Cool Summer Pasta Salad Recipes
SUMMER PASTA SALAD
This classic pasta salad, packed with a bounty of summer vegetables and fresh herbs, is the perfect thing to make after a trip to the farmers' market. Look for the tastiest produce at the peak of its season, like crisp radishes and cucumbers, juicy tomatoes and sweet raw corn. We recommend allowing the pasta salad to marinate for at least 30 minutes before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
- Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.
COOL SUMMER PASTA SALAD
I originally got this recipe off of a flyer from the military commissary. I hadn't thought about it in years until they were giving out flyers the other day and lo and behold there it was again. It's been years since I made it, but as I remember, it is very tasty.
Provided by Linda Griffith
Categories Salads
Time 15m
Number Of Ingredients 10
Steps:
- 1. Place pasta and rest of the ingredients in a large bowl and serve immediately or chill.
COOL SUMMER PASTA SALAD
A quick summer pasta salad that will definitely be made again! Some of my measurements are not exact, so please experiment.
Provided by Joani Bond
Categories Penne
Time 23m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta as directed. Once cooked to taste, drain and rinse quickly with cold water.
- While the pasta is cooking, dice the jalapeno and cube the tomato. Add to a bowl.
- Put the corn in a microwave-safe bowl, cover with cling wrap, and heat for 2 minutes, until thawed and tender. Remove the cling wrap (be careful of the steam) and put it into the refrigerator for five minutes.
- Chop the parsley, and add to the bowl.
- Add the corn and pasta, and toss gently with a spoon.
- Add the olive oil, toss with a spoon, and then the lemon juice.
- Season with salt and pepper to taste.
- Put it back in the fridge until use, or cover for longer-term refrigeration.
Nutrition Facts : Calories 699.8, Fat 30, SaturatedFat 4.2, Sodium 10.4, Carbohydrate 103.6, Fiber 14.3, Sugar 1.5, Protein 10.9
COOL SUMMER SALAD
With the weather getting way too hot in Texas, the search is on to find food that goes great with BBQ and light enough not to weigh you down in the heat. I had this recipe on my phone for quite some time and I'm not sure where it came from, but boy was it a hit!
Provided by sibleya
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 15m
Yield 10
Number Of Ingredients 12
Steps:
- Toss romaine lettuce, Swiss Cheese, cashews, apple, pear, and cranberries together in a large salad bowl.
- Whisk vegetable oil, sugar, lemon juice, poppy seeds, red onion, and salt together in a bowl until dressing is smooth. Pour dressing over salad and toss to coat.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 21.3 g, Cholesterol 9.9 mg, Fat 24.4 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 5.5 g, Sodium 342.7 mg, Sugar 14.5 g
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