Spring Pasta Salad Food
SPRING PASTA SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
- For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the 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 and shave some ricotta salata over the top to seal the deal.
SPRING VEGETABLE PASTA SALAD
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
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
SPRING GREEK PASTA SALAD
For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make this cucumber pasta salad into a main dish by adding grilled chicken. -Christine Schenher, Exeter, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions. Drain; rinse with cold water and drain well., In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano., In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving.
Nutrition Facts : Calories 142 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 219mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
SPRING PASTA SALAD
Serve it warm. Serve it cold. Either way, this easy-to-make pasta salad with carrots and peas is delicious!
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a medium sized skillet melt butter over medium heat. Add onion and carrots. Stir frequently and cook until carrots are tender and onion is translucent, approximately 10 minutes. Add peas, cook another 5-6 minutes until peas are heated through.
- In medium bowl use a fork to toss pasta, vegetable mixture, italian dressing and parmesan cheese together. Serve warm or cold.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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