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Colorful Pasta Salad Recipe

Colorful Pasta Salad Recipe

Ingredients

  • 1 -1/2 cups uncooked tricolor spiral pasta
  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1 Cup fresh snow peas, halved
  • 1/2 Cup thinly sliced carrot
  • 1/2 Cup sliced cucumber
  • 1 Tablespoon minced fresh cilantro
  • 1/4 Cup Italian salad dressing

Directions

Cook pasta according to package directions. Meanwhile, drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, snow peas, carrot, cucumber and reserved pineapple juice.

Drain pasta and rinse with cold water. Add to pineapple mixture. Sprinkle with cilantro. Drizzle with salad dressing and toss to coat. Chill until serving.

Nutritional Facts

Servings5

Calories Per Serving211

Folate equivalent (total)25µg6%


The Spruce / Diana Rattray

This is a flavorful pasta salad, perfect for an everyday lunch with soup, or serve it as a side dish at your next cookout. A combination of mayonnaise, lemon juice, sour cream, garlic, and dill help to flavor this delicious pasta salad.


Classic Italian Pasta Salad

I’m back from Mexico and have this Classic Italian Pasta Salad to share with you today! I had the best time and loved where we stayed. I must say it makes it much easier to snap back to reality when you are coming home to nice weather and not 10 feet of snow and cold.

I love springtime here in upstate NY and don’t mind “reality” right now at all. I feel like I have my own little mini resort in my backyard with our huge patio and gazebo. I spend a lot more time out there than I care to admit once the weather turns nice.

I’m so glad you’re here! Follow along on Pinterest for more inspiration!

Pasta salads are always a huge hit for Memorial day, potlucks, summer picnics or a simple weeknight meal side dish. Everyone needs a good, reliable pasta salad recipe in their life, right? My new obsession is my Cashew Chicken Rotini Salad.

This Classic Italian Pasta Salad is so colorful (I love colorful food because somehow in my head it makes the food taste better) and hearty enough to actually stand as a light meal on it’s own. Pasta salads are great because you can make them ahead of time – and it actually is advantageous to make them in advance for the flavor to be the best it can be.

This quick chop and throw-together Classic Italian Pasta Salad is full of great flavor and will be your new favorite side dish. It’s a great salad to use some of those fresh garden vegetables you may have laying around.

The little dash of white sugar I like to add to my pasta salads actually takes the edge off the Italian dressing without making the salad itself sweet at all. You can leave this out but I really believe it makes a difference in the flavor!

Here are a couple of my other favorite pasta salad recipes: Simple Pasta Salad, Caprese Pasta Salad and Greek Pasta Salad. You may also like some of the creative pasta salads from my friends: Creamy Pasta Salad that is light and slightly tangy from my friend Mary and Shrimp Pasta Salad with homemade Italian dressing from my friend Amy. Enjoy!


Instructions

FOR THE ITALIAN VINAIGRETTE:

  1. In a glass jar or container with a tight-fitting lid grate in 1 clove of garlic and measure in 1 teaspoon Italian Seasoning, 1/2 teaspoon red pepper flakes, salt and pepper. (I use around 3/4 teaspoon kosher salt and 1/4 teaspoon of freshly ground black pepper, but you can add 1/2 teaspoon of salt and taste as you go!)
  2. Secure the lid and vigorously shake to combine. You will need to shake again before using.

FOR THE PASTA SALAD:

  1. Bring a large pot of water to a rolling boil, stir in 1 heaping tablespoon of sea salt and add in the dry pasta. Follow the package directions and cook accordingly to al dente. Drain and rinse with cold water.
  2. In a large bowl, combine the cooked (drained and cooled) pasta, tomato halves, broccoli florets, diced peppers and cubed salami. Toss quickly to combine before pouring in half of dressing and 1/3 cup of crumbled Parmesan cheese. (I cut of small pieces of Parmesan and add them to my mini food processor and pulse until ground into small crumbles)
  3. Taste test for salt, adding more if needed. Then cover and refrigerate until ready to serve.
  4. Right before serving I pour in the remaining Italian vinaigrette, a few turns of fresh black pepper and sprinkle about 1 to 2 more tablespoons of crumbled Parmesan over top.

Nutrition Information:

Yield:

Serving Size:

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

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"This dish was served as part of a Greek buffet for a party and it was one of the surprise hits! Almost everyone asked for the recipe. It was so simple to make."

© 2021 Discovery or its subsidiaries and affiliates.

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Tri Color Italian Pasta Salad

You want to use a pasta shape that has lots of nooks and crannies to make sure the Italian dressing and herbs get into every little bit. Pasta like rotini, penne, fusilli, and farfalle are perfect for pasta salad.

Prep: Cook pasta according to box. Drain and place in large serving bowl. Chop up celery and half tomatoes.

Mix: Add salad dressing, celery, tomatoes, olives, basil and oregano to the bowl and mix. Add shredded cheese and mix again.

And because I know some people don&rsquot like olives, you can totally skip them if you want.

Chill and Serve: Cover bowl and chill in the refrigerator, for at least 1 hour. Serve and enjoy!


What to serve with this

Keeping the salad dressing emulsified

The oil and vinegar emulsion is only temporary, lasting an hour at best before the layers separate. To prolong the uniform suspension, I add two emulsifying agents, mayonnaise and mustard. They prevent the oil and vinegar from separating when tossed with the pasta, but they should be mixed with the vinegar first to effectively coat the oil droplets when whisked.

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Summer Pasta Salad Recipes

Perfect for a potluck or summer weeknight dinner, these pasta salads go great with your favorite recipes from the grill.

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Tomato and Fresh Mozzarella Pasta Salad

Classic caprese salad meets summertime pasta salad with this white wine vinaigrette-topped version.

BLT Pasta Salad

Summer Pasta Salad

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.

Summery Shrimp and Green Bean Pasta Salad

Whether it&rsquos grilled or chilled, shrimp is a real treat at any cookout or backyard barbecue. Why not add it to a simple, seasonal pasta salad?

Creamy Succotash Pasta Salad with Bacon

Succotash is a summertime staple. Give the classic ingredients (lima beans, corn and tomatoes) a makeover by adding cooked pasta &mdash and salty bacon!


Summer Vegetable Pasta Salad

Pasta salad is a staple at summer cookouts and they are great for potlucks as well. I love a good pasta salad as much as the next person, but with the summer heat, I prefer to stay away from a mayonnaise base. I’m actually somewhat of a vinegar fanatic so I’m using a vinegar based dressing for this summer vegetable pasta salad.

Hit the farmer’s market

Our farmer’s market is in full swing right now, and I am loving it. Have you ever had a Sun Gold tomato? Those are my absolute favorite. There is nothing better than a Sun Gold tomato right off the vine! And farm fresh cucumbers have a crunch that you just don’t get from the ones at the grocery store.

Homemade dressing makes a difference

I always make my own salad dressings. They’re so easy to make, and you know exactly what is going into the dressing when you make it yourself. This dressing has a little bit of sugar in it. Usually my “sweet” is honey, but sometimes I like to mix it up.

TO MAKE THIS PASTA SALAD YOU WILL NEED:

For the Salad

  • 1/2 lb of mini farfalle (or your choice of pasta), cooked al dente
  • 2 cups sun gold or cherry tomatoes, halved
  • 2 red bell peppers, chopped
  • 2 medium cucumbers, cut into rounds, then sliced in half
  • 1/2 of a medium red onion, chopped
  • 3.5 oz feta, crumbled
  • handful of basil chiffonade

For the Dressing

  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped basil
  • 2 tablespoons Dijon mustard
  • 1 medium garlic clove, crushed
  • 1 teaspoon sugar
  • salt and pepper to taste

Kitchen tools you may find useful:

You’ll make it over and over

I’ve made this summer vegetable pasta salad twice in the last couple of weeks, and both times it disappeared really quickly. People were going back for seconds and thirds! I’d recommend making it a day ahead…it’ll taste even better the second day when the dressing has really had a chance to soak into the pasta and vegetables!

If you think this summer vegetable pasta salad looks good, wait until you see these other recipes I’ve chosen just for you!

SCROLL DOWN FOR THE PRINTABLE VERSION

OTHER SALAD RECIPES YOU MAY ENJOY:

  1. This Fiesta Guacamole has party written all over it! Packed with bright and colorful summer veggies, it takes your favorite avocado dip to a whole new level!
  2. This versatile Corn and Feta Salad will be a hit at your next picnic or BBQs. Sweet corn, makes roasted peppers and salty feta is perfect as an appetizer, or even as a salsa with grilled chicken or fish.
  3. Talk about great colors! This Mediterranean Pasta Salad is full of color and flavor!
  4. If you love chicken fajitas, this Chicken Fajita Salad is the perfect healthy alternative.
  5. Are you in a hurry? Try my 3 Ingredient Quick Pasta Salad for a super short-cut version.
  6. Another great way to use up your farmer’s market bounty is with this delicious Summer Vegetable Quinoa Salad.
  7. NOT PICTURED- Want something even the pickiest eaters will enjoy? Our Taco Pasta Salad may be your solution. Who doesn’t love tacos?!

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Caesar Pasta Salad

This colorful, veggie-rich pasta salad features a vegetarian Caesar dressing that's sure to please everyone &mdash perfect for a spring or summer picnic.

cloves garlic, crushed with press

multicolored grape tomatoes, cut into halves

packed fresh basil leaves

  1. Heat large covered saucepot salted water to boiling on high. Cook pasta as label directs.
  2. Meanwhile, from lemon, grate peel and squeeze juice into large bowl. Whisk in Parmesan, mayonnaise, oil, garlic, pepper, and 1 teaspoon salt. Add tomatoes, zucchini, peas, basil, and cooked pasta toss well. Serve warm or chilled. Can be refrigerated, covered, for up to 1 day. Garnish with Parmesan and basil.

Nutrition: About 415 calories, 14 g protein, 64 g carbohydrate, 12 g total fat (2 g saturated), 5 g fiber, 6 mg cholesterol, 605 mg sodium.


Watch the video: Η πιο νόστικη σαλάτα με κοτόπουλο και ζυμαρικά ολικής από τον Γιάννη Αποστολάκη. Dot. (January 2022).