Vegetable Pasta Salad Recipes

VEGGIE PASTA SALAD

Veggie Pasta Salad image

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

Ingredients

8 ounces uncooked tricolor spiral pasta
3 small tomatoes, chopped
1 cup thinly sliced green onions
1 cup each chopped celery, sweet red pepper, zucchini and carrots
3 tablespoons balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese

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

Vegetable Pasta Salad image

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

Ingredients

12 ounces spiral pasta, cooked and drained
6 green onions, thinly sliced
1 to 2 small zucchini, thinly sliced
2 cups frozen broccoli and cauliflower, thawed and drained
1-1/2 cups thinly sliced carrots, parboiled
1 cup thinly sliced celery
1/2 cup frozen peas, thawed
1 jar (2-1/4 ounces) sliced ripe olives, drained
1 jar (6 ounces) marinated artichoke hearts, drained and quartered
DRESSING:
1/2 cup mayonnaise
1/2 cup bottled Italian salad dressing
1/2 cup sour cream
1 tablespoon prepared mustard
1/2 teaspoon Italian seasoning

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 :

PASTA VEGETABLE SALAD

Pasta Vegetable Salad image

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

Ingredients

1-1/2 cups uncooked tricolor spiral pasta
1/2 cup fresh broccoli florets
1/2 cup cauliflowerets
1/2 cup chopped cucumber
1/2 cup chopped celery
1/3 cup sliced carrot
1/4 cup chopped tomato
1/4 to 1/3 cup ranch salad dressing

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.

FRESH VEGETABLE-PASTA SALAD

Fresh Vegetable-Pasta Salad image

Add pizzazz to a foolproof pasta salad, using crisp and colorful bell peppers, broccoli and onion.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h25m

Yield 15

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/4 cup cold water
3 tablespoons vegetable or olive oil
1 tablespoon vinegar
2 cups small fresh broccoli florets
1 small red bell pepper, coarsely chopped
1 small yellow bell pepper, coarsely chopped
1/4 cup thin wedges red onion

Steps:

Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water oil and vinegar.
Drain pasta; rinse with cold water. Shake to drain well.
Stir drain pasta and remaining ingredients into seasoning mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 2 g, TransFat 0 g

ITALIAN VEGETABLE PASTA SALAD

Italian Vegetable Pasta Salad image

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

Ingredients

5 cups broccoli florets
4 cups cauliflower florets
2 medium tomatoes, chopped
1 bunch green onion, chopped
1 cup sliced carrot
1 (2 ounce) can sliced ripe olives, drained
1/2 cup sliced stuffed olives
1 (8 ounce) package rotini pasta, cooked and drained
1 cup pepperoni slice, diced
1 (16 ounce) bottle prepared Italian salad dressing
1 cup mozzarella cheese, cubed

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

Vegetable Pasta Salad image

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

Ingredients

1 zucchini, cubed
1 eggplant, cubed
1 red onion, chopped
1 green capsicum, chopped
1 clove garlic, minced
2 tablespoons extra virgin olive oil
12 ounces fusilli or 12 ounces similar large pasta, shape
2 tomatoes, chopped
100 g feta cheese, diced
1 cup Italian salad dressing

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

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