Best Fresh Herb Pasta Salad Recipes

Fresh Herb Pasta Salad image

Provided by Sandra Lee

Time 21m

Yield 6 servings

Number Of Ingredients 6

1 (8-ounce) package haricots verts (recommended: Earth Exotics)
1 (12-ounce) box tri-color rotini pasta
1 (12-ounce) jar roasted yellow peppers, cut into small strips
1 (12-ounce) jar roasted red peppers, cut into small strips
1/2 cup chopped mixed fresh herbs such as mint, basil, tarragon and marjoram
3/4 cup poppy seed salad dressing (recommended: Knott's)

Steps:

Edible flowers, for garnish
Bring a large pot of water to a boil. Add haricots verts and cook until crisp tender, about 3 minutes. Using a slotted spoon, transfer the haricots verts to a bowl of ice water to stop them from cooking.
Return the pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and let cool.
In a large serving bowl, combine all ingredients, except edible flowers. Toss until ingredients are thoroughly coated with dressing.
Garnish with edible flowers and serve cold or at room temperature.

PEACH PASTA SALAD WITH FRESH HERB VINAIGRETTE image

Yield Makes 4 Main Dish Servings

Number Of Ingredients 19

Dressing:
 1 garlic clove
 4-inch celery stalk
 1/8 cup Balsamic vinegar
 1/8 cup citrus champagne vinegar, or white wine vinegar with 1 tablespoon fresh orange juice
 ½ teaspoon dried thyme
 ¼ teaspoon sugar
 ½ cup fresh basil
 ½ cup fresh parsley
 ¼ cup olive oil
Salad:
 ½ pound short pasta, such as penne, cooked and cooled
 2 red bell peppers, seeded and cut into short strips
 3 stalks celery, chopped
 1 fennel bulb, white part only, cut into short strips
 3 fresh peaches (or nectarines), halved, pitted, and
cut into cubes
 ½ cup toasted walnuts or hazelnuts, coarsely chopped
 ½ cup Jarlsberg, Madrigal, or other mild cheese, cut into cubes

Steps:

1. Combine all of the dressing ingredients in a food processor and blend until smooth. Season to taste with salt and pepper. (Can be made 1 day ahead.) 2. Chop all veggies and peaches into 1 to 2 inch strips. 3. Combine all the salad ingredients (except nuts) in a large bowl. Pour dressing over salad and season the salad with salt and black pepper. 4. Divide the salad among 4 bowls, then sprinkle with nuts and garnish with basil sprigs, if desired.