Vegetable Dilly Pasta Salad Recipes

Steps:

• Place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes; rinse in cold water and drain. In a large bowl, combine the broccoli, pasta, carrots, peas, ham, cheese and onions., In another bowl, combine the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
• In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl. Add tomatoes, green pepper, cheese, onions and olives. , In a small bowl, whisk together the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate until serving.

Steps:

• Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
• Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
• Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
• To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
• Serve immediately or keep at room temperature until ready to serve.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water., In a large bowl, combine the cucumber, tomatoes, cheese and onions. In a small bowl, whisk the mayonnaise, sour cream, buttermilk, dill, salt and pepper until smooth. , Add lettuce and pasta to vegetable mixture. Drizzle with mayonnaise mixture; toss to coat. Refrigerate until serving.

Steps:

• Cook pasta according to package directions;drain and rinse in cold water and place in large bowl.
• Add tomatoes ,bell pepper,cheese,onions and olives to pasta.
• In a small bowl, whisk together the oil,lemon juice,vinegar,spices & pepper.
• Pour over salad, toss to coat.
• Cover and refrigerate until serving.

Steps:

• In a large pot of boiling water add pasta, brocolli, green beans, grated carrots, peas and salt. Boil for 9 minutes.
• Rinse and drain pasta and vegetables well. Transfer to large bowl.
• In a small bowl mix all salad dressing ingredients mix well.
• Add salad dressing to pasta and mix well.
• Chill just before serving squeeze fresh lemon juice over pasta salad mix well, serve.

Steps:

• In a small bowl, whisk the first four ingredients; set aside., In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature., Meanwhile, cook orzo according to package directions; drain., In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.

Steps:

• Cook pasta according to package directions, adding the lemon juice to the water. Drain and cool. , In a large bowl, combine the pasta, tomatoes, green pepper, radishes and cucumber. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

Steps:

• Mix together salad ingredients in a large salad bowl.
• Mix together dressing ingredients in a small bowl.
• Pour dressing over salad, tossing to coat evenly.
• Refrigerate for 2-3 hours before serving.

Steps:

• Preheat the oven broiler.
• In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
• Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
• Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
• In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.

Steps:

• Cook rotini according to package directions, drain, rinse with cold water and drain well.
• In large bowl stir together sour cream, mayonnaise and dill weed, stir in celery and onion, add pasta and egg.
• Toss until coated with dressing, season with salt and pepper.
• Cover and refrigerate for 2 to 4 hours.