Best Summer Addiction Pasta Salad Recipes

SUMMER PASTA SALAD

Summer Pasta Salad image

This classic pasta salad, packed with a bounty of summer vegetables and fresh herbs, is the perfect thing to make after a trip to the farmers' market. Look for the tastiest produce at the peak of its season, like crisp radishes and cucumbers, juicy tomatoes and sweet raw corn. We recommend allowing the pasta salad to marinate for at least 30 minutes before serving.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 pound gemelli or other twisted pasta, such as cavatappi
1 cup olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 Persian cucumbers, halved lengthwise and thinly sliced (about 2 cups)
2 pints mini heirloom cherry tomatoes or other cherry tomatoes, halved
2 stalks celery, thinly sliced (about 1 cup)
2 cups radishes, thinly sliced
2 cups fresh corn kernels (from 4 about ears)
1 medium shallot, thinly sliced (about 1/2 cup)
1/2 cup flat-leaf parsley leaves, roughly chopped
1/3 cup fresh dill, roughly chopped

Steps:

Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.

FULLY LOADED SUMMER PASTA SALAD

Fully Loaded Summer Pasta Salad image

Whip up a 30-minute meal-in-a-bowl with this refreshing Southwest-style pasta salad starring a creamy and tangy avocado dressing that will become your go-to dressing, dip and even sandwich spread.

Provided by Kelly Senyei

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt
8 ounces uncooked pasta, such as shells, cavatappi or penne
One 15-ounce can black beans, rinsed and drained
1 cup yellow corn kernels, fresh or frozen, thawed if frozen
2 medium tomatoes, diced
1 medium orange bell pepper, diced
1/3 cup sliced scallions
Cotija, for garnish
1 cup plain yogurt
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon minced garlic
1 large avocado, peeled and pitted
Kosher salt and freshly ground black pepper

Steps:

For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 12 minutes.
Drain the pasta and transfer to a large bowl. Add the black beans, corn, tomatoes, bell peppers and scallions and combine. Set aside.
For the avocado dressing: Combine the yogurt, lime juice, honey, garlic and avocado in a blender until pureed, scraping down the sides as needed. Season to taste with salt and pepper.
Transfer the dressing to the large bowl and toss to combine.
Garnish the pasta salad with the Cotija and serve immediately or cover and refrigerate until ready to serve.

SUMMER ADDICTION PASTA SALAD

Summer Addiction Pasta Salad image

I make up this salad just about every weekend. Not only is it fresh-tasting and nutritious, but it gets even better with each passing day (in the fridge). I guess I could call this our 'Summer Addiction'.

Provided by evelynathens

Categories One Dish Meal

Time 27m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 lb vary-coloured pasta shells (I get the imported Italian stuff as the colours stay brighter and prettier after cooking)
2 (15 1/2 ounce) cans kidney beans, drained
2 (11 ounce) cans canned corn niblets, drained
2 (6 ounce) cans tuna packed in oil, one drained, the other not
1 red pepper, chopped into small pieces
1 green pepper, chopped into small pieces
1 yellow pepper, chopped into small pieces
1 red onion, minced
10 gherkins, chopped
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
3/4 cup mayonnaise (I always use Hellman's)
1/2 cup grated parmesan cheese

Steps:

Cook the pasta until al dente.
Drain and run under cold water.
Drain well.
In a large bowl, combine pasta with kidney beans, corn, tuna (including the oil in one tin), onion, peppers and gherkins.
Combine all dressing ingredients and pour over pasta.
Toss to coat and refrigerate for at least 1 hour before serving to cool and blend flavours.
This is great even 2-3 days after making!

Nutrition Facts : Calories 512, Fat 16.2, SaturatedFat 3.2, Cholesterol 15.1, Sodium 1620.8, Carbohydrate 69, Fiber 8, Sugar 8.6, Protein 25.1

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