Best Classic Veg All Pasta Salad Recipes

CLASSIC PASTA SALAD (FOR A CROWD)

Classic Pasta Salad (for a crowd) image

This classic pasta salad is made with a tri-color rotini, filled with vegetables and cheeses, and coated in a scratch-made vinaigrette. The perfect recipe to feed a crowd.

Provided by Heather

Time 25m

Number Of Ingredients 15

Ingredients

24 ounces tri-color rotini pasta (uncooked)
1 pint cherry tomatoes (halved)
12 ounces sliced pepperoni
1 red onion (diced)
1 green bell pepper (diced)
16 ounces mozzarella cheese (cubed)
1 cup grated parmesan cheese
8 ounces olives (sliced)
1 1/2 cups olive oil
1/2 cup red wine vinegar
2 tablespoons Italian seasoning
2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red pepper flakes

Steps:

Cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside.
In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Stir to combine.
Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving. Pasta salad will keep for 3-4 days, refrigerated in a sealed container. Pasta WILL continue to soak up the dressing the longer it sits, so it may need a splash of olive oil and vinegar if it has been sitting for several hours.

Nutrition Facts : ServingSize 0.75 cup, Calories 283 kcal, Carbohydrate 24 g, Protein 13 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 732 mg, Fiber 1 g, Sugar 1 g

CLASSIC CREAMY PASTA SALAD

Classic Creamy Pasta Salad image

This Classic Creamy Pasta Salad is such a flavorful side dish. Creamy dressing and crispy diced vegetables mixed with elbow pasta make it oh so delicious.

Provided by Dina

Categories Salad

Number Of Ingredients 9

Ingredients

1 cup Mayonnaise
3/4 cup Sour cream
1 tsp Dijon mustard
1/2 tsp Salt
1/4 tsp pepper to taste
1 lb elbow macaroni
1/2 cup red onion ((about a quarter of a large onion))
2 sticks celery
1 red bell pepper

Steps:

Start off by making the creamy salad dressing. In a small bowl combine the mayonnaise, sour cream, Dijon mustard, salt, and pepper.
Then dice up the red onion, celery, and bell pepper. You can speed the process up by using a vegetable chopper.
Now cook the pasta according to the package or al dente. Once the pasta is cooked, pour out into a colander and quickly rinse it with cold water to stop the cooking process.
Then add the pasta, chopped vegetables, and creamy dressing into a large bowl and toss to combine. Here you can add additional salt according to your liking. Serve chilled.

Nutrition Facts : Calories 361 kcal, Carbohydrate 36 g, Protein 7 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 282 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

PASTA SALAD

Pasta Salad image

A dear friend gave me this recipe many years ago and I've been making it ever since. It's great for barbecues.

Provided by Cyndie

Categories Salad Pasta Salad Italian Pasta Salad Recipes

Time 13h55m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound tri-colored spiral pasta
6 tablespoons salad seasoning mix
1 (16 ounce) bottle Italian-style salad dressing
2 cups cherry tomatoes, diced
1 green bell pepper, chopped
1 red bell pepper, diced
½ yellow bell pepper, chopped
1 (2.25 ounce) can black olives, chopped

Steps:

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Whisk together the salad spice mix and Italian dressing.
In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 39 g, Cholesterol 2.7 mg, Fat 24.8 g, Fiber 3.6 g, Protein 7.9 g, SaturatedFat 4.4 g, Sodium 1904.2 mg, Sugar 8.3 g

CLASSIC VEG-ALL SALAD

Classic Veg-All Salad image

A crisp cool salad with a surprising twist. My mom has made this for years and it's one of the few ways I will eat Veg-All as I don't care for mixed vegetables. I have to call for the ingredients every time so I finally decided to save the recipe. I hope you enjoy as much as I do! Please note cooking time is chill time.

Provided by Loves To Cook but N

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (28 ounce) can Veg-All (or 2 small, prefer smaller size pieces not homestyle, drained)
1 (12 ounce) can tuna, drained
1/2 head lettuce, small pieces
2 tomatoes, small chopped
1 cucumber, chopped
1/2 onion, chopped (to taste)
1 cup mayonnaise, add additional
1/4 cup mayonnaise, as needed to get desired consistency

Steps:

1. Drain liquids from Veg-All and Tuna.
2. Prechop all veggies to be somewhat consistent in size with Veg-All.
3. Mix all ingredients together adding more mayo as needed so that salad is coated but not really dripping. Veggies will add lots of moisture.
4. Chill for at least an hour to let flavors marry, meant to be served cold.

Nutrition Facts : Calories 360.4, Fat 19.6, SaturatedFat 3.2, Cholesterol 34.3, Sodium 579.1, Carbohydrate 29.1, Fiber 5.3, Sugar 8.9, Protein 18.3