Best Summer Pasta Salad Recipes

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PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL



Pasta Salad With Summer Tomatoes, Basil and Olive Oil image

This summery dish walks the line between tangy, juicy tomato salad and hearty pasta salad. To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a wonderfully soupy dressing for the pasta. Then the pasta is added while still hot to mix; as it cools, it absorbs all the bright flavors. If you can, choose heirloom tomatoes in an array of hues, and serve this in a glass bowl to show it off. Cubes of fresh mozzarella, or bocconcini, make for creamy addition. Add them just before serving, so the heat of the pasta doesn't melt the cheese.

Provided by Melissa Clark

Categories     pastas, salads and dressings, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

2 pounds very ripe tomatoes, coarsely chopped
1/4 cup drained capers or sliced olives
3 garlic cloves, finely grated or mashed to a paste
Kosher salt, as needed
1/4 teaspoon black pepper, plus more as needed
1/2 teaspoon red-pepper flakes
1 large basil sprig, plus 1/2 cup torn fresh basil leaves
3 oil-packed anchovy fillets, minced (optional)
1/2 cup extra-virgin olive oil, plus more for serving
1 pound short pasta, such as campanelle, fusilli or farfalle

Steps:

  • In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
  • Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
  • Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.

SUMMER FRUIT 'N' PASTA SALAD



Summer Fruit 'n' Pasta Salad image

I'm always making up recipes, and this refreshing salad came about when I wanted something cool yet spicy to eat during hot summers. Serve it as a meatless main course or as a side dish at barbecues. -Donna Williams, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 13

8 ounces uncooked elbow macaroni
3/4 cup fat-free plain yogurt
3/4 cup reduced-fat mayonnaise
4 teaspoons snipped fresh dill
1/4 teaspoon salt
Dash hot pepper sauce
2 medium tart green apples, chopped
2 medium red apples, chopped
1-1/2 cups seedless grapes
2 celery ribs, thinly sliced
1 can (15 ounces) mandarin oranges, drained
2 medium firm bananas, cut into 1/4-inch slices
1/2 cup chopped walnuts

Steps:

  • Cook pasta according to package directions. Rinse with cold water and drain. In a bowl, combine the yogurt, mayonnaise, dill, salt and hot pepper sauce. , In a large serving bowl, combine the pasta, apples, grapes, celery and mandarin oranges. Gently stir in 1 cup yogurt mixture. , Cover and refrigerate salad and remaining yogurt mixture for 2-3 hours. Just before serving, stir in bananas, walnuts and remaining yogurt mixture.

Nutrition Facts : Calories 199 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 160mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY



Grilled Corn Summer Pasta Salad Recipe by Tasty image

Here's what you need: corn, olive oil, dried orecchiette pasta, cherry tomato, red onion, avocado, fresh cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, pepper

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 14

2 ears corn
olive oil, for brushing
8 oz dried orecchiette pasta, cooked according to package instructions
2 cups cherry tomato
½ cup red onion, diced
1 avocado, diced
1 ½ cups fresh cilantro
⅓ cup olive oil
3 tablespoons lime juice
1 clove garlic, roughly chopped
½ teaspoon chili powder
2 teaspoons honey
salt, to taste
pepper, to taste

Steps:

  • Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and grip the corn with a dish towel. Then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky string mess.
  • Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
  • Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
  • Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
  • In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
  • Enjoy!

Nutrition Facts : Calories 406 calories, Carbohydrate 49 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 8 grams

SUMMER CASHEW CHICKEN GRAPE PASTA SALAD



Summer Cashew Chicken Grape Pasta Salad image

On many hot summer days, I can't face eating a hot meal. This salad makes a very satisfying meal without overheating the house or me! If I can't stomach the thought of cooking chicken myself for fear of heating up the house on a hot summer day, I just pick up a rotisserie chicken from my local grocer or I pick up grilled cooked chicken from Costco. With pre-cooked chicken, this recipe couldn't be easier to prepare! I've served this many times to rave reviews. I got this recipe from my mother-in-law. It's a dish she picks up from her local deli on a regular basis. If you make it at home, it's much cheaper than the deli!

Provided by Northern Cook

Categories     One Dish Meal

Time 15m

Yield 8 1 Cup servings, 6-8 serving(s)

Number Of Ingredients 10

1 lb cooked chicken (poached, grilled, rotisserie, doesn't matter, just cooked)
1 lb pasta (macaroni, rigatoni, use your favorite, just not spaghett)
1/2 lb green seedless grape, washed and cut in half
1/2 lb red seedless grapes, washed and cut in half
1/2 teaspoon Lawry's Seasoned Salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups mayonnaise (I use Hellman's Light Mayonnaise)
1 (9 1/4 ounce) can cashew halves, and pieces (I buy Planter's salted)
2 tablespoons milk (optional, also may want to add more depending on how long the salad has been in the refrigerator)

Steps:

  • Boil 1 lb. of pasta - al dente - according to package directions (I use rigatoni). Drain after cooking and let cool.
  • While the pasta is boiling, wash and halve the grapes.
  • Dice the cooked chicken into bite sized pieces.
  • In a large bowl or serving platter, combine the cooled, drained pasta with the grapes and diced chicken. Stir in the mayonnaise. I start with one cup of mayo and add more as needed. Really, just add as much as you personally like - it may be more or less than 2 cups.
  • Stir in the Lawry's seasoning salt, onion powder and garlic powder. Again, add to your liking. You may want more or less than 1/2 teaspoon of any of these - - it's your choice, go with what you like. Frequent sampling at this point will help you decide what your preference will be so grab a fork and start sampling!
  • If the salad is too thick and rich for your liking, stir in a couple tablespoons milk to thin it out. This part is optional.
  • This salad is always much better the next day after the flavors have had a chance to meld. This is when I usually add milk to loosen it up a bit.
  • Before serving, plate or dish up the salad and sprinkle cashew pieces on top of individual servings. DO NOT put the cashew pieces on the entire salad and refrigerate - - this will cause the cashew pieces to become soft and rubbery and nobody wants that! I just set the can of cashews on the table and let guests help themselves.
  • Sit back and enjoy your sweat free cold summer salad!

ZESTY FETA AND SHRIMP SUMMER PASTA SALAD



Zesty Feta and Shrimp Summer Pasta Salad image

This refreshing summer salad is quickly prepared and always pleases a crowd. I like to eat it cold.

Provided by COLLEENMARIE13

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

2 skinless, boneless chicken breast halves
1 (16 ounce) package uncooked farfalle (bow tie) pasta
½ pound frozen cooked cocktail shrimp
1 (2.25 ounce) can diced black olives, drained
1 pint cherry tomatoes
½ cup baby carrots, chopped
1 cucumber, diced
½ cup balsamic vinegar
1 (6 ounce) package feta cheese, crumbled
salt-free seasoning blend to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.
  • Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.
  • In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.

Nutrition Facts : Calories 370.7 calories, Carbohydrate 50.2 g, Cholesterol 90.8 mg, Fat 7.8 g, Fiber 3.5 g, Protein 23.8 g, SaturatedFat 3.8 g, Sodium 396.8 mg, Sugar 4.7 g

ASIAN SUMMER PASTA SALAD



Asian Summer Pasta Salad image

This is an easy light supper or lunch pasta salad. It's simple to add chicken, bacon or shrimp to make it a little heartier if you like. Thanks to Jackie for submitting this to our new church cookbook.

Provided by Yia Yia

Categories     Spaghetti

Time 24m

Yield 6 serving(s)

Number Of Ingredients 15

8 ounces cooked spaghetti
3/4 cup carrot, julienned
3/4 cup zucchini, julienned
3/4 cup bell pepper, julienned (red, green, yellow or orange)
1/3 cup green onion, and tops chopped
1/2 cup cooked bacon or 1/2 cup cooked turkey, chopped
1/2 cup vegetable oil
3 tablespoons rice vinegar
3 tablespoons soy sauce
2 teaspoons sugar
1/4 teaspoon ground red pepper (or flakes)
1 teaspoon gingerroot, finely chopped
1 garlic clove, minced
coarsely chopped peanuts or cashews
fresh cilantro

Steps:

  • When you cook the spaghetti, break it into thirds or fourths upon dropping it in the boiling water.
  • Mix cooked and cooled spaghetti and vegetables in a large bowl.
  • Set aside.
  • In a small bowl mix the vegetable oil, rice vinegar, soy sauce, sugar, pepper (or flakes), ginger root and garlic.
  • Whisk to combine.
  • Add dressing to pasta and vegetables.
  • Stir well to combine.
  • Chill in the refrigerator for at least an hour to combine flavors.
  • Garnish with chopped peanuts or cashews and cilantro.

SUMMER PASTA SALAD II



Summer Pasta Salad II image

This is the pasta salad that my mom makes. It's even better the day after.

Provided by MENTHA

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 45m

Yield 10

Number Of Ingredients 16

1 pound rotini/corkscrew pasta
1 red bell pepper, chopped
1 small zucchini, sliced
1 small red onion, chopped
1 (2 ounce) can sliced black olives
1 (6 ounce) can artichoke hearts, drained
¼ cup chopped fresh broccoli
½ pound salami, cut into strips
½ pound pepperoni, each piece cut into 4
½ pound mozzarella cheese, cut into strips
2 cups Italian-style salad dressing, divided
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 clove garlic, chopped
salt and pepper to taste
1 tomato, quartered

Steps:

  • Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
  • In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. Toss until well mixed. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve.
  • When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic. Garnish with tomato wedges

Nutrition Facts : Calories 504.7 calories, Carbohydrate 24.9 g, Cholesterol 62.8 mg, Fat 36.3 g, Fiber 2.2 g, Protein 20.7 g, SaturatedFat 10.8 g, Sodium 1900.5 mg, Sugar 5.5 g

SUMMER PASTA SALAD



Summer Pasta Salad image

This classic pasta salad, packed with a bounty of summer vegetables and fresh herbs, is the perfect thing to make after a trip to the farmers' market. Look for the tastiest produce at the peak of its season, like crisp radishes and cucumbers, juicy tomatoes and sweet raw corn. We recommend allowing the pasta salad to marinate for at least 30 minutes before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound gemelli or other twisted pasta, such as cavatappi
1 cup olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 Persian cucumbers, halved lengthwise and thinly sliced (about 2 cups)
2 pints mini heirloom cherry tomatoes or other cherry tomatoes, halved
2 stalks celery, thinly sliced (about 1 cup)
2 cups radishes, thinly sliced
2 cups fresh corn kernels (from 4 about ears)
1 medium shallot, thinly sliced (about 1/2 cup)
1/2 cup flat-leaf parsley leaves, roughly chopped
1/3 cup fresh dill, roughly chopped

Steps:

  • Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
  • Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.

SUMMER PICNIC PASTA SALAD



Summer Picnic Pasta Salad image

This delicious sweet and tangy pasta salad is just bursting with color. It's made with very little mayo, which makes it good for outdoor gatherings. Feel free to substitute 1 cup of any vegetable that you prefer (mushrooms, cucumbers, zucchini, or tomatoes all work well too)

Provided by Kozmic Blues

Categories     One Dish Meal

Time 20m

Yield 12 serving(s)

Number Of Ingredients 13

1 lb tri-colored pasta (I've used shells or spiral shaped)
1 cup chopped broccoli
1 cup chopped red pepper
1 cup asparagus, cut into 1 inch pieces
1/4 cup pitted and chopped kalamata olive
1/4 cup shredded cheddar cheese
1/2 cup cubed marinated mozzarella cheese (optional)
1/4 cup yellow mustard
1/4 cup white vinegar
2 tablespoons mayonnaise
3/4 cup sugar
3/4 cup vegetable oil or 3/4 cup canola oil
salt and pepper

Steps:

  • Blanch broccoli and asparagus in boiling salted water, and plunge into ice bath to stop cooking.
  • Cook pasta until al dente.
  • Rinse with cold water and drain.
  • Toss pasta with chopped vegetables.
  • Mix first 5 ingredients of dressing, and slowly whisk in oil.
  • Season with salt and pepper to taste.
  • Toss dressing with pasta and vegetables.
  • Chill until ready to serve.

SUMMER PASTA SALAD I



Summer Pasta Salad I image

This is a great pasta salad, light and refreshing and a great family favorite! Has Catalina and Italian dressing, veggies and vinegar that gives it that zing! This is best when prepared the day before to get the full flavor!

Provided by TINA B

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 13

1 (16 ounce) package penne pasta
1 cup distilled white vinegar
½ cup white sugar
1 (16 ounce) bottle Catalina salad dressing
1 cup Italian-style salad dressing
1 cucumber, chopped
2 (2 ounce) cans sliced black olives
1 tomato, chopped
½ cup chopped onion
1 cup chopped baby carrots
1 green bell pepper, chopped
½ teaspoon celery salt
salt and pepper to taste

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.
  • In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute.
  • In large bowl, combine vinegar mixture, Catalina dressing and Italian dressing. Mix well. Add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss. Season with celery salt, salt and pepper. Refrigerate until serving.

Nutrition Facts : Calories 478.6 calories, Carbohydrate 60.5 g, Fat 24.4 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 3.6 g, Sodium 1021.4 mg, Sugar 24.8 g

SPICY SUMMER PASTA SALAD



Spicy Summer Pasta Salad image

This spicy pasta salad is bursting with flavor and is liberally dotted with chunks of tomatoes and red and green peppers.

Provided by sal

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 9

3 cups rotelle pasta
¼ cup olive oil
¼ cup red wine vinegar
2 tablespoons chili powder
1 teaspoon dried parsley
2 green bell peppers, chopped
1 red bell pepper, chopped
5 large tomatoes, chopped
1 cup shredded mozzarella cheese

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.
  • In a large bowl, whisk together the olive oil, vinegar, chili powder and parsley. Add the peppers and tomatoes and stir to coat. Add the pasta and mozzarella and toss until evenly coated. Chill until ready to serve.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 16 g, Cholesterol 6 mg, Fat 6.8 g, Fiber 2.4 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 77.4 mg, Sugar 3.5 g

HEALTHY SUMMER PASTA SALAD



Healthy Summer Pasta Salad image

This all-American pasta salad gets a healthy boost from summer's vegetable bounty. Don't limit yourself to just tomatoes, corn and zucchini -- string beans and cucumber could also find a happy home here.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
8 ounces dry cavatappi
Quarter of a red onion, minced
1/2 cup mayonnaise
3 tablespoons sour cream
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons sugar
3/4 teaspoons dry mustard
Kosher salt and freshly ground pepper
1 cup cherry or grape tomatoes, halved or quartered if large
2 tablespoons chopped fresh dill or fresh chives
1 ear of corn, husked and kernels cut from the cob (about 1 cup)
1 medium zucchini, cut into a small dice

Steps:

  • Bring a large pot of salted water to a boil. Add the cavatappi and cook according to the package directions. Drain and rinse under cold water. Set aside.
  • Meanwhile, soak the onion in cold water for 5 minutes and then drain.
  • Whisk together the mayonnaise, sour cream, cider vinegar, sugar, mustard, drained red onion, 1/2 teaspoon salt and a few grinds of pepper until smooth.
  • Add the cooked cavatappi, tomatoes, dill, corn and zucchini to the dressing and stir to coat.

Nutrition Facts : Calories 320, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 230 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams

WONKY SUMMER PASTA, HERBY SALAD, PEAR DROP TARTLETS



Wonky Summer Pasta, Herby Salad, Pear Drop Tartlets image

Provided by Jamie Oliver

Categories     Leafy Green     Herb     Pasta     Bake     Kid-Friendly     Dinner     Pear     Mint     Summer     Family Reunion     Tarragon     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 29

Pasta*
2 egg yolks
5 ounces Parmesan cheese, plus extra for serving
zest and juice of 2 lemons
a small bunch of fresh basil
1 pound fresh lasagne sheets, thawed if frozen
Salad
8 slices pancetta
1 clove garlic
1 tablespoon fennel seeds
1 x 5-ounce package prewashed arugula and/or watrecress
a small bunch of fresh mint
a small bunch of fresh tarragon
a large handful of red, green, or mixed grapes
2 tablespoons balsamic vinegar
1/2 lemon
Seasonings
olive oil
extra virgin olive oil
sea salt & black pepper
Tartlets
4 individual ready-to-use pie shells (or 1 x 9-inch ready-made shell)
4 soup spoons raspberry jam
1 x 15-ounce can pear halves in natural juice
optional: 2 sprigs of fresh lemon thyme
1/2 cup superfine sugar
2 egg whites
1 teaspoon vanilla paste or extract
1 pint good-quality vanilla ice cream, to serve

Steps:

  • TO START
  • Get all your ingredients and equipment ready. Turn the oven on to 375°F. Fill a large saucepan with hot water, put it on a high heat and cover with a lid. Put the fine grater attachment into the food processor.
  • TARTLETS
  • Put the pie shells onto a baking sheet and spoon 1 soup spoon of raspberry jam into each one. Slice 4 pear halves and divide between the pastry shells. Scatter a few lemon thyme leaves over each, if using. (If using a 9-inch shell, use all of the pear halves from the can.)
  • PASTA
  • Carefully separate 2 eggs and put the yolks into a big serving bowl. Put the whites into a small mixing bowl.
  • TARTLETS
  • Add the superfine sugar and a pinch of salt to the small mixing bowl with the egg whites, turn on the electric whisk, and leave running at full speed until the mixture is glossy and stiff.
  • PASTA
  • Add 3 tablespoons of extra virgin olive oil and a good pinch of salt & pepper to the bowl of egg yolks. Grate the Parmesan in the processor and tip it into the bowl of egg yolks with the lemon zest and juice. Reserve some of the small basil leaves, then split the rest of the bunch into 2 halves. Pound one half in a pestle & mortar until you have a green paste, and roughly chop the other half. Add both to the bowl. Stir until everything is mixed together, then season with salt & pepper.
  • TARTLETS
  • The egg whites should be glossy, smooth, and thick by now, so mix in the vanilla paste or extract, then spoon and smooth the meringue over the tartlets so you get lovely peaks. Put into the oven on the middle shelf and set the timer for 6 minutes, or until golden and lovely. (If using a 9-inch shell, lower the oven temperature to 350° and cook the tart for 20 minutes.)
  • SALAD
  • Put the pancetta into an empty frying pan on a medium heat and add a squashed, unpeeled clove of garlic. Once the slices are golden, turn them over and add the tablespoon of fennel seeds. Meanwhile, put the salad leaves onto a serving platter or into a large bowl. Quickly tear in some mint and tarragon leaves, and add a large handful of whole or halved grapes. When the pancetta is nice and crispy, take the pan off the heat. Toss the salad together and put on a platter. Crumble over the crispy pancetta, and sprinkle the fennel seeds on top.
  • Make the dressing. Pour 1/4 cup of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a small pitcher or screw-top jar. Add a pinch of salt & pepper and squeeze in the juice of 1/2 lemon, then take to the table with the salad so you can dress it right before tucking in.
  • PASTA
  • Stack the lasagne sheets on a chopping board and carefully slice them into fairly thin strips - do this in batches. Add to the pan of boiling water with a good pinch of salt. Stir, then put the lid on slightly askew and keep it at a hard boil for just 1 1/2 minutes.
  • TARTLETS
  • Check on your tartlets and take them out to cool if cooked. Take the ice cream out of the freezer so you can serve it with your tartlets when ready.
  • PASTA
  • This pasta must be eaten ASAP to be enjoyed properly, so call everyone around the table now. I like to use tongs to move the pasta to the egg mixture, because the cooking water that comes with it is what really makes the sauce incredible. If you find that tricky, just drain the pasta in a colander, but save the water. Toss the pasta and sauce together quickly, then add 2 or 3 more spoonfuls of cooking water to make it silkier if needed. Fresh pasta is constantly sucking up water so make it slightly looser than it needs to be and it will be perfect at the table. Have a taste. Does it need more salt or Parmesan to balance the lemon juice? If so, adjust then sprinkle over the reserved basil leaves and grate over some extra Parmesan. Take to the table, quickly dress the salad, and eat right away.

KIM'S SUMMER CUCUMBER PASTA SALAD



Kim's Summer Cucumber Pasta Salad image

This summery pasta salad recipe was given to me by my sister, Kim. It is my husband's favorite side of the summer! Enjoy!

Provided by mmihlbachler

Categories     Salad     100+ Pasta Salad Recipes     Farfalle Pasta Salad Recipes

Time 2h30m

Yield 8

Number Of Ingredients 11

1 (8 ounce) package bow tie pasta
1 large cucumber, thinly sliced
1 large onion, thinly sliced
1 ½ teaspoons dried dill
¾ cup white vinegar
1 cup white sugar
1 cup water
1 tablespoon vegetable oil
1 tablespoon prepared mustard
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.
  • Stir pasta, cucumber, onion, and dill in a salad bowl. Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over the pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 48.7 g, Fat 2.5 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 171.4 mg, Sugar 27.3 g

SUMMER PICNIC PASTA SALAD



Summer Picnic Pasta Salad image

Ideal for summer picnics, this quick pasta salad combines Ready Pasta penne with cherry tomatoes, basil, and Parmigiano-Reggiano cheese.

Provided by Barilla Canada

Categories     Trusted Brands: Recipes and Tips     Barilla Canada

Time 7m

Yield 2

Number Of Ingredients 6

1 pouch Barilla® Ready Pasta Penne
1 cup red and yellow cherry tomatoes
¼ cup Italian dressing
Basil, shredded
Salt and pepper to taste
2 tablespoons Parmigiano-Reggiano cheese

Steps:

  • Tear corner of Ready Pasta pouch to vent, then microwave for one minute.
  • Cut tomatoes in half and combine with pasta, adding in Italian dressing and basil.
  • Season with salt and pepper and top with cheese.

Nutrition Facts : Calories 332 calories, Carbohydrate 48.6 g, Cholesterol 4.4 mg, Fat 12 g, Fiber 2.8 g, Protein 9.7 g, SaturatedFat 2.2 g, Sodium 855.7 mg, Sugar 4.5 g

COOL SHRIMP PASTA SALAD FOR HOT SUMMER DAYS



COOL SHRIMP PASTA SALAD FOR HOT SUMMER DAYS image

Categories     Pasta     Shellfish     No-Cook     Quick & Easy

Yield Serves 4

Number Of Ingredients 7

2 Cups uncooked shell pasta (Your family favorite may be substituted)
2 cans salad shrimp drained and rinsed or frozen fully cooked salad shrimp thawed and rinsed (The above amounts of shrimp can change, more or less may be used depending on what your family likes)
1 Single serving can Lesure Baby Peas
1 bunch Celery chopped medium
3 Cups Miricle Whip (depending on how creamy or dry you desire the salad)
Salt and Pepper
Large covered bowl

Steps:

  • Cook, drain, rinse and cool pasta, letting pasta sit in collonder and stirring occasionally while getting other ingredients together helps pasta cool. In your large bowl combine shrimp,celery and peas add cooled pasta and miricle whip, salt and pepper to taste mix well and chill covered 30-45 minutes or longer. Serve alone or with chips or as a side dish at a bbq.

SUMMER PASTA SALAD WITH TUNA



Summer Pasta Salad With Tuna image

This is the quintessential summer comfort food. When it was too hot to cook or eat a heavy dinner, my mother would often make this as a light summer meal. The leftovers taste great the next day! NOTE: Many of the spices can be adjusted to taste. I like to experiment with new flavors, like adding dill or curry powder. (cooking time is boiling the pasta and eggs, while prep time is chopping and mixing)

Provided by kolleen1021

Categories     Tuna

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

16 ounces elbow macaroni (or other small pasta, shells, radiatore, bowties)
3 (6 ounce) cans tuna
4 hardboiled egg, chopped
2 stalks celery, diced small
1 small onion, diced small
4 -5 tablespoons mayonnaise (or more to taste)
1 teaspoon lemon juice
2 teaspoons black pepper
1 teaspoon seasoning salt
1 teaspoon garlic powder
1 tablespoon sweet pickle relish
3 -4 dashes hot sauce (we like Frank's Red Hot)

Steps:

  • Boil pasta as directed until al dente. Drain and rinse with cold water to stop the cooking. (I also boil the eggs at this time and rinse then in cold water when finished).
  • In a large salad bowl, combine chopped eggs, diced onion, celery, mayo, lemon, spices, relish, and hot sauce.
  • Drain the tuna well and flake into the bowl.
  • Make sure the pasta is relatively dry (a little water clinging to them keeps the salad moist and cuts down the mayo needed).
  • Thoroughly mix the salad and chill if desired.
  • Serve in bowls or on a bed of lettuce.

Nutrition Facts : Calories 360.5, Fat 6.4, SaturatedFat 1.7, Cholesterol 106.3, Sodium 80.3, Carbohydrate 47.8, Fiber 2.5, Sugar 3, Protein 25.8

SUMMER PASTA SALAD WITH SHRIMP



Summer Pasta Salad with Shrimp image

In this salad, the hot pasta will wilt the spinach and soften the squash. Firm tofu, cut into cubes and cooked in a nonstick pan, can be used in place of shrimp for a vegetarian-friendly option.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 8

Coarse salt and ground pepper
1/2 pound short pasta, such as fusilli
1 medium yellow squash, thinly sliced crosswise
1/3 cup roughly chopped pitted Kalamata or Nicoise olives
4 lightly packed cups baby spinach (3 1/4 ounces)
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. Season with salt and pepper.
  • In a large skillet, heat remaining 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp.

Nutrition Facts : Calories 415 g, Fat 12 g, Fiber 3 g, Protein 27 g

SUMMER SEAFOOD PASTA SALAD



Summer Seafood Pasta Salad image

Yep! Another seafood salad. This one is from "KCTS Cooks-Favorite Recipes" cookbook. Sent in by Carol out of Seattle. She says this is one of her favorite pasta salads. She has brought this salad to lots of potlucks and it has always been a great hit! I haven't tried it yet so if you do, please let me know how it turns out. :)

Provided by teresas

Categories     One Dish Meal

Time 24m

Yield 1/2 cup, 6-7 serving(s)

Number Of Ingredients 10

1 lb cooked shrimp, small, rinsed and drained
1 bunch green onion, finely chopped
1/4 teaspoon salt (to taste)
1/4 teaspoon lemon pepper (to taste)
1 1/2 cups celery, chopped
1 cup Italian salad dressing
3/4 cup mayonnaise
1/4 cup lemon juice (or more to taste)
1/2 cup parmesan cheese, grated
8 -10 ounces angel hair pasta

Steps:

  • Marinate shrimp, onion, celery, salt and lemon pepper in the Italian dressing in a large salad bowl.
  • Cook the pasta in boiling water, to which a dollop of cooking oil has been added, for 3 to 4 minutes.
  • Rinse with cold water to stop the cooking.
  • Toss together the pasta and marinate mixture.
  • Add mayonnaise, lemon juice and Parmesan cheese.
  • Toss salad; sprinkle more cheese on top.
  • Enjoy!

Nutrition Facts : Calories 508, Fat 25.3, SaturatedFat 4.9, Cholesterol 174.4, Sodium 1573.2, Carbohydrate 43.9, Fiber 2.2, Sugar 7.4, Protein 26.4

EASY COLORFUL SUMMER PASTA SALAD



Easy Colorful Summer Pasta Salad image

Always a big hit and is very quick and easy to prepare.

Provided by Mary Lee

Categories     Pasta Salads

Time 30m

Number Of Ingredients 11

1/2 - 2/3rd pound rotini pasta ( tri colored optional) cook and drained
1 fresh tomoto diced
1/3 cup vidalia sweet onion diced
1/4 cup celery diced
1/2 cup green, red , and yellow sweet pepper diced
1/3 cup black or green olives sliced
2/3 cup mild cheddar cheese crumbled or cubed ( or cheese of your choice)
1/2 - 2/3 cup salad dressing ( recommended hidden vally ranch , reg or light ... wish bone italian, reg or light)
salt / pepper to taste
1/2 cup lightly crushed seasoned croutons
*optional hard boiled egg slices w / sprig of parsley in center)

Steps:

  • 1. In large mixing bowl add pasta , salt/pepper, vegetables, and chesse. Gently toss ... add salad dressing .. mixed thoroughly. Chill for 2- 3 hours. Just before serving mix again , garnish with croutons. (or hard boiled egg slices if you choose) * Optional .. you can place slices of hard boiled egg on top of salad in the center with a spring of parsely. If you choose to do this, mix salad one last time before garnishing.

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