Summer Addiction Pasta Salad Recipes

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TUNA AND GREEN BEAN PASTA SALAD



Tuna and Green Bean Pasta Salad image

This Tuna Pasta Salad is light but filling, nutritious, and crazy delicious. It makes a perfect summer dinner!

Provided by Yummy Addiction

Time 40m

Number Of Ingredients 13

1 lb (450g) green beans (, trimmed and cut into pieces)
2 large potatoes (, diced)
1/2 lb (225g) tricolor pasta (, or any other short pasta you like)
1/3 cup freshly squeezed lemon juice
2 cloves garlic (, finely chopped)
1/3 cup olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups halved cherry tomatoes
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
9 oz. (250g) canned tuna (, drained)

Steps:

  • Cook the green beans in a large pot of salted water for 4-5 minutes, stirring occasionally. Drain and set aside.
  • In the same pot, add the potatoes and cook for about 8-10 minutes until they are tender but still hold their shape. Drain and set aside.
  • In the same pot, cook the pasta according to package instructions. Drain and set aside.
  • In a small bowl, add the lemon juice, garlic, olive oil, oregano, salt, and pepper. Whisk to combine.
  • Place the tomatoes, basil, and parsley in a large bowl. Add the tuna. Add the cooked green beans, potatoes, and pasta. Pour the dressing over and toss well. Enjoy!

Nutrition Facts : Calories 417 kcal, Carbohydrate 58.9 g, Protein 17.9 g, Fat 13.5 g, Cholesterol 15.3 mg, Sodium 318 mg, Sugar 6.4 g, ServingSize 1 serving

PEACH PASTA SALAD



Peach Pasta Salad image

This is a recipe that I have been making for years. It was always a favorite of my kids, and now the grandkids love it as well. Goes great at any summer barbecue. I sometimes use mangos instead of the peach. If fresh basil and thyme are available, the recipe is even better.

Provided by profesional foody

Categories     Salad     100+ Pasta Salad Recipes     Fruit Pasta Salad Recipes

Time 1h40m

Yield 8

Number Of Ingredients 16

8 slices bacon
½ cup uncooked shell pasta
2 tablespoons white vinegar
¼ cup white sugar
1 ½ tablespoons dried basil
1 tablespoon dried thyme
4 cloves garlic, peeled
1 teaspoon salt
1 teaspoon curry powder
½ teaspoon ground black pepper
1 cup canola oil
4 peaches, peeled and cut into chunks
½ cup chopped fresh parsley
½ cup sliced celery
½ cup chopped red bell pepper
6 green onions, chopped

Steps:

  • Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
  • Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon and set aside.
  • Fill a pot with lightly salted water and bring to a boil. Stir in the shell pasta and return to a boil; cook the pasta uncovered over medium heat, stirring occasionally, until cooked through but still slightly firm, about 13 minutes.
  • Rinse pasta thoroughly in cold water several times to chill, and drain well.
  • Place the vinegar, sugar, basil, thyme, garlic, salt, curry powder, and black pepper into the pitcher of a blender; blend on high speed until smooth. Reduce blender speed to low and slowly pour the canola oil into the blender to make a creamy dressing.
  • Place the bacon, cooked pasta, peaches, parsley, celery, red bell pepper, and green onions into a large salad bowl and toss to combine.
  • Pour the dressing over the salad and toss again to coat with dressing.
  • Refrigerate salad for 1 hour before serving.

Nutrition Facts : Calories 374.1 calories, Carbohydrate 17.6 g, Cholesterol 10 mg, Fat 32.2 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 3.4 g, Sodium 515 mg, Sugar 10.3 g

CREAMY CHICKEN PASTA SALAD



Creamy Chicken Pasta Salad image

This simple pasta salad has the works! Bacon, crisp peppers, broccoli, feta cheese, grilled chicken, and tomatoes covered in a creamy buttermilk greek yogurt dressing. It's for those of you who like the "stuff" in pasta salads, more than the pasta itself! Simple, quick, and makes great leftovers.

Provided by Sally

Categories     Appetizer

Time 2h

Number Of Ingredients 16

3/4 cup (180g) plain low fat Greek yogurt*
1 cup (240ml) low fat buttermilk*
2 Tablespoons low fat or regular mayonnaise
1 Tablespoon chopped fresh parsley
1 roasted garlic clove, minced
1 teaspoon white vinegar
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound dry pasta (we use fusilloni)
2 boneless skinless chicken breasts, grilled/cooked and chopped
1 pint cherry or grape tomatoes, halved
2 cups (350g) small broccoli florets
1 orange, green, yellow, or red bell pepper, chopped
1/2 cup (76g) crumbled feta cheese
3 strips crispy bacon, crumbled

Steps:

  • Whisk all of the dressing ingredients together. Taste, and add more salt/pepper/garlic/whatever you feel it needs. I usually add more roasted garlic and parsley. Stick the dressing in the refrigerator as you prepare the rest.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain, then rinse with cold water to cool. Pour into a large bowl. Add the chicken, tomatoes, broccoli, and pepper. Pour 3/4 cup of the dressing over the pasta salad and gently toss to combine. Add a little more dressing if you'd like. Leftover dressing is great on salads - store in the fridge for up to 1 week.
  • Add the feta cheese and bacon and stir up the pasta salad again. Season with additional salt and pepper as desired. Chill for at least 2 hours and up to 1 day before serving to allow the flavors to settle. This makes great leftovers! Cover tightly and store in the refrigerator for up to 1 week.

SUMMER ADDICTION PASTA SALAD



Summer Addiction Pasta Salad image

I make up this salad just about every weekend. Not only is it fresh-tasting and nutritious, but it gets even better with each passing day (in the fridge). I guess I could call this our 'Summer Addiction'.

Provided by evelynathens

Categories     One Dish Meal

Time 27m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 lb vary-coloured pasta shells (I get the imported Italian stuff as the colours stay brighter and prettier after cooking)
2 (15 1/2 ounce) cans kidney beans, drained
2 (11 ounce) cans canned corn niblets, drained
2 (6 ounce) cans tuna packed in oil, one drained, the other not
1 red pepper, chopped into small pieces
1 green pepper, chopped into small pieces
1 yellow pepper, chopped into small pieces
1 red onion, minced
10 gherkins, chopped
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
3/4 cup mayonnaise (I always use Hellman's)
1/2 cup grated parmesan cheese

Steps:

  • Cook the pasta until al dente.
  • Drain and run under cold water.
  • Drain well.
  • In a large bowl, combine pasta with kidney beans, corn, tuna (including the oil in one tin), onion, peppers and gherkins.
  • Combine all dressing ingredients and pour over pasta.
  • Toss to coat and refrigerate for at least 1 hour before serving to cool and blend flavours.
  • This is great even 2-3 days after making!

Nutrition Facts : Calories 512, Fat 16.2, SaturatedFat 3.2, Cholesterol 15.1, Sodium 1620.8, Carbohydrate 69, Fiber 8, Sugar 8.6, Protein 25.1

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