Best Vegetable Garden Pasta Salad Recipes

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GARDEN VEGETABLE PASTA SALAD



Garden Vegetable Pasta Salad image

My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese. -Tina Repak Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 26 servings (3/4 cup each).

Number Of Ingredients 23

1 pound fusilli or pasta of your choice
2 medium eggplant
2 medium zucchini
2 medium yellow summer squash
1 large red onion, cut into 1/2-inch slices
1 medium sweet red pepper, cut in half and seeds removed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped
1-1/2 cups (6 ounces) crumbled feta cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 tablespoons minced fresh parsley
PARMESAN VINAIGRETTE:
3/4 cup olive oil
1/3 cup grated Parmesan cheese
1/3 cup white wine vinegar
3 tablespoons lemon juice
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside., Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes., Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 185 calories, Fat 11g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 262mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

VEGETABLE GARDEN PASTA SALAD



Vegetable Garden Pasta Salad image

Fresh produce is showcased in this salad. My husband, Richard, is not too crazy about plain vegetables, so I came up with this colorful salad. He loves it, and so does our son.-Rhonda Knight, Hecker, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups uncooked spiral pasta
1 cup fresh broccoli florets
1/4 cup sliced carrots
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup sliced zucchini
1/2 cup ranch salad dressing
1 tablespoon Dijon mustard

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini. , Drain and rinse pasta in cold water; add to vegetables. Combine salad dressing and mustard; pour over pasta mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 239 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

GARDEN VEGETABLE COLD PASTA SALAD



GARDEN VEGETABLE COLD PASTA SALAD image

Categories     Pasta     Buffet     Healthy

Yield 6 bowls

Number Of Ingredients 15

1 lb. Pasta (mezzi rigatoni)
1 Yellow or Orange Pepper cut bitesized
1 Red Onion sliced thinly
6-7 Cloves Garlic minced
2-3 Hard Boiled Eggs, cut up
3-4 Radishes, sliced
1 can Lg. Black Olives,sliced
7 Cooked, Sliced Ital. Sausage
1 pt. Grape Tomatoes
1 reg. jar Roasted Red Pepper, cut up in pieces
Handful (1/2 C.)Basil chopped
Handful (1/2 C.)Parsley chopped
Crushed Red Pepper Flakes to taste
Good Quality Extra Virgin Olive Oil
Large Handful Parmesan or Romano Cheese

Steps:

  • Cook pasta al dente and drain. Add and mix some olive oil to coat the pasta and all the garlic and toss. Add all other ingredients (saving parsley and basil for last) Add additional olive oil and parmesan/romano to taste. Cover and chill til serving. Good to use at parties, for a dinner accompanied with a salad, and for a lunch dish. To keep this a vegetarian dish simply omit the italian sausage.

CREAMY GARDEN VEGETABLE PASTA SALAD



Creamy Garden Vegetable Pasta Salad image

What a delicious way to use your fresh veggies!!!

Provided by Lynn Socko @lynnsocko

Categories     Pasta Salads

Number Of Ingredients 12

1 pound(s) box pasta, your favorite
4 slice(s) bacon, cooked and crumbled
1 teaspoon(s) mccormicks southwest sweet and spicy season
1/2 - red bell, chopped
1/2 - poblano, chopped
1/4 large sweet onion, chopped
1/2 - orange or yellow bell, chopped
1 cup(s) fresh or fresh frozen corn
1/4 cup(s) fresh cilantro, chopped
1 cup(s) grated cheese, your favorite
1/2-3/4 cup(s) ranch dressing
- salt and pepper to taste

Steps:

  • Total of 2 cups of chopped veggies: Chop peppers, onion and cilantro. If using fresh corn, remove from cob. Place veggies and corn in skillet with about 1-2 tsp of olive oil, sprinkle with Southwest spice mix and simmer for only about 5 min. Remove from heat. Cook bacon and crumble.
  • Boil pasta according to package directions, drain and allow to cool. Add veggies, cilantro and bacon and cheese and toss. Add dressing and toss to coat. Salt and pepper to taste and garnish with additional cilantro.
  • Allow to chill for at least one hour to allow the flavors to marry.

GARDEN VEGETABLE PASTA SALAD



Garden Vegetable Pasta Salad image

This lovely Garden Vegetable Pasta Salad is full of things people like-from asparagus spears and cherry tomatoes to fresh basil and creamy ranch dressing.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 8

1-3/4 cups farfalle (bow-tie pasta), uncooked
2 cups cut-up fresh asparagus spears (1 inch lengths)
1/4 cup KRAFT Classic Ranch Dressing
1/4 cup KRAFT Real Mayo Mayonnaise
1/2 cup finely chopped red onions
2 cups halved cherry tomatoes
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh basil

Steps:

  • Cook pasta as directed on package, omitting salt and adding asparagus to the boiling water for the last 3 min.; drain. Rinse with cold water.
  • Meanwhile, mix dressing and mayo in large bowl. Stir in onions. Add pasta mixture, tomatoes, cheese and basil; mix lightly.
  • Serve or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 13 g

GARDEN VEGETABLE PASTA SALAD



Garden Vegetable Pasta Salad image

From Taste of Home My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese.-Tina Repak Mirilovich, Johnstown, Pennsylvania

Provided by Lizzie Rodriquez

Categories     < 60 Mins

Time 50m

Yield 26 serving(s)

Number Of Ingredients 22

1 lb fusilli or 1 lb pasta, of your choice
2 medium eggplants
2 medium zucchini
2 medium summer squash
1 large red onion, cut into 1/2-inch slices
1 medium sweet red pepper, cut in half and seeds removed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped
crumbled feta cheese
2 (2 1/4 ounce) cans sliced ripe olives, drained
2 tablespoons minced fresh parsley
3/4 cup olive oil
1/3 cup grated parmesan cheese
1/3 cup white wine vinegar
3 tablespoons lemon juice
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside.
  • Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes.
  • Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 171.2, Fat 9.7, SaturatedFat 1.5, Cholesterol 1.1, Sodium 193.9, Carbohydrate 18.3, Fiber 2.8, Sugar 3, Protein 3.8

GARDEN VEGETABLE AND PASTA SALAD



Garden Vegetable and Pasta Salad image

Number Of Ingredients 5

1 (16-ounce) bag frozen primavera vegetable with pasta
1 cup shredded cooked chicken
2 medium stalks celery, sliced (1 cup)
1/4 cup ranch salad dressing
freshly ground pepper, if desired

Steps:

  • Cook vegetables as directed on package. Stir in chicken, celery and dressing. Cover and refrigerate 10 minutes to cool. Sprinkle with pepper.1 Serving: Calories 295 (Calories from Fat 155) Fat 17g (Saturated 5g) Cholesterol 40mg Sodium 580mg Carbohydrate 25g (Dietary Fiber 4g) Protein 15g% Daily Value: Vitamin A 22% Vitamin C 10% Calcium 6% Iron 2%Diet Exchanges: 1 Starch, 1 Lean Meat, 2 Vegetable, 3 FatTry ThisThe choices for salad dressings are endless. Try zesty Italian, Parmesan ranch, red wine vinaigrette or garlic ranch.

Nutrition Facts : Nutritional Facts Serves

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