Wanna try to give a natural taste
of fresh veggies on your dish? Yummy and Healthy!
Vegetable Pasta Salad Recipe
The following could be your pasta salad recipes choice when you want to give them a little fresh touch, add vegetables on it.
The first variation takes a bit time to prepare but believe me the taste is worthy.
Pasta Salad with Artichoke
12 ounces rotini pasta
14 ounces artichoke hearts in water, drained and chopped
2 fillets anchovies
1 large tomato, chopped
2 ounces sliced black olives
4 ounces crumbled feta cheese
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried Italian seasoning
black pepper
1/4 cup chopped fresh parsley
Prepare rotini according to package directions. Drain and rinse with cold water until chilled.
Meanwhile, place artichokes in large bowl. Press anchovies between several paper towels to remove most of oil. Finely mince and add to artichokes.
Add tomato, olives, cheese, olive oil, vinegar, Italian seasoning, and black pepper to taste. Mix well.
Add pasta. Toss well to mix. Toss in parsley. Serve immediately.
For 6 serves.
The second recipe choice is easier to prepare and the ingredients are also quite simple, but the taste of cucumber and ranch salad dressing seem be made to be served together.
Click here if you want to make your own Ranch Salad Dressing.
Vegetable Pasta Salad8 oz rotelle or rotini, uncooked
2 cup cucumber slices partially-peeled, cut up
1 cup cherry tomato quarters
3/4 tsp dried dillweed
3/4 cup ranch salad dressing
1/2 cup plain lowfat yogurt
1 crumbled feta cheese (optional)
Cook pasta according to package directions; drain. Rinse with coldwater to cool quickly; drain well. In large bowl, toss cooled pastawith cucumber, tomato and dillweed. Dressing: In small bowl, stir together dressing and yogurt; stir into pasta mixture until evenly coated. Cover; refrigerate, stirring occasionally. Sprinkle with cheese before serving, if desired. For 8 serves.
You may also be interested in...
|
