Summer Pasta Salad Recipes

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FULLY LOADED SUMMER PASTA SALAD



Fully Loaded Summer Pasta Salad image

Whip up a 30-minute meal-in-a-bowl with this refreshing Southwest-style pasta salad starring a creamy and tangy avocado dressing that will become your go-to dressing, dip and even sandwich spread.

Provided by Kelly Senyei

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

Kosher salt
8 ounces uncooked pasta, such as shells, cavatappi or penne
One 15-ounce can black beans, rinsed and drained
1 cup yellow corn kernels, fresh or frozen, thawed if frozen
2 medium tomatoes, diced
1 medium orange bell pepper, diced
1/3 cup sliced scallions
Cotija, for garnish
1 cup plain yogurt
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon minced garlic
1 large avocado, peeled and pitted
Kosher salt and freshly ground black pepper

Steps:

  • For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 12 minutes.
  • Drain the pasta and transfer to a large bowl. Add the black beans, corn, tomatoes, bell peppers and scallions and combine. Set aside.
  • For the avocado dressing: Combine the yogurt, lime juice, honey, garlic and avocado in a blender until pureed, scraping down the sides as needed. Season to taste with salt and pepper.
  • Transfer the dressing to the large bowl and toss to combine.
  • Garnish the pasta salad with the Cotija and serve immediately or cover and refrigerate until ready to serve.

SUMMER PASTA SALAD II



Summer Pasta Salad II image

This is the pasta salad that my mom makes. It's even better the day after.

Provided by MENTHA

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 45m

Yield 10

Number Of Ingredients 16

1 pound rotini/corkscrew pasta
1 red bell pepper, chopped
1 small zucchini, sliced
1 small red onion, chopped
1 (2 ounce) can sliced black olives
1 (6 ounce) can artichoke hearts, drained
¼ cup chopped fresh broccoli
½ pound salami, cut into strips
½ pound pepperoni, each piece cut into 4
½ pound mozzarella cheese, cut into strips
2 cups Italian-style salad dressing, divided
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 clove garlic, chopped
salt and pepper to taste
1 tomato, quartered

Steps:

  • Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
  • In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. Toss until well mixed. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve.
  • When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic. Garnish with tomato wedges

Nutrition Facts : Calories 504.7 calories, Carbohydrate 24.9 g, Cholesterol 62.8 mg, Fat 36.3 g, Fiber 2.2 g, Protein 20.7 g, SaturatedFat 10.8 g, Sodium 1900.5 mg, Sugar 5.5 g

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