Pasta Vegetable Salad Recipes

PASTA VEGETABLE SALAD

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.

VEGGIE PASTA SALAD

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.

VEGETABLE PASTA SALAD

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.

FRESH VEGETABLE-PASTA SALAD

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.

PASTA AND VEGETABLE SALAD

Steps:

• Bring 4 quarts water to a boil in a large pot, add pasta and salt, and cook until pasta is al dente, 9 to 10 minutes. Add broccoli and continue to cook until the pasta is tender, 1 minute longer. Drain and set aside.
• Meanwhile, whisk oil, vinegar, lemon juice, mustard, honey, and garlic in a large bowl; add 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Add drained pasta and broccoli and stir to coat with dressing. Let cool. Mix in tomatoes, olives, basil, parsley, and radicchio; stir to combine. Season with salt to taste.

VEGETABLE PASTA SALAD

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.

ITALIAN PASTA SALAD

Steps:

• In small jar with tight-fitting lid, shake dressing ingredients.
• Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
• In large bowl, stir together remaining salad ingredients with pasta. Pour dressing over top; toss gently to coat. Refrigerate at least 1 hour before serving.