Best Easy Colorful Summer Pasta Salad Recipes

EASY COLORFUL SUMMER PASTA SALAD

Easy Colorful Summer Pasta Salad image

Always a big hit and is very quick and easy to prepare.

Provided by Mary Lee

Time 30m

Number Of Ingredients 11

Ingredients

1/2 - 2/3rd pound rotini pasta ( tri colored optional) cook and drained
1 fresh tomoto diced
1/3 cup vidalia sweet onion diced
1/4 cup celery diced
1/2 cup green, red , and yellow sweet pepper diced
1/3 cup black or green olives sliced
2/3 cup mild cheddar cheese crumbled or cubed ( or cheese of your choice)
1/2 - 2/3 cup salad dressing ( recommended hidden vally ranch , reg or light ... wish bone italian, reg or light)
salt / pepper to taste
1/2 cup lightly crushed seasoned croutons
*optional hard boiled egg slices w / sprig of parsley in center)

Steps:

1. In large mixing bowl add pasta , salt/pepper, vegetables, and chesse. Gently toss ... add salad dressing .. mixed thoroughly. Chill for 2- 3 hours. Just before serving mix again , garnish with croutons. (or hard boiled egg slices if you choose) * Optional .. you can place slices of hard boiled egg on top of salad in the center with a spring of parsely. If you choose to do this, mix salad one last time before garnishing.

FRESH SUMMER PASTA SALAD

Fresh Summer Pasta Salad image

While preparing lunch, I made this summer pasta salad for dinner. It was fast and easy; delicious and colorful. We love to enjoy the fresh fruits and veggies in season. I served this salad with almond crackers and sharp cheddar slices. So tasty! -Cathy Orban, Chandler, Arizona

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

4 cups uncooked campanelle or spiral pasta
2 medium carrots, finely chopped
2 medium peaches, chopped
1 pouch (11 ounces) light tuna in water
1/2 cup sliced celery
1/2 cup julienned cucumber
1/2 cup julienned zucchini
1/2 cup fresh broccoli florets, chopped
1/2 cup grated red cabbage
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups Caesar salad dressing

Steps:

Cook pasta according to package directions for al dente. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add carrots, peaches, tuna, celery, cucumber, zucchini, broccoli, cabbage, salt and pepper. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 3 hours before serving.

Nutrition Facts : Calories 357 calories, Fat 23g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 651mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.

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