Best Light Picnic Pasta Salad Recipes

LIGHT AND EASY BOW TIE PASTA SALAD RECIPE

Light and Easy Bow Tie Pasta Salad Recipe image

A light, refreshing and easy pasta salad, perfect for summer picnics and outings. This lemon basil pasta salad recipe is always a crowd pleaser!

Provided by Julie Blanner

Time 15m

Number Of Ingredients 9

Ingredients

16 ounces pasta
¼ cup lemon juice
¼ cup olive oil
2 tablespoons whole grain mustard
1 tablespoon garlic (minced)
5 ounces feta (crumbled)
1 pint cherry tomatoes (halved)
6 leaves basil ( sliced thin)
salt and pepper (to taste)

Steps:

In a large pot of boiling water, prepare pasta until al dente.
In a small mixing bowl or jar whisk or shake lemon juice, olive oil, mustard and minced garlic until well combined.
Drain bow tie pasta and rinse with cold water to shock the noodles.
In a large serving bowl, toss drained pasta with dressing, feta, cherry tomatoes and basil.
Salt and pepper to taste.
Refrigerate until serving (recommend 2+ hours to allow the pasta salad dressing to marinate the bowtie pasta).

Nutrition Facts : Calories 222 kcal, Carbohydrate 30 g, Protein 7 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 167 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CONTEST-WINNING PICNIC PASTA SALAD

Contest-Winning Picnic Pasta Salad image

My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta. It's one of the best picnic salad ideas! -Felicia Fiocchi, Vineland, New Jersey

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 package (12 ounces) tricolor spiral pasta
1 package (10 ounces) refrigerated tricolor tortellini
1 jar (7-1/2 ounces) marinated artichoke hearts, undrained
1/2 pound fresh broccoli florets (about 1-3/4 cups)
12 ounces provolone cheese, cubed
12 ounces hard salami, cubed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium red onion, chopped
4 garlic cloves, minced
2 envelopes Italian salad dressing mix

Steps:

Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.

Nutrition Facts : Calories 411 calories, Fat 23g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 1156mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.

PICNIC PASTA

Picnic Pasta image

Provided by Giada De Laurentiis

Categories side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
1/2 cup low-fat Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 cup drained cornichons, chopped
1/2 cup mixed chopped fresh herbs such as tarragon, basil and dill, roughly chopped
1/4 cup drained capers, chopped
4 small inner stalks celery and the leaves, chopped fine
1 small bulb fennel, chopped fine
1 pound short pasta such as casarecce, fusilli or elbow, cooked and cooled
1/2 teaspoon kosher salt

Steps:

Whisk together the mayonnaise, yogurt, vinegar and honey in a large bowl. Stir in the cornichons, herbs, capers, celery and fennel until combined. Add the pasta and salt and toss until well coated.

CLASSIC PICNIC PASTA SALAD

Classic Picnic Pasta Salad image

Bulk up this delicious pasta salad with broccoli, peas, ham and provolone.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 14

Ingredients

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sour cream
2 tablespoons finely chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 cup bite-sized broccoli florets
8 ounces dried fusilli pasta
1/2 cup frozen peas, thawed
1/2 cup diced ham
1/2 cup diced provolone
1/4 cup sliced pitted black olives
1/4 cup finely chopped red onion
1/4 cup diced salami

Steps:

Bring a large pot of salted water to a boil.
Whisk the mayonnaise, parsley, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
Cook the broccoli in the boiling water until crisp-tender, 3 to 4 minutes. Remove from the water with a slotted spoon and transfer to a colander. Run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl.
Add the ham, provolone, olives, onion and salami to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

PICNIC PASTA SALAD

Picnic Pasta Salad image

I like recipes that use what we grow. This particular recipe has been handed down in our family for years. I can't go to a picnic without it. -Luana Francis, Columbia Station, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 14

Ingredients

3 cups tricolor spiral pasta, cooked and drained
1 package (10 ounces) frozen corn, thawed
2 cups cherry tomatoes, halved
2 small zucchini, sliced
1 cup small pitted ripe olives
DRESSING:
1/3 cup tarragon vinegar
1/2 cup olive oil
2 teaspoons dill weed
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

In a large bowl, toss pasta, corn, tomatoes, zucchini and olives; set aside. In a jar with tight-fitting lid, combine all of the dressing ingredients; cover and shake well. Drizzle over salad; lightly toss to coat. Cover and refrigerate at least 2 hours or overnight.

Nutrition Facts : Calories 299 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 427mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.