Italian Vegetable Pasta Salad Recipes

ITALIAN VEGETABLE SALAD

Italian Vegetable Salad image

Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 11

Ingredients

5 cups fresh broccoli florets (1 large bunch)
5 cups fresh cauliflowerets (1 small head)
4 plum tomatoes, chopped
1 medium cucumber, peeled and sliced
1 medium sweet onion, thinly sliced
1 cup sliced fresh carrots
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup pimiento-stuffed olives
1 bottle (8 ounces) Italian salad dressing
1 bottle (8 ounces) creamy Italian salad dressing
2 cups shredded part-skim mozzarella cheese

Steps:

In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.

Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).

ITALIAN PASTA SALAD

Italian Pasta Salad image

This wonderful dish combines all your favorite vegetables in one dish that can be adapted to your own tastes. If preparing a day ahead, refrigerate, then stir in 1/2 cup additional Italian dressing before serving. Also terrific with Ranch, Caesar, Red Wine Vinaigrette, Parmesan, and most other dressings!

Provided by Janet Eckermann

Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes

Yield 6

Number Of Ingredients 5

Ingredients

8 ounces rotini pasta
2 ½ cups frozen mixed vegetables
½ cup diced Cheddar cheese
⅓ cup pitted black olives
1 cup Italian-style salad dressing

Steps:

Cook pasta according to package directions. Drain, and rinse with cold water until completely cool.
In large bowl, combine pasta, vegetables, cheese, and olives. Toss well with dressing. Serve chilled or at room temperature.

Nutrition Facts : Calories 338.3 calories, Carbohydrate 41 g, Cholesterol 9.9 mg, Fat 16.3 g, Fiber 4.2 g, Protein 9.8 g, SaturatedFat 4.1 g, Sodium 809.1 mg, Sugar 4.6 g

ITALIAN VEGETABLE PASTA SALAD

Italian Vegetable Pasta Salad image

Make and share this Italian Vegetable Pasta Salad recipe from Food.com.

Provided by Nancy Sneed

Categories One Dish Meal

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

5 cups broccoli florets
4 cups cauliflower florets
2 medium tomatoes, chopped
1 bunch green onion, chopped
1 cup sliced carrot
1 (2 ounce) can sliced ripe olives, drained
1/2 cup sliced stuffed olives
1 (8 ounce) package rotini pasta, cooked and drained
1 cup pepperoni slice, diced
1 (16 ounce) bottle prepared Italian salad dressing
1 cup mozzarella cheese, cubed

Steps:

In a very large salad bowl, combine all vegetables and pasta.
Pour dressing over salad and toss to coat.
Cover and refrigerate overnight or at least 4 hours.
Before serving, stir in cheese cubes.

Nutrition Facts : Calories 361.7, Fat 20.7, SaturatedFat 4.6, Cholesterol 11.1, Sodium 1128.5, Carbohydrate 36.5, Fiber 3.5, Sugar 8.3, Protein 10.1

ITALIAN PASTA VEGGIE SALAD

Italian Pasta Veggie Salad image

This pasta salad recipe calls for a fat-free Italian dressing, your choice of veggies and some fresh ground pepper. Sound good?!

Provided by Rhonda

Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

10 ounces fusilli pasta
1 onion, chopped
1 green bell pepper, chopped
2 tomatoes, chopped
1 cup chopped mushrooms
¾ cup fat free Italian-style dressing

Steps:

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.

Nutrition Facts : Calories 181.1 calories, Carbohydrate 38.1 g, Fat 0.7 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 0.1 g, Sodium 238 mg, Sugar 5.7 g

ITALIAN DRESSING PASTA SALAD

Italian Dressing Pasta Salad image

This colorful salad is hearty enough to be a light meal in itself. It's a great make-ahead dish, since the full flavors of the herbs and veggies need a little time to blend. For more tasty ideas, check out these other cold pasta salad recipes.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 36 servings.

Number Of Ingredients 17

Ingredients

2 packages (12 ounces each) tricolor spiral pasta
2 packages (16 ounces each) frozen California-blend vegetables, thawed
2 pints grape tomatoes
1 large zucchini, halved and thinly sliced
1 large yellow summer squash, quartered and thinly sliced
1 large red onion, finely chopped
1 block (8 ounces) cheddar cheese, cubed
1 block (8 ounces) Monterey Jack cheese, cubed
2 packages (4 ounces each) crumbled tomato and basil feta cheese
1 bottle (16 ounces) Italian salad dressing
3 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1 teaspoon Italian seasoning
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 can (3.8 ounces) sliced ripe olives, drained
Grated Romano cheese, optional

Steps:

Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta. , In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight. , Toss before serving. Serve with Romano cheese if desired.

Nutrition Facts : Calories 157 calories, Fat 10g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 405mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

TENNILLE'S ITALIAN PASTA SALAD

Tennille's Italian Pasta Salad image

This recipe is a zesty pasta salad which can be altered by adding your favorite vegetables - a great recipe for any occasion!

Provided by Tennille Nelson

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 1h30m

Yield 7

Number Of Ingredients 10

Ingredients

1 cup fresh broccoli florets
1 cup fresh cauliflower florets
1 tablespoon butter
1 teaspoon salt
1 (32 ounce) package seashell pasta
1 (16 ounce) bottle Italian-style salad dressing
1 cup shredded carrots
2 cucumbers, diced
3 tomatoes, diced
8 ounces shredded Cheddar cheese

Steps:

Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.

Nutrition Facts : Calories 865.3 calories, Carbohydrate 112.4 g, Cholesterol 38.4 mg, Fat 33.6 g, Fiber 7.9 g, Protein 28.5 g, SaturatedFat 11.3 g, Sodium 1616.6 mg, Sugar 9.9 g

ITALIAN PASTA SALAD WITH FRESH VEGETABLES

Italian Pasta Salad With Fresh Vegetables image

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

Ingredients

1 lb tri-color spiral pasta, cooked and drained
1 green pepper, chopped
1 red pepper, chopped
2 medium cucumbers, chopped
1/2 cup marinated artichoke hearts, chopped
1/2 medium onion, finely chopped
1 -2 large vine-ripened tomatoes, coarsely diced
1/4 cup black olives, sliced
1/2 lb hard salami or 1/2 lb pepperoni, diced
1/2 lb mozzarella cheese or 1/2 lb provolone cheese, diced
pepperoncini peppers (optional) or other hot pepper (optional)
snow peas (optional)
snap peas (optional)
green peas (optional)
broccoli (raw or blanched) (optional)
cauliflower (raw or blanched) (optional)
carrot (shredded or sliced) (optional)
green beans (raw or blanched) (optional)
lima beans (cooked and cooled) (optional)
garbanzo beans (cooked and cooled) (optional)
mushroom (fresh or canned) (optional)
1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons fresh basil leaves, chopped
1 garlic clove, crushed
1/8-1/4 teaspoon anchovy paste (optional)
salt and pepper

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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