Summer Everything Pasta Salad Recipes

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SUMMER PASTA SALAD



Summer Pasta Salad image

This classic pasta salad, packed with a bounty of summer vegetables and fresh herbs, is the perfect thing to make after a trip to the farmers' market. Look for the tastiest produce at the peak of its season, like crisp radishes and cucumbers, juicy tomatoes and sweet raw corn. We recommend allowing the pasta salad to marinate for at least 30 minutes before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound gemelli or other twisted pasta, such as cavatappi
1 cup olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 Persian cucumbers, halved lengthwise and thinly sliced (about 2 cups)
2 pints mini heirloom cherry tomatoes or other cherry tomatoes, halved
2 stalks celery, thinly sliced (about 1 cup)
2 cups radishes, thinly sliced
2 cups fresh corn kernels (from 4 about ears)
1 medium shallot, thinly sliced (about 1/2 cup)
1/2 cup flat-leaf parsley leaves, roughly chopped
1/3 cup fresh dill, roughly chopped

Steps:

  • Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
  • Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.

SUMMER EVERYTHING PASTA SALAD



Summer Everything Pasta Salad image

This is a great easy salad. With lots of veggies and a great poppy seed dressing. Cooking time is actually chilling time.

Provided by Mamawolfe

Categories     Kid Friendly

Time 1h15m

Yield 10-15 serving(s)

Number Of Ingredients 14

16 ounces cooked tri-colored pasta
2 cups fresh broccoli
1/2 lb hard salami
2 cups mozzarella cheese, shredded
1 medium green pepper, chopped
1 medium vidalia onion, chopped
1 cucumber, peeled, seeded & diced
2 tablespoons poppy seeds
8 tablespoons sugar or 8 tablespoons Splenda sugar substitute
8 tablespoons apple cider vinegar
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup salad oil

Steps:

  • Whisk together dressing ingredients. Set aside.
  • Combine all other ingredients and toss to mix well.
  • Add dressing. Toss to coat.
  • Chill until ready to serve. At least 1 hour.

Nutrition Facts : Calories 417.9, Fat 34.3, SaturatedFat 8.4, Cholesterol 40.1, Sodium 1071.6, Carbohydrate 17.1, Fiber 1.9, Sugar 12.1, Protein 11.7

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