PICNIC PASTA SALAD
I like recipes that use what we grow. This particular recipe has been handed down in our family for years. I can't go to a picnic without it. -Luana Francis, Columbia Station, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, toss pasta, corn, tomatoes, zucchini and olives; set aside. In a jar with tight-fitting lid, combine all of the dressing ingredients; cover and shake well. Drizzle over salad; lightly toss to coat. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 299 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 427mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
THE PERFECT PICNIC PASTA SALAD
Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an "afterthought" to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.
Provided by Chef John
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 3h45m
Yield 8
Number Of Ingredients 22
Steps:
- Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
- Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
- Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
- Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.
Nutrition Facts : Calories 491.9 calories, Carbohydrate 50.9 g, Fat 28.1 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 641.6 mg, Sugar 5.3 g
CONTEST-WINNING PICNIC PASTA SALAD
My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta. It's one of the best picnic salad ideas! -Felicia Fiocchi, Vineland, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.
Nutrition Facts : Calories 411 calories, Fat 23g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 1156mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.
PICNIC PASTA
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Whisk together the mayonnaise, yogurt, vinegar and honey in a large bowl. Stir in the cornichons, herbs, capers, celery and fennel until combined. Add the pasta and salt and toss until well coated.
PICNIC PASTA SALAD -- ONE DISH MEAL
A terrific, portable, one-dish meal made from items you probably have in your pantry and fridge. Good for a packed lunch when you don't want sandwiches (just keep it chilled in the cooler), or good for a cold meal at home on a hot day. Best made the night before.
Provided by 3KillerBs
Categories One Dish Meal
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Mix all salad ingredients together in a large bowl.
- Whisk dressing ingredients together until smooth and well-blended.
- Toss salad ingredients with dressing until well-blended.
- Let sit, refrigerated, at least 4-6 hours, preferably overnight.
- Note: Additional vegetables can be added substituted if desired. Frozen broccoli florets or chopped cucumber are particularly good. But if you add a lot of extra veggies you might need an extra half batch of dressing.
- Note: It is not necessary to thaw the frozen veggies if making it the night before.
- Note: Fresh beans, snapped to size, can be used raw for a crisper texture or they can be blanched and cooled first.
Nutrition Facts : Calories 490.3, Fat 20.4, SaturatedFat 6.4, Cholesterol 126.7, Sodium 564, Carbohydrate 54.1, Fiber 7.2, Sugar 3.7, Protein 23
PICNIC PASTA SALAD
A Caesar pasta salad with lots of fresh veggies, chicken, and cheese. Very tasty and hearty. Easy to put together, especially if you use a rotisserie chicken. Is a meal in itself. Requested for any warm weather get-together. No mayo, so it keeps better on warm days. Is easily doubled for a crowd.
Provided by hrfaretra
Categories Spring
Time 2h12m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Toss all ingredients together.
- Chill for at least 2 hours before serving.
- Taste before serving and add more Caesar dressing and parmesan to tastes.
Nutrition Facts : Calories 537.8, Fat 28.1, SaturatedFat 8.4, Cholesterol 44.4, Sodium 784.5, Carbohydrate 48.3, Fiber 2.8, Sugar 3, Protein 22.6
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