Best Garden Veggie Salad Recipes

SUMMERTIME GARDEN VEGGIE PASTA SALAD

Summertime Garden Veggie Pasta Salad image

It's been so hot the past few days I've been trying to keep cooking to a minimum. I came up with this pasta salad to put some garden herbs and veggies and ones I had in the refrigerator to use.

Provided by Myra9035

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

2 cups rotini pasta, dry
water, to cook
1 dash salt
1 dash olive oil
2 medium carrots, julienned
1 medium red bell pepper, 1/2 inch dice
1 cup fresh green beans, ends trimmed and halved
2 tablespoons fresh peas (or frozen)
3 spring onions or 3 scallions, chopped
2 roma tomatoes, chopped
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic
1 teaspoon mustard
1 -2 teaspoon capers (optional)
2 teaspoons fresh parsley, chopped
1 teaspoon fresh tarragon, chopped
1 teaspoon sugar
salt & fresh ground pepper, to taste

Steps:

Cook pasta in boiling salted water according to directions, (usually about 10 minutes) but do not overcook. Mushy pasta will not work well for this recipe. Add a dash of olive oil to keep pasta from sticking while cooking.
In a bamboo or other type of steamer, steam the julienned carrot, fresh peas and green beans for about 5 minutes until just tender. Alternately, you could parboil them for just a few minutes to get them softened just a bit.
Drain and rinse pasta under cold water in a colander. Add to large bowl.
Mix steamed carrots, green beans and peas together into pasta. Add red bell pepper, green onions/scallions, and chopped tomatoes.
Mix ingredients for dressing together, and pour over pasta and veggies. Mix well to combine.
Place lid or plastic wrap over the bowl and let chill in refrigerator for at least an hour to let flavors meld.

Nutrition Facts : Calories 367.8, Fat 15.2, SaturatedFat 2.1, Sodium 83.3, Carbohydrate 50.2, Fiber 5.1, Sugar 6.4, Protein 8.9

GARDEN VEGGIE PASTA SALAD

Garden Veggie Pasta Salad image

This recipe pleasantly proves that making pasta salad doesn't have to be a time-consuming task, thanks to the head start from bottled salad dressing.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups uncooked elbow macaroni
1 pint cherry tomatoes, quartered
1/2 cup chopped green pepper
1 celery rib, chopped
2 green onions, chopped
1/2 cup Italian salad dressing
1 tablespoon mayonnaise
1/4 teaspoon pepper

Steps:

Cook macaroni according to package directions. Drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, green pepper, celery and onions. In a small bowl, whisk the salad dressing, mayonnaise and pepper. Pour over salad; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 259 calories, Fat 15g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 543mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

GARDEN VEGGIE SALAD

Garden Veggie Salad image

Trying to get your family to eat more veggies? Check out the squash and snow peas in our ranch-alicious salad. No one has to know it's a better-for-you pick.

Provided by My Food and Family

Categories Home

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 6

Ingredients

4 cups shredded romaine lettuce
1 cup shredded red cabbage
1 carrot, sliced
1 yellow squash, sliced
1 cup halved trimmed snow peas
1/2 cup KRAFT Lite Ranch Dressing

Steps:

Combine all ingredients except dressing in large bowl.
Add dressing just before serving; toss to coat.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g