Vegetarian Pasta Salad Food

VEGGIE PASTA SALAD

Veggie Pasta Salad image

Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

8 ounces uncooked tricolor spiral pasta
3 small tomatoes, chopped
1 cup thinly sliced green onions
1 cup each chopped celery, sweet red pepper, zucchini and carrots
3 tablespoons balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. , Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 352mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

EASY VEGAN PASTA SALAD RECIPE BY TASTY

Easy Vegan Pasta Salad Recipe by Tasty image

Here's what you need: dried pasta, chickpeas, broccoli floret, carrot, red onion, fresh parsley, olive oil, red wine vinegar, garlic, dried oregano, salt, pepper, cherry tomatoes

Provided by Rachel Gaewski

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

8 oz dried pasta, cooked
15 oz chickpeas, 1 can, drained and rinsed
1 cup broccoli floret, steamed
½ cup carrot, shredded
½ cup red onion, sliced
¼ cup fresh parsley
¼ cup olive oil
¼ cup red wine vinegar
1 clove garlic, minced
1 teaspoon dried oregano
salt, to taste
pepper, to taste
1 ½ cups cherry tomatoes

Steps:

In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley.
In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine.
Pour dressing over pasta salad and stir until evenly distributed.
Transfer pasta salad into 4 containers and refrigerate for up to 5 days.
Enjoy!

Nutrition Facts : Calories 545 calories, Carbohydrate 80 grams, Fat 17 grams, Fiber 13 grams, Protein 18 grams, Sugar 10 grams

ITALIAN PASTA SALAD

Italian Pasta Salad image

This classic Italian cold pasta salad recipe has plenty of vegetable and is super quick and easy to prepare.

Provided by Jolinda Hackett

Categories Dinner Entree Lunch Side Dish Pasta Salad

Time 10m

Number Of Ingredients 10

Ingredients

1 1/2 cups pasta (shell, bow-tie or corkscrew pasta)
2 cups broccoli (chopped)
1 cup cauliflower (chopped)
1 cup fresh mushrooms (sliced)
1 (6-ounce) can artichoke hearts (drained and chopped)
1/2 cup onion (chopped)
1 cup Italian salad dressing
3/4 cup black olives (sliced)
1 tomato (chopped)
1 avocado (chopped)

Steps:

Serve and enjoy!

Nutrition Facts : Calories 327 kcal, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 11 g, Protein 7 g, SaturatedFat 3 g, Sodium 633 mg, Sugar 11 g, Fat 21 g, ServingSize 1 Pasta Salad (4 to 6 Servings), UnsaturatedFat 0 g

HEARTY VEGETARIAN PASTA SALAD

Hearty Vegetarian Pasta Salad image

A family favourite for hot summer days. We love the avocado, tomato, cheese, peppers, and fresh herbs (when we can find them!).

Provided by Elise and family

Categories One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

4 cups rotini pasta (tricolor or regular)
1 avocado, diced
1 large tomatoes, diced
1/4 cup white cheddar cheese, in small cubes
1 red pepper, cubed
1 yellow pepper, cubed
2 tablespoons olive oil
salt and pepper
1 tablespoon dill, dried, to taste or 3 fresh basil leaves, chopped
1/4 teaspoon dried chili

Steps:

Cook pasta.
Combine olive oil, salt and pepper, fresh herbs and chili peppers. Let stand.
Peel and dice avocado (scoop out small pieces if it's too ripe to chop). Prepare tomato, cheese and peppers.
When pasta is cooked, drain and rinse under cold water.
Mix all ingredients in a large bowl, add dressing, and mix well to coat. Serve and enjoy!
* For a more tangy dressing, add balsamic vinegar to the dressing mixture and blend.

VEGETARIAN PASTA SALAD

Vegetarian Pasta Salad image

Easy to make pasta salad that's loaded with veggies and flavor.

Provided by Rena

Categories Salad Side Dish

Time 20m

Number Of Ingredients 16

Ingredients

1 lb Whole Wheat Short Pasta
1 Cup Grape Tomatoes (halved)
1 English Cucumber (diced)
1½ Cups Shredded Red Cabbage
1 Yellow Bell Pepper (chopped)
1 Orange Bell Pepper (chopped)
1 Cup Olives (sliced)
½ Cup Shredded Parmesan Cheese
¼ Cup Red Wine Vinegar
½ Cup Fresh Lemon Juice
1 Tbsp Raw Honey
3 Garlic Cloves (minced)
1 Tbsp Dijon Mustard
2 Tsp Italian Seasoning
⅓ Cup Extra-virgin Olive Oil
Sea salt and freshly ground black pepper, to taste

Steps:

Bring a large pot of salted water to the boil, add in pasta and cook according to package instructions to al dente.
Drain and set aside in a large bowl. Add in tomatoes, cabbage, bell pepper, olives, cucumber, and parmesan.
In a small bowl whisk all dressing ingredients until well combined.
Pour dressing over and gently toss to evenly coat. Enjoy!

Nutrition Facts : Calories 477 kcal, Carbohydrate 70 g, Protein 15 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 523 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

VEGETARIAN TACO PASTA SALAD

Vegetarian Taco Pasta Salad image

I wanted a salad like this but couldn't really find anything that fit the bill and decided to create one...this is it! The kids eat it like crazy! A really good taco pasta salad without meat...you could add it if you wanted to...but why when this is sooo tasty!! Please note that this salad gets better if made the day or even two before. If you don't like spicy you can use regular taco seasoning instead of the hot and spicy, and leave out the jalapenos. Not really sure how long to make this so it's a guess but that doesn't include the chilling time.

Provided by Thea

Categories Mexican

Time 30m

Yield 12-14 serving(s)

Number Of Ingredients 16

Ingredients

1 (18 ounce) package radiatore, cooked and drained
1 (16 ounce) bottle ranch dressing
1 (1 1/4 ounce) envelope of hot and spicy taco seasoning mix
1/4 cup Italian dressing (I use Paul Newmans Own Family)
1 teaspoon jalapeno, seeded and chopped
dried chipotle powder
2 (15 ounce) black beans (rinsed and drained)
2 (15 ounce) dark red kidney beans (rinsed and drained)
2 (15 ounce) corn (drained)
3 -4 green onions, chopped
1/2 red bell pepper, chopped
2 teaspoons garlic
1/4 red onion, chopped
Mexican blend cheese (I use sargentos)
2 (15 ounce) cans diced tomatoes with jalapenos (drained and squeezed)
black olives (optional. amount according to taste) (optional)

Steps:

Placed cooked radiatore in large bowl and add black beans, kidney beans, corn, green onions, red bell pepper, garlic and red onion, tomatoes, Black olives if your using them.
Sauce:.
in a bowl mix the ranch dressing, taco seasoning mix, Italian, jalapenos. Mix thourghly. I sprinkle the chipotle seasoning to taste.
pour sauce over the pasta bowl, add the cheese to your liking and stir till well coated.
Chill for 1 hour -- although this is better the more it ages so can be made a day or two ahead.
Note: You will probably have more dressing than you need, I used it as a dip with chips and cheese -- Yummy!

Nutrition Facts : Calories 602, Fat 23.2, SaturatedFat 3.6, Cholesterol 12.5, Sodium 992, Carbohydrate 83.3, Fiber 13.8, Sugar 6.9, Protein 19.7

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