Micro Mini Pasta Salad Recipes
CREAMY SUMMER PASTA SALAD
This is a fresh, slightly tangy pasta salad with plenty of different flavors.
Provided by Mary Younkin
Categories Salad
Time 11m
Number Of Ingredients 13
Steps:
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.
- Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat. Add the cucumber, pepper, olives, and onions and stir again. Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving. Enjoy!
Nutrition Facts : Calories 297 kcal, Carbohydrate 31 g, Protein 5 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 496 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CREAMY PASTA SALAD RECIPE
Are you looking for delicious homemade pasta salad with mayo? Look no further, I have got you covered with this creamy pasta salad recipe. It is easy, delicious and uses a handful of vegetables, it is a perfect summer dish. This recipe can be served warm or cold.
Provided by Ajoke
Categories Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- Cook the pasta in salted water according to the directions on the packet. Pasta should still be firm to bite. Drain and rinse the pasta under cold water, set aside and leave until completely cool. Make sure you drain any excess water.
- Add the cooled pasta to a large bowl, add chopped celery, diced red bell pepper, chopped cucumber, cherry tomatoes, crumbled feta cheese.
- Then add the juice of one medium lemon on top of the pasta and vegetables. Add mayonnaise, dill, salt and pepper and mix until combined. Place the pasta salad in the fridge for at least 30 minutes to build flavour. Serve and enjoy.
Nutrition Facts : Calories 393 kcal, Carbohydrate 47 g, Protein 11 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 645 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
PENNE PASTA SALAD
I came up with this recipe one day while experimenting in my kitchen. This salad makes a great side dish with just about any kind of meat.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Meanwhile, combine tomatoes, green pepper, onions and olives. Stir in pasta. Combine remaining ingredients; pour over salad and toss to coat. Cover; refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 608mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.
EASY PASTA SALAD
Easy Pasta Salad features tri-color rotini studded with diced olives and pimentos in a zesty homemade Italian dressing for a versatile summer side dish!
Provided by Samantha Skaggs
Categories Salad
Time 4h25m
Number Of Ingredients 16
Steps:
- Measure oil, vinegar, water, honey, lemon juice, 3 tablespoons Parmesan, garlic salt, parsley, basil, oregano, red pepper flakes, and black pepper into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if desired.
- Cook pasta in well-salted boiling water according to package directions. Drain pasta and transfer to a large bowl. Add the pimentos, green and black diced olives, remaining Parmesan, and about 2/3 of the dressing. Gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, shake and then stir in the remainder of the dressing and garnish with additional Parmesan, if desired.
Nutrition Facts : Calories 207 kcal, Carbohydrate 17 g, Protein 4 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 362 mg, Fiber 1 g, ServingSize 1 serving
QUICK AND EASY PASTA SALAD
This easy pasta salad is flexible based on the ingredients you have in your kitchen or the season. Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like rotini or penne. Then toss with our simple dressing and lots of colorful vegetables. We also love adding parmesan cheese, which melts into the dressing as well as a handful of fresh mozzarella balls. For more suggestions for what to add, read through our recommendations in the article above.
Provided by Adam and Joanne Gallagher
Categories Side Dish, Salad
Time 20m
Yield Makes about 10 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
- While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
- Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.
Nutrition Facts : ServingSize 1/10 of the salad, Calories 363, Fat 19.1g, SaturatedFat 5.1g, Cholesterol 18.3mg, Sodium 507.1mg, Carbohydrate 36.6g, Fiber 2.3g, Sugar 2g, Protein 11.7g
MICRO MINI PASTA SALAD
Categories Salad Bean Pasta Side Vegetarian Quick & Easy Healthy
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook mini ravioli following package instructions. Drain. Mix with remaining ingredients and chill. Top with a generous amount of grated Grana Padano cheese.
THE BEST CREAMY PASTA SALAD RECIPE
The absolute BEST Creamy Pasta Salad made with broccoli, cucumbers, olives, cheese, red onion, red pepper, and broccoli then tossed in a sweet and tangy dressing. This is the perfect pasta salad for parties and potlucks!
Provided by Elyse
Yield 10
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
- Place cooked and cooled pasta in a large mixing or serving bowl.
- Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
- Whisk together all dressing ingredients and pour over pasta and other ingredients.
- Gently fold in dressing until all ingredients are evenly coated.
- Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.
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Total Time 5 mins
Estimated Reading Time 3 mins
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- In a large bowl, combine the pasta, cheese, broccoli, pepperoni, black olives, tomatoes, dressing, salt, and black pepper. Toss to combine.
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5/5 (1)
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Calories 263 per serving
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4.5/5 (4)
Total Time 1 hr 15 mins
Category Dinner, Side Dish
Calories 211 per serving
- Cook pasta in a large pot of salted boiling water according to package instructions. Drain, rinse with cold water, and set aside to cool completely.
- While the pasta cooks, prepare the dressing by whisking together Creamy Italian salad dressing and mayonnaise. Set aside.
- Once pasta is completely cool, transfer it in a large bowl. Add tomatoes, bell pepper, pepperoni, olives, cheese and basil. Pour dressing over top and gently toss to combine. You might not need all of the dressing right away. I usually reserve about 1/4 cup of the dressing so that I can add a little bit more just before serving.
30 OF THE BEST MICROGREENS RECIPES IDEAS - GROCYCLE
From grocycle.com
Estimated Reading Time 8 mins
- Pizza With Pesto, Mozzarella, And Arugula Microgreens. courtesy of Little Wild Things Farm. Pizza is one of my all-time favorite foods, so I couldn’t make a list without it.
- Beef Burger With Microgreens, Mint Aioli, & Feta. courtesy of Ms. Renee Lynn. Don’t be intimidated by the word aioli. It’s basically the same thing as mayonnaise.
- Microgreen Pesto. courtesy of My Sweet Greens MN. Pesto is a versatile sauce. I like to put it on pasta, but you can use it as a salad dressing, as a condiment on sandwiches, or plenty of other applications.
- Sunflower Microgreen Salsa Verde. courtesy of Farmer Tony. If you’re having Mexican food for dinner, this spicy salsa verde is a great addition. Plus it’s packed with over a pound of sunflower microgreens!
- Sunflower Guacamole. courtesy of alive.com. While we’re on the topic of Mexican salsas and dips, we should talk about this sunflower microgreen guacamole.
- Pea Shoot Savory Pancakes. courtesy of alive.com. Some people only eat pancakes once per year on Shrove Tuesday. Not me, I’d eat them for breakfast every morning if I had the time.
- Garlic And Lemon Pasta With Arugula Microgreens. coursey of Florida Microgreens. This lemony pasta has a unique and distinctly Mediterranean taste to it.
- Roasted Acorn Squash, Microgreens and Quinoa Salad. courtesy of Chef de Home. This recipe is vegan and gluten free. Plus it’s absolutely packed with vegetables, both in microgreen and regular-sized form!
- Spring Salad. courtesy of Kitchen Vignettes. This super fresh and healthy salad is exactly what most people think of when microgreens are mentioned. And while I wanted to break that stereotype a bit and include plenty of non-salad recipes in this post, it’d be amiss if I didn’t include at least a few great salads.
- Microgreens Sushi. courtesy of Fresh Origins. Microgreens and sushi? You bet! Like every recipe, you can incorporate microgreens into it as much or as little as you want.
ITALIAN PASTA SALAD {HEALTHIER RECIPE} - IFOODREAL.COM
From ifoodreal.com
5/5 (8)
Total Time 1 hr
Category Salad
Calories 285 per serving
- Cook pasta as per package instructions in a pot of salted water (prevents sticking and flavors pasta), undercooking by 2 minutes.
- In a large salad bowl, add tomatoes, bell pepper, olives, bocconcini, salami, onion, parsley and Parmesan cheese. Set aside.
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From thecookierookie.com
5/5 (9)
Total Time 15 mins
Category Side Dish
Calories 321 per serving
- Cook the pasta to al-dente, per package directions. Drain and rinse the pasta with cold water to stop the cooking; shake off excess liquid. Line a large rimmed baking sheet with paper towels. Pour the cooked pasta onto the paper towels to let the pasta dry about 15-20 minutes.
- While the pasta cooks, whisk together the pesto, mayonnaise and black pepper. Keep the sauce refrigerated until ready to use.
- After the pasta has cooled and dried, transfer it to a large mixing bowl. Add prosciutto, peperoncini, radish slices, 3/4ths of the tomatoes, 2 tablespoons pine nuts, ¼ cup shaved Parmigiana and 1 tablespoon chopped basil. Toss to combine.
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From gonnawantseconds.com
5/5 (2)
Calories 353 per serving
Category Salad
- Prepare pasta according to package instructions, cooking just until al dente. Drain well. Add pasta to a large bowl, and while it's still warm toss well with the dressing. Allow to cool to room temperature.
- Add the rest of the salad ingredients to cooled pasta and toss. Cover with plastic wrap and refrigerate 8 hours or overnight. Toss before serving and adjust seasoning as needed.
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Cholesterol 0mg 0%
Sodium 20mg 1%
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Total Fat 1g 1%
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