Macaroni Zucchini Salad Recipes
MEDITERRANEAN ZUCCHINI 'PASTA' SALAD
The perfect 'pasta' salad for summer!
Provided by Cindy Anschutz Barbieri
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Combine artichoke hearts, tomatoes, olives, and zucchini in a large bowl.
- Pour lemon juice, olive oil, parsley, vinegar, garlic, oregano, kosher salt, lemon zest, and pepper into a small bowl; stir to combine. Pour over the zucchini mixture. Top zucchini pasta with goat milk feta cheese and serve on a large platter.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 21.6 g, Cholesterol 11.2 mg, Fat 23.2 g, Fiber 7.3 g, Protein 8.2 g, SaturatedFat 5.5 g, Sodium 1274.6 mg, Sugar 2 g
MACARONI & ZUCCHINI SALAD
Make and share this Macaroni & Zucchini Salad recipe from Food.com.
Provided by Mandy
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place zucchini on kitchen paper & sprinkle with salt, allow to stand 30 minutes.
- Rinse zucchini under cold water and pat dry.
- Combine zucchini, mushrooms and macaroni in a salad bowl, chill while preparing dressing.
- Place all remaining ingredients except peanuts into a blender & whip until smooth but not too thick.
- Coat salad lightly with dressing, chill & serve garnished with roasted peanuts.
Nutrition Facts : Calories 587, Fat 41.2, SaturatedFat 10.2, Cholesterol 37.3, Sodium 545.4, Carbohydrate 45.6, Fiber 6.6, Sugar 10.4, Protein 17.2
SUMMER SQUASH PASTA SALAD WITH CHIMICHURRI VINAIGRETTE
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
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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SUMMER MACARONI SALAD WITH TOMATOES AND ZUCCHINI
From skinnytaste.com
4.9/5 (14)Total Time 30 minsCategory Pasta Salad, Potluck, Side DishCalories 115 per serving
- Cook pasta in generously salted water according to package directions. Drain and rinse with cold water.
- In a medium bowl, combine onions, mayonnaise, vinegar, yogurt, mustard, oregano, garlic powder; mix well.
- Add tomatoes (and any juice from the tomato), zucchini, pasta, salt and pepper to taste, toss well and place in a large bowl.
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Ratings 2Calories 221 per servingCategory Salad
- Start by preparing the zucchini for spiralizing. Cut the top and the bottom off the zucchini. Cut the zucchini half way through (only to the center) lengthwise.
- Put the half cut zucchini on the spiralizer and spiralize into noodles. Repeat for the other zucchini
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MACARONI SALAD WITH TOMATOES AND ZUCCHINI RECIPE | …
From recipes.net
Cuisine AmericanCategory SaladServings 16Total Time 30 mins
- Cook pasta in generously salted water according to package directions. Drain and rinse with cold water.
- In a medium bowl, combine onions, mayonnaise, vinegar, yogurt, mustard, oregano, garlic powder; mix well.
- Add tomatoes (and any juice from the tomato), zucchini, pasta, salt and pepper to taste, toss well and place in a large bowl.
SUMMER PASTA SALAD WITH ZUCCHINI RECIPE | GLUTEN-FREE
From sweetcayenne.com
5/5 (1)Total Time 28 minsCategory Salad, Side DishCalories 419 per serving
- Put a large stockpot of water on to boil for the pasta. While the water comes to a boil, cut the zucchini into 2-inch long strips, about ¼-inch thick. Chop your basil and dill, and grate your Parmesan (this is also a good time to lightly toast your chickpea breadcrumbs if you have made them ahead. Just use the large skillet to toast them, then reuse it to continue with this recipe).
- Cook the pasta noodles according to package directions, being sure to salt the pasta water thoroughly (it should be almost as salty as seawater). While the pasta is cooking, place a large skillet over medium heat. Add a drizzle of olive oil to the pan to coat the bottom of the pan. Add the zucchini and saute for about 2-4 minutes, until the zucchini is just slightly tender - it should still have a bit of crispness to it. Remove the pan from heat, then sprinkle on salt and pepper to taste.
- Drain the pasta, then add it to the still-warm zucchini in the skillet. Add the lemon zest and juice, chopped herbs, Parmesan, crushed red pepper, and about ½ cup of toasted chickpea breadcrumbs. Toss to combine. Serve warm, at room temperature, or chilled.
PASTA SALAD WITH EGGPLANT, ZUCCHINI AND SQUASH RECIPE ...
From myrecipes.com
4/5 (1)Total Time 45 minsServings 8Calories 293 per serving
- Preheat a broiler or prepare a medium-hot charcoal fire. Bring a large pot of salted water to a boil.
- Cut eggplant in half lengthwise and place cut side down on a broiling pan or cut side up on oiled grates. Broil or grill until skin is crinkly and hard, about 15 minutes. Transfer to a large bowl and cover with plastic wrap. Set aside to steam for 10 to 15 minutes. Transfer to a work surface and carefully scrape out flesh, discarding skin. (Eggplant will be hot, so use a kitchen towel to hold one end while you scrape out flesh with a large spoon.)
- Add zucchini and yellow squash to boiling water and bring back to a boil. Cook for 1 minute or until just tender. Use a slotted spoon to remove, transfer to a colander and run under cold water. Drain on paper towels and pat dry. Keep water at a full boil.
- Add pasta to boiling water and cook until al dente, 10 to 12 minutes, depending on package directions. Drain and run under cold water. Shake colander to remove as much water as possible, and place pasta in a large bowl. Add oil, vinegar, eggplant, zucchini and squash. Stir in basil; toss well and season generously with salt and pepper. Serve at room temperature.
INSPIRALIZED: EASY THREE BEAN ZUCCHINI MACARONI SALAD
From inspiralized.com
Reviews 19Total Time 30 mins
- Slice the zucchinis halfway through lengthwise, careful not to pierce through the center. Then, spiralizer them with Blade C. Add the zucchini and the rest of the ingredients for the salad in the large mixing bowl with the dressing and toss well to coat and combine. Let rest for 10 minutes, toss again, and serve or refrigerate.
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5/5 (1)Category Side DishServings 6-8Total Time 40 mins
- Preheat the oven to 450 degrees. Set a large stock pot of water on the stove to boil for the pasta.
- Meanwhile, begin prepping the vegetables: Thinly slice the onion. If desired, place in cold water to reduce the sharp flavor. Chop the parsley, set aside.
- Cut the zucchini into quarters lengthwise, then cut crosswise into 1 inch pieces (see note 1). Place the zucchini on a parchment-lined baking sheet. Drizzle the zucchini with olive oil and toss to coat. Spread the zucchini out evenly on the baking sheet and sprinkle with kosher salt and black pepper.
- Once the oven is preheated, bake the zucchini for 20 minutes. Remove the tray from the oven and flip the zucchini pieces. Bake for an additional 10 minutes, or until the zucchini is deep golden brown. Let the zucchini cool down on the tray for a few minutes.
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From thefitchen.com
Servings 8Estimated Reading Time 3 minsCategory Side DishTotal Time 25 mins
- In a medium pot, bring 1 Tablespoon of olive oil to medium heat, then add couscous. Stir to coat the couscous and cook for 3-5 minutes until the couscous begins to smell slightly fragrant. Keep an eye on it to prevent burning! Add water and bring to a boil. Once boiling, decrease to a simmer and cover. Cook 10-12 minutes, stirring occasionally, until the water has all been absorbed. Set aside and allow to cool for 5-10 minutes.
- While the couscous is cooking, you can mix up the dressing! In a mason jar (or bowl), add 2 Tablespoons of olive oil, lemon juice, salt, and pepper and mix until well-combined.
- In a large bowl, combine zucchini, corn, tomatoes, feta, jalapeño, and basil. Toss to combine. Add cooked couscous and toss again.
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From loveandlemons.com
5/5 (18)Servings 4Cuisine AmericanCategory Main Dish or Side Dish, Salad
- Use a vegetable peeler to peel the zucchini into thin strips. Place the zucchini in a large bowl, toss with drizzles of the dressing, then transfer the zucchini to a platter.
- Top with the pine nuts, chives, basil, and a few shavings of Parmesan, if using. Drizzle with more dressing and season with salt and pepper, to taste.
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From toasterovenlove.com
5/5 (1)Total Time 25 minsCategory Meatless Meals For TwoCalories 461 per serving
- Cook pasta to al dente according to the package directions. Drain pasta and rinse under cool water.
- To make the dressing add the oil, vinegar, lemon juice, and seasonings to a jar with a tight-fitting lid. Shake well to combine.
- In a large bowl combine the cooked pasta and zucchini noodles, toss with tongs. Add in the remaining salad ingredients, drizzle with the dressing, and toss everything together to coat well with the dressing.
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