CHICKEN AND VEGETABLE PASTA SALAD WITH BALSAMIC VINAIGRETTE RECIPE - (4.4/5)
Provided by dkanon
Number Of Ingredients 13
Steps:
- Mix oil, vinegar, Seasoning and salt in medium bowl with wire whisk until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the vinaigrette; turn to coat well. Reserve remaining vinaigrette for the salad. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning frequently. Cut chicken into thin slices. Toss pasta, vegetables and chicken in large bowl with reserved vinaigrette. Sprinkle with pine nuts and Bac'n Pieces. Serve immediately or refrigerate until ready to serve.
GRILLED GINGER SHRIMP AND VEGETABLE PASTA SALAD
I have been working and trying to perfect this Asian inspired recipe for years. Here is my latest version, and I'm happy to share.
Provided by Linda Dalton @Stripey
Categories Pasta
Number Of Ingredients 18
Steps:
- Since you'll be grilling the shrimp, soak wooden skewers in water for 1/2 to 1 hour. While skewers are soaking, prepare dressing by combining all ingredients into a medium size jar and shake to combine. Pour half the dressing into a gallon size plastic bag and add shrimp. Let shrimp marinate for 30 minutes. Skewer and cook shrimp on grill (I use my indoor grill pan) about 2-3 minutes per side. Set cooked shrimp aside and assemble the salad.
- Cook linguini according to package directions, drain and rinse with cold water to stop the cooking. While pasta is cooking, chop the cilantro, scallions and celery. Microwave the sugar snaps for 1-1/2 minutes and the sliced red peppers for 45 seconds.
- Combine pasta, cooled sugar snaps and red pepper, scallions, celery and cilantro and toss with remaining dressing.
- Plate and garnish with cilantro and toasted sesame seeds (optional). Serve the shrimp on skewers as I do, but the dish is equally impressive when the shrimp is mixed in with the pasta salad. Serve at room temp or cold.
PASTA AND VEGETABLE SALAD
For a tastier and healthier side dish, try this Pasta and Vegetable Salad for fresh spin on an old standby at your next summer outing. With its high protein content, it works as a main course, too.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h30m
Number Of Ingredients 14
Steps:
- Bring 4 quarts water to a boil in a large pot, add pasta and salt, and cook until pasta is al dente, 9 to 10 minutes. Add broccoli and continue to cook until the pasta is tender, 1 minute longer. Drain and set aside.
- Meanwhile, whisk oil, vinegar, lemon juice, mustard, honey, and garlic in a large bowl; add 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add drained pasta and broccoli and stir to coat with dressing. Let cool. Mix in tomatoes, olives, basil, parsley, and radicchio; stir to combine. Season with salt to taste.
ROASTED ROOT VEGETABLE AND PASTA SALAD
Pasta salad elevates its game in this hearty version with roasted root vegetables and fresh herbs.
Provided by My Food and Family
Categories Home
Time 50m
Yield 15 servings, 1/2 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 450°F.
- Mix carrots, onions, parsnips, garlic and 3 Tbsp. oil in large bowl; spread into rimmed baking pan. Bake 35 to 40 min. or until golden brown, stirring occasionally.
- Meanwhile, whisk mustard, vinegar, remaining oil, parsley, chives and pepper until blended.
- Place pasta in large bowl. Add vegetable mixture; mix lightly. Add mustard mixture; toss to coat. Serve warm.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
SHRIMP AND VEGETABLE PASTA SALAD
Steps:
- At least 2 hours ahead, bring a large pot of water to boil. Carefully drop in the shrimp and cook until just tender, 1 minute. Drain, rinse under cold water, drain again, and place in a large serving bowl. Add the bell peppers, tomatoes, dill, tarragon, shallots, red pepper flakes, black pepper, salt, lemon juice, olive oil, and chili oil to the serving bowl. Toss well with the shrimp. Bring a large pot of water to boil. Drop in the broccoli and cook for 1 minute. Drain, rinse under cold water, and drain again. Toss the peas and broccoli with the shrimp and vegetables. Cover and refrigerate. Bring a large pot of water to boil. Add the pasta and cook according to directions. Drain the pasta and immediately toss with the shrimp and vegetables. Serve immediately, or cover and refrigerate.
CHICKEN AND VEGETABLE PASTA SALAD
Chicken, vegetables and pasta make up this filling salad which everyone seems to like, even people who don't like pasta salad. This is great for hot summer days when you just don't feel like turning on the oven. Note: the amounts here are estimates, as I rarely measure when I make this salad, so feel free to add a bit more or less of whatever you please.
Provided by BETHANYGRONBERG
Categories Salad 100+ Pasta Salad Recipes Cucumber Pasta Salad Recipes
Time 2h25m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber.
- Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 20.4 g, Cholesterol 17.5 mg, Fat 11.4 g, Fiber 2.2 g, Protein 9.6 g, SaturatedFat 1.9 g, Sodium 654.3 mg, Sugar 3.8 g
EGGPLANT AND ROASTED VEGETABLE PASTA SALAD
Categories Pasta
Number Of Ingredients 15
Steps:
- Prepare eggplant. Slice in 1/2 inch rounds. Salt both sides and set on a tray to leach. Press down to release more liquid. Let sit for at least 1/2 hour. Prep other veggies for roasting.
- Quarter zucchini and cube. Slice bell peppers into bite size pieces. Chop 4 cloves garlic. Toss all in a tablespoon of olive oil and salt to taste. Spread on a baking sheet and roast at 350 for 30 minutes or until blistered and done. Transfer to large bowl.
- Rinse eggplant, and press dry on paper towels.
- Add 2 tablespoons of olive oil to pan over medium high heat. Cook eggplant in a single layer, turning as needed to achieve a brown, charred appearance. Remove and repeat until all is cooked. Let cool, and slice into bitesized pieces.
- Chop basil, parsley, olives, and place in the bottom of a large bowl. add cooked veggies and tomatoes, vinegar, salt and pepper to taste.
- Add cheese and toss together. Taste and adjust salt and pepper as needed.
GARDEN VEGETABLE AND PASTA SALAD
Number Of Ingredients 5
Steps:
- Cook vegetables as directed on package. Stir in chicken, celery and dressing. Cover and refrigerate 10 minutes to cool. Sprinkle with pepper.1 Serving: Calories 295 (Calories from Fat 155) Fat 17g (Saturated 5g) Cholesterol 40mg Sodium 580mg Carbohydrate 25g (Dietary Fiber 4g) Protein 15g% Daily Value: Vitamin A 22% Vitamin C 10% Calcium 6% Iron 2%Diet Exchanges: 1 Starch, 1 Lean Meat, 2 Vegetable, 3 FatTry ThisThe choices for salad dressings are endless. Try zesty Italian, Parmesan ranch, red wine vinaigrette or garlic ranch.
Nutrition Facts : Nutritional Facts Serves
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