Italian Summer Pasta Salad Recipes

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SUMMER PASTA SALAD

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



Summer Pasta Salad image

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.

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

ITALIAN SUMMER PASTA SALAD

Make and share this Italian Summer Pasta Salad recipe from Food.com.

Provided by Ceezie

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9



Italian Summer Pasta Salad image

Steps:

  • Boil water for pasta and cook as directed. In a large bowl, combine first 6 ingredients, mix well, drain pasta, add to tomato mixture, top with fresh grated Italian cheese and enjoy.

Nutrition Facts : Calories 582.8, Fat 18.9, SaturatedFat 3.3, Cholesterol 95.8, Sodium 33.9, Carbohydrate 86.6, Fiber 5.6, Sugar 4.7, Protein 17.6

6 -8 fresh plum tomatoes
3 -4 chopped fresh garlic cloves
1 cup chopped fresh basil
1/2 cup chopped fresh flat leaf parsley
1/4 cup olive oil
salt, to taste
pepper, to taste
1 lb bow tie pasta or 1 lb rotini pasta
1/4 cup grated pecorino romano cheese

SUMMER PASTA SALAD

This is a refreshing pasta salad that will go with almost anything. It is fairly quick to make and yummy. You can use any kind of pasta--depends on my mood. The amounts given below are approximate as I don't measure for this one.

Provided by Mimi in Maine

Categories     Summer

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11



Summer Pasta Salad image

Steps:

  • Cook pasta and drain well.
  • While cooking chop up everything and put in a bowl; add the mustard and pickle juice to this and mix.
  • Add the pasta; then the mayonnaise.
  • Refrigerate at least 4 hours to blend.

Nutrition Facts : Calories 383.1, Fat 17.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 722.1, Carbohydrate 51.5, Fiber 3, Sugar 10.4, Protein 6.7

6 ounces dry pasta (cooked)
5 sweet gherkins (sliced thin, not the midgets)
15 green olives (sliced)
15 black olives (sliced, not Greek olives)
1 tablespoon finely chopped green pepper
1/2 small carrot, finely chopped
1/2 English cucumber (diced)
1 teaspoon mustard
1/8 cup pickle juice
2/3 cup mayonnaise
salt and pepper

MAKEOVER ITALIAN PASTA SALAD

Here's the perfect side dish for summer picnics or fall potlucks-and no one would ever guess that it's been slimmed down. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 11



Makeover Italian Pasta Salad image

Steps:

  • Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms, salad dressing, peppers and onions. Cover and refrigerate for at least 4 hours or overnight., In a small bowl, combine mayonnaise and Parmesan cheese; stir in provolone cheese and olives. Gently fold into the pasta mixture. Chill until serving.

Nutrition Facts : Calories 101 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 507mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

1 cup uncooked whole wheat spiral pasta
1-1/2 cups halved cherry tomatoes
1 cup sliced fresh mushrooms
1/2 cup fat-free Italian salad dressing
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
3 tablespoons thinly sliced green onions
1/2 cup fat-free mayonnaise
1/3 cup grated Parmesan cheese
1/3 cup cubed provolone cheese
1 can (2-1/4 ounces) sliced ripe olives, drained

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