Summer Pasta Salad I Food

SUMMER PASTA SALAD

Summer Pasta Salad image

This classic pasta salad, packed with a bounty of summer vegetables and fresh herbs, is the perfect thing to make after a trip to the farmers' market. Look for the tastiest produce at the peak of its season, like crisp radishes and cucumbers, juicy tomatoes and sweet raw corn. We recommend allowing the pasta salad to marinate for at least 30 minutes before serving.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 pound gemelli or other twisted pasta, such as cavatappi
1 cup olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 Persian cucumbers, halved lengthwise and thinly sliced (about 2 cups)
2 pints mini heirloom cherry tomatoes or other cherry tomatoes, halved
2 stalks celery, thinly sliced (about 1 cup)
2 cups radishes, thinly sliced
2 cups fresh corn kernels (from 4 about ears)
1 medium shallot, thinly sliced (about 1/2 cup)
1/2 cup flat-leaf parsley leaves, roughly chopped
1/3 cup fresh dill, roughly chopped

Steps:

Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.

SUMMER PASTA SALAD I

Summer Pasta Salad I image

This is a great pasta salad, light and refreshing and a great family favorite! Has Catalina and Italian dressing, veggies and vinegar that gives it that zing! This is best when prepared the day before to get the full flavor!

Provided by TINA B

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 13

Ingredients

1 (16 ounce) package penne pasta
1 cup distilled white vinegar
½ cup white sugar
1 (16 ounce) bottle Catalina salad dressing
1 cup Italian-style salad dressing
1 cucumber, chopped
2 (2 ounce) cans sliced black olives
1 tomato, chopped
½ cup chopped onion
1 cup chopped baby carrots
1 green bell pepper, chopped
½ teaspoon celery salt
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute.
In large bowl, combine vinegar mixture, Catalina dressing and Italian dressing. Mix well. Add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss. Season with celery salt, salt and pepper. Refrigerate until serving.

Nutrition Facts : Calories 478.6 calories, Carbohydrate 60.5 g, Fat 24.4 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 3.6 g, Sodium 1021.4 mg, Sugar 24.8 g

SUMMER PASTA SALAD

Summer Pasta Salad image

Make and share this Summer Pasta Salad recipe from Food.com.

Provided by Chef Menel

Categories Tuna

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) package medium pasta shells
1 tomatoes
1 red bell pepper
1 bunch green onion
4 celery ribs
1 cucumber
1 (8 ounce) can canned tuna
1 tablespoon dried dill weed
1 cup buttermilk ranch dressing

Steps:

Boil pasta shells until done, drain and place in large bowl to cool. Finely chop tomato, red bell pepper, peeled cucumber, green onion and celery and add to pasta in bowl.
Drain tuna and flake into pasta.
Add buttermilk ranch dressing and dill to pasta and toss well.
Chill 30 minutes to 1 hour if possible before serving.

Nutrition Facts : Calories 331, Fat 13.8, SaturatedFat 2.3, Cholesterol 17.4, Sodium 300.4, Carbohydrate 39.5, Fiber 2.8, Sugar 3.3, Protein 12.4

SUMMER PASTA SALAD

Summer Pasta Salad image

A cold, uncooked sauce stirred through hot pasta makes an easy and nutritious meal on a hot day. Another favourite of mine from Alison & Simon Holst's "Very Easy Vegetarian Cookbook".

Provided by Kiwi Kathy

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

150 -200 g spiral shaped pasta, large
1 large avocado
4 tomatoes, ripe (about 400gm)
1/4-1/2 red onion
1 teaspoon garlic, minced
8 large basil leaves
2 teaspoons capers
12 tablespoons olive oil
2 teaspoons balsamic vinegar
2 teaspoons lime juice (if limes are unavailable) or 2 teaspoons lemon juice (if limes are unavailable)
1/2 teaspoon sugar
1/2-1 teaspoon salt
1/4 teaspoon red chili peppers, minced or 1/4 teaspoon chili powder
1/2 teaspoon dried oregano, crumbled
pepper, to taste
2 -3 tablespoons parmesan cheese, grated

Steps:

Cook the pasta in plenty of boiling salted water with about 1 tblspn of oil added. Drain when cooked.
While pasta is cooking, cut the avocado and tomatoes into 1cm cubes and put in a bowl. Add the finely chopped onion, garlic and roughly chopped basil and capers.
Mix the reaming ingredients thoroughly, and toss through the vegetable mixture.
When ready to serve, put the hot drained pasta into a shallow bowl, toss half the sauce through it and spoon the rest over the top. Serve at once.

Nutrition Facts : Calories 635.3, Fat 50.9, SaturatedFat 7.5, Cholesterol 2.2, Sodium 384.6, Carbohydrate 40.1, Fiber 7.1, Sugar 5.2, Protein 8.4

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