Best Garden Fresh Pasta Salad Recipes

GARDEN-FRESH PASTA SALAD

Garden-Fresh Pasta Salad image

Ripe vegetables and whole wheat noodles get together for a better-for-you take on pasta salad.

Provided by My Food and Family

Categories Onions

Time 1h30m

Yield 14 servings, 3/4 cup each

Number Of Ingredients 6

Ingredients

1 pkg. (16 oz.) whole wheat farfalle (bow-tie pasta), uncooked
2 cups broccoli florets
1 each red onion and red pepper, chopped
2 cups halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup KRAFT Grated Parmesan Cheese

Steps:

Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain.
Rinse pasta mixture with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
Refrigerate 1 hour. Stir gently before serving; top with cheese.

Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g

GARDEN FRESH PASTA SALAD

Garden Fresh Pasta Salad image

This is one of the best tasting salads, I hope that you will enjoy it. Pasta Salads absorb dressing when stored in the refrigerator. A trick to help the salad moist and creamy is to stir some of the reserved pasta cooking water into the chilled salad just before serving. For added flavor, sprinkle salad with bacon bits just before serving.

Provided by Chef mariajane

Categories Low Cholesterol

Time 20m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

8 cups farfalle pasta, uncooked
2 cups broccoli florets
1 red onion, chopped
1 red pepper, chopped
2 cups cherry tomatoes, halved
1 (250 ml) bottle sun-dried tomatoes, and oregano dressing
1/2 cup parmesan cheese, grated

Steps:

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time. Drain, saving 1 cup of the pasta water, rinse pasta and broccoli under cold water. Drain well; place in large bowl.
Add onions, peppers and tomatoes; mix lightly; add dressing; toss to coat. Cover.
Refrigerate at least 1 hour. Stir gently just before serving; sprinkle with cheese.
To keep the salad moist, stir some of the reserve pasta cooking water into the chilled salad just before serving.

Nutrition Facts : Calories 205.7, Fat 1.8, SaturatedFat 0.7, Cholesterol 2.8, Sodium 127.5, Carbohydrate 39.1, Fiber 2.4, Sugar 3.3, Protein 8.3

GARDEN-FRESH LAYERED PASTA SALAD

Garden-Fresh Layered Pasta Salad image

This impressive salad is a sight to behold, with layers of cheese, pasta, veggies and more. Serve in a glass bowl for maximum oohs and aahs.

Provided by My Food and Family

Categories Recipes

Time 3h20m

Yield 12 servings, 1 cup each

Number Of Ingredients 10

Ingredients

3 cups medium pasta shells, uncooked
1 small red onion, chopped
1 pkg. (10 oz.) frozen peas, thawed, drained
1 cucumber, quartered lengthwise, sliced
4 carrots, cut diagonally into thin slices
1/2 cup KRAFT Real Mayo Mayonnaise
1/2 cup KRAFT Buttermilk Ranch Dressing
1 cup KRAFT Natural Three Cheese Crumbles
1 cup halved grape tomatoes
1 slice OSCAR MAYER Fully Cooked Bacon, chopped

Steps:

Cook pasta as directed on package, omitting salt; drain.
Layer pasta and next 4 ingredients in clear 3-qt. serving bowl. Mix mayo and dressing until blended; spread over salad, sealing to edge of bowl. Top with cheese, tomatoes and bacon.
Refrigerate several hours or until chilled. Toss gently before serving.

Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g

GARDEN FRESH PASTA SALAD

Garden Fresh Pasta Salad image

This recipe was prepared by Joan Henkel for our June, 2013, meeting.

Provided by Club Recipes

Categories Pasta Sides

Number Of Ingredients 7

Ingredients

16 oz package whole wheat bow tie pasta
2 c broccoli florets
1 red onion, chopped
1 red pepper, chopped
2 c halved chery tomatoes
8 oz bottle kraft sun dried tomato vinaigrette dressing
1/2 c grated parmesan cheese

Steps:

1. COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. DRAIN. Rinse with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly. REFRIGERATE 1 hour. Stir gently before serving; top with cheese.
2. Tips: Substitute 1-inch asparagus pieces for the broccoli florets. For added flavor, sprinkle salad with Bacon Bits just before serving. Any vegetables, as well as different pasta shapes, can be used to prepare this salad.