Italian Pasta Veggie Salad Recipes

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ITALIAN PASTA VEGGIE SALAD

This pasta salad recipe calls for a fat-free Italian dressing, your choice of veggies and some fresh ground pepper. Sound good?!

Provided by Rhonda

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 6



Italian Pasta Veggie Salad image

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.

Nutrition Facts : Calories 181.1 calories, Carbohydrate 38.1 g, Fat 0.7 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 0.1 g, Sodium 238 mg, Sugar 5.7 g

10 ounces fusilli pasta
1 onion, chopped
1 green bell pepper, chopped
2 tomatoes, chopped
1 cup chopped mushrooms
¾ cup fat free Italian-style dressing

ITALIAN VEGETABLE SALAD

Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 11



Italian Vegetable Salad image

Steps:

  • In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.

Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).

5 cups fresh broccoli florets (1 large bunch)
5 cups fresh cauliflowerets (1 small head)
4 plum tomatoes, chopped
1 medium cucumber, peeled and sliced
1 medium sweet onion, thinly sliced
1 cup sliced fresh carrots
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup pimiento-stuffed olives
1 bottle (8 ounces) Italian salad dressing
1 bottle (8 ounces) creamy Italian salad dressing
2 cups shredded part-skim mozzarella cheese

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

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

ITALIAN VEGETABLE PASTA SALAD

Make and share this Italian Vegetable Pasta Salad recipe from Food.com.

Provided by Nancy Sneed

Categories     One Dish Meal

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11



Italian Vegetable Pasta Salad image

Steps:

  • In a very large salad bowl, combine all vegetables and pasta.
  • Pour dressing over salad and toss to coat.
  • Cover and refrigerate overnight or at least 4 hours.
  • Before serving, stir in cheese cubes.

Nutrition Facts : Calories 361.7, Fat 20.7, SaturatedFat 4.6, Cholesterol 11.1, Sodium 1128.5, Carbohydrate 36.5, Fiber 3.5, Sugar 8.3, Protein 10.1

5 cups broccoli florets
4 cups cauliflower florets
2 medium tomatoes, chopped
1 bunch green onion, chopped
1 cup sliced carrot
1 (2 ounce) can sliced ripe olives, drained
1/2 cup sliced stuffed olives
1 (8 ounce) package rotini pasta, cooked and drained
1 cup pepperoni slice, diced
1 (16 ounce) bottle prepared Italian salad dressing
1 cup mozzarella cheese, cubed

ITALIAN PASTA SALAD WITH FRESH VEGETABLES

This is a great summer meal-in-one. Its bursting with fresh-from-the-garden goodness with added spark from the salami. Be as creative as you like with the optional veggies. I often have a few handfuls of something from the garden or a half a cup of leftovers that go right in. Even if you don't particularly like anchovies try adding the anchovy paste at least once. You don't really taste it -- it just improves the flavor of the dressing. Try it at your next potluck or picnic!

Provided by 3KillerBs

Categories     One Dish Meal

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 27



Italian Pasta Salad With Fresh Vegetables image

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.

1 lb tri-color spiral pasta, cooked and drained
1 green pepper, chopped
1 red pepper, chopped
2 medium cucumbers, chopped
1/2 cup marinated artichoke hearts, chopped
1/2 medium onion, finely chopped
1 -2 large vine-ripened tomatoes, coarsely diced
1/4 cup black olives, sliced
1/2 lb hard salami or 1/2 lb pepperoni, diced
1/2 lb mozzarella cheese or 1/2 lb provolone cheese, diced
pepperoncini peppers (optional) or other hot pepper (optional)
snow peas (optional)
snap peas (optional)
green peas (optional)
broccoli (raw or blanched) (optional)
cauliflower (raw or blanched) (optional)
carrot (shredded or sliced) (optional)
green beans (raw or blanched) (optional)
lima beans (cooked and cooled) (optional)
garbanzo beans (cooked and cooled) (optional)
mushroom (fresh or canned) (optional)
1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons fresh basil leaves, chopped
1 garlic clove, crushed
1/8-1/4 teaspoon anchovy paste (optional)
salt and pepper

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