Fresh Vegetable Pasta Salad Recipes
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
FRESH VEGETABLE PASTA SALAD
THIS colorful pasta salad is a family favorite and one I make often because I love fresh vegetables. It's a meal in itself or a side dish compatible with any cut of meat. It's also any easy salad I often bring along to a pot luck supper.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a small saucepan, cook the cauliflower, broccoli, carrots and yellow pepper in boiling water for 2 minutes. Rinse in cold water and drain well; place in a bowl. Drain pasta and rinse in cold water; add to vegetables. Cover and refrigerate for at least 30 minutes. , Stir in tomatoes. Add dressing and toss to coat. Serve on lettuce-lined plates if desired.
Nutrition Facts : Calories 218 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 266mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
FRESH VEGETABLE-PASTA SALAD
Add pizzazz to a foolproof pasta salad, using crisp and colorful bell peppers, broccoli and onion.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 15
Number Of Ingredients 8
Steps:
- Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water oil and vinegar.
- Drain pasta; rinse with cold water. Shake to drain well.
- Stir drain pasta and remaining ingredients into seasoning mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 2 g, TransFat 0 g
ITALIAN PASTA SALAD WITH FRESH VEGETABLES
This is a great summer meal-in-one. Its bursting with fresh-from-the-garden goodness with added spark from the salami. Be as creative as you like with the optional veggies. I often have a few handfuls of something from the garden or a half a cup of leftovers that go right in. Even if you don't particularly like anchovies try adding the anchovy paste at least once. You don't really taste it -- it just improves the flavor of the dressing. Try it at your next potluck or picnic!
Provided by 3KillerBs
Categories One Dish Meal
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 27
Steps:
- Mix all salad ingredients and any optional veggies in a large bowl.
- Put all dressing ingredients into a bowl and mix vigorously with a whisk or fork to make sure that the anchovy paste is thoroughly blended inches.
- Toss salad with dressing and refrigerate for several hours or overnight.
- Taste and correct seasonings if necessary. If the pasta has soaked up too much dressing make a little more.
- There should be a tang too it, maybe even a bite. If it seems bland make more dressing but don't overwhelm the fresh, bright flavor of the veggies.
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- Cook the pasta in a large stockpot of generously-salted water al dente according to package directions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Set aside.
- Meanwhile, as your pasta water is heating and then your pasta is cooking, heat 1 tablespoon of oil in a large saute pan over medium-high heat. Add the zucchini and broccoli florets and saute for 3 minutes, stirring occasionally. Stir in the remaining oil, then add the bell peppers, tomatoes, garlic, and a few generous pinches of salt and pepper, and stir to combine. Continue sauteing for 4-5 more minutes, stirring occasionally, until the vegetables are cooked to your desired level of doneness. (I liked mine still slightly undercooked, so that they didn’t get too soft and mushy.) Stir in the red onion and saute for 1 more minute.
- Then once the veggies and the pasta are all cooked, add them together in the large stockpot and drizzle with the vinaigrette. Toss until the pasta and veggies are evenly coated with the vinaigrette, and toss and then top with extra Parmesan if you’d like.
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