Best Hopes Colorful Pasta Salad Recipes

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

TRI-COLOR PASTA SALAD



Tri-Color Pasta Salad image

This is a quick and tasty pasta salad that all of my friends beg me to make whenever there is a party! It is always a crowd pleaser!

Provided by MEEHSKABOB

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 20m

Yield 15

Number Of Ingredients 4

2 pounds uncooked tri-color spiral pasta
10 ounces diced processed American cheese
1 large head broccoli, cut into florets
1 (16 ounce) bottle Italian-style salad dressing

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 48.9 g, Cholesterol 17.8 mg, Fat 15.7 g, Fiber 2.6 g, Protein 13 g, SaturatedFat 5.3 g, Sodium 779.7 mg, Sugar 5 g

TRI COLOR ITALIAN PASTA SALAD



Tri Color Italian Pasta Salad image

Easy recipe for the best Tri Color Italian Pasta Salad. This meal is full of fresh vegetables and only takes 20 minutes to put together from start to finish.

Provided by Pamela

Categories     Main Course     Side Dish

Time 20m

Number Of Ingredients 8

12 oz box tri color rotini pasta
1/2 cup Italian salad dressing
3 stalks of celery (finely chopped)
1 pint cherry or grape tomatoes (halved)
1/2 cup sliced black olives
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 cup shredded mozzarella

Steps:

  • Prepare your pasta as directed on box. Drain and place pasta in a big serving bowl.
  • Add salad dressing, celery, tomatoes, olives, basil and oregano. Stir to fully combine. Add mozzarella cheese on top and mix again.
  • Cover bowl with lid or plastic wrap and place in refrigerator to chill (at least an hour, can be overnight).
  • Remove from refrigerator and stir to freshen up. If salad looks a little dry (especially if you let it sit overnight), add a tablespoon (or 2) of salad dressing and stir. Serve and enjoy!

COLORFUL PASTA SALAD



Colorful Pasta Salad image

Make and share this Colorful Pasta Salad recipe from Food.com.

Provided by Darcys Diner

Categories     < 60 Mins

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 18

1 (1 lb) box tri-color spiral pasta
1 large red pepper, diced
1/2 cup sun-dried tomato, diced
1/2 cup red onion, diced
8 ounces feta cheese, crumbled
4 ounces pepperoni, sliced & julienned
8 ounces black olives, sliced
8 ounces fresh mushrooms, sliced
1 bunch broccoli floret
3/4 cup olive oil
1/3 cup red wine vinegar
1/3 cup rice vinegar
1/4 cup white sugar
1 1/2 teaspoons oregano
1 1/2 teaspoons basil
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • First make the dressing & then set aside. Cook pasta according to package directions and rinse under cold water until cool. Add peppers, onion, pepperoni, mushrooms, broccoli, olives, sun dried tomatoes & feta to pasta & toss. Pour dressing over all & mix well. Chill until time to serve. Enjoy!

Nutrition Facts : Calories 495.2, Fat 29.2, SaturatedFat 8.1, Cholesterol 34.6, Sodium 960, Carbohydrate 46.4, Fiber 3.5, Sugar 9.4, Protein 13.3

COLORFUL PARTY PASTA SALAD



Colorful Party Pasta Salad image

In my catering buisness this is my number one most requested recipe. I make it often and it ends up on all my party tables as it's so pretty. It is also a great way to get kids to eat their veggies!

Provided by GingerlyJ

Categories     Kid Friendly

Time 1h30m

Yield 4 pounds, 25-35 serving(s)

Number Of Ingredients 10

1 lb tri-color spiral pasta
1 1/2 cups pepperoni or salami
1 (10 ounce) package feta cheese
2 cups broccoli
2 cups cauliflower
1 1/2 cups carrots
1 cup artichoke heart
14 ounces Hidden Valley Ranch salad crispins
1 (16 ounce) bottle kraft zesty Italian dressing
1 cup cherry tomatoes

Steps:

  • Cook pasta til al dente.
  • Fine chop all meat and veggies.
  • Run cold water over pasta and add to large salad bowl, add veggies, Crispins and Dressing, toss to coat and chill 1-24 hours.

COLORFUL VEGGIE PASTA SALAD



Colorful Veggie Pasta Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 12

1 pound fusilli
2 ears corn, husked
1 yellow squash, sliced lengthwise into 1/2-inch-thick planks
1 zucchini, sliced lengthwise into 1/2-inch-thick planks
1 orange bell pepper, cut into 1-inch strips
4 scallions
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly cracked black pepper
3 tablespoons store-bought pesto
Juice and zest of 1 lemon
1 pint grape tomatoes, halved
1/4 cup fresh parsley, chopped

Steps:

  • Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.
  • Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.
  • Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.
  • Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.

PASTA SALAD



Pasta Salad image

Make and share this Pasta Salad recipe from Food.com.

Provided by Jackie Simons

Categories     Potluck

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 1/2 lbs penne pasta
2 bottles kraft house Italian salad dressing (it must be this exact type or it won't taste the same!)
1 cup chopped green pepper
1/2 cup chopped white onion
1 cup diced roma tomato
1 1/2 cups chopped cucumbers
3/4 cup sliced black olives
2 tablespoons chopped black olives
1 (6 ounce) container of shredded parmesan cheese (not grated)
1/2-3/4 cup of grated parmesan cheese
salt
pepper
garlic powder

Steps:

  • Boil pasta, drain well.
  • Chop all vegetables and place in large bowl.
  • Mix pasta in with vegetables.
  • Add both cheeses, mix well.
  • Add salad dressing-- usually requires 1 bottle.
  • Refrigerate for 2 hours prior to serving.
  • Add fresh salad dressing with each serving.
  • Enjoy!

Nutrition Facts : Calories 455.6, Fat 11.3, SaturatedFat 5.2, Cholesterol 24.2, Sodium 534.3, Carbohydrate 73.2, Fiber 10.7, Sugar 2, Protein 17.7

Related Topics