Weeknight Pasta Salad Recipes
WEEKNIGHT PASTA SALAD
Pasta and tender chunks of chicken combine with creamy dressing and a medley of vegetables in this great weeknight salad.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt; drain.
- Add remaining ingredients; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
WEEKNIGHT PASTA SALAD
I love pasta and salad, and I'm always looking for a variety. This recipe comes from Kraft foods. It's yummy.
Provided by VickyJ
Categories Healthy
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package; drain.
- Add remaining ingredients; mix lightly. Cover.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 195, Fat 6.2, SaturatedFat 1.1, Cholesterol 22.2, Sodium 224.3, Carbohydrate 23.5, Fiber 1.7, Sugar 4.2, Protein 10.5
PASTA SALAD
This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it's made for the brightest flavor and best texture.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, weeknight, pastas, salads and dressings, main course, side dish
Time 30m
Yield 8 to 10
Number Of Ingredients 13
Steps:
- Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
- Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
- Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
- Drizzle with olive oil and top with cracked black pepper just before serving.
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- Cook pasta according to package directions, in salted water for more flavor. Allow to cool slightly and toss with a little oil to prevent sticking.
- Toss all ingredients together! I like to use about three-fourths of the dressing, and then I save the rest of the dressing to add to my leftovers.
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