GARDEN-FRESH PASTA SALAD
Ripe vegetables and whole wheat noodles get together for a better-for-you take on pasta salad.
Provided by My Food and Family
Categories Onions
Time 1h30m
Yield 14 servings, 3/4 cup each
Number Of Ingredients 6
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain.
- Rinse pasta mixture with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
- Refrigerate 1 hour. Stir gently before serving; top with cheese.
Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
SPRING GARDEN PASTA SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and transfer to a bowl. Toss with 1 tablespoon of the olive oil. Set aside.
- For the dressing: Meanwhile, add the peppers, vinegar, sugar, salt, black pepper and roasted garlic to the carafe of a blender. Turn the blender to high and blend until the peppers are pureed and the ingredients are incorporated. Once the mixture is smooth, reduce the speed to low. Remove the cap inside the blender top and slowly drizzle in the olive oil to emulsify the mixture into a thick and shiny dressing.
- Pour the dressing over the warm pasta. Add the sliced fennel and toss to combine. Pour into a serving dish.
- In a large mixing bowl, add the spring vegetables: the baby kale, snow peas, radishes and 1/4 cup of the fennel fronds. Drizzle with the remaining tablespoon olive oil and sprinkle with salt and pepper. Gently toss, then place in a mound over the dressed pasta mixture in the serving dish. Garnish with edible flowers if using.
- Preheat the oven to 400 degrees F.
- Wrap the garlic cloves in aluminum foil. Roast until tender, about 45 minutes. Let cool. Refrigerate the cloves in an airtight container. Peel right before using.
GARDEN-FRESH LAYERED PASTA SALAD
This impressive salad is a sight to behold, with layers of cheese, pasta, veggies and more. Serve in a glass bowl for maximum oohs and aahs.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 12 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package, omitting salt; drain.
- Layer pasta and next 4 ingredients in clear 3-qt. serving bowl. Mix mayo and dressing until blended; spread over salad, sealing to edge of bowl. Top with cheese, tomatoes and bacon.
- Refrigerate several hours or until chilled. Toss gently before serving.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
7-LAYER PASTA SALAD
Provided by Food Network Kitchen
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs), adding the broccoli during the last 4 minutes of cooking. Drain the pasta and broccoli and rinse under cool water; shake off the excess. Remove the broccoli and pat dry.
- Whisk the mayonnaise, buttermilk, 1/4 cup chives, the parsley, half of the lime juice, 1/4 teaspoon salt, and pepper to taste. Toss the pasta and a few tablespoons of the dressing in a medium bowl.
- Assemble the salad: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt; arrange in an even layer. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes. Drizzle some of the remaining dressing on top and sprinkle with the remaining 1 tablespoon chives, or cover and refrigerate the salad and dressing separately up to 6 hours. (Bring to room temperature before serving.)
SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
GARDEN PASTA SALAD
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
- Chill before serving.
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
GARDEN PASTA SALAD
This salad includes not only garden vegetables but pasta too. It is a great side dish to any meal.-Bernard Bellin, Franklin, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Drain but do not rinse. Return pasta to the pan; add vegetables and toss. Cover for 3-5 minutes. Vegetables will lightly steam in pasta. , Place pasta in a large salad bowl. Top with three-fourths of the dressing and lightly toss. Chill several hours or overnight. , If pasta is dry, add remaining dressing along with meat, cheese, olives, and parsley or basil if desired. Chill until serving.
Nutrition Facts :
LAYERED PASTA SALAD RECIPE
Love every layer equally with our make-ahead Layered Pasta Salad Recipe. Pile on ham, cheese, tomatoes and onions in this simple Layered Pasta Salad Recipe that's perfect for your next barbecue or picnic!
Provided by My Food and Family
Categories Side Dish Recipes
Time 3h20m
Yield 12 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Layer first 4 ingredients in 3-qt. bowl.
- Mix mayo and dressing until blended; spread over salad, sealing to edge of bowl. Top with cheese and tomatoes.
- Refrigerate several hours or until chilled. Toss gently before serving.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
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