Summer Vegetable Pasta Salad Recipes
SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
SUMMER VEGETABLE PASTA SALAD
This is a summer salad I make every year. It's light and healthy, and is always gone within a day between myself and my husband.
Provided by MC Baker
Categories Summer
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Boil dried pasta under a rapid boil for approximately 10 minutes, or until pasta is just tender (al dente).
- Chop up your vegetables and mix with olive oil, vinegar, and seasonings.
- Other vegetables can be used in addition to or instead of the ones listed, though those are my favorites. Some other ideas include yellow or red bell pepper, zucchini, cucumber, fennel etc.
- Once pasta is done drain and rinse with cool water.
- Mix pasta with vegetables and mayonnaise if using. The pasta is great with or without.
- Taste and adjust seasonings to your liking.
- Add parsley and avocado on top if you like.
- The longer this sits in the refrigerator the better it is, but it's great fresh as well.
- It's great to make extra of this and leave out mayo and avocado. If I feel like eating my pasta with mayo or avocado, I just add it to my serving. This way the pasta will keep in the refrigerator for a few days no problem. It makes great left overs to bring to work for lunch.
Nutrition Facts : Calories 342.6, Fat 16.5, SaturatedFat 2, Sodium 259.5, Carbohydrate 40.6, Fiber 6.1, Sugar 5.3, Protein 11
SUMMER VEGETABLE SALAD
THIS SALAD is not only delicious, it helped our family weather the Depression. I still remember lining up with Papa to receive dried beans and a 10-pound sack of yellow cornmeal. We used the cornmeal to make polenta. Mother made this salad with vegetables from the garden, and it really tasted good with the polenta. -Rudy Mancini, Calistoga, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the vinegar, oil, garlic, salt, pepper and sugar if desired. Add remaining ingredients and toss gently. Cover and chill for at least 1 hour.
Nutrition Facts : Calories 131 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 200mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
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