Vegetable Salad With Chimichurri Vinaigrette Recipes

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VINAIGRETTE VEGGIE SALAD



Vinaigrette Veggie Salad image

"All of my children love my Vinaigrette Veggie Salad," says Connie Small of Schoolcraft, Michigan. "It's easy to make and attractive, too. Sometimes I cut up the vegetables ahead of time so dinner preparation goes faster."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 medium cucumber, sliced
1 medium green pepper, cut into 1-inch strips
1 cup halved cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon celery seed
2 tablespoons canola oil
1 tablespoon white vinegar

Steps:

  • In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.

Nutrition Facts : Calories 60 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SUMMER SQUASH PASTA SALAD WITH CHIMICHURRI VINAIGRETTE



Summer Squash Pasta Salad with Chimichurri Vinaigrette image

This pasta salad is the perfect dish to celebrate summer. Yellow squash, zucchini and sweet cherry tomatoes are tossed with a bright and herbaceous vinaigrette. The best part? My hack of adding the squash and zucchini to the pasta during the last minute of cooking means you don't have to pull out another pan to cook it.

Provided by Kardea Brown

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 15

3 cloves garlic, peeled
1 cup fresh flat-leaf parsley leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup fresh oregano leaves
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice (from about 1 small lemon)
1/4 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
Kosher salt
8 ounces bow-tie pasta
1 small zucchini squash, cut into half-moon slices
1 small yellow summer squash, cut into half-moon slices
1 pint cherry tomatoes, halved
Half of a 4-ounce block feta, crumbled
Freshly ground black pepper

Steps:

  • For the chimichurri vinaigrette: With the motor running, drop the garlic cloves through the food chute of a food processor and pulse until minced. Remove the lid and add the parsley, olive oil, oregano, vinegar, lemon juice and crushed red pepper. Process until smooth. Add salt and pepper to taste. Set the vinaigrette aside.
  • For the pasta salad: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 10 to 11 minutes, adding the zucchini and summer squash during the last 1 minute of cooking. Drain, then run under cold water to cool the pasta and squash. Drain again, then transfer the pasta and squash to a serving bowl.
  • Add the tomatoes and vinaigrette. Add the feta and toss to combine. Season with salt and pepper and garnish with additional parsley.

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