Tag archives for Pasta Salad

My Favorite Pasta Salad Recipes for Summer!

Fresh Fruit Salads
Spring Pasta Recipes

Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

 

Antipasto Pasta Salad
4 cups cooked and cooled rotini
2 cups chopped spinach
1/2 cup baby bocconcini balls
1/2 cup halved cherry tomatoes
1/2 cup chopped salami
1/2 cup chopped artichoke hearts marinated in oil, with their juices
1/4 cup chopped roasted red peppers
1/4 cup hot pepperoncini peppers (optional)
1/4 cup Kalamata olives
1/4 cup freshly chopped basil
3 tablespoons red wine vinegar
Salt and freshly cracked black pepper

Toss all of the ingredients together in a large bowl.

Shrimp & Orzo Bowl
Baked Shrimp:
1lb peeled shrimp
1 tablespoon olive oil
1 tablespoon lemon pepper seasoning
Salt to taste

Dressing:
3 tablespoons olive oil
1 lemon, zest and juice
1 tablespoon dijon mustard
1 tablespoon freshly chopped dill
Salt and freshly cracked black pepper

Salad:
4 cups cooked and cooled orzo
1 English cucumbers, seeded and diced
1/2 cup crumbled feta
1/4 cup diced red onion
1/4 cup capers
1/4 cup freshly chopped parsley

Preheat the oven to 400ºF.

In a large baking dish, toss the shrimp with the olive oil and lemon pepper seasoning. Bake the shrimp until they are pink, 8 to 10 minutes, depending on the size of your shrimp.

While the shrimp is baking, whisk together all of the dressing ingredients and set them aside.

Once the shrimp are cooked through, remove them from the oven and assemble the salad. In a large bowl, toss together the shrimp, orzo, cucumber, feta, red onion, capers, parsley and the dressing.

Mexican Pasta Salad
Dressing:
1/2 cup sour cream
3 tablespoons mayonnaise
1 chipotle pepper in adobo, finely minced with its sauce
1 lime, zest and juice
1 tablespoon agave
1/2 teaspoon ground cumin
Salt and freshly cracked black pepper

Salad:
4 cups cooked and cooled farfalle
2 cups cooked corn kernels
1 cup canned black beans, rinsed and drained
1 red pepper, finely diced
1/2 cup crumbled cotija
1/4 cup freshly chopped cilantro
1/4 cup finely chopped red onion

In a small bowl, whisk all of the dressing ingredients together. Set it aside.

In a large bowl, toss together the pasta, corn, black beans, red pepper, cotija, cilantro, red onion and dressing. Serve with fresh lime wedges and more cilantro.

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5 Healthy PASTA SALAD Recipes | Back-To-School 2017


**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available Here
**3 eBook Back-to-School Bundle Available Here**

Back-to-School Recipes
5 Healthy Meal Prep Ideas
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

Tortellini Salad
Dressing:
1 tsp Italian seasoning
2 tbsp red wine vinegar
3 tbsp olive oil
Salt and pepper to taste

Salad:
4 cups tortellini, cooked and rinsed with cold water
2 cups baby spinach, roughly chopped
½ cup salami, diced
½ cup olives, sliced
½ cup artichoke hearts, chopped
1 cup baby bocconcini

In a small bowl, whisk together dressing ingredients and set aside. To assemble salad, toss all ingredients together and pour over dressing.
Enjoy!

Tuna Salad
Dressing:
½ cup plain yogurt
½ lemon, zest and juice
1 tbsp dill, chopped
2 tsp prepared horseradish
Salt and pepper to taste

Salad:
4 cups pasta shells, cooked and rinsed with cold water
1 red pepper, diced
1 can tuna, drained and flaked
¼ cup green onion, chopped
¼ cup parsley, chopped

In a medium sized bowl, whisk together dressing ingredients and set aside. To assemble salad, toss all ingredients together and dress with yogurt dressing.
Enjoy!

Crunchy Noodle Salad
Dressing:
1 tbsp sesame oil
1 tbsp soy sauce
2 tbsp rice wine vinegar
2 tsp agave
1 garlic clove, grated
½ tsp ginger, freshly grated
1 tbsp oil

Salad:
3 cups vermicelli noodles, cooked and rinsed with cold water
½ cup red cabbage, shredded
½ cup cucumber, julienned
½ cup carrot, julienned
¼ cup green onions, sliced

In a small bowl, whisk together dressing ingredients and set aside. To assemble salad, toss all ingredients together and drizzle with dressing.
Enjoy!

Veggie Fusilli
Dressing:
½ lemon, juiced
1 tbsp dijon mustard
½-1 garlic clove, grated
3 tbsp olive oil
Salt and pepper to taste

Salad:
4 cups fusilli, cooked and rinsed with cold water
2 cups broccolini, cut into 1 inch pieces and steamed
1 cup radicchio, thinly sliced
1 cup baby bocconcini
¼ cup basil, chopped

In a small bowl, whisk together dressing ingredients and set aside. In a large bowl, toss all ingredients together and pour over dressing.
Enjoy!

Bruschetta Pasta Salad
Dressing:
1 tbsp balsamic vinegar
½-1 garlic clove, grated
2 tbsp olive oil
Salt and pepper to taste

Salad:
4 cups linguine, cooked and rinsed with cold water
1 cup tomatoes, diced
¼ cup red onions, finely diced
¼ cup basil, chopped
Parmesan for garnish

In a small bowl, whisk together dressing ingredients and set aside. To assemble salad, toss all ingredients together and pour over dressing. Garnish with freshly grated parmesan.
Enjoy!

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Pasta Salads In A Jar | Back-To-School Lunch Idea 2016

Caesar Pasta Salad

2 tbsp Caesar salad dressing:
1 cup cooked farfalle pasta
½ cup Romaine lettuce
½ chicken, cooked and shredded
2 slices bacon, cooked and chopped
1 tbsp freshly grated Parmesan

Creamy Greek Pasta Salad

2 tbsp creamy Greek dressing
1 cup cooked penne pasta
½ English cucumber, finely sliced
½ cup cherry tomatoes, halved
¼ cup feta cheese, crumbled
2 tbsp fresh dill, chopped

Mediterranean Tuna Salad

2 tbsp Italian dressing
1 cup cooked rotini pasta
¼ cup sundried tomatoes
¼ cup kalamata olives, chopped
¼ cup artichoke hearts, chopped
½ cup tuna, flaked
½ cup spinach

Crunchy Ramen Salad

2 tbsp sesame ginger dressing
¼ cup edamame beans, cooked
½ cup red cabbage, finely chopped
½ cup mandarin slices
2 green onions, finely chopped
1 package ramen noodles, crushed

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