Description
A collection of delicious and healthy cold pasta salad recipes perfect for summer picnics and barbecues.
Ingredients
Scale
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup olives, sliced
- 1 cup mozzarella balls
- 1 cup Italian dressing
- Italian herbs (basil, oregano) to taste
- 1 cup orzo pasta
- 1 cup bell peppers, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped
- 8 oz quinoa pasta
- 1/2 avocado, diced
- 1/2 cup black beans
- 1/4 cup corn
- 1/4 cup cilantro, chopped
- 12 oz penne pasta
- 1/2 cup pesto
- 1/4 cup parmesan cheese, grated
- 8 oz pasta of your choice
- 1 cup diced vegetables (any leftovers will do)
Instructions
- Cook the rotini pasta according to package directions. Drain and rinse with cold water. Combine pasta, tomatoes, cucumber, olives, mozzarella, drizzle with Italian dressing, toss, and sprinkle with herbs before serving.
- For Mediterranean Orzo Salad, cook orzo as per package instructions, combine with bell peppers, tomatoes, feta, and cucumber, and toss with oil and lemon dressing before garnishing with parsley.
- For Quinoa Pasta Salad, cook quinoa pasta, mix with tomatoes, avocado, black beans, corn, lime juice, and cilantro, and toss gently.
- For Pesto Pasta Salad, cook penne, mix with tomatoes, spinach, and pesto, and top with parmesan before serving.
- For Three-Ingredient Pasta Salad, cook pasta, toss with Italian dressing and diced vegetables, and let chill before serving.
Notes
Customize any salad with your favorite veggies and proteins. Use leftovers creatively!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg