ITALIAN PASTA SALAD RECIPE
This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 18
Steps:
- Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
- In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
- In a small bowl or measuring cup, mix the dressing ingredients together.
- Pour the dressing over the pasta and toss to coat.
Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving
ITALIAN VEGETABLE SALAD
Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.
Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).
ZESTY WHOLE GRAIN AND VEGETABLE SALAD
I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand.
Provided by Cheryl Locke
Time 2h
Yield 4
Number Of Ingredients 10
Steps:
- Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
- Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 46.6 g, Fat 2.5 g, Fiber 1.6 g, Protein 4.9 g, Sodium 928.4 mg, Sugar 3.3 g
CARIBBEAN VEGETABLE SALAD WITH ZESTY ITALIAN DRESSING
A zesty garlic-white wine dressing brings out the best in this Caribbean-style vegetable salad made with eggplant, papayas and pumpkin.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 16 servings, 1 cup each
Number Of Ingredients 17
Steps:
- Cook pumpkin and papaya in boiling water in large saucepan 20 to 30 min. or until tender; drain. Cool slightly. Peel pumpkin and papaya; cut pulp into 1-inch chunks.
- Whisk next 5 ingredients until bouillon is dissolved.
- Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add eggplant; cook and stir 4 to 5 min. or until tender. Stir in oregano and lemon juice; transfer to large bowl.
- Add remaining oil to same skillet; heat. Add peppers; cook and stir 4 min. or until crisp-tender. Add to eggplant mixture along with the pumpkin, papaya, dressing mixture and remaining ingredients; toss lightly. Refrigerate 1 hour.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love