SALAD PASTA RECIPE RECIPES

Name: Colorful Spiral Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 14 servings.
Ingredients: 1 package (12 ounces) tricolor spiral pasta; 4 cups fresh broccoli florets; 1 pint grape tomatoes; 1 can (6 ounces) pitted ripe olives, drained; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan

COLORFUL SPIRAL PASTA SALAD RECIPE: HOW TO MAKE IT

Colorful Spiral Pasta Salad Recipe: How to Make It image

Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. —Amanda Cable, Boxford, Massachusetts

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 14 servings.

Number Of Ingredients 7

Ingredients

1 package (12 ounces) tricolor spiral pasta
4 cups fresh broccoli florets
1 pint grape tomatoes
1 can (6 ounces) pitted ripe olives, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan

Steps:

In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.

Nutrition Facts : Calories 149 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 513mg sodium, CarbohydrateContent 24g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

TOMATO FETA PASTA SALAD RECIPE | INA GARTEN | FOOD NETWORK

Tomato Feta Pasta Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped

Steps:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

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