Best Fruit Vegetable Pasta Salad Recipes
ASIAN VEGETABLE PASTA SALAD
This vegetable pasta salad recipe is quick and easy. It can be adapted based on the vegetables you have on hand. Vegetables can be cooked or fresh, so if you're into raw food, this recipe is perfect. This is a great way to hide all the not-so-popular vegetables in your cupboard because the sauce is so good that every vegetables will taste great.
Provided by Heather Nauta
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Heat a small saucepan to medium, and add the oils, garlic and red pepper flakes. Stir and don't let the oil get too hot. Once the garlic is cooked, stir in the vinegar, tamari, water and maple syrup. Turn the heat down to medium-low, and stir occasionally while you prepare the vegetables.
- The next part of this pasta salad is to sprinkle some sea salt on the broccoli and mushrooms in a bowl with a tight-fitting lid. Add some tamari if you like for flavor, put the lid on the bowl and shake for a few minutes, until the vegetables start to wilt. Let them marinate while you chop the tomato, green onion and optional cashews.
- Cook the noodles, drain, and set aside to dry. Place the vegetables in a large bowl and pour the sauce over them and toss. Add the noodles and optional wakame and toss again. Garnish with roasted, chopped cashews.
PASTA VEGETABLE SALAD
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
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
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
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 :
FRUIT & VEGETABLE PASTA SALAD
The Home Cooking Magazine for July/August 2005, provides this recipe of a cool & refreshing salad that can be made year 'round!
Provided by Sydney Mike
Categories Pineapple
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions, then drain.
- While pasta is cooking, heat oil in 12" skillet over medium-high heat.
- Add gingerroot, soy sauce & frozen vegetables to skillet, & saute about 6 minutes, stirring frequently, until vegetables are thawed & heated through.
- Place drained pasta, cooked vegetable mixture, pineapple chunks with juice & orange juice concentrate in large serving bowl, & mix well.
- Cover & refrigerate at least 8 hours.
Nutrition Facts : Calories 158.5, Fat 1.6, SaturatedFat 0.2, Sodium 169.7, Carbohydrate 31.9, Fiber 1.4, Sugar 10.3, Protein 4.4
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