Best Creamy Garden Pasta Salad Recipes

Garden Pasta Salad with Creamy Dill Dressing image

Provided by PalatablePastime

Categories Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 14

3 cups bow tie pasta, cooked and drained
2 medium carrots, grated
1 cup broccoli floret
1/2 cup celery, thinly sliced
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup cucumber, peeled,seeded,and diced
1/4 cup chopped fresh parsley
3 green onions, sliced thin
2/3 cup plain nonfat yogurt
1/4 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons dill weed
1/4 teaspoon garlic powder

Steps:

Creamy Garden Vegetable Pasta Salad image

Provided by Lynn Socko @lynnsocko

Number Of Ingredients 12

1 pound(s) box pasta, your favorite
4 slice(s) bacon, cooked and crumbled
1 teaspoon(s) mccormicks southwest sweet and spicy season
1/2 - red bell, chopped
1/2 - poblano, chopped
1/4 large sweet onion, chopped
1/2 - orange or yellow bell, chopped
1 cup(s) fresh or fresh frozen corn
1/4 cup(s) fresh cilantro, chopped
1 cup(s) grated cheese, your favorite
1/2-3/4 cup(s) ranch dressing
- salt and pepper to taste

Steps:

Total of 2 cups of chopped veggies: Chop peppers, onion and cilantro. If using fresh corn, remove from cob. Place veggies and corn in skillet with about 1-2 tsp of olive oil, sprinkle with Southwest spice mix and simmer for only about 5 min. Remove from heat. Cook bacon and crumble.
Boil pasta according to package directions, drain and allow to cool. Add veggies, cilantro and bacon and cheese and toss. Add dressing and toss to coat. Salt and pepper to taste and garnish with additional cilantro.
Allow to chill for at least one hour to allow the flavors to marry.

CREAMY GARDEN PASTA SALAD image

Yield 8

Number Of Ingredients 13

1 small yellow squash $0.48
1 small zucchini $0.67
½ medium red onion $0.46
2 large carrots $0.27
¼ bunch flat leaf parsley $0.21
1 medium broccoli crown $1.05
1 lb. pasta $1.77
½ cup buttermilk $0.27
¾ cup mayonnaise $1.35
½ tsp garlic powder $0.03
¾ tsp salt $0.03
generous dose freshly cracked pepper $0.05
1 Tbsp lemon juice $0.06

Steps:

Cut the squash and zucchini into thin quarter rounds. Thinly slice the red onion. Peel and then grate the carrots using a box grater or large holed cheese grater. Roughly chop the fresh parsley. Place all of these vegetables in a large bowl. You can also add the broccoli if you want it raw, or proceed with the steps below for blanched (lightly cooked) broccoli. Bring a large pot of water to a rolling boil. Add the pasta and let it continue to boil for 7-10 minutes, or until al dente. While the water is boiling, cut the broccoli crown into small pieces. Add the broccoli pieces to the boiling water with the pasta for the last 60 seconds of cooking. Drain the pasta and broccoli in a colander and rinse briefly with cool water to stop the broccoli from cooking and cool off the pasta. Let them drain really well. While the pasta is cooking, make the creamy dressing by whisking together the buttermilk, mayonnaise, garlic powder, salt, freshly cracked pepper, and lemon juice. Once the pasta has cooled and is very well drained, add it to the bowl with the vegetables. Pour the dressing over top and stir to combine. Serve immediately or refrigerate until ready to eat. Notes The only difference between this updated recipe and the original is the addition of ¼ tsp of salt and 1 Tbsp of lemon juice to the dressing.

Creamy Garden Veg Pasta Salad image

Provided by Lisa G. Sweet Pantry Gal @2sweetinc

Categories Vegetables

Number Of Ingredients 10

8 ounce(s) cooked drained rinsed tri color pasta
2 cup(s) chopped fresh broccoli
2 - ears fresh corn cooked cut off cob
1 large tomato chopped
1 small chopped onion
10 small green olives sliced
2 tablespoon(s) fresh chopped herbs of choice (used lemon basil)
1 cup(s) of creamy italian dressing
- s&p
- juice from half lemon

Steps:

Boil pasta in heavy salted water, rinse in cold water and set aside. Chopp and dice all veggies.
Add all veggies to bowl season well with s&p, squeeze 1/2 fresh lemon juice over and mix. Next add pasta followed by dressing, toss well. Sprinkle with fresh herbs and refrigerate for 4hrs or overnight.