Best Fresh Veggies Pasta Salad Sallye Recipes

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FRESH VEGETABLE PASTA SALAD



Fresh Vegetable Pasta Salad image

THIS colorful pasta salad is a family favorite and one I make often because I love fresh vegetables. It's a meal in itself or a side dish compatible with any cut of meat. It's also any easy salad I often bring along to a pot luck supper.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup uncooked small pasta shells
1/4 cup fresh cauliflowerets
1/4 cup fresh broccoli florets
1/4 cup thinly sliced fresh carrots
1/4 cup chopped sweet yellow pepper
1/4 cup chopped seeded tomatoes
1/4 cup creamy Italian salad dressing
Leaf lettuce, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small saucepan, cook the cauliflower, broccoli, carrots and yellow pepper in boiling water for 2 minutes. Rinse in cold water and drain well; place in a bowl. Drain pasta and rinse in cold water; add to vegetables. Cover and refrigerate for at least 30 minutes. , Stir in tomatoes. Add dressing and toss to coat. Serve on lettuce-lined plates if desired.

Nutrition Facts : Calories 218 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 266mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

ITALIAN PASTA SALAD RECIPE



Italian Pasta Salad Recipe image

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

¾ lb pasta, ((I recommend fusilli or rotini pasta) )
Kosher salt
1 pint cherry tomatoes (halved)
1 bell pepper (any color, cored and chopped)
1 shallot (chopped)
1 cup marinated artichoke hearts (6 ounces)
1/4 cup pitted kalamata olives
6 pepperoncini, (chopped)
6 to 8 ounces salami, (sliced into bite size pieces )
6 ounces mozzarella cheese, (torn (or mozzarella cheese balls))
½ cup packed chopped fresh parsley
½ cup packed chopped fresh basil leaves
¼ cup olive oil
2 tablespoons white wine vinegar
2 garlic cloves, (minced)
1 teaspoon dried oregano
½ to 1 teaspoon crushed red pepper flakes
Kosher salt and black pepper

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

FRESH VEGGIE PASTA SALAD



Fresh Veggie Pasta Salad image

Make our Fresh Veggie Pasta Salad for a delicious dish that's sure to steal the show! Carrots, grape tomatoes and snow peas star in this Fresh Veggie Pasta Salad, but the zesty dressing and fixings make a great supporting cast.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 20m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

4 cups farfalle (bow-tie pasta), uncooked
1 carrot, cut lengthwise into quarters, then crosswise into thin slices
1 cup grape tomato es, halved
1 cup snow peas, trimmed, cut lengthwise into thin slices
1/2 cup chopped red onion s
1/2 cup KRAFT Shredded Parmesan Cheese
2 Tbsp. chopped fresh parsley
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Drain pasta; place in large bowl.
  • Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 260, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 43 g, Fiber 3 g, Sugar 5 g, Protein 10 g

FRESH VEGETABLE-PASTA SALAD



Fresh Vegetable-Pasta Salad image

Add pizzazz to a foolproof pasta salad, using crisp and colorful bell peppers, broccoli and onion.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h25m

Yield 15

Number Of Ingredients 8

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/4 cup cold water
3 tablespoons vegetable or olive oil
1 tablespoon vinegar
2 cups small fresh broccoli florets
1 small red bell pepper, coarsely chopped
1 small yellow bell pepper, coarsely chopped
1/4 cup thin wedges red onion

Steps:

  • Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water oil and vinegar.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • Stir drain pasta and remaining ingredients into seasoning mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 2 g, TransFat 0 g

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

COLORFUL VEGGIE PASTA SALAD



Colorful Veggie Pasta Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 12

1 pound fusilli
2 ears corn, husked
1 yellow squash, sliced lengthwise into 1/2-inch-thick planks
1 zucchini, sliced lengthwise into 1/2-inch-thick planks
1 orange bell pepper, cut into 1-inch strips
4 scallions
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly cracked black pepper
3 tablespoons store-bought pesto
Juice and zest of 1 lemon
1 pint grape tomatoes, halved
1/4 cup fresh parsley, chopped

Steps:

  • Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.
  • Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.
  • Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.
  • Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.

DILLY VEGGIE PASTA SALAD



Dilly Veggie Pasta Salad image

My sister shared the recipe for this fresh crunchy salad seasoned with dill. It's handy because you can assemble and eat it right away...or cover and refrigerate it to take to a picnic or potluck the next day. The longer it chills, the more tangy it is. -Anna Emory-Royal Murfressboro, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

2-3/4 cups uncooked medium shell pasta
1 cup halved cherry tomatoes
1 cup sliced green pepper
1 cup shredded cheddar cheese
1/2 cup chopped green onions
1/2 cup sliced ripe olives
DRESSING:
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 teaspoon dill weed
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl. Add tomatoes, green pepper, cheese, onions and olives. , In a small bowl, whisk together the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate until serving.

Nutrition Facts :

ITALIAN PASTA SALAD WITH FRESH VEGETABLES



Italian Pasta Salad With Fresh Vegetables image

This is a great summer meal-in-one. Its bursting with fresh-from-the-garden goodness with added spark from the salami. Be as creative as you like with the optional veggies. I often have a few handfuls of something from the garden or a half a cup of leftovers that go right in. Even if you don't particularly like anchovies try adding the anchovy paste at least once. You don't really taste it -- it just improves the flavor of the dressing. Try it at your next potluck or picnic!

Provided by 3KillerBs

Categories     One Dish Meal

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 27

1 lb tri-color spiral pasta, cooked and drained
1 green pepper, chopped
1 red pepper, chopped
2 medium cucumbers, chopped
1/2 cup marinated artichoke hearts, chopped
1/2 medium onion, finely chopped
1 -2 large vine-ripened tomatoes, coarsely diced
1/4 cup black olives, sliced
1/2 lb hard salami or 1/2 lb pepperoni, diced
1/2 lb mozzarella cheese or 1/2 lb provolone cheese, diced
pepperoncini peppers (optional) or other hot pepper (optional)
snow peas (optional)
snap peas (optional)
green peas (optional)
broccoli (raw or blanched) (optional)
cauliflower (raw or blanched) (optional)
carrot (shredded or sliced) (optional)
green beans (raw or blanched) (optional)
lima beans (cooked and cooled) (optional)
garbanzo beans (cooked and cooled) (optional)
mushroom (fresh or canned) (optional)
1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons fresh basil leaves, chopped
1 garlic clove, crushed
1/8-1/4 teaspoon anchovy paste (optional)
salt and pepper

Steps:

  • Mix all salad ingredients and any optional veggies in a large bowl.
  • Put all dressing ingredients into a bowl and mix vigorously with a whisk or fork to make sure that the anchovy paste is thoroughly blended inches.
  • Toss salad with dressing and refrigerate for several hours or overnight.
  • Taste and correct seasonings if necessary. If the pasta has soaked up too much dressing make a little more.
  • There should be a tang too it, maybe even a bite. If it seems bland make more dressing but don't overwhelm the fresh, bright flavor of the veggies.

GARDEN-FRESH PASTA SALAD



Garden-Fresh Pasta Salad image

Ripe vegetables and whole wheat noodles get together for a better-for-you take on pasta salad.

Provided by My Food and Family

Categories     Onions

Time 1h30m

Yield 14 servings, 3/4 cup each

Number Of Ingredients 6

1 pkg. (16 oz.) whole wheat farfalle (bow-tie pasta), uncooked
2 cups broccoli florets
1 each red onion and red pepper, chopped
2 cups halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain.
  • Rinse pasta mixture with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
  • Refrigerate 1 hour. Stir gently before serving; top with cheese.

Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g

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