Coriander Pasta Salad Recipes

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TOMATO, CUCUMBER & CORIANDER SALAD

A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 15m

Number Of Ingredients 4



Tomato, cucumber & coriander salad image

Steps:

  • Mix together the tomatoes, cucumber, red onion, and chopped coriander, but don't season until just before serving

Nutrition Facts : Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium

6 ripe vine tomatoes , deseeded and chopped
1 small cucumber , diced
1 red onion , very finely chopped
6 tbsp fresh coriander , chopped

CORIANDER PASTA SALAD

If I could only eat one thing for the rest of my life, this would be it! It's so good, i make it whenever i go to barbeques or dinners and it's always popular (i'm usually first in line!). This recipe does make a lot (as a side), so if you're just making it for your family feel free to reduce it by a half or two-thirds, otherwise you may be eating it for the next week!

Provided by Hayley_11

Categories     < 30 Mins

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 12



Coriander Pasta Salad image

Steps:

  • Bring a large pot of salted water to the boil and cook pasta according to the packet directions. Drain and allow to cool.
  • When the pasta has cooled, place into a large bowl and add the sundried tomatoes, mushrooms, spring onions, capsicum and pine nuts. Mix well to combine.
  • To make the dressing, place the extra pine nuts, parmesan, garlic and pepper to taste into the bowl of a food processor. Blend until it forms a paste.
  • Add the coriander to the food processor and blend until all the ingredients form a pesto.
  • Add the mayonnaise to the food processor and blend until combined, forming a creamy, pale green dressing (try to avoid blending the mayonnaise for too long as it may cause it to separate).
  • Add the dressing to the pasta salad (you may not need all of it as it does make a fair bit, adjust as necessary to suit your tastes) and mix thoroughly.

Nutrition Facts : Calories 358.1, Fat 14.8, SaturatedFat 2.5, Cholesterol 10.5, Sodium 304.6, Carbohydrate 46.9, Fiber 2.6, Sugar 4.3, Protein 10.6

500 g spiral pasta
1/2 cup sliced sun-dried tomato
6 large mushrooms, sliced
4 spring onions, chopped
1/2-1 red capsicum, diced
1/4 cup pine nuts
1/4 cup pine nuts, extra
1/2 cup grated parmesan cheese
1 garlic cloves, peeled or 1 teaspoon crushed garlic
pepper, to taste
2 xbunches fresh coriander, washed, roots discarded, roughly chopped (≈, 2 cups)
1 -1 1/2 cup mayonnaise, approximately

SPICED CUCUMBER & CORIANDER SALAD

This crunchy side salad is packed with fresh textures and zingy flavours. Serve alongside spicy, Asian-style mains

Provided by James Martin

Categories     Side dish

Time 15m

Number Of Ingredients 8



Spiced cucumber & coriander salad image

Steps:

  • Combine the chilli, ginger and its juice, lime zest and juice, and olive oil in a large bowl. Use a vegetable peeler to peel the cucumber into ribbons, discarding the central seedy part. Toss through the chilli dressing along with the salad leaves, coriander and mint. Serve immediately.

Nutrition Facts : Calories 126 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein

1 red chilli , deseeded and finely diced
50g sliced pickled ginger with 1 tbsp juice
zest and juice 2 limes
4 tbsp olive oil
1 cucumber
70g bag rocket or baby leaf salad
small pack coriander , roughly chopped
small pack mint , roughly chopped

PASTA AND BEAN SALAD WITH CUMIN AND CORIANDER DRESSING

Make and share this Pasta and Bean Salad With Cumin and Coriander Dressing recipe from Food.com.

Provided by Annisette

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16



Pasta and Bean Salad With Cumin and Coriander Dressing image

Steps:

  • Cook pasta in large pot of rapidly boiling salted water until al dente. Drain well.
  • In a large pan, heat the oil. Add the leek and bell pepper and stir-fry over medium heat for 2-3 minutes. Add spinach and mushrooms and toss together for about 1 minute, or until spinach just begins to wilt. Set aside.
  • Make the dressing: mix garlic, cumin, coriander, and vinegar together in a bowl. Gardually whisk in the olive oil.
  • In a salad bowl, toss the pasta, vegetables, beans, chives, and black pepper. Add the dressing and toss. Sprinkle sunflower seeds over the top and serve.

Nutrition Facts : Calories 580.2, Fat 28.6, SaturatedFat 3.8, Sodium 16.2, Carbohydrate 64.9, Fiber 10.2, Sugar 3.3, Protein 18.5

10 ounces tri-color spiral pasta
2 tablespoons sunflower oil
1 leek, sliced
1 red bell pepper, seeded and diced
1 cup fresh spinach, finely shredded
5 ounces button mushrooms, halved
1 (10 ounce) can red kidney beans, rinsed and drained
1 (10 ounce) can cannellini beans, rinsed and drained
2 tablespoons chives, snipped
1/2 teaspoon fresh ground black pepper
2 ounces sunflower seeds, toasted
2 garlic cloves, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons cider vinegar
1/2 cup olive oil

CORIANDER PESTO

A delicious and very flavoursome alternative to pine nut pesto. Good with pasta, fish or in a panini.

Provided by tashashka

Time 10m

Yield Serves 8

Number Of Ingredients 5



Coriander pesto image

Steps:

  • Put all ingredients in blender.
  • Whizz until smooth.
  • If dry, add more olive oil.
  • Will keep in fridge for about a week or can freeze.

2 cups fresh coriander leaves and first inch or so of stalks
1 garlic clove
good pinch any coarse salt - I use Maldon sea salt
1/2 cup extra virgin olive oil
1/4 cup walnuts/pecans - chopped

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