Allisons Creamy Veggie Pasta Salad Recipes

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CREAMY VEGAN PASTA SALAD

I bring this macaroni salad to BBQs and potlucks and everyone loves it--people never even realize it's vegan!

Provided by btnymeg

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 11



Creamy Vegan Pasta Salad image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
  • Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
  • Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.

Nutrition Facts : Calories 180 calories, Carbohydrate 25.2 g, Fat 7.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 172 mg, Sugar 2.7 g

2 cups whole-wheat elbow pasta
½ bell pepper, diced
⅓ cup corn
1 stalk celery, diced
2 tablespoons diced red onion
½ cup vegan mayonnaise
3 teaspoons white vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon white sugar
¼ teaspoon salt
¼ teaspoon ground black pepper

ALLISON'S CREAMY VEGGIE PASTA SALAD

Make and share this Allison's Creamy Veggie Pasta Salad recipe from Food.com.

Provided by ABR1231

Categories     Pasta Shells

Time 24m

Yield 10 serving(s)

Number Of Ingredients 14



Allison's Creamy Veggie Pasta Salad image

Steps:

  • cook pasta as directed on box.
  • Combine other ingredients except for vegetables and cheese in a separate bowl.
  • When pasta is done, combine mixture with pasta.
  • Toss in cheese and vegetables.
  • Chill for at least 3 hours (or overnight if possible).

Nutrition Facts : Calories 176, Fat 13.2, SaturatedFat 8.1, Cholesterol 39.5, Sodium 412.9, Carbohydrate 7.3, Fiber 1, Sugar 4.6, Protein 7.8

1 box shell pasta
1/2 lb cheddar cheese (cubed)
1 red pepper (diced)
1 yellow pepper (diced)
1 cucumber (seeded and diced)
2 medium tomatoes (seeded and diced)
1 small red onion (diced)
8 ounces plain yogurt
8 ounces sour cream
16 ounces mayonnaise
1 teaspoon salt
1 teaspoon sugar
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard

ITALIAN PASTA SALAD

This wonderful dish combines all your favorite vegetables in one dish that can be adapted to your own tastes. If preparing a day ahead, refrigerate, then stir in 1/2 cup additional Italian dressing before serving. Also terrific with Ranch, Caesar, Red Wine Vinaigrette, Parmesan, and most other dressings!

Provided by Janet Eckermann

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Yield 6

Number Of Ingredients 5



Italian Pasta Salad image

Steps:

  • Cook pasta according to package directions. Drain, and rinse with cold water until completely cool.
  • In large bowl, combine pasta, vegetables, cheese, and olives. Toss well with dressing. Serve chilled or at room temperature.

Nutrition Facts : Calories 338.3 calories, Carbohydrate 41 g, Cholesterol 9.9 mg, Fat 16.3 g, Fiber 4.2 g, Protein 9.8 g, SaturatedFat 4.1 g, Sodium 809.1 mg, Sugar 4.6 g

8 ounces rotini pasta
2 ½ cups frozen mixed vegetables
½ cup diced Cheddar cheese
⅓ cup pitted black olives
1 cup Italian-style salad dressing

CREAMY VEGETABLE PASTA SALAD

It's always fun to incorporate the vegetables we grow in our garden into different dishes. This salad not only gives me the opportunity to use our vegetables, it looks and tastes great.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 14



Creamy Vegetable Pasta Salad image

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.

Nutrition Facts : Calories 252 calories, Fat 17g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 276mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

2 cups broccoli florets
4 cups cooked spiral pasta
2 medium carrots, julienned
1/2 cup frozen peas, thawed
1/2 cup cubed fully cooked ham
1/2 cup cubed cheddar cheese
1/3 cup sliced green onions
DRESSING:
3/4 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon pepper

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