Summer Vegetable Pasta Salad Recipes

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SUMMER PASTA SALAD



Summer Pasta Salad image

This classic pasta salad, packed with a bounty of summer vegetables and fresh herbs, is the perfect thing to make after a trip to the farmers' market. Look for the tastiest produce at the peak of its season, like crisp radishes and cucumbers, juicy tomatoes and sweet raw corn. We recommend allowing the pasta salad to marinate for at least 30 minutes before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound gemelli or other twisted pasta, such as cavatappi
1 cup olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 Persian cucumbers, halved lengthwise and thinly sliced (about 2 cups)
2 pints mini heirloom cherry tomatoes or other cherry tomatoes, halved
2 stalks celery, thinly sliced (about 1 cup)
2 cups radishes, thinly sliced
2 cups fresh corn kernels (from 4 about ears)
1 medium shallot, thinly sliced (about 1/2 cup)
1/2 cup flat-leaf parsley leaves, roughly chopped
1/3 cup fresh dill, roughly chopped

Steps:

  • Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
  • Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.

SUMMER VEGETABLE PASTA SALAD



Summer Vegetable Pasta Salad image

This is a summer salad I make every year. It's light and healthy, and is always gone within a day between myself and my husband.

Provided by MC Baker

Categories     Summer

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

3 -4 roma tomatoes, diced
1 head broccoli, chopped into small pieces
1 cup frozen peas
1/2 cup walnuts, halves and pieces
3 garlic cloves, minced
1 cup mushroom, sliced
1/4 cup onion
2 cups rotini pasta, dried
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon cajun seasoning
1/2 cup mayonnaise (optional)
1/2 cup parsley, chopped (optional)
1 avocado, diced (optional)

Steps:

  • Boil dried pasta under a rapid boil for approximately 10 minutes, or until pasta is just tender (al dente).
  • Chop up your vegetables and mix with olive oil, vinegar, and seasonings.
  • Other vegetables can be used in addition to or instead of the ones listed, though those are my favorites. Some other ideas include yellow or red bell pepper, zucchini, cucumber, fennel etc.
  • Once pasta is done drain and rinse with cool water.
  • Mix pasta with vegetables and mayonnaise if using. The pasta is great with or without.
  • Taste and adjust seasonings to your liking.
  • Add parsley and avocado on top if you like.
  • The longer this sits in the refrigerator the better it is, but it's great fresh as well.
  • It's great to make extra of this and leave out mayo and avocado. If I feel like eating my pasta with mayo or avocado, I just add it to my serving. This way the pasta will keep in the refrigerator for a few days no problem. It makes great left overs to bring to work for lunch.

Nutrition Facts : Calories 342.6, Fat 16.5, SaturatedFat 2, Sodium 259.5, Carbohydrate 40.6, Fiber 6.1, Sugar 5.3, Protein 11

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