PASTA SALAD INGREDIENT IDEAS RECIPES

Name: Spring Pasta Salad
Yield: 18 1/2 cup each
Ingredients: 10 oz. of uncooked Hy-Vee large shell pasta (3-1/2 cups); 2 c. of peeled and chopped cucumber; 1.5 c. of sliced radishes; 1 c. of chopped green bell pepper; 0.25 c. of diced sweet yellow onion; 1 c. of peeled, sliced carrots; 0.75 c. of reduced-fat mayonnaise; 0.333 c. of Hy-Vee sugar; 1 tsp. of Hy-Vee dill; 1 tbsp. of Hy-Vee white vinegar

SPRING PASTA SALAD - HY-VEE RECIPES AND IDEAS

Spring Pasta Salad - Hy-Vee Recipes and Ideas image

Provided by Hy-Vee Test Kitchen

Yield 18 1/2 cup each

Number Of Ingredients 10

Ingredients

10 oz. of uncooked Hy-Vee large shell pasta (3-1/2 cups)
2 c. of peeled and chopped cucumber
1.5 c. of sliced radishes
1 c. of chopped green bell pepper
0.25 c. of diced sweet yellow onion
1 c. of peeled, sliced carrots
0.75 c. of reduced-fat mayonnaise
0.333 c. of Hy-Vee sugar
1 tsp. of Hy-Vee dill
1 tbsp. of Hy-Vee white vinegar

Steps:

1. Cook pasta according to package directions. Rinse and drain in cold water.
2. In a large bowl combine cucumber, radishes, green bell pepper, onion, carrots and cooked pasta.
3. In a medium bowl stir together mayonnaise, sugar, dill and vinegar. Stir into pasta mixture, tossing gently to coat.
4. Cover and refrigerate several hours before serving.

Nutrition Facts : Calories 110, FatContent 3.5g, SaturatedFatContent 0.5g, TransFatContent 0g, CholesterolContent 5mg, SodiumContent 90mg, CarbohydrateContent 17g, FiberContent 1g, SugarContent 5g, ProteinContent 3g

PESTO PASTA SALAD RECIPE - BBC GOOD FOOD

Pesto pasta salad recipe - BBC Good Food image

Enjoy this veggie pesto pasta salad with cucumber, peas, cherry tomatoes and basil for an easy family meal. It's great for a packed lunch or summery picnic

Provided by Lulu Grimes

Categories Dinner, Lunch

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 6

Number Of Ingredients 7

Ingredients

400g mini pasta shapes
200ml crème fraîche
4 tbsp fresh pesto
½ cucumber , cut into small cubes
16 cherry tomatoes , cut into quarters, or halved
200g frozen peas , cooked and chilled
handful basil leaves

Steps:

Cook the pasta for 10 mins in salted boiling water until al dente, drain, then tip into a bowl. Stir in the crème fraîche followed by the pesto, then leave to cool.
When the pasta is cool, stir in the cucumber, tomatoes and peas followed by the basil leaves. Season if it needs it, and tip into a container to transport it.

Nutrition Facts : Calories 420 calories, FatContent 19 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 6 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.3 milligram of sodium

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SPRING PASTA SALAD - HY-VEE RECIPES AND IDEAS

From hy-vee.com
Reviews 3.8
Calories 110 per serving

4. Cover and refrigerate several hours before serving.

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PESTO PASTA SALAD RECIPE - BBC GOOD FOOD

Enjoy this veggie pesto pasta salad with cucumber, peas, cherry tomatoes and basil for an easy family meal. It's great for a packed lunch or summery picnic
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