Best Spring Vegetable Pasta Salad Recipes

SPRING VEGETABLE ORZO PASTA SALAD

Spring Vegetable Orzo Pasta Salad image

Make and share this Spring Vegetable Orzo Pasta Salad recipe from Food.com.

Provided by yogamatters

Categories Vegan

Time 40m

Yield 8 jars, 12-15 serving(s)

Number Of Ingredients 12

Ingredients

1 bunch asparagus, about 3 cups diced
1 tablespoon olive oil
2 shallots, minced
2 garlic cloves, minced
12 ounces orzo pasta, cooked to al dente and cooled
15 ounces artichoke hearts (canned)
1 1/2 cups sun-dried tomatoes packed in oil
1 lemon, zested and juiced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil

Steps:

Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. While the asparagus is in the water, heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender. Drain the asparagus and rinse with cool water.
In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil and lemon zest. Stir to combine.
In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad. Move to the refrigerator for at least 5 hours for flavors to combine. Serve cold.

Nutrition Facts : Calories 230.3, Fat 9.7, SaturatedFat 1.4, Sodium 259.7, Carbohydrate 31.6, Fiber 5.7, Sugar 1.8, Protein 6.6

SPRING VEGETABLE PASTA SALAD

Spring Vegetable Pasta Salad image

I realize the only vegetable here that makes it's appearance in Spring, would be chives. However, the bright colours of this salad always remind me of the season where everything starts new. This is a wonderfully light pasta salad. A perfect accompaniment for a backyard BBQ. It's also wonderful on it's own for lunch or supper on a hot night. Cooking time does not include the time for chilling.

Provided by Diana 2

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 cups noodles, I use No Yolks brand
1/2 cup corn niblets, frozen
1/2 cup sweet red pepper, diced
1 1/2 cups broccoli, flowerets
1 cup carrot, match stick style
1/4 cup chives, fresh chopped
1/2 cup salad dressing, I prefer Miracle Whip Calorie Wise
1/4 cup fat free sour cream
1 tablespoon lemon juice
1/4 teaspoon summer savory
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper

Steps:

Cook noodles in boiling salted water until al-dente. Drain and rinse in cool water.
Place drained noodles in a large bowl and add the next five ingredients. Mix well.
In a medium bowl, mix together the dressing ingredients. Adjust salt if needed.
Pour dressing onto the noodle/vegetable mix and toss to coat.
Chill for several hours before serving.

Nutrition Facts : Calories 101.4, Fat 2.4, SaturatedFat 0.7, Cholesterol 19.8, Sodium 235.3, Carbohydrate 17.3, Fiber 1.7, Sugar 4, Protein 3.8

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