CONTEST-WINNING PICNIC PASTA SALAD
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
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 SALAD
Provided by Trisha Yearwood
Time 25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to boil and add a generous amount of salt. Add the pasta and cook until al dente according to the package directions.
- Meanwhile, prepare the vinaigrette. Zest 1 lemon into a large mixing bowl. Add the juice of both lemons, honey and some salt and pepper. Whisk to combine. While continuing to whisk, slowly pour in the olive oil to emulsify the mixture into a light dressing.
- When the pasta is cooked, drain and immediately pour into the large mixing bowl with the lemon-honey vinaigrette. Toss the pasta with the walnuts, apricots, lemon thyme, mint and radicchio. Gently toss to combine and pour into a serving dish. Serve at room temperature or store, refrigerated, in an airtight container for up to 3 days.
CLASSIC PICNIC PASTA SALAD
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
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
A picnic pasta salad with the fresh flavors of veggies and herbs.
Provided by Stacy
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water to cool.
- Mix tomato sauce, Italian dressing, basil, and oregano together in a large bowl. Add pasta, tomatoes, cucumber, olives, and red onion; toss. Cover and refrigerate until thoroughly chilled, about 2 hours.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 50.8 g, Cholesterol 1.8 mg, Fat 5.2 g, Fiber 3.8 g, Protein 8.8 g, SaturatedFat 0.6 g, Sodium 748.9 mg, Sugar 6.2 g
RANCH PICNIC PASTA SALAD
This recipe makes A LOT so save it for a large gathering, pot luck or cook out. It is light and refreshing and goes well with everything from burgers, steaks to grilled chicken or just eaten alone. I personally like using the lighter angel hair instead of thicker pastas. Enjoy!
Provided by Shawn C
Categories Vegetable
Time 20m
Yield 10-16 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Prepare Italian dressing mix according to directions (but using about 1/2 the oil called for).
- Mix Ranch dressing with vinegar and oil.
- Drain pasta well and rinse with cold water, drain well again.
- Place all ingredients into large bowl and toss well.
- Refrigerate 12 hours.
- Toss before serving.
- **Can use 1/2 of a green, yellow, and orange bell pepper to add more color.
- You can add other raw hard vegetables such as julienne carrots, blanched asparagus, sliced radish, anything you like.
PICNIC PASTA SALAD -- ONE DISH MEAL
A terrific, portable, one-dish meal made from items you probably have in your pantry and fridge. Good for a packed lunch when you don't want sandwiches (just keep it chilled in the cooler), or good for a cold meal at home on a hot day. Best made the night before.
Provided by 3KillerBs
Categories One Dish Meal
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Mix all salad ingredients together in a large bowl.
- Whisk dressing ingredients together until smooth and well-blended.
- Toss salad ingredients with dressing until well-blended.
- Let sit, refrigerated, at least 4-6 hours, preferably overnight.
- Note: Additional vegetables can be added substituted if desired. Frozen broccoli florets or chopped cucumber are particularly good. But if you add a lot of extra veggies you might need an extra half batch of dressing.
- Note: It is not necessary to thaw the frozen veggies if making it the night before.
- Note: Fresh beans, snapped to size, can be used raw for a crisper texture or they can be blanched and cooled first.
Nutrition Facts : Calories 490.3, Fat 20.4, SaturatedFat 6.4, Cholesterol 126.7, Sodium 564, Carbohydrate 54.1, Fiber 7.2, Sugar 3.7, Protein 23
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