Spring Mix In Pasta Salad Food

SPRING MIX-IN' PASTA SALAD

Spring Mix-In' Pasta Salad image

This is a salad I came up with for my family. After they tested it, I bought it to several pot-lucks where it also appears to be really liked (that is, all gone!). It can be adjusted to whatever type greens you may prefer, such as fresh spinach instead of spring mix or green olives or shrimp instead of chicken pieces.

Provided by mic-jac

Categories < 30 Mins

Time 18m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

1 lb spaghetti noodles (or thin noodles, if preferred)
1 (16 ounce) bag spring greens, salad
1 (8 ounce) container cherry tomatoes
1 (6 ounce) can black olives (cut in halves)
1/2 lb cooked chicken piece (optional)
1 -2 tablespoon black bean garlic sauce (I use Lee Kum Kee)
3/4-1 cup your favorite Italian dressing (I mix my own, using Good Seasons with olive oil)

Steps:

Cook pasta as directed, rinse and drain thoroughly. Place in large salad bowl (add chicken or shrimp, if using), and mix in the black bean garlic sauce giving a light coating to all. This can be adjusted to your taste.
Add bag of Spring Mix salad, olives and cherry tomatoes. Mix completely, and then pour the Italian dressing over all mixing thoroughly once more.
Can be eaten right off or chilled for later.

SPRING PASTA SALAD

Spring Pasta Salad image

"The little green peas and salty ricotta salata make a killer combo," says Jeff.

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

Kosher salt
12 ounces cavatappi pasta
4 ounces asparagus, woody ends trimmed, thinly sliced on the bias
1 10-ounce box frozen peas, thawed
1 12-ounce jar roasted yellow peppers, chopped
1 pint grape tomatoes, halved
1 shallot, minced
1/2 cup fresh dill, chopped
Ricotta salata cheese, for garnish
1/3 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons Dijon mustard
1 teaspoon honey
1 clove garlic, grated
Grated zest and juice of 1 lemon
Kosher salt and freshly cracked pepper

Steps:

Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the asparagus pieces 2 minutes before the pasta is done. Drain the pasta and asparagus; rinse under cold running water to stop the cooking. Toss the pasta and asparagus with the peas, roasted peppers, tomatoes, shallot and dill.
Make the dressing: In a small bowl, whisk together the olive oil, mustard, honey, garlic and lemon zest and juice. Season with salt and pepper.
Pour the dressing over the pasta salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
When ready to serve, bowl it up. Then shave some ricotta salata over the top, drizzle with a little olive oil and sprinkle with pepper.

MY SPRING HARVEST SALAD WITH PASTA

My Spring Harvest Salad with Pasta image

Provided by Food Network

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 15

Ingredients

8 to 12 ounces of pasta, cooked and cooled
4 ounces snow peas
2 big broccoli tops
1 1/2 cups fresh pineapple, cubed
1 large Vidalia onion, sliced
2 ribs celery, diced
1/4 cup green onion, chopped
A few snips of fresh chives
1 clove garlic, chopped
Salad dressing
1/3 cup olive oil
2 tablespoons white wine
1/2 clove garlic, chopped
1 teaspoon mustard
Juice of 1/2 lemon

Steps:

Steam snow peas and broccoli florets for about 4 minutes. Mix all ingredients together and add dressing. Chill and serve.
Mix ingredients, toss with salad, add salt to taste.

SPRING VEGETABLE PASTA SALAD

Spring Vegetable Pasta Salad image

I realize the only vegetable here that makes it's appearance in Spring, would be chives. However, the bright colours of this salad always remind me of the season where everything starts new. This is a wonderfully light pasta salad. A perfect accompaniment for a backyard BBQ. It's also wonderful on it's own for lunch or supper on a hot night. Cooking time does not include the time for chilling.

Provided by Diana 2

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 cups noodles, I use No Yolks brand
1/2 cup corn niblets, frozen
1/2 cup sweet red pepper, diced
1 1/2 cups broccoli, flowerets
1 cup carrot, match stick style
1/4 cup chives, fresh chopped
1/2 cup salad dressing, I prefer Miracle Whip Calorie Wise
1/4 cup fat free sour cream
1 tablespoon lemon juice
1/4 teaspoon summer savory
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper

Steps:

Cook noodles in boiling salted water until al-dente. Drain and rinse in cool water.
Place drained noodles in a large bowl and add the next five ingredients. Mix well.
In a medium bowl, mix together the dressing ingredients. Adjust salt if needed.
Pour dressing onto the noodle/vegetable mix and toss to coat.
Chill for several hours before serving.

Nutrition Facts : Calories 101.4, Fat 2.4, SaturatedFat 0.7, Cholesterol 19.8, Sodium 235.3, Carbohydrate 17.3, Fiber 1.7, Sugar 4, Protein 3.8

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