Best 6 Farmers Market Pasta Salad With Parmesan Recipes
Indulge in a burst of summer flavors with our vibrant Farmers' Market Pasta Salad! This refreshing dish features a symphony of fresh, seasonal vegetables sourced from the heart of local farms. Perfectly cooked pasta is tossed with crisp bell peppers, juicy tomatoes, crunchy cucumbers, and tender zucchini. A medley of herbs, including basil, oregano, and parsley, adds a fragrant touch, while grated Parmesan cheese provides a salty, nutty balance. This tantalizing pasta salad is not only delicious but also incredibly versatile. It can be served as a light lunch, a hearty side dish, or even as a delightful vegetarian main course. With its vibrant colors and irresistible flavors, our Farmers' Market Pasta Salad is sure to be a hit at your next gathering. This article also includes variations for a vegan version, a gluten-free option, and a creamy dressing, making it a truly inclusive recipe that caters to various dietary preferences. So, gather your fresh ingredients and embark on a culinary journey that celebrates the bounty of nature's harvest!
Here are our top 6 tried and tested recipes!
FARMERS MARKET PASTA SALAD
This is a simple pasta salad you can whip up in a snap. It uses fresh seasonal produce that you can pick up at your local farmers market. Swap out the produce as the seasons change for variety!
Provided by Kim Beaulieu
Time 25m
Number Of Ingredients 11
Steps:
- Cook your pasta ahead of time.
- In a large bowl combine all of your ingredients. Mix well.
- Add more salad dressing if you find it dry.
- Mix again.
- Pop in the fridge for about 4 to 8 hours.
- Sprinkle some Parmesan over top if desired.
- Serve with big old I love my Farmers Market smile!
FARMERS' MARKET PASTA SALAD
Yield 8 cups
Number Of Ingredients 17
Steps:
- In a large stockpot, bring salted water to a boil over high heat. Add pasta, and cook for 10 minutes. Add squash, green beans, and bell pepper; cook for 2 minutes. Drain, and rinse with cold water. Transfer to a large bowl. Stir in tomatoes and mozzarella.
- In a small bowl, combine lemon juice and shallot. Let stand for 10 minutes.
- In the work bowl of a food processor, place parsley, basil, and oil; pulse until well blended. Pour parsley mixture over pasta mixture. Stir in shallot mixture, sugar, zest, salt, and pepper. Sprinkle with sunflower seeds. Garnish with basil and parsley, if desired.
FARMERS MARKET PASTA
When we moved into our house, little did we know that we had a wild asparagus patch. For decades, that little patch has given us plenty of asparagus. This recipe can be used almost any time of year, with almost any assortment of vegetables the season has to offer. By cooking without butter or oil, you can cut fat and calories, but the flavors are still there. -Wendy Ball, Battle Creek, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, cook linguine according to package directions, adding asparagus and carrots during the last 3-5 minutes of cooking. Drain; return to pot., Place a large skillet coated with cooking spray over medium heat. Add onion; cook and stir 3 minutes. Add squash, mushrooms, and garlic; cook and stir until crisp-tender, 4-5 minutes. , Add cream and broth; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until sauce is thickened slightly, about 5 minutes. Stir in peas, ham, 2 tablespoons basil and pepper; heat through., Add to linguine mixture; stir in 1/2 cup cheese. If desired, top with additional basil and cheese.
Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 817mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges
FARMERS' MARKET PASTA SALAD WITH PARMESAN
Back from the farmers' market with a great haul of veggies? Toss them with bow-tie pasta and a zesty vinaigrette in this terrific Parmesan-topped salad.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 14 servings, 3/4 cup each
Number Of Ingredients 8
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain; rinse under cold running water. Drain well; place in large bowl.
- Add vegetables; mix lightly. Stir in dressing.
- Refrigerate 1 hour. Stir gently before serving; sprinkle with cheese and basil.
Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
QUICK FARMER'S MARKET PASTA
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large heavy saute pan add the sliced garlic and the clusters of cherry tomatoes. Drizzle with the olive oil and season with salt and pepper. Put the pan over low-medium heat on the stove top and cook slowly until the tomatoes are just about falling apart and their juices have been extracted into the olive oil forming a nice sauce, about 35 to 40 minutes.
- Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente. Reserve 2 to 3 clusters of roasted tomatoes for garnish. Discard the vine stems and puree or squash the remaining tomatoes in the pan, with a spoon, so you have nice chunky pieces of tomato in all the delicious tomato juice and olive oil. Stir in the sugar. This will be the sauce for the pasta.
- In a large saute pan heat a 3-count of olive oil and saute the loose pork sausage until brown and caramelized. Remove and set aside on a plate while you cook the zucchini. To the same pan add some more olive oil and saute the zucchini until caramelized around the edges, about 2 minutes. Add the artichokes and cook for 2 to 3 more minutes. Add the sausage back to the pan and toss in pasta and the tomato sauce. Mix well over high heat to ensure everything is heated through and evenly coated. Transfer to a serving bowl or platter.
- To serve, sprinkle with Parmesan, basil leaves and top with a cluster of roasted cherry tomatoes.
CREAMY FARMERS MARKET PASTA SALAD
Make a colorful Farmers Market Pasta Salad packed with rotini pasta, broccoli, carrots, tomatoes, green onions and cottage cheese. Toss with ranch dressing in this colorful and easy 15-minute Healthy Living Salad.
Provided by My Food and Family
Categories Pasta
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine pasta and vegetables in large bowl.
- Add cottage cheese and dressing; mix lightly.
Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
Tips:
- Use fresh, seasonal ingredients. This will give your pasta salad the best flavor and texture.
- Don't overcook the pasta. Al dente pasta is best for pasta salad, as it will hold its shape better.
- Let the pasta cool completely before adding the other ingredients. This will prevent the salad from getting watery.
- Use a variety of vegetables in your pasta salad. This will add color, flavor, and texture.
- Don't be afraid to experiment with different dressings. A simple vinaigrette is always a good option, but you can also try pesto, yogurt-based dressing, or a creamy dressing.
- Add some protein to your pasta salad. This will make it a more filling and satisfying meal. Grilled chicken, shrimp, or tofu are all good options.
- Garnish your pasta salad with fresh herbs. This will add a pop of color and flavor.
Conclusion:
Farmers market pasta salad is a delicious and easy-to-make dish that is perfect for summer gatherings. With its fresh ingredients, variety of flavors, and customizable options, it is sure to please everyone at your table. So next time you're at the farmers market, pick up some fresh produce and give this recipe a try.
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