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Farfalle Pasta Salad

If you’re concerned about healthy eating, but veggies are not satisfying enough, consider some add-ons. Take for example, pasta – which makes you feel fuller after a meal. An idea: farfalle pasta salad.

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Ingredients Needed for Farfalle Pasta Salad

5 ounces of farfalle
salt
¼ cup lemon juice
2 tablespoons of red wine vinegar
1 tablespoon honey
2 garlic cloves
½ teaspoon dried oregano
½ teaspoon chili flakes
1 red onion, julienne slices
1 cucumber, thin slices
4 cherry tomatoes, cut into quarters
4 black olives, slices
pepper
2 ounces of feta cheese

How to Make Farfalle Pasta Salad

  1. Bring a large pot of water to a boil.
  2. Add salt and cook the pasta according to the instructions on the package.
  3. Add the lemon juice, red wine vinegar, honey, crushed garlic, dried oregano, and chili flakes into a jar. Cover the jar and shake it well to mix the ingredients.
  4. When the pasta is cooked, add it in a mixing bowl.
  5. Add the red onion slices, cucumber, cherry tomatoes, and olives.
  6. Season with salt and pepper.
  7. Drizzle the dressing and mix the pasta salad.
  8. Divide the salad on two plates and add feta cheese on top.

Veggie, Pasta and Mozzarella Salad

If your goal is to to eat something fresh and healthy, you can never go wrong with salad. But how do you make it heartier and more satisfying? Choose some pasta as a base. Then soften up some green beans, broccoli and cherry tomatoes in a skillet, add them to the pasta, and top everything off with some fresh mozzarella.

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Ingredients Needed for Veggie, Pasta and Mozzarella Salad

3 ounces of pasta
salt
1 tablespoon vegetable oil
1 red onion, sliced
15 broccoli florets
1 red bell pepper, chunks
6 cherry tomatoes
1 green beans
10 mozzarellas ovoline
poppy seeds

How to Make Veggie, Pasta and Mozzarella Salad

  1. Bring a large pot of water to a boil, add salt, and cook the pasta according to the instructions on the package. Drain and set the pasta aside.
  2. Heat the vegetable oil in a skillet and cook the onion until soft.
  3. Add the broccoli florets, cherry tomatoes, and green beans.
  4. Season with salt and cook until the green beans turn crisp-tender.
  5. Divide the cooked pasta into two plates, then add the cooked veggies, mozzarella, and, in the end, sprinkle some poppy seeds, just for visual effect.

Pasta and Fresh Veggie Salad in a Jar

Eating a healthy meal at work can be quite the challenge, because of time constraints and stress-related cravings. Here is a good option for you: a salad in a jar! This pasta and fresh veggie salad will be good to go in 15 minutes. And the kick is that you can use whole grain pasta for even more nutrition!

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Ingredients Needed for Pasta and Fresh Veggie Salad in a Jar

3 ounces of pasta, cooked
2 ounces of baby spinach
2 chili peppers s, sliced
3.5 ounces of cheddar cheese, cubed
1 celery stick, thinly sliced
1 tomato, large-sized, sliced
1 avocado, cubed
2 tablespoons of olive oil
1 tablespoon white wine vinegar
salt

How to Make Pasta and Fresh Veggie Salad in a Jar

  1. Take 2 glass jars (12 ounces/370 grams) and divide the cooked pasta between them.
  2. Continue by adding the baby spinach, red chili slices, Cheddar cheese, celery, tomato slices, and avocado cubes in both jars.
  3. Make the dressing: whisk the olive oil with white wine vinegar and salt.
  4. Add the dressing just before serving the salad.

Mason Jar Pasta and Broccoli Salad

Heavy cream and pesto combine into a very smooth sauce that brings out the best from this pasta and broccoli salad. You can even wrap everything up in a mason jar and enjoy it for lunch at the office!

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Ingredients Needed for Mason Jar Pasta and Broccoli Salad

½ cup heavy cream
2 ounces of cooked pasta
2 tablespoons of pesto
4 cherry tomatoes, cut into cubes
1 yellow bell pepper, cut into cubes
4 broccoli florets, steamed

How to Make Mason Jar Pasta and Broccoli Salad

  1. Take 1 glass jar (12 ounces/370 grams) and add the heavy cream on its bottom.
  2. Add the cooked pasta, pesto, cherry tomatoes, yellow bell pepper, and steamed broccoli florets.
  3. Cover the jar until you’re ready to eat the salad.
Tomato and Arugula Spaghetti Salad

Tomato and Arugula Spaghetti Salad

We’ll never say ‘no’ to some delicious spaghetti, especially when mixed with a refreshing salad. So, give the rich, ‘al dente’ textured pasta a refreshing boost by tossing juicy tomatoes, arugula, and savory basil. The pasta will also benefit from the balsamic vinegar’s sour touch and oregano-flavor.

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Ingredients Needed for Tomato and Arugula Spaghetti Salad

12 ounces of spaghetti
1 ounce fresh basil, chopped
3 medium tomatoes, cubed
4 ounces of arugula
1 teaspoon balsamic vinegar
salt
pepper
1 teaspoon dried oregano
1 teaspoon olive oil

How to Make Tomato and Arugula Spaghetti Salad

  1. Fill a cooking pot halfway with water and bring it to a boil. Add the spaghetti and boil for 8-9 minutes. Remove from heat.
  2. Add the fresh basil, tomatoes, arugula, balsamic vinegar, dried oregano, and olive oil to a medium bowl. Season with salt and pepper and mix all using a fork.
  3. Add the spaghetti and the salad to a bigger bowl. Mix them using two spatulas.
  4. Serve them topped with some grated cheese.
Fusilli, Apple and Orange Salad

Fusilli, Apple and Orange Salad

If you want to try a different type of salad, down below is the one! We’ve tried mixing together pasta (fusilli in this case) with apple and orange slices. To give it more flavor we’ve added some crunchy pecans, blueberries, feta cheese, and a very interesting dressing which has a load of ingredients. Find out how everything turned out by serving the recipe below.

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Ingredients Needed for Fusilli, Apple and Orange Salad

1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon water
salt
pepper
1 teaspoon onion powder
1 teaspoon paprika powder
1 teaspoon sugar
1 teaspoon poppy seeds
1 large apple
¼ cup lemon juice
7 ounces of fusilli, cooked
3 ounces of lettuce, chopped
1 celery stick, thinly sliced
0.5 ounce pecan nut, chopped
1 tablespoon dried blueberries
1 orange
feta cheese (optional)

How to Make Fusilli, Apple and Orange Salad

  1. You can start with the salad dressing. Grab a small bowl and add the olive oil, vinegar, water, salt, pepper, onion powder, paprika powder, sugar, and poppy seeds. Mix everything well.
  2. Scoop the apple and thinly slice it.
  3. Add the apple slices in a large bowl and pour the lemon juice. Leave it aside.
  4. Add the cooked fusilli in a large bowl. Add the salad, celery, pecan nuts, blueberries, apple, and orange slices.
  5. Drizzle the dressing over the salad and top it with some crumbled Feta.
Butternut Squash and Arugula Pasta

Butternut Squash and Arugula Pasta

Butternut squash is an incredibly versatile veggie. You can use it in all kinds of salads, pies, and here we’ve used it in a delicious pasta recipe. We’ve roasted it, and paired it with some arugula, goat cheese, and some crunchy pine nuts. For the pasta, you can use anything from penne, spaghetti to ravioli.

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Ingredients Needed for Butternut Squash and Arugula Pasta

3.5 ounces of butternut squash, diced
1 tablespoon olive oil
salt
pepper
5 ounces of whole wheat penne
1 ounce goat cheese, crumbled
3 ounces of arugula
2 tablespoons of pine nuts

How to Make Butternut Squash and Arugula Pasta

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Line a baking sheet with parchment paper.
  3. Add the diced squash over it. Slide the tray into the oven for the next 25 minutes.
  4. Next, heat a saucepan over medium heat, and fill it halfway with water. Add a pinch of salt and the whole wheat penne.
  5. Cook them according to the instructions on the package.
  6. Drain the pasta and add them to a large bowl.
  7. Add the goat cheese over the pasta, some butternut squash, arugula, and pine nuts. Give it a good stir.
grape, pecan and mayo farfalle salad with bacon

Grape, Pecan and Mayo Farfalle Salad With Bacon

How do you feel about having a yummy pasta salad? Try it with al dente cooked farfalle pasta, which goes equally well with cold and warm dishes. Bring together salad and grape freshness and crunchy pecans. Add a sweet and sour onion dressing mix with an extra-creaminess factor from the mayo.

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Ingredients Needed for Grape, Pecan and Mayo Farfalle Salad With Bacon


For cooking the pasta:

6 ounces of farfalle
salt

For the onion mixture:

1 red onion, chopped
2 teaspoons of sugar
2 teaspoons of red wine vinegar

For the Farfalle salad:

5 ounces of salad mix
3 ounces of red grapes
2 ounces of pecan nut
¼ cup mayonnaise
1 ounce fried bacon

How to Make Grape, Pecan and Mayo Farfalle Salad With Bacon

  1. For cooking the pasta:

    Fill a medium cooking pot halfway with water, salt it, and bring to a boil.

  2. Add the pasta and cook it according to the instructions on the package.
  3. For the onion mixture:

    Add the red onion, sugar, and red wine vinegar to a small bowl. Mix them using a fork.

  4. For the Farfalle salad:

    Add the pasta, salad mix, grapes, pecans, and onion mixture to a bowl and mix them using 2 spatulas.

  5. Add the mayonnaise and mix more. Serve topped with crumbled fried bacon.
Seafood Salad

Seafood Salad

Are you in the mood for seafood? Try this rich and refreshing seafood and vegetable summer salad. For this colorful dish, use red and orange pomegranate, surimi, cooked shrimp, green veggies, and the darker tones of clams and browned octopus. You can eat it as is or you can mix it with some cooked pasta.

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Ingredients Needed for Seafood Salad

1 ounce butter
8 ounces of frozen surimi
5 ounces of baby octopus
1 pound clams
4 ounces of squid
½ cup white wine
3 ounces of arugula
7 ounces of cooked prawn
1 ounce green olive
1 celery stick, chopped
1 small onion, sliced
1 small red onion, sliced
1 bell pepper, diced
2 tablespoons of pomegranate
1 tablespoon fresh parsley, chopped
salt
pepper
2 tablespoons of olive oil
1 teaspoon lemon zest
1 teaspoon orange zest

How to Make Seafood Salad

  1. Melt the butter in a skillet over low-medium heat and add the surimi. Cook and stir them until they start changing color into a bright red. Remove them from the skillet and set them aside.
  2. Using the same melted butter, add the baby octopus, clams, and squid. Cook and stir until the octopus turns lightly brown, add the white wine, and simmer for 5 minutes more.
  3. Add half of the arugula, the cooked octopus, clams, and squid, the cooked prawns, cooked surimi, green olives, celery, onion, red onion, bell pepper, pomegranate, fresh parsley, and the remaining arugula to a bigger bowl. Season with salt and pepper. Add the lemon juice. Also, add the olive oil, lemon zest, orange zest, and toss them all together using two spatulas.
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