TRI-PEPPER PASTA SALAD
You'll never settle for less than three kinds of peppers again once you taste our creamy, cheesy Tri-Pepper Pasta Salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix mayo and dressing until blended.
- Combine remaining ingredients in large bowl.
- Add mayo mixture; mix lightly.
Nutrition Facts : Calories 100, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
THREE-PEPPER PASTA SALAD
I like to make this recipe during the summer when I can get the ingredients fresh from the garden. It not only tastes very good, but it's a pretty addition to any meal.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a blender, add the oil, vinegar, basil, Parmesan cheese, salt and pepper; cover and process until blended. Drain and rinse pasta in cold water; place in a large bowl. Add the peppers, tomato, olives and onions. Drizzle with dressing; toss to coat. Stir mozzarella cheese. Serve at room temperature.
Nutrition Facts : Calories 425 calories, Fat 26g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 573mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
THREE PEPPER PASTA SALAD
Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.
Provided by LINDA DEMARIA
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
- In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g
TRI-PEPPER SALAD
A crisp green salad with subtle flavors!
Provided by JSCHAUFE
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.
Nutrition Facts : Calories 36.7 calories, Carbohydrate 7.3 g, Cholesterol 0.8 mg, Fat 0.5 g, Fiber 1.6 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 169.4 mg, Sugar 5.1 g
ROASTED-PEPPER PASTA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
- Photographs by Antonis Achilleos
TRI-COLOR PASTA SALAD WITH CHICKEN AND PEPPERS
Make and share this Tri-Color Pasta Salad With Chicken and Peppers recipe from Food.com.
Provided by txzuckerbaeckerin
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook rotini according to directions on the package; drain.
- Cut all peppers in smaller pieces.
- Combine with the drained and cooled down rotini, cooked chicken breast cubes and parsley.
- In a separate bowl, make the vinaigrette with oil, vinegar, zest (and optional chopped capers).
- Mix all together and season to taste.
- Chill covered in fridge for 30 minutes for the flavors to mix.
- Serve on a lettuce leaf.
Nutrition Facts : Calories 483.9, Fat 21.4, SaturatedFat 3.3, Cholesterol 53, Sodium 70.7, Carbohydrate 47.8, Fiber 3.3, Sugar 2.5, Protein 24.7
TRICOLOR PEPPER PASTA
I am a big fan of pasta, and this dish is one of my favorites. It's very colorful and flavorful.-Roxanne Lynnes, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.
Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 348mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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