Enchantress Spring And Summer Pasta Salad Recipes
ENCHANTRESS' SPRING AND SUMMER PASTA SALAD
This is a favorite of my household. I "break it out" once the crock-pot is stored away and the sun emerges. It's a lovely accent to the lighter meals of spring and summer.
Provided by Ebony Enchantress
Categories Spring
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the dressing and pasta ahead. You may opt to prepare the dressing as instructed, but this will boost the fat content. Toss the remaining ingredients in with the pasta and dressing. Chill for a minimum of fifteen minutes before serving.
SUMMER PASTA SALAD I
This is a great pasta salad, light and refreshing and a great family favorite! Has Catalina and Italian dressing, veggies and vinegar that gives it that zing! This is best when prepared the day before to get the full flavor!
Provided by TINA B
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute.
- In large bowl, combine vinegar mixture, Catalina dressing and Italian dressing. Mix well. Add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss. Season with celery salt, salt and pepper. Refrigerate until serving.
Nutrition Facts : Calories 478.6 calories, Carbohydrate 60.5 g, Fat 24.4 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 3.6 g, Sodium 1021.4 mg, Sugar 24.8 g
FULLY LOADED SUMMER PASTA SALAD
Whip up a 30-minute meal-in-a-bowl with this refreshing Southwest-style pasta salad starring a creamy and tangy avocado dressing that will become your go-to dressing, dip and even sandwich spread.
Provided by Kelly Senyei
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 12 minutes.
- Drain the pasta and transfer to a large bowl. Add the black beans, corn, tomatoes, bell peppers and scallions and combine. Set aside.
- For the avocado dressing: Combine the yogurt, lime juice, honey, garlic and avocado in a blender until pureed, scraping down the sides as needed. Season to taste with salt and pepper.
- Transfer the dressing to the large bowl and toss to combine.
- Garnish the pasta salad with the Cotija and serve immediately or cover and refrigerate until ready to serve.
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