PASTA SALAD RECIPE WITH CUCUMBERS AND TOMATOES RECIPES

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CUCUMBER, TOMATO AND PASTA SALAD RECIPE - FOOD.COM



Cucumber, Tomato and Pasta Salad Recipe - Food.com image

I make this recipe mostly in late Spring and especially during the Summer months using cucumbers and cherry tomatoes, fresh from my own garden. I usually make enough for at least two or three servings so I'll have something for a quick, easy brown-bag lunch or perhaps a light dinner. This recipe is easy on the budget, relatively healthy, and is a great side dish. I'll sometimes have a small bowl of this salad with a toasted slice of baguette bread, lightly brushed with extra virgin olive oil and rubbed with a fresh garlic clove and a sprinkling of oregano, and a glass of my favorite wine. Bon Appetit!!

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 , 4-6 serving(s)

Number Of Ingredients 7

2 cups tri-color spiral pasta, uncooked
10 -15 cherry tomatoes, cut into halves
2 -4 tablespoons black olives, canned sliced
1 large cucumber, sliced and quartered (peel, if desired)
1/3 cup feta cheese, crumbled
1/4 cup Italian dressing
1 tablespoon almonds, sliced (optional)

Steps:

  • Cook rotini as directed on package to al dante; Drain and run pasta under cold water.
  • Drizzle italian dressing over pasta, mixing slowly so as not to break apart the pasta pieces. Add in tomatoes, black olives, cucumber, and 5 tablespoons of the feta cheese. Continue mixing ingredients until well-coated.
  • Sprinkle remaining feta cheese over pasta mixture and top with almonds. (Instead of almonds I've used Melissa's Salad Sprinkles. This could not be located in RecipeZaar as a recognized ingredient but I wanted to record it in the directions as another option for a salad topper.).
  • NOTE: If you don't care for feta cheese, try using Parmesan cheese instead. It tastes just as good and gives the salad a somewhat different flavor. Use only four to five tablespoons instead and mix in as given above.

Nutrition Facts : Calories 255.3, FatContent 8.1, SaturatedFatContent 2.7, CholesterolContent 11.1, SodiumContent 424.6, CarbohydrateContent 38.1, FiberContent 2.4, SugarContent 4.8, ProteinContent 8.2

CUCUMBER TOMATO MACARONI SALAD RECIPE - FOOD.COM



Cucumber Tomato Macaroni Salad Recipe - Food.com image

My family loves this salad! --- remember to use both mayo and salad dressing combined, the two dressings combined seem to spark up the taste, plan ahead this needs to be refrigerated overnight to blend the flavors.

Total Time 24 hours

Prep Time 24 hours

Yield 6 serving(s)

Number Of Ingredients 12

1 lb elbow macaroni, cooked to eldente, drained and rinsed well
1 large cucumber, peeled and diced
1 large tomatoes, chopped with liquid included
1 small onion, chopped (more to suit taste)
1 large green bell pepper, seeded and chopped
2 -3 hard-boiled eggs, peeled cooled, and chopped (optional)
3/4 cup mayonnaise (Hellman's is best)
1/2 cup Miracle Whip
2 tablespoons prepared yellow mustard
2 teaspoons celery salt, to taste
2 teaspoons seasoning salt, to taste
black pepper

Steps:

  • In a large bowl, combine ALL ingredients; toss to coat (adding more mayo and/or salad dressing to taste).
  • Cover; refrigerate overnight to blend flavors.
  • Stir before serving.
  • Note: If you don't want to include the cooked hard-boiled eggs in the salad, I sometimes cook up 6-7 (or how many you desire), and just cut them into four pieces, and just lay them on top evenly around a large bowl with the pasta salad, so people have the option of having them or not-- and it makes for a nice presentaion-- if you are adding them into the salad, then 2-3 chopped should be enough.

Nutrition Facts : Calories 423.3, FatContent 11.3, SaturatedFatContent 1.7, CholesterolContent 7.6, SodiumContent 274.7, CarbohydrateContent 69.6, FiberContent 3.8, SugarContent 6.2, ProteinContent 11.3

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