Vegetable Pasta Salad Recipes

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VEGGIE PASTA SALAD



Veggie Pasta Salad image

Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 13

8 ounces uncooked tricolor spiral pasta
3 small tomatoes, chopped
1 cup thinly sliced green onions
1 cup each chopped celery, sweet red pepper, zucchini and carrots
3 tablespoons balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 352mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

PASTA VEGETABLE SALAD



Pasta Vegetable Salad image

It only takes minutes to cook the tricolor pasta, but to really beat the clock, chop the vegetables ahead of time. I sometimes give the salad southwestern flair by adding black beans, frozen corn and salsa. The I top it off with a tomato-based dressing that I've spiced up with taco seasoning.-Helen Turner, Upland, Indiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 cups uncooked tricolor spiral pasta
1/2 cup fresh broccoli florets
1/2 cup cauliflowerets
1/2 cup chopped cucumber
1/2 cup chopped celery
1/3 cup sliced carrot
1/4 cup chopped tomato
1/4 to 1/3 cup ranch salad dressing

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.

Nutrition Facts : Calories 208 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 146mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

VEGETABLE PASTA SALAD



Vegetable Pasta Salad image

This light, multicolored salad is an original. When I serve it at potlucks, I', always asked for the recipe. It's also a standby for the "snowbirds" who gather with us in Arizona each winter. -Kathy Crow, Cordova, Alaska

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 16-18 servings.

Number Of Ingredients 15

12 ounces spiral pasta, cooked and drained
6 green onions, thinly sliced
1 to 2 small zucchini, thinly sliced
2 cups frozen broccoli and cauliflower, thawed and drained
1-1/2 cups thinly sliced carrots, parboiled
1 cup thinly sliced celery
1/2 cup frozen peas, thawed
1 jar (2-1/4 ounces) sliced ripe olives, drained
1 jar (6 ounces) marinated artichoke hearts, drained and quartered
DRESSING:
1/2 cup mayonnaise
1/2 cup bottled Italian salad dressing
1/2 cup sour cream
1 tablespoon prepared mustard
1/2 teaspoon Italian seasoning

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.

Nutrition Facts :

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