Best Garden Fresh Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

FRESH GARDEN VEGETABLE SALAD



Fresh Garden Vegetable Salad image

When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. -Ramona Sailor of Buhl, Idaho

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

6 medium tomatoes, quartered
1 medium green pepper, julienned
1 medium onion, sliced and separated into rings
1/3 cup cider vinegar
1/4 cup sugar
1-1/2 teaspoons celery seed
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
1 large cucumber, peeled and sliced

Steps:

  • In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. , Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.

Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GARDEN FRESH SUMMER VEGETABLE SALAD



Garden Fresh Summer Vegetable Salad image

"We're always looking for ways to use our garden produce in the summer, and this salad is great because you can use whatever vegetables you have on hand. You'll love the dill dressing,."-Mari Roseberry, Dunning, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

1 cup fresh cauliflowerets
1 cup fresh baby carrots
1 cup sliced red onion
1 cup halved grape tomatoes
1 cup chopped zucchini
3 tablespoons cider vinegar
2 tablespoons olive oil
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini. In a small bowl, whisk the remaining ingredients. Pour over vegetables and toss to coat. , Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GARDEN FRESH POTATO SALAD



Garden Fresh Potato Salad image

A parent from a school I previously taught at gave me this recipe, and I think of that parent and child every time I make this potato salad. The salad looks beautiful, and the fresh basil vinaigrette keeps it light. -Dee Dee Calow, Warren, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 20 servings (3/4 cup each).

Number Of Ingredients 10

3 pounds small red potatoes, quartered
1 pound fresh green beans, trimmed and cut in half
1/3 cup olive oil
1/4 cup red wine vinegar
1/4 cup minced fresh basil
2 tablespoons minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
6 hard-boiled large eggs, sliced
1 cup grape tomatoes

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding beans during the last 4 minutes of cooking. Drain. Transfer to a large bowl., In a small bowl, whisk oil, vinegar, basil, parsley, salt and pepper. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour. , Stir before serving; top with eggs and tomatoes. ,

Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 202mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

GARDEN FRESH SALAD



Garden Fresh Salad image

Frugal farm women like myself enjoy fixing meals from their own gardens. This is one of the best salads I've ever tried. It tastes like a bacon, lettuce and tomato sandwich (without the bread)! My whole family loves it.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 15

1 bunch leaf lettuce, torn
2 cups packed torn spinach
1 cup cubed part-skim mozzarella cheese
1/2 cup sliced celery
6 medium fresh mushrooms, sliced
5 bacon strips, cooked and crumbled
1 medium tomato, sliced
DRESSING:
1 cup canola oil
3/4 cup sugar
1/4 cup cider vinegar
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1/4 teaspoon salt

Steps:

  • In a large salad bowl, combine the first seven ingredients. Chill. Combine dressing ingredients; just before serving, drizzle over salad and toss to coat.

Nutrition Facts :

GARDEN FRESH BROCCOLI TOMATO AND BEAN SALAD!



Garden Fresh Broccoli Tomato and Bean Salad! image

This salad is filling and really simple and quick to make! The cumin style dressing combined with the black beans marry nicely and I decided at the last minute to add chili pepper flakes, which raised the bar! Came up with this because I had the salad dressing already made and the salad ingredients on hand fresh from my garden.

Provided by Gayle Rich-Boxman @richbox-3286

Categories     Other Salads

Number Of Ingredients 13

1 tablespoon(s) grated lime peel (green portion)
6 tablespoon(s) fresh squeezed lime juice
4 teaspoon(s) ground cumin
1 1/2 teaspoon(s) salt or more to your taste
3/4 cup(s) olive oil
SALAD INGREDIENTS
2 bunch(es) broccoli florets only
1 can(s) black beans
1 small purple onion
1/2 pound(s) sun gold tomatoes (or cherry)
1 teaspoon(s) coarse salt
1/8 teaspoon(s) fresh ground pepper
pinch chili pepper flakes (optional)

Steps:

  • Make salad dressing ahead if it's easier! I can keep this salad dressing for over a week, and just zap it in the microwave before using in the salad.
  • Put broccoli florets into a steamer basket and a large pot with about an inch of water. Steam til firm/tender.
  • While steaming broccoli, mince the onion and cut tomatoes in half. Sun Gold tomatoes are my very favorite from my garden, but cherry or other small tomatoes will work as a substitute.
  • Put dressing on the bottom and then add broccoli, beans, onion and tomatoes. Toss and add chili pepper flakes, salt and pepper to taste. I use Jacobsen's salt/pepper combo and add the chili pepper flakes last. Serve at room temperature and can be chilled for later! (The wine is for the chef!)

GARDEN-FRESH CHEF SALAD



Garden-Fresh Chef Salad image

For much of the year, I can use my garden's produce when I make this cool salad. In spring, the salad mix and radishes come from my crop. In summer, I use the tomatoes, cabbage and carrots. What a good feeling! -Evelyn Gubernath, Bucyrus, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

6 cups spring mix salad greens
2 medium tomatoes, coarsely chopped
6 hard-boiled large eggs, coarsely chopped
3 slices deli turkey, cut into thin strips
3 slices deli ham, cut into thin strips
1/2 cup shredded cabbage
4 green onions, sliced
4 fresh baby carrots, sliced
4 radishes, thinly sliced
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup reduced-fat Thousand Island salad dressing or dressing of your choice

Steps:

  • In a large bowl, combine the first 9 ingredients. Sprinkle with garlic powder and pepper; toss to coat. Serve with salad dressing.

Nutrition Facts : Calories 171 calories, Fat 9g fat (2g saturated fat), Cholesterol 227mg cholesterol, Sodium 508mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

GLUTEN-FREE GARDEN FRESH GREEK SALAD



Gluten-Free Garden Fresh Greek Salad image

Enjoy this tasty salad made using veggies that is ready in 20 minutes - perfect if you love Greek cuisine.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 13

3 tablespoons fresh lemon juice
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 bag (10 oz) ready-to-eat romaine lettuce
3/4 cup chopped seeded peeled cucumber
1/2 cup sliced red onion
1/4 cup sliced Kalamata olives
2 medium tomatoes, seeded, chopped (1 1/2 cups)
1/4 cup reduced-fat feta cheese

Steps:

  • In small bowl, beat all dressing ingredients with wire whisk.
  • In large bowl, toss all salad ingredients except cheese. Stir in dressing until salad is well coated. Sprinkle with cheese.

Nutrition Facts : Calories 45, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 0 g

GARDEN FRESH SALAD



Garden Fresh Salad image

New potatoes and fresh green beans make this salad perfect for summer.

Provided by CHEF17411

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 pound new red potatoes, scrubbed and halved
1 pound new white potatoes, scrubbed and halved
½ pound fresh green beans, trimmed and snapped
½ pound fresh wax beans, trimmed and snapped
½ cup mayonnaise
2 teaspoons Dijon mustard
2 stalks celery, chopped
⅓ cup chopped fresh dill
salt and pepper to taste

Steps:

  • Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
  • In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.

Nutrition Facts : Calories 163 calories, Carbohydrate 22.5 g, Cholesterol 3.5 mg, Fat 7.4 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 86.4 mg, Sugar 1.7 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

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 COTTAGE CHEESE SALAD



Garden Fresh Cottage Cheese Salad image

This recipe has been in the family for decades. You can use whatever type cottage cheese you prefer-though regular or 2% turns out best-the same goes for the curd as we have used both large and small- I suppose large curd may provide a creamier salad. Cooking time is chill time.

Provided by SweetFuzion

Categories     < 4 Hours

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

6 cups cottage cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 cucumber, diced
1 green bell pepper, diced
1 bunch green onion, diced, white and green
1 tomatoes, large and diced
1 bunch radish, sliced
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon pepper, fresh ground is best

Steps:

  • Thoroughly wash and then prep veggies. Gently combine the cottage cheese, mayo, sourcream and salt & pepper. Fold in the veggies and let chill in fridge for at least 2 hours or longer if possible to develope flavors.
  • Enjoy!

FRESH GARDEN PEA SALAD



Fresh Garden Pea Salad image

This recipe is my version of Luby's pea salad. My daughters always ask for it at family bbq's. My british side of the family are now new fans of it, as well. I hope you enjoy it as much as we do. Fresh peas work great for this recipe. Just blanch them and then dry them well. Don't be concerned if the dressing seams skimpy at first. The salad will get moist as it sits.

Provided by MeemawB

Categories     < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

10 ounces frozen baby peas, thawed in a collander and then dried on towel
3/4 cup cheddar cheese, cut in pea-size chunks
10 -12 grape tomatoes, cut in half
4 small gherkins, cut in pea-size chunks
3 green onions, chopped (using white part and a little of the green)
6 fresh green beans, broken in pieces and microwaved (about 3 minutes)
1/3 cup mayonnaise (I use Hellmans)
1/2 teaspoon prepared yellow mustard
1 teaspoon sugar (can substitute with 1 pkg Splenda)
salt and pepper, to taste

Steps:

  • Drain and dry baby peas very well.
  • Add cheese, tomatoes, gherkins, onions and beans to pea mixture, set aside.
  • Combine mayonnaise, mustard, sugar and salt and pepper. Stir til smooth.
  • Gently, fold dressing mixture into peas.
  • Refrigerate, if desired, before serving. But, it isn't necessary if you are in a hurry.
  • Enjoy!

Nutrition Facts : Calories 166.4, Fat 9.4, SaturatedFat 3.7, Cholesterol 18.2, Sodium 508.1, Carbohydrate 14.6, Fiber 3.6, Sugar 5.6, Protein 7

FRESH GREEK GARDEN SALAD



Fresh Greek Garden Salad image

Two kinds of peppers, fresh olives and lots of feta cheese will make this colorful Greek toss up, sent in by Glenda Parsonage of Maple Creek, Saskatchewan, a favorite. For a change of pace, try it with capers and lemon slices on top.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1 medium tomato, chopped
1/3 cup chopped cucumber
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup crumbled feta cheese
2 tablespoons sliced pimiento-stuffed olives
2 tablespoons sliced ripe olives
1/4 cup Italian salad dressing
Dash dried oregano

Steps:

  • In a bowl, combine the first seven ingredients. Just before serving, add salad dressing and oregano; toss to coat.

Nutrition Facts : Calories 110 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 826mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

GARDEN FRESH THREE BEAN SALAD



Garden Fresh Three Bean Salad image

This a German recipe that I adapted from Schoener Essen magazine, directly from the German. This three bean salad is served slightly warm and calls for fresh from the garden beans rather than canned. It is a nice change of pace if you enjoy 3-bean salads and want to try something new. Simply click on the "convert recipe to US" to swtich from metric to US measurements. Enjoy!

Provided by HeatherFeather

Categories     Beans

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

500 g fresh green beans, cut into 2 cm long pieces
500 g fresh yellow wax beans, cut into 2 cm long pieces
salt and pepper, to taste
500 g lima beans (fresh or frozen,thawed)
2 small red onions, slivered
sugar, to taste
1 -2 clove fresh garlic, minced
6 tablespoons fresh lemon juice
125 ml olive oil
1 bunch fresh parsley, finely chopped

Steps:

  • Boil green and yellow beans together in salted water for about 10-12 miutes.
  • Add the lima beans and cook another 2 minutes.
  • Drain and set in a serving bowl.
  • Whisk together salt, pepper, a pinch of sugar, olive oil, onions,garlic, lemon juice, and parsley.
  • Combine dressing and beans and let sit for 10 minutes.
  • Season again with salt& pepper if needed and serve.

GARDEN FRESH COTTAGE CHEESE SALAD



GARDEN FRESH COTTAGE CHEESE SALAD image

Categories     Salad     Cheese     Side     No-Cook     Low Fat     Vegetarian

Yield 6 people

Number Of Ingredients 8

1 pint low fat cottage cheese
1/2 chopped bell pepper
1 bunch chopped green onions
1 cucumber peeled,seeded, and chopped
1 pint cherry or grape tomatoes, sliced
1/2 chopped sweet onion
1/4 cup ranch salad dressing
salt and pepper to taste

Steps:

  • Chop all vegetables and blend in cottage cheese. Add ranch salad dressing and blend well. Cover and chill until time to serve. Will keep for several days.

GARDEN-FRESH TACO SALAD



Garden-Fresh Taco Salad image

"I'm a teen who likes to cook, and I usually fix supper during summer vacation, since my mom works. One night, I planned a sunflower theme. I made this taco salad and served it 'potted' with the chips arranged to look like a flower head!" -Holly Joyce, Jackson, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pound ground beef
1 envelope taco seasoning, divided
1 large head lettuce, shredded
4 medium tomatoes, seeded and diced
1 medium onion, chopped
2 cups shredded cheddar cheese
1 cup Miracle Whip
1 tablespoon salsa
Leaf lettuce
Crushed tortilla chips

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in half of the taco seasoning. Remove from the heat; stir in the shredded lettuce, tomatoes, onion and cheese., In a small bowl, combine the Miracle Whip, salsa and remaining taco seasoning. Pour over salad and toss to coat. , Line a large bowl or platter with leaf lettuce; top with taco salad. Sprinkle tortilla chips around edge.

Nutrition Facts : Calories 677 calories, Fat 46g fat (19g saturated fat), Cholesterol 150mg cholesterol, Sodium 1742mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 4g fiber), Protein 35g protein.

GARDEN-FRESH NEW POTATO & BEAN SALAD



Garden-Fresh New Potato & Bean Salad image

What really makes this tasty, picnic-perfect salad stand out? The mix of dill and coarse ground mustard, which adds a tangy kick to the beans and potatoes.

Provided by My Food and Family

Categories     Home

Time 37m

Yield 12 servings, about 2/3 cup each

Number Of Ingredients 6

1/2 cup MIRACLE WHIP Light Dressing
2 tsp. GREY POUPON Harvest Coarse Ground Mustard
1 lb. each red and white new potatoes, halved, cooked and cooled
1/2 lb. each fresh green and yellow beans, cut into 2-inch lengths, blanched
2 stalks celery, chopped
1/3 cup chopped fresh dill

Steps:

  • Mix dressing and mustard in large bowl until blended.
  • Add remaining ingredients; toss lightly.

Nutrition Facts : Calories 80, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

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

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 LAYER SALAD



Garden Fresh Layer Salad image

This is a nice side dish for a barbeque, using your garden produce. In addition to the listed ingredients, I sometimes add carrots or cabbage.

Provided by Ann Elizabeth

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 9

1 head lettuce, drained well and broken into small pieces
1/2 c sweet onion
1/2 c green pepper
1/2 c celery
1 pkg frozen peas, thawed and drained well
2 c light mayonnaise
2 Tbsp sugar
1 c grated cheddar cheese
8 slice crisp bacon, crumbled or one jar real bacon bits

Steps:

  • 1. Combine onion, pepper and celery. Combine mayo and sugar.
  • 2. Layer in 9" x 13" dish or bowl in order listed. A trifle bowl is perfect for this pretty salad. I always layer the ingredients twice.
  • 3. Chill at least ten hours.

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

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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Award-Winning Corn Pie_image Award Winning Corn Pie

Grandma's Onion Rings (Southern Style)_image Grandma's Onion Rings (Southern Style)

Tony Burgers_image Tony Burgers

Asparagus Pie_image Asparagus Pie

Stuffed Chicken Breasts with Cranberry Quinoa_image Stuffed Chicken Breasts with Cranberry Quinoa

Loaded Potato Dogs_image Loaded Potato Dogs

Pork Wellington_image Pork Wellington

Biscotti Toscani Recipe - (4.5/5)_image Biscotti Toscani Recipe (4.5/5)

Green or Red Salsa_image Green or Red Salsa

Tamales_image Tamales

Popcorn Nut Mix_image Popcorn Nut Mix

Light and Yummy Fish Tacos_image Light and Yummy Fish Tacos

Peanut Butter Chocolate Fudge Pie - Sugar Free_image Peanut Butter Chocolate Fudge Pie Sugar Free

Ww Core Polenta Crust Pizza_image Ww Core Polenta Crust Pizza

Herbed Yogurt Mashed Potatoes_image Herbed Yogurt Mashed Potatoes

Baked Red Snapper With Citrus - Tomato Topping_image Baked Red Snapper With Citrus Tomato Topping

Red River Date Muffins_image Red River Date Muffins

Almond Twists_image Almond Twists

Tina's Famous Family Reunion Potato Salad_image Tina's Famous Family Reunion Potato Salad

Related Topics