Springtime Pasta Salad Recipes

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SPRINGTIME PASTA SALAD

This simple make-ahead salad is the perfect dish to prepare for a picnic, party or potluck. The dill in the dressing makes it extra refreshing. -Vicki Schrupp, Little Falls, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12



Springtime Pasta Salad image

Steps:

  • Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl. Add zucchini, olives, red pepper and onion. Combine remaining ingredients; pour over salad and toss to coat. Cover and chill for 2 hours.

Nutrition Facts : Calories 141 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 239mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

2 cups spiral pasta
1 medium zucchini, cubed
1/2 cup sliced ripe olives
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
1/2 cup Miracle Whip
1/4 cup sour cream
1-1/4 teaspoons dill weed
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon garlic salt

SPRING PASTA SALAD

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 14



Spring Pasta Salad image

Steps:

  • For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
  • For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
  • When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.

1/3 cup extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
1 clove garlic, grated
1 lemon, zested and juiced
Salt and freshly cracked black pepper
12 ounces cavatappi pasta, cooked to package instructions and shocked under cold water
4 ounces asparagus, blanched and thinly sliced on the bias
1 box frozen peas, defrosted
One 12-ounce jar roasted yellow peppers, chopped
1 pint grape tomatoes, halved
1 shallot, minced
1/2 cup fresh dill, chopped
Ricotta salata, for garnish

SPRINGTIME PASTA

A hearty, rustic dish, ready for the table in 20 mins - try our ideas for using up the goat's cheese too

Provided by Good Food team

Categories     Dinner, Lunch, Pasta

Time 20m

Number Of Ingredients 6



Springtime pasta image

Steps:

  • Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.
  • Meanwhile, dry-fry the bacon in a nonstick pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft.
  • Tip the cooked pasta and kale into the pan, then stir through the bacon and goat's cheese. Add a little of the pasta cooking water if the mixture seems a bit dry. Serve in bowls scattered with grated Parmesan, if you like.

Nutrition Facts : Calories 493 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.18 milligram of sodium

400g penne
200g bag shredded kale
100g streaky bacon , chopped
1 medium red onion , finely sliced
100g soft mild goat's cheese
grated parmesan , to serve (optional)

SPRING GREEK PASTA SALAD

For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make this cucumber pasta salad into a main dish by adding grilled chicken. -Christine Schenher, Exeter, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16 servings

Number Of Ingredients 18



Spring Greek Pasta Salad image

Steps:

  • Cook pasta according to package directions. Drain; rinse with cold water and drain well., In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano., In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving.

Nutrition Facts : Calories 142 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 219mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

4 cups veggie rotini or other spiral pasta (about 12 ounces)
VINAIGRETTE:
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon water
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh oregano or 1 tablespoon dried oregano
SALAD:
3 large tomatoes, seeded and chopped
1 medium sweet red pepper, chopped
1 small cucumber, seeded and chopped
1 small zucchini, chopped
1 small red onion, halved and thinly sliced
1/3 cup sliced pitted Greek olives, optional
1 cup (4 ounces) crumbled feta cheese

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