SPIRAL PASTA SALAD
I have two kids and am always on the go, so I appreciate recipes that I can make ahead of time. This dish is easy to fix and perfect for taking along on picnics.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the pasta, green pepper, celery, tomato and carrot. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 199 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
COLORFUL SPIRAL PASTA SALAD
Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. -Amanda Cable, Boxford, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.
Nutrition Facts : Calories 149 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
SAUCY VEGGIE SPIRALS
This is my daughter Tonya's favorite meal. Sometimes we make it with rigatoni and call it Riga-Tonya. Either way, it's a quick, wonderful way to prepare some yummy vegetables for your kids. -Sandra Eckert, Pottstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium heat; saute onion, pepper and zucchini until crisp-tender, 6-8 minutes. Stir in tofu and pasta sauce; heat through. Stir in pasta.
Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 4g fiber), Protein 11g protein. Diabetic exchanges
VEGGIE PASTA SALAD
Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. , Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 352mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
VEGGIE SPIRALS PASTA SALAD
Make and share this Veggie Spirals Pasta Salad recipe from Food.com.
Provided by Abbs lt3
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine pasta, green pepper, red pepper, yellow pepper, onion, and scallions. Gently toss to mix. Pour Ranch dressing over pasta.
- Toss gently to coat; serve chilled.
Nutrition Facts : Calories 487.3, Fat 24.6, SaturatedFat 3.8, Cholesterol 12.2, Sodium 436.9, Carbohydrate 56.5, Fiber 4, Sugar 5.8, Protein 10
VEGGIE SPIRAL PIE WITH SPICED TOMATO SAUCE & CHOPPED SALAD
Rice, feta and spinach make the filling for a savoury twist on the Moroccan dish M'hanncha - perfect for entertaining outdoors
Provided by Cassie Best
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 2h20m
Number Of Ingredients 32
Steps:
- Heat a large saucepan, tip in the cumin and coriander seeds and toast for a few mins until you can smell their fragrance and they turn a shade darker, then tip into a pestle and mortar. Add the oil to the pan, then tip in the onions and cook slowly until golden and caramelised - this will take 15-20 mins. Meanwhile, bring 2 pans of water to the boil. Add the lentils to 1 pan and cook for 20 mins. Put the rice and a pinch of salt in the other pan and cook for 5 mins (it should still have a little bite). Drain both pans, and leave the lentils and rice to steam-dry.
- Boil the kettle. Stir the garlic into the onions and cook for 1-2 mins over a low heat. Grind the whole spices in the pestle and mortar to a fine powder and add these to the onion mixture. Grate half of the nutmeg and add to the onions with the turmeric and allspice.
- Put the spinach in a colander in the sink, pour over a kettle of boiling water, then rinse under cold water. Use your hands to squeeze out as much liquid as possible. Finely chop the spinach and add to the onions with the herbs, lemon zest and juice and the rice, lentils and plenty of seasoning. Leave to cool before stirring through the feta.
- To assemble the pie, you'll need plenty of space on your work surface - about 1 metre. Unwrap the filo and cover with a damp tea towel. Have your bowls of melted butter and beaten egg to hand, as well as a pastry brush for each. Working quickly, lay 4 sheets of filo end to end, running along the length of your work surface, and butter each piece generously, overlapping each sheet by about 10cm. Top with another 4 sheets, butter well, then repeat with 3 final sheets of filo (save the last one to cover any cracks later on.)
- Spoon the rice filling down the centre of the filo, leaving 5cm free on either end. Brush the egg around the edges and tuck the ends in to cover the filling. Starting from one end, roll the filo over the filling, working your way along until you have a long filo sausage. From one end, start to coil the sausage back on itself - if the pastry cracks, patch it over the hole with your reserved piece of filo. When the coil is complete, slide onto a tray lined with baking parchment, brush the top with beaten egg and sprinkle over the sesame seeds. You can now cover it loosely with cling film and chill for up to 24 hrs.
- When you're ready to bake, heat oven to 200C/180C fan/gas 6. Place the pie on the middle shelf and bake for 45 mins until golden and crisp. Meanwhile, tip the ingredients for the tomato sauce into a pan, season and bubble for 30 mins until rich and thick.
- For the salad, halve the cucumber through the centre, then cut in half lengthways and chop into small cubes. Put in a bowl, add the remaining ingredients and season well. Set aside until ready to serve.
- Leave the pie to cool for 20 mins before serving with the sauce, salad and a large bowl of yogurt.
Nutrition Facts : Calories 545 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium
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