Sunshine Pasta Salad Recipes

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SUNSHINE PASTA SALAD



Sunshine Pasta Salad image

I cannot remember where I found this recipe but this is one of the first pasta salads I made after moving out on my own and my Mom gave me rave reviews. I use asparagus in the spring when it is fresh and the broccoli when I cannot find nice fresh asparagus.

Provided by HokiesMom

Categories     Low Protein

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 (20 ounce) can pineapple chunks in juice (reserve juice)
4 cups cooked pasta, twisted noodles
2 cups broccoli florets (or asparagus tips see note at bottom of instructions)
1 cup frozen peas, thawed
1 cup celery, chopped
1/2 cup fresh parsley, chopped
1/3 cup vidalia onion, chopped
1/3 cup red pepper, chopped
2 tablespoons pineapple juice
1 garlic clove, pressed
3/4 cup olive oil
1/3 cup white vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons basil, crumbled
1 teaspoon salt (or to taste)

Steps:

  • Drain pineapple, reserving juice.
  • Combine all salad ingredients together in large salad bowl.
  • For dressing - Combine all ingredients together and whisk together well.
  • Toss salad with the dressing and make sure the salad is well-coated.
  • Chill for 1-2 hours prior to serving for best results.
  • Note: When using the asparagus tips, it is best to blanch them approximately 2 minutes in a steamer prior to combining with the salad.

BLACK BEAN SUNSHINE PASTA SALAD



Black Bean Sunshine Pasta Salad image

Make and share this Black Bean Sunshine Pasta Salad recipe from Food.com.

Provided by Outta Here

Categories     Oranges

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 14

8 ounces tri-color spiral pasta, uncooked
10 ounces frozen peas and carrots
20 ounces pineapple chunks in juice, drain and reserve 1/2 cup juice
1 (15 ounce) can black beans, drained and rinsed
1 cup red bell pepper, sliced thin and cut each slice into 3 pieces
1/2 cup green onion, thinly sliced
2 large oranges, peeled & sectioned (cut sections into 3 pieces each)
1/2 cup orange juice
2 tablespoons wine vinegar (or more to taste)
2 teaspoons honey
2 teaspoons dried basil
1 teaspoon orange zest
1/2 teaspoon garlic powder
salt and pepper, to taste

Steps:

  • Cook pasta according to package directions for the minimum cooking time.
  • Place peas and carrots in a colander.
  • When pasta is done, pour into the colander over peas and carrots. ( the hot water will cook the vegetables slightly.) Drain and place in a large bowl.
  • Add pineapple , beans, bell pepper, onions, and orange sections. Toss to combine.
  • Combine reserved pineapple juice and remaining ingredients. Mix well. Taste to adjust vinegar and salt and pepper. Pour over pasta mixture. Mix gently until well combined.
  • Cover with plastic wrap and chill overnight (8 hours). Mix a few times while chilling.

SUMMER SUNSHINE PASTA SALAD



Summer Sunshine Pasta Salad image

Make and share this Summer Sunshine Pasta Salad recipe from Food.com.

Provided by drhousespcatcher

Categories     Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

8 ounces farfalle pasta
1/4 teaspoon turmeric
8 ounces small shell pasta
1/3 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
1 cup broccoli floret
1 orange, juice and zest of
2 tablespoons fresh lemon juice
salt, to taste
cayenne, to taste
1 yellow bell pepper, cut into thin strips
1 small red onion, chopped
1 cup cherry tomatoes, halved
1 cup cauliflower, see note
1/4 cup sunflower seeds

Steps:

  • Cook the farfalle until it is al dente, about 8 to 10 minutes.
  • While the farfalle is cooking, add turmeric to the water to turn pasta a bright yellow color.
  • Cook the pasta shells in a separate pot of boiling salted water until it is al dente, about 8 minutes.
  • Drain both rinsing in cold water. Place in a large bowl, toss with 1 tablespoon of the olive oil and set aside.
  • In a medium saucepan of boiling salted water, blanch the broccoli until bright green, about 30 seconds. Drain and rinse under cold running water and add to the pasta. You may also do the same for the cauliflower but it will NOT turn bright green no matter how hard you try.
  • In a small bowl, combine the orange juice and zest, the lemon juice, and salt and cayenne to taste.
  • Whisk in olive oil until blended, then pour dressing over pasta. Add the veggies and chickpeas if using and toss to combine. Sprinkle on sunflower seeds.
  • Note: you can omit the cauliflower and use all broccoli.

Nutrition Facts : Calories 728.2, Fat 27.9, SaturatedFat 3.8, Sodium 22.9, Carbohydrate 102.1, Fiber 8.2, Sugar 4.8, Protein 19.4

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