Pasta Salad Recipes

• 2 cups cooked tricolor spiral pasta
• 1 package (16 ounces) frozen corn, thawed
• 1 cup chopped celery
• 1 medium green pepper, chopped
• 1 cup chopped seeded tomatoes
• 1/2 cup diced pimientos
• 1/2 cup chopped red onion
• 1 cup picante sauce
• 2 tablespoons canola oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 tablespoon sugar
• 1/2 teaspoon salt

Corn Pasta Salad

Lunch , Side Dishes

Author: Taste Of Home

After Tasting This Cool Salad At A Family Reunion, I Immediately Asked For The Recipe. It Has Tricolor Pasta, Sweet Corn, Juicy Tomatoes And Crunchy Peppers To Make It Pretty And Tasty. -bernice Morris, Marshfield, Missouri

Time: 20m

Yield: 10 servings.

Number Of Ingredients: 13

• In a large bowl, combine the first 7 ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well. , Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.

Calories 133 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

• 5 tablespoons olive oil
• 5 tablespoons red wine vinegar
• 1/2 cup chopped fresh basil
• 2 large garlic cloves, chopped
• 1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
• 1 1/4 pounds plum tomatoes, chopped
• 8 ounces penne pasta, freshly cooked
• 1/2 cup grated Parmesan cheese

Pasta Salad With Tomatoes And Corn

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Bon Appétit , San Francisco , Lunch , Tomato , Pasta , Spring , Basil , Salad , Quick & Easy , Parmesan , Corn , California

Author: Katie Morford

This Simple Salad Makes Use Of Two Summer Favorites: Fresh Ripe Corn And Perfect Plum Tomatoes.

Yield: 4-6 servings

Number Of Ingredients: 8

• Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.

• 1 pound penne pasta
• 1 cup fresh asparagus tips
• 4 garlic cloves, minced
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 bunch basil, chopped
• 1 cup sun-dried tomatoes in oil

Penne Pasta Salad With Sun Dried Tomatoes, Asparagus And Basil

main-dish

Author: Food Network

Time: 1h25m

Number Of Ingredients: 7

• Cook pasta according to directions. Drain.
• Saute asparagus tips in garlic, olive oil, salt and pepper until tender. Add to the pasta along with the basil and sun-dried tomatoes. Toss to mix. Adjust seasonings as necessary. Refrigerate 1 hour or longer before serving.

• 2 each skinless, boneless chicken breasts, diced
• 4 cups elbow macaroni
• 4 large eggs
• 1 cup mayonnaise, or more to taste
• 4 teaspoons white sugar
• 4 teaspoons white vinegar
• 1 teaspoon onion salt
• 1 teaspoon salt
• 1 teaspoon prepared yellow mustard
• 1 pinch ground black pepper to taste

Cold Chicken Macaroni Salad

Salad , 100+ Pasta Salad Recipes , Macaroni Salad Recipes

Author: Lori Roper

Cold Macaroni Salad Meets Chicken Salad... Good Recipe For Leftovers. If You Want More Flavor Add In Your Favorite Fruit, Veggie, Or Whatnot--such As Celery, Grapes, Or Frozen Green Peas. Happy Eating.

Time: 1h35m

Yield: 8

Number Of Ingredients: 10

• Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces.
• While chicken cooks, bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cool water.
• At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for 1 hour, to overnight.

Calories 468.5 calories, Carbohydrate 42.5 g, Cholesterol 119.6 mg, Fat 25.8 g, Fiber 1.7 g, Protein 16.2 g, SaturatedFat 4.4 g, Sodium 733 mg, Sugar 4 g

• 8 ounces uncooked small pasta shells (about 2-2/3 cups)
• 1 pound peeled and deveined cooked shrimp, chopped
• 1 cup frozen peas, thawed
• 4 green onions, chopped
• 1/4 cup minced fresh parsley
• 1 cup mayonnaise
• 1 cup plain yogurt
• 1/4 cup lemon juice
• 2 tablespoons snipped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Shrimp Pasta Salad

Lunch

Author: Taste Of Home

I Adore Shrimp, So Discovering It In This Pasta Salad Recipe Was A Real Treat For Me. The Lemon-dill Sauce Is Light And Bright. It's One Of Our Favorite Cold Pasta Salad Recipes! -traci Wynne, Denver, Pennsylvania

Time: 30m

Yield: 10 servings.

Number Of Ingredients: 11

• Cook pasta according to package directions. Drain; rinse with cold water and drain again., In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.

Calories 306 calories, Fat 18g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

• 8 ounces capellini pasta
• ½ pound shiitake mushrooms
• 1 red bell pepper, thinly sliced
• ¼ cup rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 teaspoon grated fresh ginger
• 1 tablespoon chopped fresh parsley

Asian Noodle Salad

Salad , side-dish , 100+ Pasta Salad Recipes , Vegetarian Pasta Salad Recipes

Author: Christine

This Is A Beautiful And Flavorful Salad With A Fresh Ginger Dressing. The Cap Of The Shiitake Mushroom Has A Meaty Flesh With A Lot Of Flavor; Reserve The Tough Stems For Stocks. White Or Cremini Mushrooms Can Be Substituted. These Are Less Expensive, But Not As Flavorful.

Time: 23m

Yield: 4

Number Of Ingredients: 8

• Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms and red bell pepper during last 2 minutes of cooking. Drain.
• In a small bowl, mix together vinegar, soy sauce, oil, and ginger.
• Transfer pasta, mushrooms, and pepper to a serving bowl; toss with ginger dressing. Sprinkle with parsley before serving.

Calories 229.9 calories, Carbohydrate 36.6 g, Cholesterol 40.9 mg, Fat 4.8 g, Fiber 3.5 g, Protein 8.7 g, SaturatedFat 0.6 g, Sodium 705.3 mg, Sugar 2 g

• 1 (6.75 ounce) package thin rice noodles
• 3 cloves garlic, minced
• ⅓ cup seasoned rice vinegar
• 3 tablespoons fish sauce
• 1 tablespoon Asian chili paste (sambal), or more to taste
• 1 teaspoon brown sugar
• ¼ teaspoon salt
• 4 green onions, chopped
• 1 cup carrots, cut into thin matchsticks
• ½ cup chopped fresh herbs (basil, mint, and cilantro)
• ½ cup chopped peanuts
• 1 teaspoon sesame oil
• 6 grilled boneless, skinless chicken thighs
• ¼ cup Fresno chile peppers, cut into rings

Spicy Rice Noodle Salad

Salad , 100+ Pasta Salad Recipes , Chicken Pasta Salad Recipes

Author: Chef John

The First Time I Had A Spicy, Cold Rice Noodle Salad, It Wasn't The Bold Flavors That Caught Me By Surprise, But The Strange And Addictive Texture.

Time: 50m

Yield: 6

Number Of Ingredients: 14

• Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
• Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.

Calories 278.4 calories, Carbohydrate 28.5 g, Cholesterol 32.4 mg, Fat 12.5 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 727.3 mg, Sugar 3.6 g

• ¼ cup Greek yogurt
• ¼ cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons minced garlic
• 1 teaspoon ground black pepper
• 10 ounces penne pasta
• 40 medium shrimp, or more to taste
• 2 tablespoons olive oil, or more to taste
• salt and ground black pepper to taste
• ½ cup chopped scallions (green onions)
• 1 teaspoon kosher salt
• ½ cup shredded Cheddar cheese
• ½ lemon, thinly sliced

Shrimp Pasta Salad With A Creamy Lemon Dressing

Salad , Seafood Salad Recipes , Shrimp Salad Recipes

Author: Brandi Starr

Very Light Flavor And Low In Calories. Originally Meant To Be A Side Dish I Made Some Healthy Substitutions And Added Shrimp. I Usually Serve With Asparagus, The Entire Family Loves It.

Time: 40m

Yield: 5

Number Of Ingredients: 14

• Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
• Preheat oven to 450 degrees F (230 degrees C).
• Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
• Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
• Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

Calories 382.3 calories, Carbohydrate 45.1 g, Cholesterol 136 mg, Fat 12.2 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 4.1 g, Sodium 759.8 mg, Sugar 2.8 g

• 1 (8 ounce) package frozen cooked baby shrimp
• 1/2 lb small shell pasta (can also use ditalini or elbow macaroni)
• 1 stalk celery, without leaves, diced fine
• 1 small yellow sweet onion, diced fine
• 1/2 green pepper, cored, seeded, rinsed and diced
• 1 medium carrot, peeled and shredded
• 1/2 cup mayonnaise
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 teaspoon dill (2 teaspoons if using fresh)
• 1 lemon, juice of

Creamy Shrimp Pasta Salad

side-dish , Healthy

Author: Cinnamom In Illinois

Yummy And Well Suited For Summer Entertaining. The Colors Make The Dish Pretty, But It's Healthy And Filling, Too. Made With Fat-free Mayo, You Can't Go Wrong.

Time: 28m

Yield: 4-6 serving(s)

Number Of Ingredients: 11

• Put shrimp in colander and run under cool water to defrost.
• Cook pasta according to package directions. Drain and run under cool water to stop cooking; drain again and place into large bowl.
• Add shrimp and all vegetables to the pasta and stir lightly to distribute colors evenly.
• In a separate medium-sized bowl, mix mayonnaise, spices and lemon juice. Whisk together to make a smooth dressing, and pour over pasta, shrimp and veggies.
• Stir gently to coat all ingredients, cover, and chill at least two hours.
• (If needed or wanted, a dollop or two more mayo may be added without changing other ingredients.).

• 1 ½ cups uncooked orzo pasta
• 2 (6 ounce) cans marinated artichoke hearts
• 1 tomato, seeded and chopped
• 1 cucumber, seeded and chopped
• 1 red onion, chopped
• 1 cup crumbled feta cheese
• 1 (2 ounce) can black olives, drained
• ¼ cup chopped fresh parsley
• 1 tablespoon lemon juice
• ½ teaspoon dried oregano
• ½ teaspoon lemon pepper

Greek Orzo Salad

Salad , 100+ Pasta Salad Recipes , Vegetarian Pasta Salad Recipes

Author: Patrice

A Delicious, Colorful Salad, With Artichoke Hearts And Feta. I Receive A Lot Of Requests For This One.

Time: 1h20m

Yield: 6

Number Of Ingredients: 11

• 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. Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.

Calories 325.8 calories, Carbohydrate 48.7 g, Cholesterol 22.3 mg, Fat 10.2 g, Fiber 4.8 g, Protein 13.1 g, SaturatedFat 4.1 g, Sodium 615.2 mg, Sugar 4.5 g