Springtime Pasta Salad Food

SPRINGTIME PASTA SALAD

Springtime Pasta Salad image

This simple make-ahead salad is the perfect dish to prepare for a picnic, party or potluck. The dill in the dressing makes it extra refreshing. -Vicki Schrupp, Little Falls, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

2 cups spiral pasta
1 medium zucchini, cubed
1/2 cup sliced ripe olives
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
1/2 cup Miracle Whip
1/4 cup sour cream
1-1/4 teaspoons dill weed
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon garlic salt

Steps:

Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl. Add zucchini, olives, red pepper and onion. Combine remaining ingredients; pour over salad and toss to coat. Cover and chill for 2 hours.

Nutrition Facts : Calories 141 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 239mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

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

SPRINGTIME PASTA SALAD

Springtime Pasta Salad image

To be honest, you could make this beautiful, colorful pasta salad any time of year if you really wanted to.

Provided by My Food and Family

Categories Home

Time 1h25m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 6

Ingredients

2 cups elbow macaroni, uncooked
1/2 lb. green beans, cut into 1-inch pieces
1-1/2 cups frozen peas
1 cup julienne-cut carrot sticks
3/4 cup KRAFT Lite House Italian Dressing, divided
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Cook pasta in a large pot of boiling water, adding green beans for the last 2 min. of the pasta cooking time and frozen peas for the last min. of the pasta cooking time. Drain.
Place pasta mixture in large bowl. Add carrots and 1/2 cup of the dressing; mix lightly. Cover and refrigerate at least 1 hour or until ready to serve.
Add the remaining 1/4 cup dressing just before serving; toss lightly. Sprinkle with cheese.

Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 10 g

SPRINGTIME PASTA

Springtime pasta image

A hearty, rustic dish, ready for the table in 20 mins - try our ideas for using up the goat's cheese too

Provided by Good Food team

Categories Dinner, Lunch, Pasta

Time 20m

Number Of Ingredients 6

Ingredients

400g penne
200g bag shredded kale
100g streaky bacon , chopped
1 medium red onion , finely sliced
100g soft mild goat's cheese
grated parmesan , to serve (optional)

Steps:

Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.
Meanwhile, dry-fry the bacon in a nonstick pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft.
Tip the cooked pasta and kale into the pan, then stir through the bacon and goat's cheese. Add a little of the pasta cooking water if the mixture seems a bit dry. Serve in bowls scattered with grated Parmesan, if you like.

Nutrition Facts : Calories 493 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.18 milligram of sodium

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

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

Ingredients

8 oz. farfalle (bow-tie pasta), cooked according to package directions, omitting salt
1 Tbsp. butter
1/2 small onion, chopped
2 large carrots, peeled and thinly sliced
2 cups frozen peas
1/2 cup prepared GOOD SEASONS Italian Dressing Mix
1/8 cup KRAFT Grated Parmesan Cheese

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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