Best Tangy Vegetable Pasta Salad Recipes

CREAMY SUMMER PASTA SALAD

Creamy Summer Pasta Salad image

This is a fresh, slightly tangy pasta salad with plenty of different flavors.

Provided by Mary Younkin

Categories Salad

Time 11m

Number Of Ingredients 13

Ingredients

SALAD INGREDIENTS:
8 ounces salad macaroni or ditalini pasta
1 cup tiny broccoli florets
1/2 cup diced cucumber
1/2 cup finely diced red pepper
1/2 cup sliced black olives
1/4 cup very thinly sliced green onion
DRESSING INGREDIENTS:
1/2 cup mayonnaise
2 teaspoons white wine or plain vinegar
1/2 teaspoon kosher salt (adjust to taste)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar

Steps:

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.
Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat. Add the cucumber, pepper, olives, and onions and stir again. Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving. Enjoy!

Nutrition Facts : Calories 297 kcal, Carbohydrate 31 g, Protein 5 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 496 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

VEGGIE SPIRAL SALAD

Veggie Spiral Salad image

My husband and son detested pasta salad before I came up with this one. But there were no leftovers the very first time I served this-now it's a summertime family favorite! Filled with fresh, crunchy radishes and celery, juicy tomatoes and cucumbers, this nutritious recipe is one to try with your gang. -Melody Loyd, Parowan, Utah

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1 cup uncooked tricolor spiral pasta
1/2 cup chopped seeded cucumber
1/2 cup thinly sliced celery
1/2 cup chopped red onion
1/2 cup sliced radishes
1/2 cup chopped tomatoes
1/2 cup sliced ripe olives, drained
1/2 cup shredded Swiss cheese
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon Italian salad dressing mix
2 tablespoons plus 1-1/2 teaspoons cider vinegar
2 tablespoons olive oil

Steps:

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, celery, onion, radishes, tomatoes, olives, cheese, garlic powder and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture., In a bowl, whisk the dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate.

Nutrition Facts : Calories 186 calories, Fat 10g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 356mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.