GARBANZO PASTA SALAD RECIPES
CONTEST-WINNING PICNIC PASTA SALAD RECIPE: HOW TO MAKE IT
My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta. It's one of the best picnic salad ideas! —Felicia Fiocchi, Vineland, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.
Nutrition Facts : Calories 411 calories, FatContent 23g fat (8g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 1156mg sodium, CarbohydrateContent 33g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 18g protein.
ORZO SALAD RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
Provided by Giada De Laurentiis
Categories side-dish
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
- Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
- Yield: 1 3/4 cups
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From foodfolksandfun.net
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From foodiecrush.com
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From vitacost.com
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From foodiecrush.com
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From mayoclinic.org
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From vitacost.com
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