Springtime Pasta Salad Food
SPRINGTIME PASTA SALAD
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
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.
SPRINGTIME PASTA SALAD
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
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
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.
SPRINGTIME PASTA
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
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
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