Best Tomato Vegetable Pasta Salad Recipes

CHILLED TOMATO AND VEGETABLE PASTA SALAD

Chilled Tomato and Vegetable Pasta Salad image

Pasta combined with diced tomatoes, crisp vegetables, feta cheese and Italian dressing for a colorful salad

Provided by ReadySetEat

Categories Pasta, Pasta, Salad, Side Dish

Time 1h20m

Yield 9

Number Of Ingredients 10

Ingredients

12 ounces dry gemelli or rotini pasta, uncooked (12 oz = about 4 cups)
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1 cup quartered and sliced English cucumber
1 pkg (4 oz each) crumbled feta cheese
1 can (3.8 oz each) sliced ripe olives, drained
1/2 cup shredded carrot
1/2 cup chopped roasted red pepper
1/4 cup thinly sliced red onion
1 cup Wish-Bone® Light Italian Salad Dressing
1/4 cup pine nuts, toasted, optional

Steps:

Cook pasta according to package directions, omitting salt. Rinse cooked pasta with cold water. Place in large bowl.
Add drained tomatoes, cucumber, cheese, olives, carrot, roasted pepper and onion; mix lightly. Add dressing; toss to coat. Cover.
Refrigerate at least 1 hour prior to serving or until chilled. Sprinkle with pine nuts, if desired.

Nutrition Facts : @id https, Calories 245 calories

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.

TOMATO-PASTA SALAD

Tomato-Pasta Salad image

Savor the flavor that fresh herbs, green onions and garlic provide in this make-ahead macaroni mixture.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h16m

Yield 6

Number Of Ingredients 9

Ingredients

1 package (7 ounces) small pasta shells
2 medium tomatoes, chopped (1 1/2 cups)
2 medium green onions, chopped (2 tablespoons)
2 garlic cloves, finely chopped
1/4 cup chopped fresh parsley
2 tablespoons olive or vegetable oil
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon coarsely cracked pepper

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
Mix remaining ingredients. Toss pasta and tomato mixture. Cover and refrigerate about 2 hours or until chilled.

Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg

TOMATO FETA PASTA SALAD

Tomato Feta Pasta Salad image

Provided by Ina Garten

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped

Steps:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.