Italianpastasaladvegetarian Recipes
ITALIAN PASTA VEGGIE SALAD
This pasta salad recipe calls for a fat-free Italian dressing, your choice of veggies and some fresh ground pepper. Sound good?!
Provided by Rhonda
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 38.1 g, Fat 0.7 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 0.1 g, Sodium 238 mg, Sugar 5.7 g
CLASSIC ITALIAN PASTA SALAD
Perfect for a buffet or a barbecue. Customize with your favorite vegetables.
Provided by Food Network
Time 20m
Yield 8 side-dish servings
Number Of Ingredients 5
Steps:
- 1. Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.
- NOTE: If preparing a day ahead, refrigerate, then stir in 1/4 cup additional Wish-Bone Dressing before serving.
- For a Creamy Italian Pasta Salad, substitute 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise for 1/2 cup Wish-Bone® Italian Dressing.
- Also terrific with Wish-Bone® Robusto Italian, Fat Free! Italian, House Italian, Ranch, Light Ranch, Fat Free! Ranch, Creamy Caesar, Red Wine Vinaigrette or Fat Free! Red Wine Vinaigrette Dressings.
- See nutrition information for sodium content.
ITALIAN VEGETABLE PASTA SALAD
Make and share this Italian Vegetable Pasta Salad recipe from Food.com.
Provided by Nancy Sneed
Categories One Dish Meal
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a very large salad bowl, combine all vegetables and pasta.
- Pour dressing over salad and toss to coat.
- Cover and refrigerate overnight or at least 4 hours.
- Before serving, stir in cheese cubes.
Nutrition Facts : Calories 361.7, Fat 20.7, SaturatedFat 4.6, Cholesterol 11.1, Sodium 1128.5, Carbohydrate 36.5, Fiber 3.5, Sugar 8.3, Protein 10.1
ITALPASTA VEGETARIAN LASAGNA
Adapted slightly from the recipe on a package of Italpasta lasagna noodles. You can substitute 1 kg (2.2lbs.) frozen mixed vegetables; cook frozen vegetables according to package directions. If using frozen spinach, thaw spinach; squeeze out liquid and discard; chop spinach. Adjust seasonings to taste; for example, add basil, oregano, thyme or Italian seasoning to taste. I used the empty can of tomato paste to measure the water, and didn't boil the spinach with the other vegetables. You could add or substitute other favorite vegetables such as bell peppers or zucchini. Served with toasted garlic kaiser rolls and a green salad.
Provided by foodtvfan
Categories Cheese
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Cook lasagna noodles according to package directions. Drain; set aside.
- Brown onion and garlic in olive oil in a sauce pan.
- Add salt and pepper, crushed tomatoes, tomato paste, water, and sugar if using; simmer 20 minutes.
- Blend Ricotta or dry cottage cheese with the slightly beaten eggs. Set aside.
- Finely chop broccoli, cauliflower, carrots and mushrooms. Boil vegetables with a pinch of salt for about 10 minutes or until tender.
- Drain vegetables well; add chopped spinach; set aside.
- Spread a thin layer of the tomato sauce in the bottom of a 9x13 x2 inch baking dish or lasagna pan.
- Layer 1/3 each of lasagna noodles, vegetables, sauce, Ricotta cheese mixture and Mozzarella cheese. Repeat 2 times.
- Sprinkle top with Parmesan cheese.
- Bake in a 350 degree Fahrenheit (180 degrees Celsius) oven for 40 to 45 minutes.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 707.2, Fat 33.5, SaturatedFat 18.6, Cholesterol 167.8, Sodium 1586.2, Carbohydrate 61.9, Fiber 11.3, Sugar 10.9, Protein 46.2
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