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How To make Springtime Pasta Salad
16 ozs spaghetti, thin
cooked
1 1/2 c frozen broccoli cuts :
thawed and cooked
1/2 c onions chopped
2 cloves garlic :
chopped fine
2 c frozen green peas thawed
1/2 c bell peppers :
chopped
8 ozs mushrooms sliced
1/4 c parsley
:
Dressing---- 3 tbsps white vinegar
3 tbsps lemon juice
1 tbsp prepared mustard
1 tsp olive oil
2 tsps salt
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp black pepper
1/8 tsp cayenne pepper
Prepare spaghetti according to package directions; drain. In a large pot, cook broccoli in boiling water until crisp yet tender, about 4 minutes. Drain and add to pasta. Add onions, garlic, peas, bell peppers, mushrooms, and parsley to pasta. To prepare dressing, combine vinegar, lemon juice, mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper in a mixing bowl. Pour dressing over pasta mixture and toss gently until well mixed.
How To make Springtime Pasta Salad's Videos
So many people requested for this recipe on IG after yesterdays video | Mac Salad
Pasta Salad! Super easy recipe that your family will love.
Spring has sprung and along with it comes a spring and summertime favorite. Pasta salad. You will find this recipe easy and convenient. You can make the same day of your cookout or special dinner.
Creamy Pasta Salad with Mayonnaise
Get the Recipe:
⭐️ Our creamy pasta salad is a tangy, crunchy, creamy, and refreshing recipe you can make with your favorite pasta and crips veggies in about 20 minutes.
⭐️ Ingredients
9 ounces (250 grams) pasta fusilli, rotini, elbows, etc.
1 can (15-oz) (240 grams) cannellini beans or chickpeas, rinsed
2 cups (300 grams) red bell pepper diced
1 heaping cup (150 grams) cucumber diced
½ cup (100 grams) corn canned
½ cup (60 grams) olives sliced
1 shallot or red onion, sliced
1 rib celery chopped
½ cup (60 grams) pickles chopped
3 tablespoons parsley finely chopped
2 tablespoons dill finely chopped
¾ cup (160 grams) vegan mayo or regular mayo
½ lemon juice and grated zest
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
SpringThyme???????? Pasta Salad Recipe | Fresh Ingredients | ThymeWithApril
I WILL SHOW YOU STEP BY STEP HOW TO MAKE THIS DELISH RECIPE CLICK BELOW FOR RECIPE ↓↓↓↓↓
#pasta #salad #recipe #thymewithapril
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Pasta Salad
Ingredients:
1lb bowtie pasta (farfalle)
cherry tomatoes
1 English cucumber
1oz feta cheese
2/3 c black olives
1/2 red onion (sliced)
vinaigrette:
1/2 c extra virgin olive oil
3 tbsp red wine vinegar
1 fresh lemon (juiced)
2 tsp oregano (dried)
1 tsp honey
3 large garlic cloves (chopped)
sea salt
black pepper
how-to:
Vinaigrette
Take a medium jar and add all the ingredients above and shake really well.
Boil a big pot of water. Add sea salt and olive oil in the water. Cook pasta for 11-12 mins. Slice cherry tomatoes in halves. Slice and chop English cucumber. Take half of the red onion and cut into thin slices. Once the pasta is cooked drain and add to a large bowl. Add tomatoes, cucumbers, black olives, red onions, and feta cheese. Toss together. Then pour the vinaigrette and toss again. EAT AND ENJOY!
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Pasta Salad by Chef Bae
Check out this super easy and flavorful pasta recipe made by Sherri Chef Bae Smith:
1 pound Rotini pasta, multicolored
3 cups cherry tomatoes,halfed
1/4 cup red onion, diced
1/2 cup broccoli, sliced
1/2 cup cucumbers, diced
1/2 cup kalamata(black)olives,sliced
1/4 cup carrot,sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 bottle of Wishbone Italian Dressing
1 teaspoon salt
1/2 teaspoon pepper
2-3 pinches red pepper flakes (optional)
Boil the pasta according to the directions on the package. Allow to pasta to cool.(You can run cold water over pasta to help it cool faster.)
In a bowl, add and mix all the ingredients together. Refrigerate before serving. *In my opinion it taste the best the next day bc everything has marinated over night*
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