Best Fresh Veggie Pasta Salad Recipes

FRESH VEGGIE PASTA SALAD

Fresh Veggie Pasta Salad image

Make our Fresh Veggie Pasta Salad for a delicious dish that's sure to steal the show! Carrots, grape tomatoes and snow peas star in this Fresh Veggie Pasta Salad, but the zesty dressing and fixings make a great supporting cast.

Provided by My Food and Family

Categories Vegetable Recipes

Time 20m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

Ingredients

4 cups farfalle (bow-tie pasta), uncooked
1 carrot, cut lengthwise into quarters, then crosswise into thin slices
1 cup grape tomato es, halved
1 cup snow peas, trimmed, cut lengthwise into thin slices
1/2 cup chopped red onion s
1/2 cup KRAFT Shredded Parmesan Cheese
2 Tbsp. chopped fresh parsley
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil

Steps:

Cook pasta as directed on package, omitting salt.
Drain pasta; place in large bowl.
Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 260, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 43 g, Fiber 3 g, Sugar 5 g, Protein 10 g

FRESH VEGGIE PASTA SALAD

Fresh veggie pasta salad image

I've made this pasta salad for many potlucks and family events and I'm always hearing, "Who made the pasta salad?", "If there is any leftover can I take some home?", "Can I get the recipe?" It's full of colorful fresh veggies, has a delicious unique dressing and everyone LOVES it!

Provided by Tara Smith

Categories Pasta Sides

Number Of Ingredients 14

Ingredients

8 oz uncooked seashell pasta
1/4 c red onion, chopped
1 c mushrooms, chopped
1 c cucumber, chopped
1 c broccoli, chopped
1 c grape tomatoes, sliced
1/4 c white sugar
1/2 c vegetable oil
1/4 c prepared honey mustard
1/4 c mayonnaise
1/4 c white vinegar
1/2 tsp salt
1/8 tsp ground black pepper
1 1/2 c fancy shredded marble or colby/jack cheese

Steps:

1. Cook pasta according to package directions. Rinse with cool water and drain well.
2. Chop all vegetables and combine in a large bowl.
3. Whisk together sugar, vegetable oil, honey mustard, mayonnaise, vinegar, salt and pepper.
4. Add pasta, dressing and cheese to vegetables and mix well.
5. Refrigerate for 2-4 hours before serving.