Pasta Slaw Food

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MACARONI COLESLAW



Macaroni Coleslaw image

My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. -Sandra Matteson, Westhope, North Dakota

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 13

1 package (7 ounces) ring macaroni or ditalini
1 package (14 ounces) coleslaw mix
2 medium onions, finely chopped
2 celery ribs, finely chopped
1 medium cucumber, finely chopped
1 medium green pepper, finely chopped
1 can (8 ounces) whole water chestnuts, drained and chopped
DRESSING:
1-1/2 cups Miracle Whip Light
1/3 cup sugar
1/4 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts., In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 150 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 286mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

IT'S PASTA SLAW, Y'ALL!



It's Pasta Slaw, Y'all! image

Sweet, tender, and crunchy, too! The BEST slaw you'll ever make...take to a BBQ, picnic, or any event. Sure to be one of the favorites!

Provided by carey

Time 37m

Yield 12

Number Of Ingredients 15

1 14 ounce bag of Tailgate Pasta (or any other shape - could be 12-16 ounces)
1 head cabbage, shredded (green cabbage or Savoy)
1 medium sweet onion, finely chopped
2 celery ribs, finely chopped
1 English cucumber, finely chopped
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
1/2 yellow pepper, finely chopped
1/2 cup shredded carrots (purchase in a bag)
Dressing:
2 1/2 cups Mayonnaise (you can substitute light)
2/3 cup sugar
1/2 cup apple cider vinegar
1 t. kosher salt
1/2 t. black pepper

Steps:

  • Whisk all dressing ingredients in a medium bowl and set aside. Can be made ahead.
  • Chop and get all veggies ready. Place all in a large bowl.
  • Cook pasta per package directions, drain, rinse with cold water.
  • Add pasta to veggies, and toss with about 3/4 of the dressing.
  • Serve immediately or refrigerate until ready to serve. If making ahead, you may need to add the extra dressing before serving. The pasta is porous and may soak up some of the dressing! If you have extra dressing, just save for another night! Dressing should be good for one week in refrigerator.
  • Enjoy!

BROCCOLI PASTA SLAW



Broccoli Pasta Slaw image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 25m

Yield 3 to 5 servings

Number Of Ingredients 10

1/2 pound bow tie pasta, cooked and cooled
1 (16-ounce) bag shredded broccoli slaw
1 cup slivered almonds
1 cup dried cranberries
1/2 cup lowfat plain yogurt
1/4 cup mayonnaise
3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon cayenne
Salt and freshly ground black pepper

Steps:

  • Cook pasta in boiling salted water until al dente. Cool.
  • Add pasta, broccoli slaw, slivered almonds and dried cranberries to a large bowl. In a separate bowl, whisk together yogurt, mayonnaise, cider vinegar, sugar, cayenne, and salt and pepper. Add the dressing to the broccoli and stir to combine. Season with salt and pepper.

PASTA SLAW



Pasta Slaw image

Provided by Marta

Categories     Salads     Sides

Time 30m

Number Of Ingredients 11

7 oz. Ditalini pasta cooked and drained
1 Head of cabbage shredded
2 Ribs of celery finely chopped
1 Onion finely chopped
1 Bell pepper finely chopped
1 Cucumber finely chopped
1 Carrot shredded
½ C. Granulated sugar
1 ⅓ C. Mayonnaise
¼ C. Apple cider vinegar
Salt and pepper to taste

Steps:

  • In a large bowl, combine the cooked pasta, shredded cabbage, onion, bell pepper, cucumber and carrot. Toss to combine well.
  • Combine the sugar, mayonnaise, apple cider vinegar and salt and pepper to taste in a mixing bowl. Whisk until well mixed.
  • Pour the dressing mixture over the slaw, and toss to combine well.
  • Serve immediately, or chill before serving if desired.

Nutrition Facts : ServingSize 1 g, Calories 563 kcal, Carbohydrate 44 g, Protein 8 g, Fat 41 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 399 mg, Fiber 6 g, Sugar 25 g, UnsaturatedFat 32 g

PASTA SLAW



Pasta Slaw image

The addition of veggies and pasta make this slaw not only healthier but also more filling. The dressing is delicious - We'd be proud to serve this to any guest!

Provided by Shelene Wilhelm

Categories     Other Salads

Time 30m

Number Of Ingredients 14

SALAD
1 pkg salad macaroni pasta (7 oz) aka ditalini pasta, not elbow macaroni
1 cabbage head, shredded
1 medium onion, finely chopped
2 celery ribs, finely chopped
1 medium cucumber, finely chopped
1 green bell pepper, finely chopped
1 medium carrot, shredded
DRESSING
1 1/3 c mayonnaise
1/3 c sugar
1/4 c apple cider vinegar
1/2 tsp salt
1/4 tsp pepper

Steps:

  • 1. Cook pasta, drain, rinse, and place in large bowl.
  • 2. Combine remaining salad ingredients and refrigerate.
  • 3. Blend all dressing ingredients and pour over the top of the salad.
  • 4. Mix thoroughly and refrigerate until ready to eat.

BROCCOLI SLAW PASTA SALAD



Broccoli Slaw Pasta Salad image

This broccoli slaw pasta salad, featuring our prosecco white wine vinegar and bow tie pasta, is an excellent side dish for your fourth of July BBQ!

Provided by Kim Murphy

Categories     Memorial Day

Time 30m

Yield 6

Number Of Ingredients 17

Slaw
½ lb Colavita Farfalle, cooked according to packaging instructions
½ cup slivered or sliced almonds
1 ½ lbs broccoli (about 2 large or 3 medium heads) or 16 oz shredded broccoli slaw
⅓ cup chopped fresh basil
2 apples, thinly sliced
4 oz feta cheese
Honey-Mustard Dressing:
½ cup Colavita Extra Virgin Olive Oil
2 tbsp 2 tbsp lemon juice
2 tbsp 2 tbsp smooth dijon mustard
1 tbsp 1 tbsp Colavita Prosecco White Wine Vinegar
1 tbsp 1 tbsp honey
2 medium cloves garlic, pressed or minced
½ tsp sea salt
freshly ground pepper, to taste
red pepper flakes, optional (for heat)

Steps:

  • To prepare the broccoli (if you're not using prepared broccoli slaw), slice the florets off the stems. Reserve the stems, cutting off the very tough part at the base. Cut them into small pieces. Place the broccoli florets through your food processor using the slicing blade, then switch to the grating blade to shred the stems. Alternatively, you can shred the broccoli with a mandoline or by hand with a sharp knife.
  • For the Dressing:
  • Combine all of the dressing ingredients in a liquid measuring cup and whisk until emulsified. The dressing should be pleasantly tangy and pack a punch. If it's overwhelmingly acidic, add a little more honey to balance out the flavors. If it needs more kick, add a bit more mustard or lemon juice.
  • Add the shredded broccoli slaw, cooked pasta, almonds, apples and chopped basil to your large serving bowl. Pour the dressing over the mixture and toss until well mixed. Let the slaw rest for about 20 minutes to let the flavors meld.
  • Sprinkle on the feta cheese just before serving.

Nutrition Facts :

MACARONI COLESLAW



Macaroni Coleslaw image

A sweet and tangy cold salad of pineapple and vegetables that may be prepared up to one day ahead of time. Delicious alongside jerk-seasoned grilled meats.

Provided by Susan Parran

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 1h50m

Yield 8

Number Of Ingredients 16

2 ½ cups elbow macaroni
1 medium red or green bell pepper, chopped
1 medium onion, diced
2 carrots, peeled and finely chopped
1 cup pineapple chunks, drained, 2 tablespoons of juice reserved
3 cups finely shredded cabbage
½ teaspoon garlic powder
1 tablespoon Dijon-style mustard
2 teaspoons apple cider vinegar
1 tablespoon canola oil
1 teaspoon white pepper
1 tablespoon white sugar
1 cup cherry-flavored yogurt
salt and pepper to taste
½ cup fresh shredded coconut
8 maraschino cherries for garnish

Steps:

  • Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water until chilled. Drain well.
  • Place the macaroni in a large bowl, and toss together with the bell pepper, onion, carrot, pineapple, reserved pineapple juice, and cabbage. Sprinkle with garlic powder, and toss to combine; set aside.
  • In a small bowl, stir together the Dijon mustard, vinegar, oil, white pepper, sugar, and yogurt; season to taste with salt and pepper. Toss the macaroni salad with the dressing, cover, and refrigerate for 1 hour to overnight.
  • To serve, toss the salad again to mix, then pour into a serving bowl. Sprinkle with coconut, and garnish with maraschino cherries.

Nutrition Facts : Calories 249 calories, Carbohydrate 46.6 g, Cholesterol 2 mg, Fat 4.4 g, Fiber 3.7 g, Protein 6.6 g, SaturatedFat 1.9 g, Sodium 160.9 mg, Sugar 16 g

BROCCOLI PASTA SLAW



Broccoli Pasta Slaw image

This recipe appeared on Downhome with the Neelys on the Food Network channel. It looks delicious and I plan to make it for a Church potluck that is coming up; although, I will probably leave out the cayenne pepper. *Note - this recipe calls for broccoli slaw which can be purchased in the salad section of the supermarket.

Provided by DailyInspiration

Categories     Low Cholesterol

Time 25m

Yield 3-5 serving(s)

Number Of Ingredients 10

8 ounces bow tie pasta, cooked and cooled
16 ounces broccoli (broccoli slaw, shredded)
1 cup almonds, slivered
1 cup cranberries, dried
1/2 cup yogurt, plain lowfat
1/4 cup mayonnaise, lowfat
3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon cayenne pepper
salt and pepper, to taste

Steps:

  • Cook pasta in boiling, salted water until al dente. Cool.
  • Add pasta, broccoli slaw, almonds, and dried cranberries to a large bowl. In a separate bowl, whisk together the yogurt, mayonnaise, cider vinegar, sugar, cayenne, salt and pepper. Add the dressing to the broccoli and stir to combine. Check seasonings and adjust.

BOW-TIE BROCCOLI SLAW SALAD



Bow-Tie Broccoli Slaw Salad image

Combine pasta salad with broccoli slaw to get a tasty Bow-Tie Broccoli Slaw Salad! Cranberries and almonds make this broccoli slaw salad a sweet side dish.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 10 servings, about 1 cup each

Number Of Ingredients 8

3 cups farfalle (bow-tie pasta), cooked, rinsed
1 pkg. (16 oz.) broccoli slaw
1/2 cup dried cranberries
3 green onions, sliced
1 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 Tbsp. HEINZ Apple Cider Vinegar
2 tsp. sugar
1/2 cup coarsely chopped slivered almonds

Steps:

  • Combine pasta, slaw, cranberries and onions in large bowl.
  • Whisk mayonnaise, vinegar and sugar until blended. Add to pasta mixture; mix lightly.
  • Refrigerate 1 hour. Top with nuts before serving.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

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