Vegetable Pasta Salad I Food

VEGETABLE PASTA SALAD I

Vegetable Pasta Salad I image

Healthy, tasty, and very easy to make. Use your favorite fresh or frozen vegetables. Pepper flavored olive oil works well, too.

Provided by YULIYAR

Categories Salad Pasta Salad Rotini Pasta Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 5

Ingredients

4 skinless, boneless chicken breast halves
1 pound rotini pasta
8 ounces frozen mixed vegetables
2 tablespoons olive oil
salt and pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 41.8 g, Cholesterol 136.9 mg, Fat 10.8 g, Fiber 3.9 g, Protein 62.9 g, SaturatedFat 2.2 g, Sodium 192.1 mg

PASTA VEGETABLE SALAD

Pasta Vegetable Salad image

It only takes minutes to cook the tricolor pasta, but to really beat the clock, chop the vegetables ahead of time. I sometimes give the salad southwestern flair by adding black beans, frozen corn and salsa. The I top it off with a tomato-based dressing that I've spiced up with taco seasoning.-Helen Turner, Upland, Indiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups uncooked tricolor spiral pasta
1/2 cup fresh broccoli florets
1/2 cup cauliflowerets
1/2 cup chopped cucumber
1/2 cup chopped celery
1/3 cup sliced carrot
1/4 cup chopped tomato
1/4 to 1/3 cup ranch salad dressing

Steps:

Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add vegetables. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 1-2 hours.

Nutrition Facts : Calories 208 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 146mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

VEGETABLE PASTA SALAD

Vegetable Pasta Salad image

This recipe is a godsend and is a favourite in this house. Salads are not usually our thing despite living in the tropics. This recipe is great as these are the vegetables that are most frequently in season here. It doesn't take long to make and if you use coloured pasta and interesting shapes you have a great recipe for pot luck dinners and BBQs that always disappears quickly. The eggplant we use are the Lebanese eggplant which don't need the salting routine.

Provided by Missy Wombat

Categories Low Cholesterol

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 zucchini, cubed
1 eggplant, cubed
1 red onion, chopped
1 green capsicum, chopped
1 clove garlic, minced
2 tablespoons extra virgin olive oil
12 ounces fusilli or 12 ounces similar large pasta, shape
2 tomatoes, chopped
100 g feta cheese, diced
1 cup Italian salad dressing

Steps:

Preheat oven to 350 deg F.
Combine zucchini, eggplant, onion, capsicum and garlic in a baking dish.
Toss with olive oil.
Bake for abut 20 minutes.
Remove from oven and allow to cool.
Bring a large pot of water to the boil and cook the pasta until al dente.
Drain and rinse with cold water.
In a salad bowl combine the vegetables, cooled pasta, tomatoes, feta and salad dressing.
Toss until well mixed.
I just use a little extra virgin olive oil and some white wine vinegar or cider vinegar with a few fresh herbs for my dressing.

Nutrition Facts : Calories 678.9, Fat 30.5, SaturatedFat 7.6, Cholesterol 22.2, Sodium 1267.3, Carbohydrate 86, Fiber 8.8, Sugar 14.5, Protein 17.8

VEGETABLE PASTA SALAD

Vegetable Pasta Salad image

This light, multicolored salad is an original. When I serve it at potlucks, I', always asked for the recipe. It's also a standby for the "snowbirds" who gather with us in Arizona each winter. -Kathy Crow, Cordova, Alaska

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 16-18 servings.

Number Of Ingredients 15

Ingredients

12 ounces spiral pasta, cooked and drained
6 green onions, thinly sliced
1 to 2 small zucchini, thinly sliced
2 cups frozen broccoli and cauliflower, thawed and drained
1-1/2 cups thinly sliced carrots, parboiled
1 cup thinly sliced celery
1/2 cup frozen peas, thawed
1 jar (2-1/4 ounces) sliced ripe olives, drained
1 jar (6 ounces) marinated artichoke hearts, drained and quartered
DRESSING:
1/2 cup mayonnaise
1/2 cup bottled Italian salad dressing
1/2 cup sour cream
1 tablespoon prepared mustard
1/2 teaspoon Italian seasoning

Steps:

In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

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