Dinner - Italian-Inspired Pasta Salad recipes

Author: Phyllis Egger  

Made using store bought bruschetta and canned beans, this 4 Ingredient White Bean Pasta Salad is the easiest summer hosting dish! This Spaghetti Salad is a budget friendly meal which comes together in 10 minutes using leftover spaghetti.

Italian Pasta Salad

Italian Pasta Salad
This classic Italian cold pasta salad recipe has plenty of vegetable and is super quick and easy to prepare.
Provided by: Jolinda Hackett
Total time: 10 minutes
Prep time: 10 minutes
Yields: 4 to 6 servings
Cuisine: Italian,American
Number of ingredients: 10
Ingredients:
  • 1 1/2 cups shell, bow-tie, or corkscrew pasta
  • 2 cups broccoli, chopped
  • 1 cup cauliflower, chopped
  • 1 cup fresh mushrooms, sliced
  • 1 (6-ounce) can artichoke hearts, drained and chopped
  • 1/2 cup onion, chopped
  • 1 cup Italian salad dressing
  • 3/4 cup black olives, sliced
  • 1 tomato, chopped
  • 1 avocado, chopped
Nutrition:
  • Calories: 327 kcal
  • Carbohydrate: 34 g
  • Cholesterol: 0 mg
  • Fiber: 11 g
  • Protein: 7 g
  • Saturated Fat: 3 g
  • Sodium: 633 mg
  • Sugar: 11 g
  • Fat: 21 g
  • Serving Size: 1 Pasta Salad (4 to 6 Servings)
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. Cook the pasta according to the package directions.
  3. Drain and rinse with cold water. Drain well.
  4. If you don't like raw vegetables in your pasta salad, you can very lightly steam the broccoli and the cauliflower first.
  5. In a large salad bowl, combine the cooked pasta with the broccoli, cauliflower, mushrooms, artichoke hearts, and onion.
  6. Toss with the dressing, then cover and chill for 4 hours.
  7. Before serving, toss the salad with the black olives, chopped tomato, and avocado.
  8. Serve and enjoy!
Notes: Easy Vegan Pasta Salad Recipe by Tasty, In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley. In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and …

Italian-Inspired Pasta Salad

Italian-Inspired Pasta Salad
This Italian-inspired pasta salad is packed with fresh flavors and is perfect for all warm weather gatherings. It's easy to make and will be ready to serve in 30 minutes or less. The best part is that it's fully customizable, and you can add or subtract ingredients based on what you have in your fridge or pantry.
Provided by: Chris @ Sweet Simple Vegan
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 21
Ingredients:
  • ½ cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons dijon mustard
  • 2 tablespoons dairy-free parm, finely grated
  • 1/2 teaspoon agave
  • 2 garlic cloves, finely grated or pressed
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt, or added to taste
  • 1/2 tsp black pepper, or to taste
  • 1 lb bow tie pasta
  • 1 green bell pepper
  • 1 cucumber
  • 10 oz grape tomatoes, halved
  • vegan pepperoni
  • vegan mozzarella block, cubed
  • 1 cup vegan parm
  • 6 oz sliced black olives
  • 1/4 red onion
  • 1/3 cup fresh parsley
  • 1/2 cup fresh basil
How to cook:
  1. Bring a large pot of water to a boil, add a generous amount of salt and then cook your pasta according to package instructions.
  2. As the pasta is cooking, prepare the dressing by combining the dressing ingredients in a small bowl and whisking it until fully combined.
  3. Strain your pasta once finished and run it under cold water for a few seconds to stop the cooking process.
  4. In a large bowl, add the remaining ingredients, pour over the dressing and mix until everything is fully combined.
  5. You can enjoy it immediately or allow it to chill in the fridge before serving!
Notes: Cold Italian Pasta Salad (Gluten-Free, Vegan, Instructions. Boil the gluten-free rotini according to package directions, minus about 2 minutes to keep the noodles from getting mushy. In the meantime, chop the bell peppers, …

Spaghetti Salad

Spaghetti Salad
This Spaghetti Salad is a budget friendly meal which comes together in 10 minutes using leftover spaghetti. It is covered with the best Italian Dressing you can ask for. A keeper that the whole family will love. Even the pickiest kids or hubbies want second plates in no time.
Provided by: Contentedness Cooking
Total time: 5 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 13
Ingredients:
  • 5 cups cooked spaghetti (use gf, if needed)
  • 1 batch Lemon Vinaigrette
  • 1/4 cup red vinegar
  • 1 Tbs smoked paprika
  • 1 tsp oregano
  • 1 Tbs Italian herbs
  • 1 cup black olives
  • 2 tomatoes, chopped
  • 1 cup cucumber, chopped
  • 1/2 cup pickled peppers
  • 1/2 cup onions, chopped
  • 1 batch Vegan Parmesan Cheese (3 ingredients, 1 min)
  • salt, pepper to taste
Nutrition:
  • Calories: 544 calories
  • Carbohydrate: 76 grams carbohydrates
  • Cholesterol: 0 milligrams cholesterol
  • Fat: 12.2 grams fat
  • Fiber: 6.4 grams fiber
  • Protein: 17.3 grams protein
  • Saturated Fat: 6.8 grams saturated fat
  • Serving Size: 2 cups
  • Sodium: 147 grams sodium
  • Sugar: 5.6 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 4.2 grams unsaturated fat
How to cook:
  1. Head over to a large bowl, combine spaghetti, pickled peppers, tomatoes, cucumber, olives, and onions.
  2. Add the lemon vinaigrette, red vinegar, smoked paprika, oregano, Italian herbs. Sprinkle with vegan Parmesan and combine everything.
Notes: Vegan Italian Pasta Salad, Instructions Bring a large pot of water with about 1 teaspoon salt to boil on medium high heat. Add fusilli pasta and stir, cook Place all the ingredients for the dressing in a mason jar …

4 Ingredient Italian White Bean Pasta Salad

4 Ingredient Italian White Bean Pasta Salad
Made using store bought bruschetta and canned beans, this 4 Ingredient White Bean Pasta Salad is the easiest summer hosting dish!
Provided by: Faith VanderMolen
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 5
Ingredients:
  • 8 oz. of your favorite pasta (1/2 of a 16 oz. box)*
  • 12 oz. jar of bruschetta
  • 1 15 oz. can white beans, drained and rinsed
  • Handful of fresh basil, chopped
  • Optional: salt and pepper to taste
Nutrition:
  • Calories: 414 calories
  • Carbohydrate: 59 grams carbohydrates
  • Cholesterol: 18 milligrams cholesterol
  • Fat: 13 grams fat
  • Fiber: 9 grams fiber
  • Protein: 17 grams protein
  • Saturated Fat: 5 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 571 milligrams sodium
  • Sugar: 3 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 6 grams unsaturated fat
How to cook:
  1. Bring a large pot of water to a boil and cook the pasta according the the package directions.
  2. Once cooked, drain and rinse the pasta and place it in a large mixing bowl to cool for a few minutes. I stirred in a little bit of olive oil to my pasta to keep the noodles from sticking together and then allowed them to cool after that.
  3. Once the pasta has cooled a little, add in the remaining ingredients and stir everything to combine.
  4. Serve immediately or store in an airtight container in the fridge for a few days.
Notes: Vegan Pasta Salad with Italian Dressing, This easy vegan pasta salad with Italian dressing is a simple side dish to make for a backyard barbecue, or an easy dinner option when it's too …
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