SPAGHETTI SALAD III
This is a great summer salad and will taste even better the next day...if it makes it overnight!
Provided by Sherie H
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.
- In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning.
- Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. Chill for several hours before serving.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 52 g, Cholesterol 29.8 mg, Fat 26.1 g, Fiber 3 g, Protein 15.3 g, SaturatedFat 8.7 g, Sodium 1096.9 mg, Sugar 7.7 g
SIMPLE SPAGHETTI WITH TOMATO SAUCE
This basic pasta dish can be transformed by adding extras like cooked bacon, shrimp or even a few handfuls of baby spinach to the sauce. We like canned San Marzano plum tomatoes because they are slightly sweeter and less acidic than other varieties.
Provided by Food Network Kitchen
Time 40m
Yield 4 cups sauce
Number Of Ingredients 9
Steps:
- Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
- Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
- Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
- Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.
TOMATO FETA PASTA SALAD
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
TOMATO AND FRESH MOZZARELLA PASTA SALAD
Turn a classic caprese salad into a filling meal with fusilli and a white wine vinaigrette.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SPAGHETTI SALAD I
Fresh veggies and a rich variety of seasonings make this a great springtime dish for a party or a family picnic! Garnish with tomatoes and parsley and serve with a spaghetti salad smile!
Provided by CORWYNN DARKHOLME
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 2h30m
Yield 12
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
- In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.
Nutrition Facts : Calories 269.5 calories, Carbohydrate 35.2 g, Cholesterol 0.4 mg, Fat 12 g, Fiber 2 g, Protein 6 g, SaturatedFat 1.9 g, Sodium 773.4 mg, Sugar 5.4 g
SPAGHETTI PASTA SALAD
My family loves this salad as either a main meal or a side dish. We especially enjoy making it during the hot summer months, using fresh ingredients right out of our garden. It looks terrific with all the different colors!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 15-20 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook spaghetti according to package directions. Meanwhile in a large salad bowl, add the cheese, pepperoni, ham, green pepper, tomato, onion, cucumber and olives. Add avocado if desired. , Rinse pasta with cold water; drain well. Place on top of salad ingredients. Drizzle with salad dressing: toss lightly to coat. Chill until serving.
Nutrition Facts : Calories 147 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 342mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
TOMATO-BASIL PASTA SALAD
I got the basis for this recipe from my cousin's wife, who absolutely adores the taste of fresh basil! This is a great, simple summer pasta salad, with a nice light blend of flavors. FRESH basil is a must on this one!! This salad is great alongside BBQ chicken. Easy, and yummy!! Prep. time includes marinating time.
Provided by Manda
Categories Vegetable
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the tomatoes, garlic, salt, pepper, olive oil, and basil.
- Refrigerate 2 hours.
- Meanwhile, cook pasta according to package directions, and rinse under cold water; drain.
- Mix pasta with tomato mixture until well-combined.
- Sprinkle with Parmesan cheese.
- Serve with additional Parmesan, if desired.
PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL
This summery dish walks the line between tangy, juicy tomato salad and hearty pasta salad. To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a wonderfully soupy dressing for the pasta. Then the pasta is added while still hot to mix; as it cools, it absorbs all the bright flavors. If you can, choose heirloom tomatoes in an array of hues, and serve this in a glass bowl to show it off. Cubes of fresh mozzarella, or bocconcini, make for creamy addition. Add them just before serving, so the heat of the pasta doesn't melt the cheese.
Provided by Melissa Clark
Categories pastas, salads and dressings, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
- Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.
SPAGHETTI SALAD WITH ITALIAN DRESSING
THIS salad is surprisingly flavorful and light, a refreshing change from a mayonnaise-based dressing. There is a nice contrast of textures and it's very easy to make. It can be adjusted to the number of people served.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place pasta in a bowl; add tomato, mushrooms, olives, onion and garlic. Add dressing and toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 344 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 587mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
TOMATO SALAD SPAGHETTI
To me, there is nothing like a garden tomato, ripe and juicy. I can't bring myself to eat tomatoes when they're not in season, and wait all year for the harvest from my parents' garden. This is just one of the many ways I like to use them.
Provided by JackieOhNo
Categories Spaghetti
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small skillet, over medium-low heat, heat 1 T. of the oil. Add garlic and cook; stirring constantly, for about 3 minutes. Do not brown. Transfer to a large bowl.
- To the garlic in the bowl, add the tomatoes and their liquid, the remaining 3 T. olive oil, basil, vinegar, salt and pepper; mix well. Let stand for 1 hour for flavors to blend.
- Just before you are ready to serve, cook spaghetti according to package directions; drain. Turn into a large pasta bowl, add the sauce, and toss to coat. Add Parmesan cheese to taste and serve.
Nutrition Facts : Calories 407.8, Fat 10.6, SaturatedFat 1.5, Sodium 210.7, Carbohydrate 66.6, Fiber 5.3, Sugar 8, Protein 12.2
TOMATO PASTA SALAD
The only cooking done here is the pasta. Pasta salads are usually loaded with fat. This is a "heart healthy" low cal pasta salad. This is a good summer pasta salad for a barbeque or a picnic.
Provided by Tebo3759
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Completely puree tomato in a food processor.
- Add sugar, garlic, mayo, salt, pepper& buttermilk.
- Process until smooth.
- Boil pasta until al dente.
- Drain and rinse under cold water.
- Combine pasta with dressing in large bowl.
- Top with diced tomato and basil.
- Let sit in fridge for 30 minutes at least.
Nutrition Facts : Calories 282.8, Fat 4.7, SaturatedFat 0.9, Cholesterol 4.7, Sodium 266.3, Carbohydrate 50.6, Fiber 3.4, Sugar 6.7, Protein 9.7
SPAGHETTI SALAD
Using a bottled Italian dressing makes this noodle salad breeze to prepare. Celery, green peppers and onions give it a pleasing texture and nice crunch.-Ken Churches, San Andreas, California
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 150 servings (1 cup each).
Number Of Ingredients 8
Steps:
- In a several large containers, combine all ingredients; toss to coat. Refrigerate overnight.
Nutrition Facts : Calories 351 calories, Fat 16g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 601mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
SPAGHETTI SALAD WITH TOMATOES, FETA AND PESTO SAUCE (CAN BE GF)
This is a loosely mediterranian inspired spaghetti salad. It is packed with flavour and just a little different due to the use of spaghetti instead of penne pasta. If you like feel free to add in other veggies of your choice (celery, carrot, bell pepper, broccoli, olives). It can be gluten-free if you ensure that your pasta is gluten-free (corn, rice, quinoa, millet, soy) and your pesto sauce also. I hope youll enjoy this salad as much as we do! :)
Provided by Lalaloula
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti in salted water according to package directions. Ordinary spaghetti should take around 8-12 minutes.
- 2 minutes before end of cooking time add in the frozen peas.
- Drain and add to a big bowl.
- Stir in pesto sauce and oil if using. Sprinkle with herbs, garlic, pepper to taste. Toss to coat.
- Now add in the cherry tomatoes and feta cheese. Mix.
- Keep chilled til serving or eat right away.
- Variation:.
- Sautee one large onion (chopped) in a little oil while cooking the pasta. Add to the salad with remaining ingredients.
DOUBLE-TOMATO PASTA SALAD
For full-spectrum tomato flavor, this pasta salad pairs fresh tomatoes with sun-dried tomatoes. The sun-dried tomato oil and the water that's released from salted tomatoes serve as a built-in dressing. Nuts and herbs add crunch and freshness, but you should feel free to add more embellishments right before serving, like mozzarella or shaved Parmesan, white beans or chickpeas, sardines or another tinned fish, or briny condiments like capers or olives.
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, pastas, salads and dressings, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
- Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
- While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
- Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
- When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.
WARM TOMATO PASTA SALAD
This Warm Tomato Pasta Salad is a caprese-inspired dish is perfect for feeding a crowd.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
- In a large bowl, toss warm pasta with tomatoes, mozzarella, onion, olive oil, parsley, and garlic. Season with salt and pepper. Serve.
TOMATO VEGETABLE PASTA SALAD
Chock-full of garden-fresh goodness and veggies, this fresh-tasting side dish is colorful, refreshing and goes together in minutes! It makes a nice partner for a variety of meats. Joy Beck - Cincinnati, OH
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 13 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; rinse in cold water and drain. In a large serving bowl, combine pasta and the remaining ingredients. Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 144 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
ITALIAN TOMATO AND PASTA SALAD
Chunks of tomatoes and lots of Italian spices make this a real winner! From Lean and Luscious and Meatless.
Provided by Whisper
Categories Vegetable
Time 18m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients, mixing well.
- Add small amounts of tomato liquid until pasta is evenly moistened.
- Chill several hours to blend flavors.
- Mix well before serving.
Nutrition Facts : Calories 152.6, Fat 3.5, SaturatedFat 0.7, Cholesterol 1.1, Sodium 25.5, Carbohydrate 25.4, Fiber 2.7, Sugar 3.4, Protein 5.4
ROASTED TOMATO PASTA SALAD
Herb-roasted plum tomatoes star in this pleasing pasta dish from Ruth Barron of Mt. Pleasant, Pennsylvania. For added taste and texture, Ruth mixes in chunks of creamy mozzarella and crunchy green pepper, then tosses it all with a tangy dressing.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Core tomatoes and cut in half lengthwise. Place cut side up on a broiler pan; brush with oil. Combine 1/4 teaspoon of salt, basil, thyme and pepper; sprinkle over tomatoes. Turn tomatoes cut side down. Bake at 425° for 30-35 minutes or until edges are well browned. Cool slightly., Peel off skins and discard. Chop tomatoes; combine the green pepper, cheese, onion, dressing and remaining salt. Place pasta in a serving bowl; add tomato mixture and toss to coat.
Nutrition Facts :
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