Fruitvegetablepastasalad Recipes
VEGETABLE PASTA SALAD
This recipe is a godsend and is a favourite in this house. Salads are not usually our thing despite living in the tropics. This recipe is great as these are the vegetables that are most frequently in season here. It doesn't take long to make and if you use coloured pasta and interesting shapes you have a great recipe for pot luck dinners and BBQs that always disappears quickly. The eggplant we use are the Lebanese eggplant which don't need the salting routine.
Provided by Missy Wombat
Categories Low Cholesterol
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 deg F.
- Combine zucchini, eggplant, onion, capsicum and garlic in a baking dish.
- Toss with olive oil.
- Bake for abut 20 minutes.
- Remove from oven and allow to cool.
- Bring a large pot of water to the boil and cook the pasta until al dente.
- Drain and rinse with cold water.
- In a salad bowl combine the vegetables, cooled pasta, tomatoes, feta and salad dressing.
- Toss until well mixed.
- I just use a little extra virgin olive oil and some white wine vinegar or cider vinegar with a few fresh herbs for my dressing.
Nutrition Facts : Calories 678.9, Fat 30.5, SaturatedFat 7.6, Cholesterol 22.2, Sodium 1267.3, Carbohydrate 86, Fiber 8.8, Sugar 14.5, Protein 17.8
VEGETABLE PASTA SALAD I
Healthy, tasty, and very easy to make. Use your favorite fresh or frozen vegetables. Pepper flavored olive oil works well, too.
Provided by YULIYAR
Categories Salad Pasta Salad Rotini Pasta Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
- Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
- 4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 41.8 g, Cholesterol 136.9 mg, Fat 10.8 g, Fiber 3.9 g, Protein 62.9 g, SaturatedFat 2.2 g, Sodium 192.1 mg
VEGETABLE PASTA SALAD
This light, multicolored salad is an original. When I serve it at potlucks, I', always asked for the recipe. It's also a standby for the "snowbirds" who gather with us in Arizona each winter. -Kathy Crow, Cordova, Alaska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 16-18 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
FRUIT & VEGETABLE PASTA SALAD
The Home Cooking Magazine for July/August 2005, provides this recipe of a cool & refreshing salad that can be made year 'round!
Provided by Sydney Mike
Categories Pineapple
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions, then drain.
- While pasta is cooking, heat oil in 12" skillet over medium-high heat.
- Add gingerroot, soy sauce & frozen vegetables to skillet, & saute about 6 minutes, stirring frequently, until vegetables are thawed & heated through.
- Place drained pasta, cooked vegetable mixture, pineapple chunks with juice & orange juice concentrate in large serving bowl, & mix well.
- Cover & refrigerate at least 8 hours.
Nutrition Facts : Calories 158.5, Fat 1.6, SaturatedFat 0.2, Sodium 169.7, Carbohydrate 31.9, Fiber 1.4, Sugar 10.3, Protein 4.4
FRESH VEGGIE PASTA SALAD
Make our Fresh Veggie Pasta Salad for a delicious dish that's sure to steal the show! Carrots, grape tomatoes and snow peas star in this Fresh Veggie Pasta Salad, but the zesty dressing and fixings make a great supporting cast.
Provided by My Food and Family
Categories Vegetable Recipes
Time 20m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Drain pasta; place in large bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 260, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 43 g, Fiber 3 g, Sugar 5 g, Protein 10 g
WINTER FRUIT AND PASTA SALAD
You don't have to give up enjoying fresh fruit during the winter season. Just select a colorful variety of fresh winter fruit, mix it all together with just a bit of crunchy celery, add a bright poppy seed dressing, and start smiling.
Provided by lutzflcat
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold water and drain well.
- Meanwhile, combine mandarin orange sections, kiwi, apple, pear, dried cranberries, pomegranate arils, and celery in a large bowl.
- Add pasta to the fruit salad, mixing until well combined.
- Whisk lime juice, honey, olive oil, and poppy seeds together in a small bowl. Pour over pasta salad and stir until combined. Place in the refrigerator until flavors have blended, about 30 minutes.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 33.3 g, Fat 3.5 g, Fiber 3.9 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 5.6 mg, Sugar 21.1 g
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