Herbed Penne And Cucumber Salad Recipes
COOL CUCUMBER PASTA
People say this salad is crispy, sweet and refreshingly different. The crunchy cucumbers and tender pasta provide wonderful texture. -Jeanette Fuehring, Concordia, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place pasta in a large bowl; stir in the oil, cucumbers and onion. , In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Cover and chill for 4 hours, stirring occasionally. Serve with a slotted spoon. Refrigerate leftovers.
Nutrition Facts : Calories 226 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 346mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
HERBED PENNE AND CUCUMBER SALAD
Categories Salad Milk/Cream Blender Food Processor Pasta Side Vegetarian Quick & Easy Mayonnaise Mint Cucumber Summer Chill Dill Parsley Boil Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- In a blender or food processor purée the mint, the dill, the parsley, and the scallion with the mayonnaise, the buttermilk, and salt to taste until the dressing is smooth. In a kettle of boiling salted water cook the penne until it is tender and drain it in a colander. Refresh the pasta with under cold water and drain it well. In a large bowl toss the pasta with the dressing and the cucumber and chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled.
CUCUMBER-HERB SALAD
Simple salads like this one are a great way to use summer's bounty. Here, kirby cucumbers are turned into a crunchy make-ahead side salad chock full of mixed tender herbs like parsley, mint, and chives.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- In a bowl, stir together cucumbers, oil, vinegar, and chopped herbs. Refrigerate, covered, at least 1 hour and up to 1 day. Taste and season with salt, pepper, and vinegar. Serve, sprinkled with whole herb leaves.
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