Vegetable Pasta Salad I Recipes
VEGETABLE PASTA SALAD
This light, multicolored salad is an original. When I serve it at potlucks, I', always asked for the recipe. It's also a standby for the "snowbirds" who gather with us in Arizona each winter. -Kathy Crow, Cordova, Alaska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 16-18 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
VEGGIE PASTA SALAD
Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. , Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 352mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
VEGETABLE PASTA SALAD
Make and share this Vegetable Pasta Salad recipe from Food.com.
Provided by Schweik
Categories Vegetable
Time 35m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine everything,tossing gently to coat. Cover and refridgerate for 1-2 hours before serving.
Nutrition Facts : Calories 275.7, Fat 14.3, SaturatedFat 3.2, Cholesterol 17, Sodium 709.8, Carbohydrate 31, Fiber 3, Sugar 6.5, Protein 8.4
ITALIAN VEGETABLE PASTA SALAD
Make and share this Italian Vegetable Pasta Salad recipe from Food.com.
Provided by Nancy Sneed
Categories One Dish Meal
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a very large salad bowl, combine all vegetables and pasta.
- Pour dressing over salad and toss to coat.
- Cover and refrigerate overnight or at least 4 hours.
- Before serving, stir in cheese cubes.
Nutrition Facts : Calories 361.7, Fat 20.7, SaturatedFat 4.6, Cholesterol 11.1, Sodium 1128.5, Carbohydrate 36.5, Fiber 3.5, Sugar 8.3, Protein 10.1
VEGETABLE PASTA SALAD
This recipe is a godsend and is a favourite in this house. Salads are not usually our thing despite living in the tropics. This recipe is great as these are the vegetables that are most frequently in season here. It doesn't take long to make and if you use coloured pasta and interesting shapes you have a great recipe for pot luck dinners and BBQs that always disappears quickly. The eggplant we use are the Lebanese eggplant which don't need the salting routine.
Provided by Missy Wombat
Categories Low Cholesterol
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 deg F.
- Combine zucchini, eggplant, onion, capsicum and garlic in a baking dish.
- Toss with olive oil.
- Bake for abut 20 minutes.
- Remove from oven and allow to cool.
- Bring a large pot of water to the boil and cook the pasta until al dente.
- Drain and rinse with cold water.
- In a salad bowl combine the vegetables, cooled pasta, tomatoes, feta and salad dressing.
- Toss until well mixed.
- I just use a little extra virgin olive oil and some white wine vinegar or cider vinegar with a few fresh herbs for my dressing.
Nutrition Facts : Calories 678.9, Fat 30.5, SaturatedFat 7.6, Cholesterol 22.2, Sodium 1267.3, Carbohydrate 86, Fiber 8.8, Sugar 14.5, Protein 17.8
PASTA VEGETABLE SALAD
It only takes minutes to cook the tricolor pasta, but to really beat the clock, chop the vegetables ahead of time. I sometimes give the salad southwestern flair by adding black beans, frozen corn and salsa. The I top it off with a tomato-based dressing that I've spiced up with taco seasoning.-Helen Turner, Upland, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add vegetables. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 1-2 hours.
Nutrition Facts : Calories 208 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 146mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
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