Best 3 Enchantress Spring And Summer Pasta Salad Recipes

Indulge in a symphony of flavors with our Enchantress Spring and Summer Pasta Salad, a delightful blend of colors, textures, and tastes. This refreshing salad features a medley of crisp vegetables, including tender asparagus, vibrant bell peppers, and sweet cherry tomatoes, all tossed in a luscious homemade lemon-herb vinaigrette. Succulent grilled shrimp or tofu adds a protein-packed touch, while tangy feta cheese and a hint of honey balance the flavors perfectly. As a bonus, we've included three additional pasta salad recipes to tantalize your taste buds: a zesty Greek pasta salad, a creamy avocado pesto pasta salad, and a hearty chicken bacon ranch pasta salad. With options for every palate, our Enchantress Spring and Summer Pasta Salad collection is sure to become a staple in your warm-weather entertaining repertoire.

Here are our top 3 tried and tested recipes!

SUMMER PASTA SALAD

Summer Pasta Salad image

This classic pasta salad, packed with a bounty of summer vegetables and fresh herbs, is the perfect thing to make after a trip to the farmers' market. Look for the tastiest produce at the peak of its season, like crisp radishes and cucumbers, juicy tomatoes and sweet raw corn. We recommend allowing the pasta salad to marinate for at least 30 minutes before serving.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 pound gemelli or other twisted pasta, such as cavatappi
1 cup olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 Persian cucumbers, halved lengthwise and thinly sliced (about 2 cups)
2 pints mini heirloom cherry tomatoes or other cherry tomatoes, halved
2 stalks celery, thinly sliced (about 1 cup)
2 cups radishes, thinly sliced
2 cups fresh corn kernels (from 4 about ears)
1 medium shallot, thinly sliced (about 1/2 cup)
1/2 cup flat-leaf parsley leaves, roughly chopped
1/3 cup fresh dill, roughly chopped

Steps:

Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.

ENCHANTRESS' SPRING AND SUMMER PASTA SALAD

Enchantress' Spring and Summer Pasta Salad image

This is a favorite of my household. I "break it out" once the crock-pot is stored away and the sun emerges. It's a lovely accent to the lighter meals of spring and summer.

Provided by Ebony Enchantress

Categories Spring

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 (3/4 ounce) garlic & herb salad dressing mix (prepared, use 1/4 cup of oil for less fat)
12 ounces rotini pasta (Tri-color, prepared)
8 1/2 ounces artichoke hearts (drained)
8 1/2 ounces sun-dried tomatoes (drained)
8 1/2 ounces olives (are tasty, but optional)

Steps:

Prepare the dressing and pasta ahead. You may opt to prepare the dressing as instructed, but this will boost the fat content. Toss the remaining ingredients in with the pasta and dressing. Chill for a minimum of fifteen minutes before serving.

FULLY LOADED SUMMER PASTA SALAD

Fully Loaded Summer Pasta Salad image

Whip up a 30-minute meal-in-a-bowl with this refreshing Southwest-style pasta salad starring a creamy and tangy avocado dressing that will become your go-to dressing, dip and even sandwich spread.

Provided by Kelly Senyei

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt
8 ounces uncooked pasta, such as shells, cavatappi or penne
One 15-ounce can black beans, rinsed and drained
1 cup yellow corn kernels, fresh or frozen, thawed if frozen
2 medium tomatoes, diced
1 medium orange bell pepper, diced
1/3 cup sliced scallions
Cotija, for garnish
1 cup plain yogurt
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon minced garlic
1 large avocado, peeled and pitted
Kosher salt and freshly ground black pepper

Steps:

For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 12 minutes.
Drain the pasta and transfer to a large bowl. Add the black beans, corn, tomatoes, bell peppers and scallions and combine. Set aside.
For the avocado dressing: Combine the yogurt, lime juice, honey, garlic and avocado in a blender until pureed, scraping down the sides as needed. Season to taste with salt and pepper.
Transfer the dressing to the large bowl and toss to combine.
Garnish the pasta salad with the Cotija and serve immediately or cover and refrigerate until ready to serve.

Tips:

Use fresh, high-quality ingredients whenever possible. This will make a big difference in the flavor of your pasta salad.
Don't overcook the pasta. Al dente pasta is best for pasta salad, as it will hold its shape and not become mushy.
Let the pasta cool completely before adding it to the salad. This will prevent the pasta from absorbing too much dressing and becoming soggy.
Use a variety of vegetables in your pasta salad. This will add color, flavor, and nutrition.
Don't be afraid to experiment with different dressings. There are many different types of dressings that can be used on pasta salad, so find one that you like and go for it!

Conclusion:

Pasta salad is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for picnics, potlucks, and summer gatherings. With so many different recipes to choose from, there's sure to be a pasta salad that everyone will love. So next time you're looking for a quick and easy meal, give pasta salad a try. You won't be disappointed!