COLORFUL SPIRAL PASTA SALAD
Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. -Amanda Cable, Boxford, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.
Nutrition Facts : Calories 149 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
CORKSCREW PASTA SALAD
Grated Parmesan and tender chunks of skillet-cooked chicken give this Corkscrew Pasta Salad its hearty, cheesy appeal.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, toss chicken with dressing mix. Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 8 to 10 min. or until done.
- Drain pasta; place in large bowl. Add remaining oil, chicken and all remaining ingredients; mix lightly.
Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
RAINBOW ROTINI SALAD
This is a standard for potlucks, and it makes a nice big salad that tastes great!
Provided by Sue H.
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.
- Combine cooked pasta with tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, olives and Italian salad dressing. Cover and chill. Toss salad before serving.
Nutrition Facts : Calories 326.5 calories, Carbohydrate 50.2 g, Fat 11.2 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 1.8 g, Sodium 622.6 mg, Sugar 6.8 g
CORKSCREW PASTA SALAD WITH BLACK OLIVES
Make and share this Corkscrew Pasta Salad With Black Olives recipe from Food.com.
Provided by lilkittykt
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pot of boiling salted water, until just tender.
- Drain and rinse with cold water then drain again.
- Place in a large bowl and toss with olive oil.
- Add the mayonnaise, olives, tomatoes, onions and herbs, toss well, sprinkle with feta cheese.
- Season with salt and pepper, serve over a bed of lettuce.
Nutrition Facts : Calories 729.2, Fat 28.4, SaturatedFat 7.1, Cholesterol 32.4, Sodium 869.4, Carbohydrate 99.4, Fiber 5.3, Sugar 5.7, Protein 19.7
SUMMER CORKSCREW PASTA
Make and share this Summer Corkscrew Pasta recipe from Food.com.
Provided by MsBindy
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions.
- Cut tiny zucchini into rounds, or cut medium-sized zucchini into quarter rounds about 1/4 inch thick.
- In a skillet, saute the zucchini, garlic and pine nuts in olive oil until the garlic is golden and the zucchini is barely tender, for just a few minutes.
- Put the zucchini into a large serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice and olive oil. Add black pepper to taste and mix well.
- When pasta is el dente, drain it and add to the serving bowl.
- Toss everything and serve immediately.
- Sprinkle with Parmesan if desired.
Nutrition Facts : Calories 838.5, Fat 33.3, SaturatedFat 8.5, Cholesterol 33.2, Sodium 318.2, Carbohydrate 107.7, Fiber 10.3, Sugar 13.5, Protein 32
CORKSCREW PASTA WITH TOMATOES AND BASIL
A simple tomato sauce, made from fresh or canned tomatoes, is the foundation for vast numbers of dishes, but it is also very good on its own. This recipe makes twice the amount of sauce needed for the dish. The rest can be refrigerated or frozen. Use fresh tomatoes, but only if they are very ripe, sweet and flavorful; about two pounds will do. Peel, seed and coarsely chop them before adding them to the saucepan. A pinch of sugar will help to accentuate the natural sweetness. Fresh tomatoes will need to cook about 10 minutes longer than canned.
Provided by Nancy Harmon Jenkins
Categories dinner, easy, lunch, pastas, main course
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In heavy saucepan over medium-low heat, gently saute onion, garlic and parsley in olive oil. When onion and garlic are softened, but not starting to brown, add tomatoes with liquid, breaking them up with wooden spoon.
- Raise heat to medium-high. Cook rapidly, stirring frequently, until tomato liquid has evaporated and sauce has thickened considerably, about 20 minutes. If desired, put sauce through food mill, or process in food processor or with immersion blender. This makes 3 cups of sauce, twice as much as necessary; set aside half in refrigerator or freezer. Return remaining sauce to low heat, and keep warm.
- Bring 5 to 6 quarts water to rapid boil. Add at least 2 tablespoons salt and then the pasta.
- Start testing pasta after 5 to 6 minutes. When pasta is done, drain it and turn it immediately into preheated bowl. Add slivered basil to hot tomato sauce.
- Pour about three-quarters of sauce over pasta. Toss to mix well, and then top with remaining sauce and grated cheese. (Or drain pasta when it is not quite done, finish cooking in tomato sauce, and then top with grated cheese). Serve immediately.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 563 milligrams, Sugar 6 grams
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