VEGGIE PASTA SALAD
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
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
VEGETABLE PASTA SALAD
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
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
TUNA VEGGIE PASTA SALAD
This recipe is great for those of us that "eyeball" (as opposed to measuring) ingredients. Very healthy, heavy on the veggies and lots of good fat from the E.V.O.O. This salad is ideal for camping, the beach, pot lucks, packed lunches, picnics, etc. as it has no mayo and therefore travels gracefully. Not to mention it is DELICIOUS. Try this salad- you will be addicted instantly and your body will thank you for it!!
Provided by Drebaby
Categories Lunch/Snacks
Time 2h50m
Yield 1 Bowl, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta according to directions, drain, and set aside (I cook them while I chop the veggies). Zest the lemon into the bowl. Squeeze the lemon's juice into the bowl (tip: zap the lemon in the microwave for 5 seconds and then roll it on the counter with your palm to get more juice out of it). Add the garlic and basil. Add the olive oil (I base my "correct" amount of E.V.O.O. based on the consistency of the dressing- I like it to be about the consistency of salsa). Whisk everything together (and take a big whiff while you're at it- you'll think you've died and gone to heaven). Start chopping the veggies as chunky or fine as you want. Throw them in the bowl with the dressing as you go. When you're done with the veggies, add the pepporicini slices and olives. Then add the well drained tuna and mix everything together just until the dressing is totally incorporated. Now is a good time to adjust the seasonings and/or olive oil, so take a taste test and make your additions (or don't) accordingly. Finally, when the pasta is reasonably cool, add it in gradually and mix thoroughly (and as gently as possible). Let it chill in the fridge for a couple hours and enjoy!
Nutrition Facts : Calories 300.9, Fat 5, SaturatedFat 1.2, Cholesterol 32.3, Sodium 244.8, Carbohydrate 36.5, Fiber 2.7, Sugar 3.4, Protein 26.1
ALLISON'S CREAMY VEGGIE PASTA SALAD
Make and share this Allison's Creamy Veggie Pasta Salad recipe from Food.com.
Provided by ABR1231
Categories Pasta Shells
Time 24m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- cook pasta as directed on box.
- Combine other ingredients except for vegetables and cheese in a separate bowl.
- When pasta is done, combine mixture with pasta.
- Toss in cheese and vegetables.
- Chill for at least 3 hours (or overnight if possible).
Nutrition Facts : Calories 176, Fat 13.2, SaturatedFat 8.1, Cholesterol 39.5, Sodium 412.9, Carbohydrate 7.3, Fiber 1, Sugar 4.6, Protein 7.8
GRILLED VEGGIE PASTA SALAD
Make and share this Grilled Veggie Pasta Salad recipe from Food.com.
Provided by jovigirl
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Dressing: In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in the olive oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing for the pasta.
- Vegetables and Pasta: Prepare outdoor grill with hot coals or heat gas grill. Lightly brush grill grid with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
- Working in batches, grill the vegetables about 3 minutes per side or until fork-tender, about 18 minutes total. Brush the vegetables with additional dressing halfway through the grilling. Remove the vegetables from the grill and keep warm.
- In large bowl or on serving platter, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Nutrition Facts : Calories 668.1, Fat 34.2, SaturatedFat 8.6, Cholesterol 29.9, Sodium 564.1, Carbohydrate 71, Fiber 6.4, Sugar 9, Protein 21.2
SUMMERTIME GARDEN VEGGIE PASTA SALAD
It's been so hot the past few days I've been trying to keep cooking to a minimum. I came up with this pasta salad to put some garden herbs and veggies and ones I had in the refrigerator to use.
Provided by Myra9035
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cook pasta in boiling salted water according to directions, (usually about 10 minutes) but do not overcook. Mushy pasta will not work well for this recipe. Add a dash of olive oil to keep pasta from sticking while cooking.
- In a bamboo or other type of steamer, steam the julienned carrot, fresh peas and green beans for about 5 minutes until just tender. Alternately, you could parboil them for just a few minutes to get them softened just a bit.
- Drain and rinse pasta under cold water in a colander. Add to large bowl.
- Mix steamed carrots, green beans and peas together into pasta. Add red bell pepper, green onions/scallions, and chopped tomatoes.
- Mix ingredients for dressing together, and pour over pasta and veggies. Mix well to combine.
- Place lid or plastic wrap over the bowl and let chill in refrigerator for at least an hour to let flavors meld.
Nutrition Facts : Calories 367.8, Fat 15.2, SaturatedFat 2.1, Sodium 83.3, Carbohydrate 50.2, Fiber 5.1, Sugar 6.4, Protein 8.9
VERY VEGGIE PASTA SALAD
I was looking thru some old cookbooks and came across this recipe. I can't wait to make this for my family and friends.
Provided by 4-H Mom
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Meanwhile, combine tomato, onion, pepper and dressing in a large bowl. Leave at room temperature.
- Add tortellini to boiling water, cook as package directs, adding broccoli to pot 5 minutes before tortellini is done.
- Drain, rinse under running cold water. Add to tomato mixture, add basil and toss to mix.
- To serve, Arrange 1 cup of lettuce on plate. Top with Tortellini mixture and mozzarella.
Nutrition Facts : Calories 482.8, Fat 15, SaturatedFat 7.9, Cholesterol 69.8, Sodium 599, Carbohydrate 64.4, Fiber 4.3, Sugar 4.6, Protein 25.1
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