Garden pasta salad. Plenty of fresh, crunchy carrots, celery, cucumber, green pepper and onions are tossed with tomatoes, zesty Parmesan and cooked pasta and coated with your favorite Italian-style salad dressing. Chill and serve this bright and flavorful salad. Cook pasta in large pot of boiling water until al dente.
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini. Drain and rinse pasta in cold water; add to vegetables. You can cook Garden pasta salad using 18 ingredients and 5 steps. Here is how you cook that.
Ingredients of Garden pasta salad
- It's 1 medium of cucumber.
- Prepare 1 medium of yellow summer squash.
- You need 1 medium of zucchini.
- You need 1 medium of sweet red pepper.
- Prepare 1 medium of green pepper.
- You need 4 cup of fresh broccoli florets.
- It's 3 cup of fresh cauliflowerets.
- Prepare 1 small of red onion finely copped.
- You need 2 packages of Italian salad dressing mix.
- It's 4 1/2 cup of uncooked bow tow pasta or your choice of noodles.... I tried wheat noodles this time :-).
- Prepare 1/4 cup of olive oil.
- Prepare 1/4 cup of red wine vinegar.
- It's 3/4 tsp of salt.
- You need 1/2 tsp of pepper.
- You need 1 cup of *optional**cranraisons, or cranberry or raisons.
- Prepare 3/4 cup of **optional ** sliced fresh mushrooms.
- You need 3/4 cup of **optional**diced tomatoes.
- Prepare 1/2 cup of **optional ** sliced or diced depending on taste and size celery.
Combine salad dressing and mustard; pour over pasta mixture; toss to coat. In the summer, when the garden is bursting with fresh vegetables and it's too hot to cook, I like to use the seasonal veggies for pasta salads and other cool meals. Olive Garden dressing over the pasta salad and toss to coat. This lightly dressed pasta salad gets lots of flavor from Kalamata olives and basil.
Garden pasta salad instructions
- wash the first 5 ingredients, but do not dry: chop and transfer to a large Bowl. add the remaining vegetables ( not tomatoes or mushrooms yet, they should be added just before serving). sprinkle with dry dressing mix; toss to coat. refrigerate , covered , 4~6 he's or overnight..
- cook pasta according to package. drain. rinse with cold water. add to the vegetable mixture. in a small bowl , whisk together the remaining ingredients. add to the salad : toss to cost..
- if desired , add the optional ingredients, toss again. serve and enjoy !.
- prep time : about 30 minutes, plus chilling time, plus pasta cooking time ( about 10~ 15 minutes ).
- makes about 24 1 cup servings.
A colorful mix of diced bell pepper, shredded carrot and tomatoes adds vitamins and minerals. Serve on a crisp bed of greens. Toss in canned chunk light tuna, cooked chicken or flavored baked tofu to add protein and make it more substantial. For your next potluck or picnic, make a delicious and easy pasta salad. With so many varieties—Italian pasta salad, chicken pasta salad, and other party-ready recipes—there's no need to rely on the same recipe every time.
