Summer salad with ring pasta recipes - Recipe roundup

Author: Milton Seefeldt  

Sweet pan roasted corn with a citrusy vinaigrette, creamy feta and flavorful fresh herbs makes this cooling dish absolutely fabulous! This Summer Pasta Salad is perfect for summer gatherings and is a great addition to easy meals.

25 Best Pasta Salads for Summer

25 Best Pasta Salads for Summer
These amazing pasta salad recipes will be the hit of any cookout. From antipasto to macaroni to tortellini, each dish is better than the last on this list.
Provided by: insanelygood
Yields: 0 servings
Number of ingredients: 25
Ingredients:
  • Mediterranean Pasta Salad
  • Italian Pasta Salad
  • Easy Pasta Salad {with fresh Veggies}
  • Antipasto Pasta Salad (Italian Deli Salad)
  • Creamy Pesto Pasta Salad
  • BLT Pasta Salad
  • Simple Macaroni Salad
  • Chipotle Chicken Pasta Salad
  • Pesto Tortellini Pasta Salad
  • Lemon Orzo Pasta Salad with Cucumbers and Olives
  • Pesto Pasta Salad
  • Sesame Pasta Salad
  • Creamy Tuna Pasta Salad
  • Mediterranean-Style Shrimp Pasta Salad with Avocado
  • Chicken Pasta Salad
  • Easy Greek Pasta Salad
  • Dill Pickle Pasta Salad
  • Kale Pasta Salad With Sun-Dried Tomatoes
  • Basil Lemon Pasta Salad
  • Lemon Herb Mediterranean Pasta Salad
  • Vegan Pasta Salad
  • Bacon u0026amp; Avocado Pasta Salad
  • Broccoli Sausage Pasta Salad
  • Buffalo Chicken Pasta Salad
  • Caprese Pasta Salad
How to cook:
  1. Select your favorite recipe.
  2. Organize all the required ingredients.
  3. Prep a pasta salad in 30 minutes or less!
Notes: Lemon Summer Pasta Salad, In a large bowl combine pasta, veggies, onion and half of the dressing, parmesan cheese and fresh dill and stir to combine. Save the rest of the …

Summer Pasta Salad

Summer Pasta Salad
Crisp and fresh, this Summer Pasta Salad is easy to make and so irresistable. Sweet pan roasted corn with a citrusy vinaigrette, creamy feta and flavorful fresh herbs makes this cooling dish absolutely fabulous! Double the batch and have plenty for days.
Provided by: Heather
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 16
Ingredients:
  • 8 oz pasta of choice (*See Note #1 below)
  • 1/2 cup extra virgin olive oil (*See Note #2 below (plus 2tbsp extra for roasting corn))
  • 1/4 cup lemon juice (*about 2 lemons)
  • 2 tsp lemon zest
  • 2 lg garlic cloves (crushed) (*See Note #3 below)
  • 1/2 tsp salt
  • 10 lg fresh basil leaves (*finely chopped)
  • 1/2 cup finely chopped fresh chives (*about 1/2 bunch)
  • 1/4 cup finely chopped fresh flat leaf parsley
  • 6 lg fresh mint leaves (*finely chopped)
  • 5 oz sugar snap peas (*cut into bite sized pieces)
  • 1/2 lb grape tomatoes (*cut in half)
  • 1 English cucumber (*peel on, cut into bite size pieces )
  • 1 lg orange bell pepper (*cut into bite size pieces)
  • 2 cups corn (*See Note #4 below)
  • 1 cup feta crumbles
Nutrition:
  • Calories: 445 kcal
  • Carbohydrate: 47 g
  • Protein: 12 g
  • Fat: 25 g
  • Saturated Fat: 6 g
  • Cholesterol: 22 mg
  • Sodium: 288 mg
  • Fiber: 4 g
  • Sugar: 8 g
  • Serving Size: 1 serving
How to cook:
  1. Prepare the Vinaigrette
  2. In a large mixing bowl whisk together oil, lemon juice, lemon zest, garlic and salt. Set aside.
  3. Cook the Pasta
  4. Bring 3 quarts of water to boil over high heat. Salt the water and cook the pasta according following package instructions to al dente. See Note #5 below.
  5. Drain the pasta well (do not rinse) and add to vinaigrette. Stir well.
  6. Roasting Corn
  7. Heat a medium sized frying pan over medium/high heat. Add 2 tbsp of oil and the corn. Cook stirring frequently for 8- 10 mins or until kernels are toasted. Add to pasta bowl and stir well.
  8. Pasta Salad
  9. Prepare veggies and herbs. Cool Pasta to room temperature (See Note #6 below) and stir in veggies, herbs and feta. Cover and cool in the refrigerator until ready to serve. This salad can also be eaten immediately after being prepared.
Notes: Summer Pasta Salad - Spend With Pennies, Cook pasta al dente (firm) and drain. Run under cold water to stop the cooking. Combine all dressing ingredients in a mason jar and shake well. Gently …

Summer Pasta Salad

Summer Pasta Salad
Give your tastebuds a truly refreshing flavor! This Summer Pasta Salad is perfect for summer gatherings and is a great addition to easy meals.
Provided by: Jennifer West
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 17
Ingredients:
  • 8 ounces Cavatappi pasta
  • 1/2 cup red onion (sliced)
  • 1 yellow bell pepper (chopped)
  • 1 cup grape tomatoes (sliced in half)
  • 1 large carrot (peeled and julienned)
  • 1/2 cup corn (whole, canned)
  • 1/2 cup radishes (sliced)
  • 1/2 cup feta cheese (crumbled)
  • 2 Tablespoons parsley (fresh, chopped)
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 Tablespoons sweet pickles (diced)
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon dijon mustard
  • 1/4 teaspoon salt
  • 2 cloves garlic (minced)
Nutrition:
  • Calories: 433 kcal
  • Carbohydrate: 41 g
  • Protein: 9 g
  • Fat: 27 g
  • Saturated Fat: 6 g
  • Trans Fat: 1 g
  • Cholesterol: 29 mg
  • Sodium: 488 mg
  • Fiber: 3 g
  • Sugar: 7 g
  • Unsaturated Fat: 19 g
  • Serving Size: 1 serving
How to cook:
  1. Cook the pasta per the package instructions. Immediately drain and rinse under cold water, so the noodles don’t overcook.
  2. Chop the red onion, bell pepper, tomatoes, carrot, and radishes.
  3. Place all the salad ingredients into a large bowl and set aside.
  4. In a small mixing bowl, add the mayonnaise, sour cream, sweet pickles, apple cider vinegar, sugar, mustard, salt, and garlic, and mix well with a small whisk.
  5. Pour all over the salad ingredients then take salad utensils and mix into the salad until all the noodles and ingredients have been evenly coated with the dressing.
  6. Serve.
Notes: Pasta Cucumber Salad Recipe, 15 mins. READY IN. 35 mins. Cook pasta according to package directions in a medium sized saucepan. Drain and cool the pasta. In a small mixing bowl, whisk …

Summer Pasta Salad with Vinaigrette

Provided by: The Cooking Doc®
Yields: 6 servings
Number of ingredients: 16
Ingredients:
  • For the Dressing:
  • 1 teaspoon dried oregano
  • 1 garlic clove (crushed)
  • 1/4 teaspoon salt
  • ¼ cup red wine vinegar
  • ¾ cup extra virgin olive oil
  • For the Salad:
  • 1 pint cherry tomatoes (halved)
  • 2 large carrots (diced (about 1/2 cup))
  • 1 large yellow bell pepper (diced (about 1 cup))
  • 4 stalks of celery (chopped about 1/2 cup))
  • 1 head of broccoli (blanched for 3 minutes and then cooled and chopped (1/2 cup))
  • 1/4 small red onion (diced (about 1/4 cup))
  • 1/2 cup chopped flat leaf parsley
  • 1/2 cup chopped fresh basil
  • 1 pound cooked and cooled whole wheat elbow pasta (or pasta shape of choice (quinoa noodles))
Nutrition:
  • Serving Size: 2.5 Cups
  • Calories: 484.07 kcal
  • Carbohydrate: 54.25 g
  • Protein: 16.82 g
  • Fat: 23.89 g
  • Saturated Fat: 2.89 g
  • Sodium: 163.24 mg
  • Sugar: 4.09 g
How to cook:
  1. In a small bowl or jar with tight fitting lid place the oregano, garlic, salt and vinegar. Whisk or shake until well combined. Add the olive oil and whisk or shake again until well combined. The dressing will naturally settle as it sits, so give it a good whisk or shake before serving.
  2. In a large bowl combine the cooked pasta, tomatoes, carrots, celery, bell pepper, broccoli, red onion, parsley and basil. Pour over the dressing and stir to combine. Let sit at least 30 minutes for the dressing to absorb and the flavors to combine. Serve at room temperature.
Notes: Summer Pasta Salad, Here are the simple steps: Heat a medium to larger sized frying pan over medium high heat. Add oil and using a spatula gently coat bottom of pan. …
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