Best Summer Veggie Pasta Salad Recipes

SUMMER VEGGIE PASTA SALAD

Summer Veggie Pasta Salad image

A great recipe to use all the fresh summer veggies that grow in abundance! Can add or change any veggies to suit your taste or supply.

Provided by AZPARZYCH

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces dry penne pasta (2-1/3 cups)
5 tablespoons extra virgin olive oil
6 -8 garlic cloves, thinly sliced
1 medium zucchini, trimmed and cut into matchstick-size strips (8 oz., 2 cups)
8 ounces sugar snap peas, strings removed
2 cups cherries or 2 cups grape tomatoes, halved
1 shallot, finely chopped (3 Tbsp.)
1 tablespoon sherry wine vinegar or 1 tablespoon white wine vinegar
1 tablespoon dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons fresh parsley, chopped
asiago cheese, finely shredded (optional)

Steps:

Bring a large pot of lightly salted water to boiling; add pasta and cook according to package directions. Drain and rinse pasta under cold water; drain again. Transfer pasta to a large bowl.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the garlic; cook 30 seconds until fragrant. Add zucchini; cook and stir for 1 minute. Add snap peas; cook 30 seconds. Stir in tomatoes; cook 30 seconds or until beginning to soften. Transfer vegetable mixture to pasta bowl; toss well.
For shallot-mustard dressing, in a small bowl combine shallot, vinegar, mustard, salt, and pepper. Slowly whisk in remaining oil; stir in parsley. Pour dressing over pasta mixture; toss well.
Serve immediately or cover and refrigerate for 4 hours or up to 3 days to allow flavors to meld. Before serving, sprinkle each serving with Asiago cheese.

SUMMER VEGGIE PASTA SALAD

Summer Veggie Pasta Salad image

Make use of your farmers' market veggies with this Summer Veggie Pasta Salad. Enjoy all your favorite summer veggies alongside orecchiette!

Provided by My Food and Family

Categories Pasta

Time 1h50m

Yield 16 servings, 1 cup each

Number Of Ingredients 9

Ingredients

1 lb. orecchiette pasta, uncooked
4 cups small broccoli florets
1 pkg. (5 oz.) baby spinach leaves
2 cups grape tomatoes
1 yellow pepper, chopped
12 slices OSCAR MAYER Hard Salami, cut into strips
3/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh basil

Steps:

Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 4 min.; drain. Cool.
Combine pasta mixture with all remaining ingredients except cheese and basil in large bowl. Refrigerate 1 hour.
Top with cheese and basil before serving.

Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #salads #pasta #vegetables #dinner-party #summer #vegetarian #dietary #seasonal #pasta-rice-and-grains