a crowd pleaser. Make it a meal by adding some Lemon Rosemary Grilled Chicken on the side. Great for making in advance and keeping in your fridge, this dressing is key for making a picnic-perfect pasta salad.
Provided by McCormick
Categories Salad and Dressings,
Yield 6
Number Of Ingredients 15
Steps:
- Cook pasta as directed on package. Rinse under cold water; drain well.
- Mix oil, vinegar and seasonings in small bowl with wire whisk until well blended. Toss pasta and vegetables in large bowl. Add dressing; toss gently. Cover.
- Refrigerate until ready to serve. Toss lightly before serving.
Nutrition Facts : Calories 242 Calories
PASTA SALAD WITH HOMEMADE DRESSING
Pasta salad filled with veggies, cheese, and seasoning. Very tasty and versatile -- is great to make ahead.
Provided by BONNIES
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 8h45m
Yield 8
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
- In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.
- In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.
- Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator
Nutrition Facts : Calories 442.8 calories, Carbohydrate 25.4 g, Cholesterol 38.9 mg, Fat 32 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 9.5 g, Sodium 835.7 mg, Sugar 2.6 g
GREEK PASTA SALAD
Great summer pasta salad.
Provided by Danielle Laroche
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
- Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 19.3 g, Cholesterol 14 mg, Fat 23.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 258.1 mg, Sugar 2.8 g
COLD PASTA SALAD VINAIGRETTE
Make and share this Cold Pasta Salad Vinaigrette recipe from Food.com.
Provided by Sherrie930
Categories Low Cholesterol
Time 30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta, toss with 1 teaspoon vegetable oil.
- In a steamer, steam broccoli, celery,mushrooms, carrots, onions, and peppers for 3 to 5 minutes until tender-crisp.
- (Steam the vegetables separately for more control over the"crunch.") Toss all ingredients together gently; add salt and pepper to taste.
- Herbs that go well are basil and oregano.
- Refrigerate 1 hour and serve.
- Serving size is 1 cup.
- Note-- I did not steam the veggies.
Nutrition Facts : Calories 126.4, Fat 4.1, SaturatedFat 0.6, Sodium 36.4, Carbohydrate 19.1, Fiber 1.9, Sugar 2.9, Protein 3.5
PASTA SALAD VINAIGRETTE (MCCORMICK STYLE)
My favorite pasta salad dressing was always the packet of PSV from McCormick. I haven't been able to find it in a couple of years and finally went to the McCormick site only to find out that it's not available any longer. But they did post a recipe!!! I haven't tried it yet but wanted to post it for anyone else who might be looking for the same. Note: prep time does not include the refrigeration time that is required. I like to use tri-colored pasta and sometimes I throw in some cubes of cheddar cheese, too.
Provided by catsoplenty
Categories Salad Dressings
Time 30m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta as directed. Rinse under cold water and drain well.
- Mix oil, vinegar and seasonings till well blended. Toss pasta and vegetables in a large bowl. Add the dressing and toss gently. Cover and refrigerate for at least one hour before serving.
- Toss lightly before serving.
VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE
This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, and season generously with salt.
- In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
- Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
- Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
- Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.
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