Very Veggie 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

VERY VEGGIE PASTA SALAD

Very Veggie Pasta Salad image

I was looking thru some old cookbooks and came across this recipe. I can't wait to make this for my family and friends.

Provided by 4-H Mom

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup tomatoes, cubed
1/2 cup onion, thinly sliced
1 cup bell pepper, thinly sliced
1/3 cup balsamic vinaigrette
1 (16 ounce) package frozen cheese tortellini
4 cups broccoli florets
1/2 cup fresh basil, chopped
1 (5 ounce) package lettuce
1 cup mozzarella cheese, cubed

Steps:

Bring a large pot of lightly salted water to a boil. Meanwhile, combine tomato, onion, pepper and dressing in a large bowl. Leave at room temperature.
Add tortellini to boiling water, cook as package directs, adding broccoli to pot 5 minutes before tortellini is done.
Drain, rinse under running cold water. Add to tomato mixture, add basil and toss to mix.
To serve, Arrange 1 cup of lettuce on plate. Top with Tortellini mixture and mozzarella.

Nutrition Facts : Calories 482.8, Fat 15, SaturatedFat 7.9, Cholesterol 69.8, Sodium 599, Carbohydrate 64.4, Fiber 4.3, Sugar 4.6, Protein 25.1

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 :

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