GARDEN VEGETABLE PASTA SALAD RECIPES
GARDEN PASTA SALAD RECIPE | ALLRECIPES
A zesty pasta recipe, with lots of crunchy vegetables.
Provided by L. Gale
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 10 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
- Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
- Chill for one hour before serving.
Nutrition Facts : Calories 449.5 calories, CarbohydrateContent 45.1 g, CholesterolContent 3.5 mg, FatContent 27.4 g, FiberContent 2.5 g, ProteinContent 8.4 g, SaturatedFatContent 4.9 g, SodiumContent 1539.7 mg, SugarContent 10.6 g
GARDEN VEGETABLE PASTA SALAD RECIPE: HOW TO MAKE IT
My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese. —Tina Repak Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Total Time 50 minutes
Prep Time 40 minutes
Cook Time 10 minutes
Yield 26 servings (3/4 cup each).
Number Of Ingredients 23
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside., Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes., Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 185 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 262mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 5g protein. Diabetic Exchanges 1-1/2 fat
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