Fresh Veggies Pasta Salad Sallye Recipes

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.

Steps:

• Cook pasta as directed on package, omitting salt.
• Drain pasta; place in large bowl.
• Add remaining ingredients; mix lightly.

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.

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.

Steps:

• Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.
• Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.
• Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.
• Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl. Add tomatoes, green pepper, cheese, onions and olives. , In a small bowl, whisk together the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate until serving.

Steps:

• Mix all salad ingredients and any optional veggies in a large bowl.
• Put all dressing ingredients into a bowl and mix vigorously with a whisk or fork to make sure that the anchovy paste is thoroughly blended inches.
• Toss salad with dressing and refrigerate for several hours or overnight.
• Taste and correct seasonings if necessary. If the pasta has soaked up too much dressing make a little more.
• There should be a tang too it, maybe even a bite. If it seems bland make more dressing but don't overwhelm the fresh, bright flavor of the veggies.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain.
• Rinse pasta mixture with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
• Refrigerate 1 hour. Stir gently before serving; top with cheese.