Best Barillas Warm Veggie Pasta Salad Recipes

MEDITERRANEAN FARFALLE (BOW TIE) PASTA SALAD

Steps:

• Boil pasta for 11 minutes (al dente) to 12 minutes. Rinse with cold water to cool quickly; drain well.
• Meanwhile, in a large bowl, combine roasted red pepper, onion, parsley, vinegar, and garlic.
• Let stand 5 minutes. Stir in oil.
• Add cooled pasta, beans, and seasoning; toss lightly until well blended.
• Cover; refrigerate 2 hours.

ALLISON'S CREAMY VEGGIE PASTA SALAD

Steps:

• cook pasta as directed on box.
• Combine other ingredients except for vegetables and cheese in a separate bowl.
• When pasta is done, combine mixture with pasta.
• Toss in cheese and vegetables.
• Chill for at least 3 hours (or overnight if possible).

SUMMER VEGGIE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to boiling; add pasta and cook according to package directions. Drain and rinse pasta under cold water; drain again. Transfer pasta to a large bowl.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the garlic; cook 30 seconds until fragrant. Add zucchini; cook and stir for 1 minute. Add snap peas; cook 30 seconds. Stir in tomatoes; cook 30 seconds or until beginning to soften. Transfer vegetable mixture to pasta bowl; toss well.
• For shallot-mustard dressing, in a small bowl combine shallot, vinegar, mustard, salt, and pepper. Slowly whisk in remaining oil; stir in parsley. Pour dressing over pasta mixture; toss well.
• Serve immediately or cover and refrigerate for 4 hours or up to 3 days to allow flavors to meld. Before serving, sprinkle each serving with Asiago cheese.

SUMMERTIME GARDEN VEGGIE PASTA SALAD

Steps:

• Cook pasta in boiling salted water according to directions, (usually about 10 minutes) but do not overcook. Mushy pasta will not work well for this recipe. Add a dash of olive oil to keep pasta from sticking while cooking.
• In a bamboo or other type of steamer, steam the julienned carrot, fresh peas and green beans for about 5 minutes until just tender. Alternately, you could parboil them for just a few minutes to get them softened just a bit.
• Drain and rinse pasta under cold water in a colander. Add to large bowl.
• Mix steamed carrots, green beans and peas together into pasta. Add red bell pepper, green onions/scallions, and chopped tomatoes.
• Mix ingredients for dressing together, and pour over pasta and veggies. Mix well to combine.
• Place lid or plastic wrap over the bowl and let chill in refrigerator for at least an hour to let flavors meld.