CREAMY VEGETABLE PASTA SALAD
It's always fun to incorporate the vegetables we grow in our garden into different dishes. This salad not only gives me the opportunity to use our vegetables, it looks and tastes great.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes; rinse in cold water and drain. In a large bowl, combine the broccoli, pasta, carrots, peas, ham, cheese and onions., In another bowl, combine the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 252 calories, Fat 17g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 276mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
GARDEN VEGETABLE PASTA SALAD
My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese. -Tina Repak Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 26 servings (3/4 cup each).
Number Of Ingredients 23
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside., Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes., Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 185 calories, Fat 11g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 262mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
GARDEN PASTA SALAD
A zesty pasta recipe, with lots of crunchy vegetables.
Provided by L. Gale
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
- Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
- Chill for one hour before serving.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g
VEGETABLE GARDEN PASTA SALAD
Fresh produce is showcased in this salad. My husband, Richard, is not too crazy about plain vegetables, so I came up with this colorful salad. He loves it, and so does our son.-Rhonda Knight, Hecker, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini. , Drain and rinse pasta in cold water; add to vegetables. Combine salad dressing and mustard; pour over pasta mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 239 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
CREAMY GARDEN VEG PASTA SALAD
Such a easy refreshing pastas salad to bring to a potluck. I make the night before so all the flavors marry. And I use a creamy dressing which sticks to the pasta and veggies well.
Provided by Lisa G. Sweet Pantry Gal @2sweetinc
Categories Vegetables
Number Of Ingredients 10
Steps:
- Boil pasta in heavy salted water, rinse in cold water and set aside. Chopp and dice all veggies.
- Add all veggies to bowl season well with s&p, squeeze 1/2 fresh lemon juice over and mix. Next add pasta followed by dressing, toss well. Sprinkle with fresh herbs and refrigerate for 4hrs or overnight.
CREAMY GARDEN VEGETABLE PASTA SALAD
What a delicious way to use your fresh veggies!!!
Provided by Lynn Socko @lynnsocko
Categories Pasta Salads
Number Of Ingredients 12
Steps:
- Total of 2 cups of chopped veggies: Chop peppers, onion and cilantro. If using fresh corn, remove from cob. Place veggies and corn in skillet with about 1-2 tsp of olive oil, sprinkle with Southwest spice mix and simmer for only about 5 min. Remove from heat. Cook bacon and crumble.
- Boil pasta according to package directions, drain and allow to cool. Add veggies, cilantro and bacon and cheese and toss. Add dressing and toss to coat. Salt and pepper to taste and garnish with additional cilantro.
- Allow to chill for at least one hour to allow the flavors to marry.
CREAMY SUMMER VEGETABLE SALAD
Mother made this salad whenever we barbecued. It's easy to fix, goes well with meat or chicken and is a good way to utilize garden vegetables.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat. , Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 81 calories, Fat 5g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 116mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
CREAMY GARDEN SPAGHETTI
I spent 14 years preparing meals in restaurants, but now I just cook to entertain family and friends. I've always liked the versatility of pasta. This cheesy vegetable noodle dish is one of my grandmother's favorites, so I make it often when we get together. -Karrie Fimbres Sparks, Nevada
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from the heat and set aside., Cook spaghetti according to package directions. In a large saucepan, saute onion and garlic in butter until tender. Stir in the flour, bouillon and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low; stir in cheeses until melted. Add the vegetables; cook until heated through. Drain spaghetti; Add to vegetable mixture; toss to coat.
Nutrition Facts : Calories 512 calories, Fat 20g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 492mg sodium, Carbohydrate 61g carbohydrate (13g sugars, Fiber 5g fiber), Protein 22g protein.
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