Fresh Veggie Pasta Salad Recipes

FRESH VEGETABLE-PASTA SALAD

Add pizzazz to a foolproof pasta salad, using crisp and colorful bell peppers, broccoli and onion.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h25m

Yield 15

Number Of Ingredients 8

Fresh Vegetable-Pasta Salad image

Steps:

Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water oil and vinegar.
Drain pasta; rinse with cold water. Shake to drain well.
Stir drain pasta and remaining ingredients into seasoning mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 2 g, TransFat 0 g

Ingredients

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/4 cup cold water
3 tablespoons vegetable or olive oil
1 tablespoon vinegar
2 cups small fresh broccoli florets
1 small red bell pepper, coarsely chopped
1 small yellow bell pepper, coarsely chopped
1/4 cup thin wedges red onion

FRESH VEGETABLE PASTA SALAD

THIS colorful pasta salad is a family favorite and one I make often because I love fresh vegetables. It's a meal in itself or a side dish compatible with any cut of meat. It's also any easy salad I often bring along to a pot luck supper.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Fresh Vegetable Pasta Salad image

Steps:

Cook pasta according to package directions. Meanwhile, in a small saucepan, cook the cauliflower, broccoli, carrots and yellow pepper in boiling water for 2 minutes. Rinse in cold water and drain well; place in a bowl. Drain pasta and rinse in cold water; add to vegetables. Cover and refrigerate for at least 30 minutes. , Stir in tomatoes. Add dressing and toss to coat. Serve on lettuce-lined plates if desired.

Nutrition Facts : Calories 218 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 266mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

Ingredients

1/2 cup uncooked small pasta shells
1/4 cup fresh cauliflowerets
1/4 cup fresh broccoli florets
1/4 cup thinly sliced fresh carrots
1/4 cup chopped sweet yellow pepper
1/4 cup chopped seeded tomatoes
1/4 cup creamy Italian salad dressing
Leaf lettuce, optional

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

Veggie Pasta Salad image

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

Ingredients

8 ounces uncooked tricolor spiral pasta
3 small tomatoes, chopped
1 cup thinly sliced green onions
1 cup each chopped celery, sweet red pepper, zucchini and carrots
3 tablespoons balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese