Pasta Salad With Veggies Food

VEGGIE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the pasta spirals at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain.
• Toss drained pasta, sweet onion, green bell pepper, chile pepper, tomatoes, and cucumber together in a large bowl.
• Whisk olive oil, tomato sauce, lime juice, red wine vinegar, garlic powder, salt, and black pepper together in a separate bowl; drizzle over the pasta mixture and stir to coat.
• Chill in refrigerator 2 hours; stir to serve.

VEGGIE PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. , Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.

VEGETABLE PASTA SALAD

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.

EASY PASTA SALAD FOR KIDS

Steps:

• Add the pasta shapes to a pan of boiling water and cook according to the package instructions.
• Four minutes before the end of cooking time add the frozen vegetables to the pan.
• Drain the pasta and vegetables and run under cold water for 30 seconds and then add to a large bowl.
• Mix in the corn and red pepper.
• In a small jar add the olive oil, honey, dried herbs and french mustard. Put the lid on and give it a good shake. Pour the dressing over the pasta salad and mix well.
• Serve immediately or keep in the fridge for up to 48 hours.

ITALIAN PASTA SALAD WITH FRESH VEGETABLES

Steps:

• Mix all salad ingredients and any optional veggies in a large bowl.
• Put all dressing ingredients into a bowl and mix vigorously with a whisk or fork to make sure that the anchovy paste is thoroughly blended inches.
• Toss salad with dressing and refrigerate for several hours or overnight.
• Taste and correct seasonings if necessary. If the pasta has soaked up too much dressing make a little more.
• There should be a tang too it, maybe even a bite. If it seems bland make more dressing but don't overwhelm the fresh, bright flavor of the veggies.

TUNA & VEGGIE PASTA SALAD

Steps:

• Cook the pasta in water with a dash of salt.
• Combine all other ingredients in a large bowl with a lid.
• When pasta is cooked through, drain and rinse in cold water.
• Add pasta to other ingredients & mix thoroughly.
• Let sit in fridge for several hours before serving.
• May be served over a garden salad, baked potato, with crackers. This recipe is versatile & can be tweaked to your taste. Could be made gluten free if use gluten free pasta.

VEGGIE HUMMUS PASTA SALAD

Steps:

• Boil the kettle. Tip half the chickpeas into a food processor, add roughly half the reserved liquid from the can (the liquid should come to just below the level of the chickpeas in the blender), the tahini, olive oil, garlic, lemon zest and juice and some seasoning. Blitz until you have a smooth, loose hummus. Check for seasoning.
• Cook the pasta following pack instructions. Drain, reserving a mugful of the cooking water, and rinse the under cold running water for a few seconds until cool.
• Toss the cooked pasta, spinach, tomatoes, cucumbers, olives, the rest of the chickpeas and the hummus dressing together in a large bowl until everything is well-coated. Add a splash of the reserved pasta cooking water if the dressing is too thick. Will keep covered and chilled for up to 6 hrs, or in an airtight container in a cool bag for 2 hrs. Add a splash of water to loosen the dressing again before serving.