TRICOLORE PASTA RECIPES

TRI-COLOR PASTA SALAD RECIPE | ALLRECIPES

Tri-Color Pasta Salad Recipe | Allrecipes image

This is a quick and tasty pasta salad that all of my friends beg me to make whenever there is a party! It is always a crowd pleaser!

Provided by MEEHSKABOB

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 15 servings

Number Of Ingredients 4

Ingredients

2 pounds uncooked tri-color spiral pasta
10 ounces diced processed American cheese
1 large head broccoli, cut into florets
1 (16 ounce) bottle Italian-style salad dressing

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.

Nutrition Facts : Calories 381.2 calories, CarbohydrateContent 48.9 g, CholesterolContent 17.8 mg, FatContent 15.7 g, FiberContent 2.6 g, ProteinContent 13 g, SaturatedFatContent 5.3 g, SodiumContent 779.7 mg, SugarContent 5 g

PENNE TRICOLORE RECIPE - QUICK FROM SCRATCH PASTA | FOOD ...

Penne Tricolore Recipe - Quick From Scratch Pasta | Food ... image

Zucchini, summer squash and carrots are combined with Kalamata olives, basil and plenty of lemon to make a delightful summery pasta. If you've got a garden full of zucchini, use twice as much and simply omit the summer squash. Then you can call the dish "Penne Duecolore."Plus: More Pasta Recipes and Tips

Provided by Food & Wine

Yield 4

Number Of Ingredients 12

Ingredients

3/4 pound penne rigate
1 small zucchini, seeded and cut into 2-inch-long matchstick strips
1 small summer squash, seeded and cut into 2-inch-long matchstick strips
2 carrots, peeled and cut into 2-inch-long matchstick strips
1/2 cup Kalamata or other black olives, pitted
1/2 cup chopped fresh basil
1/4 cup grated Parmesan cheese, plus more for serving
1/4 cup olive oil
Grated zest from 1 lemon
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper

Steps:

In a large pot of boiling, salted water, cook the penne rigate until almost done, about 11 minutes. Add the zucchini, summer squash, and carrots and bring back to a boil. Cook until the vegetables and penne are just done, about 2 minutes longer. Reserve 1/2 cup of the pasta water. Drain the penne and vegetables.
In a large bowl, toss the pasta, vegetables, 6 tablespoons of the reserved pasta water, olives, basil, Parmesan, oil, lemon zest, lemon juice, salt, and pepper. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

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EASY TRI-COLOR PASTA SALAD RECIPE - FOOD.COM

Simple recipe for tri-color pasta salad. This recipe uses fresh mushrooms, onions, green peppers, etc. You can alter this recipe to suit your taste. Sometimes I throw in a chopped cucumber or broccoli florets. You can add diced pepperoni or baby shrimp. Great for summer picnics & BBQ's! Note: I use 1/2 to 3/4 cup of the prepared Good Seasons Italian dressing made in the cruet - depends on how many vegetables I add in on how much dressing I use.
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Reviews 5.0
Total Time 13 minutes
Calories 136.6 per serving

Chill & serve.

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EASY TRI-COLOR PASTA SALAD RECIPE - FOOD.COM

Chill & serve.

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PENNE TRICOLORE RECIPE - ITALIAN.FOOD.COM

Zucchini, summer squash, and carrots are combined with Kalamata olives, basil, and plenty of lemon to make a delightful summery pasta. If you've got a garden full of zucchini, use twice as much and simply omit the summer squash. Then you can call the dish "Penne Duecolore." A crisp, quintessentially summer white wine, such as a fendant from Switzerland or an Orvieto or Soave from Italy, will accentuate the fresh basil and vegetables.
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Reviews 4.5
Total Time 24 minutes
Calories 508 per serving

Because the zucchini and summer squash are boiled in this recipe, it's a good idea to seed them first. Otherwise, the pulpy seeds get water-logged. To remove them, cut the zucchini or squash into quarters lengthwise. Then simply cut off the seeds.

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Here's a light and summery pasta dish that's simple to make-the vegetables and penne boil together.
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Total Time 0S
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In a large pot of boiling, salted water, cook the penne rigate until almost done, about 11 minutes. Add the zucchini, summer squash, and carrots and bring back to a boil. Cook until the vegetables and penne are just done, about 2 minutes longer. Reserve 1/2 cup of the pasta water. Drain the penne and vegetables. In a large bowl, toss the pasta, vegetables, 6 tablespoons of the reserved pasta water, olives, basil, Parmesan, oil, lemon zest, lemon juice, salt, and pepper. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan. Notes: Seeding Zucchini and Summer Squash: Because the zucchini and summer squash are boiled in this recipe, it's a good idea to seed them first. Otherwise, the pulpy seeds get water-logged. To remove them, cut the zucchini or squash into quarters lengthwise. Then simply cut off the seeds. Wine Recommendation: A crisp, quintessentially summer white wine, such as a fendant from Switzerland or an Orvieto or Soave from Italy, will accentuate the fresh basil and vegetables.

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COLORFUL SPIRAL PASTA SALAD RECIPE: HOW TO MAKE IT

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
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Reviews 4.9
Total Time 20 minutes
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Calories 149 calories per serving

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.

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PENNE TRICOLORE RECIPE - RECIPES.NET

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