Tangy Vegetable Pasta Salad Food

ITALIAN PASTA SALAD RECIPE

Italian Pasta Salad Recipe image

This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.

Provided by Suzy Karadsheh

Categories Salad

Number Of Ingredients 18

Ingredients

¾ lb pasta, ((I recommend fusilli or rotini pasta) )
Kosher salt
1 pint cherry tomatoes (halved)
1 bell pepper (any color, cored and chopped)
1 shallot (chopped)
1 cup marinated artichoke hearts (6 ounces)
1/4 cup pitted kalamata olives
6 pepperoncini, (chopped)
6 to 8 ounces salami, (sliced into bite size pieces )
6 ounces mozzarella cheese, (torn (or mozzarella cheese balls))
½ cup packed chopped fresh parsley
½ cup packed chopped fresh basil leaves
¼ cup olive oil
2 tablespoons white wine vinegar
2 garlic cloves, (minced)
1 teaspoon dried oregano
½ to 1 teaspoon crushed red pepper flakes
Kosher salt and black pepper

Steps:

Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
In a small bowl or measuring cup, mix the dressing ingredients together.
Pour the dressing over the pasta and toss to coat.

Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving

TANGY CATALINA PASTA SALAD

Tangy Catalina Pasta Salad image

A tangy change! All of the vegetables you measure to your taste--you can change the vegetables, too.

Provided by MARBALET

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package elbow macaroni
1 (5 ounce) can tuna
1 (6 ounce) can small shrimp, drained
¼ cup chopped onion
1 green bell pepper, chopped
¾ cup chopped celery
1 pinch garlic salt
4 tablespoons Catalina salad dressing
1 ½ tablespoons sweet pickle relish
3 tablespoons mayonnaise

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. Run under cold water to chill, drain again.
Toss together pasta, tuna, shrimp, onions, green pepper, celery, garlic salt, salad dressing, and relish. Add enough mayonnaise to thin out dressing, if desired.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 46.7 g, Cholesterol 43 mg, Fat 8.3 g, Fiber 2.3 g, Protein 16.5 g, SaturatedFat 1.3 g, Sodium 229.8 mg, Sugar 4.9 g

TANGY PASTA SALAD

Tangy Pasta Salad image

MIRACLE WHIP Dressing gives this bacon and pasta salad its creamy, tangy appeal.

Provided by My Food and Family

Categories Home

Time 3h40m

Yield Makes 16 servings, 2/3 cup each.

Number Of Ingredients 8

Ingredients

6 slices OSCAR MAYER Bacon
1 cup MIRACLE WHIP Dressing
2 Tbsp. sugar
1/2 tsp. garlic salt
1 pkg. (16 oz.) pasta (such as mostaccioli, macaroni or rotini), cooked, drained
3 carrots, shredded
1 small red or yellow onion, sliced
1 medium green pepper, chopped

Steps:

Cook bacon in skillet on medium heat to desired crispness, turning frequently. Drain bacon, reserving 2 Tbsp. of the drippings. Crumble bacon; set aside.
Mix reserved drippings, the dressing, sugar and garlic salt in large bowl. Add all remaining ingredients except bacon; mix lightly. Cover.
Refrigerate several hours or until chilled. Sprinkle with crumbled bacon just before serving.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

SWEET AND TANGY PASTA SALAD

Sweet and Tangy Pasta Salad image

June Herke WATERTOWN, SOUTH DAKOTA I'm a retired farmwife and one of 16 children. I learned lots about cooking from my mother. This recipe is my version of a much simpler one.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

1 package (16 ounces) spiral pasta
1 medium cucumber, finely chopped
1 jar (8 ounces) whole baby corn, drained and cut into 1/2-inch pieces
1 jar (7-1/2 ounces) marinated artichoke hearts, drained
1 cup sliced pimiento-stuffed olives
1 cup sliced ripe olives
1/2 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
DRESSING:
1 cup canola oil
1 cup cider vinegar
1 cup sugar
1/2 teaspoon pepper
2 tablespoons minced fresh parsley

Steps:

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, corn, artichokes, olives, red pepper and onion. Drain pasta and rinse in cold water; stir into vegetable mixture. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 332 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 330mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

TANGY VEGETABLE SALAD

Tangy Vegetable Salad image

Get your veggies the tasty way! great to eat the first day,(which is how I prefer it) or let it marinate til the next day... your choice. this makes a LOT, so the servings are guess work.

Provided by Lou6566

Categories Vegetable

Time 15m

Yield 12-18 serving(s)

Number Of Ingredients 18

Ingredients

1 cup green pepper, chopped
8 green onions, with tops, chopped
1 (14 ounce) can leseur English peas, drained
1 cup celery, chopped
1 (14 ounce) can white shoepeg corn, drained
1 small pimentos, chopped
1 (14 ounce) can seasoned French style green beans, drained
3/4 cup carrot, chopped
1 cup cauliflower, bite size pieces
1 cup broccoli, bite size pieces
1 (14 ounce) can garbanzo beans
1 cup tomatoes, chopped
1 cup sugar
1 teaspoon salt
2 tablespoons celery seeds
2 teaspoons paprika
1/2 cup dark vinegar
1 cup oil

Steps:

Put marinade ingredients in blender and blend throughly.
Pour over raw vegies and let set overnite.
Drain off marinade when serving.

Nutrition Facts : Calories 353.7, Fat 19.4, SaturatedFat 2.9, Sodium 397.6, Carbohydrate 42.3, Fiber 6.6, Sugar 20.7, Protein 6.1

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TANGY PASTA SALAD WITH TOMATOES, PEPPERS …

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Cook the pasta according to directions, removing from the heat and rinsing immediately with cold water until the pasta is cool. Set the pasta aside in the colander to drain.
Place the onions in a large mixing bowl dish and cover with the olive oil and vinegar. Let rest while preparing the rest of the vegetables. Add the tomatoes, olives, peppers, pasta, and cheese to the bowl with the onions.
Toss well to coat thoroughly. Season generously with salt and pepper. Taste and add more salt and pepper as needed. Refrigerate until ready to serve. Enjoy!

Tangy Vegetable Pasta Salad Food

ITALIAN PASTA SALAD RECIPE

This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.

TANGY CATALINA PASTA SALAD

A tangy change! All of the vegetables you measure to your taste--you can change the vegetables, too.

TANGY PASTA SALAD

MIRACLE WHIP Dressing gives this bacon and pasta salad its creamy, tangy appeal.

SWEET AND TANGY PASTA SALAD

June Herke WATERTOWN, SOUTH DAKOTA I'm a retired farmwife and one of 16 children. I learned lots about cooking from my mother. This recipe is my version of a much simpler one.

TANGY VEGETABLE SALAD

Get your veggies the tasty way! great to eat the first day,(which is how I prefer it) or let it marinate til the next day... your choice. this makes a LOT, so the servings are guess work.

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