Best 2 Pasta Salad With Spring Vegetables And Tomatoes Recipes

Indulge in a burst of springtime flavors with this vibrant pasta salad, a symphony of fresh vegetables, juicy tomatoes, and tender pasta, all tossed in a zesty dressing. The tender asparagus, crisp sugar snap peas, and sweet bell peppers add a delightful crunch, while ripe tomatoes burst with juicy sweetness in every bite. A medley of aromatic herbs, including basil, thyme, and mint, infuse the salad with a refreshing fragrance, perfectly complementing the tangy balsamic vinaigrette dressing. This delightful dish is not only a feast for the taste buds but also a visual masterpiece, sure to impress at any gathering. From classic pasta salad recipes to unique twists featuring grilled vegetables or a creamy avocado dressing, this article offers a diverse collection of pasta salad recipes to suit every palate.

**Additional Recipes Mentioned in the Article:**

* **Classic Pasta Salad:** A timeless recipe featuring a colorful array of cooked pasta, crisp vegetables, and a tangy mayonnaise-based dressing.

* **Grilled Vegetable Pasta Salad:** A smoky and flavorful twist on the classic pasta salad, with grilled vegetables adding a charred and caramelized depth of flavor.

* **Creamy Avocado Pasta Salad:** A rich and indulgent pasta salad with a creamy avocado dressing, perfect for a light and refreshing meal.

* **Mediterranean Pasta Salad:** A flavorful journey through the Mediterranean, with sun-dried tomatoes, Kalamata olives, and a tangy lemon-herb dressing.

* **Asian-Inspired Pasta Salad:** A delightful fusion of Asian flavors, with a sweet and tangy dressing made from soy sauce, rice vinegar, and sesame oil.

Here are our top 2 tried and tested recipes!

PASTA SALAD WITH SPRING VEGETABLES AND TOMATOES

Pasta Salad with Spring Vegetables and Tomatoes image

This light pasta salad is tossed with ginger-scented roasted tomatoes, charred snap peas and scallions, and plenty of fresh spring and summer herbs.

Provided by Yotam Ottolenghi

Categories Bon Appétit Dinner Side Pasta Salad Tomato Green Onion/Scallion Sugar Snap Pea Mint Basil Vegetarian Vegan Summer Spring

Yield 6 servings

Number Of Ingredients 24

Ingredients

Roasted ginger tomatoes:
9 garlic cloves, crushed
3 sprigs thyme
3 (2-inch) strips orange zest
1 (3-inch) piece ginger, peeled, cut into very thin matchsticks
4 cups cherry tomatoes
6 tablespoons fresh orange juice
1/4 cup olive oil
1 tablespoon light brown sugar
1/4 teaspoon kosher salt
Freshly ground black pepper
Charred peas and onions:
3 large spring onions (about 8 ounces)
2 tablespoons olive oil, divided
8 ounces sugar snap peas, trimmed, halved on a diagonal (about 3 cups)
Kosher salt
Pasta and assembly:
12 ounces casarecce, fusilli, or penne pasta
Kosher salt
2 tablespoons (or more) fresh lemon juice
2 cups thinly sliced basil, divided
2 cups thinly sliced mint, divided
Freshly ground black pepper
Olive oil (for drizzling)

Steps:

Roasted ginger tomatoes:
Preheat oven to 325°. Toss garlic, thyme, orange zest, ginger, tomatoes, orange juice, oil, brown sugar, salt, and a pinch of pepper in a 13x9" baking dish. Roast, gently tossing mixture every 20 minutes, until tomatoes are tender and just bursting but still intact, 50-60 minutes. Pluck out and discard thyme and orange zest.
Charred peas and onions:
Separate spring onion stems from bulbs. Cut stems in half lengthwise, then cut crosswise into 2" pieces. Slice bulbs through root end into quarters. Heat a dry medium skillet, preferably cast iron, over high. Add 1 Tbsp. oil, then sugar snap peas, and shake pan so sugar snaps spread out in a single layer. Cook, tossing once, until charred on both sides, about 4 minutes. Transfer to a large bowl.
Heat remaining 1 Tbsp. oil in same skillet. Add spring onion stems and bulbs, arranging in a single layer. Cook, tossing once, until charred, about 4 minutes. Transfer to bowl with sugar snap peas; season with salt.
Pasta and assembly:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, transfer to a large bowl, and let cool, tossing around now and again to make sure it's not sticking.
Add tomato mixture, sugar snap peas and spring onions, lemon juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the tomatoes too much); season with salt, pepper, and more lemon juice if desired.
Serve pasta salad topped with remaining 1/2 cup basil and 1/2 cup mint and a drizzle of oil.

SPRING GREEK PASTA SALAD

Spring Greek Pasta Salad image

For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make this cucumber pasta salad into a main dish by adding grilled chicken. -Christine Schenher, Exeter, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings

Number Of Ingredients 18

Ingredients

4 cups veggie rotini or other spiral pasta (about 12 ounces)
VINAIGRETTE:
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon water
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh oregano or 1 tablespoon dried oregano
SALAD:
3 large tomatoes, seeded and chopped
1 medium sweet red pepper, chopped
1 small cucumber, seeded and chopped
1 small zucchini, chopped
1 small red onion, halved and thinly sliced
1/3 cup sliced pitted Greek olives, optional
1 cup (4 ounces) crumbled feta cheese

Steps:

Cook pasta according to package directions. Drain; rinse with cold water and drain well., In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano., In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving.

Nutrition Facts : Calories 142 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 219mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

Use high-quality ingredients: Fresh, seasonal vegetables, ripe tomatoes, and a flavorful dressing will make all the difference in the taste of your pasta salad.
Cook the pasta al dente: This means cooking it until it is tender but still has a slight bite to it. Overcooked pasta will become mushy and absorb too much dressing.
Don't overcrowd the pot: When cooking the pasta, make sure to use a large pot so that the pasta has plenty of room to move around. Overcrowding the pot will prevent the pasta from cooking evenly.
Rinse the pasta: After cooking the pasta, rinse it with cold water to stop the cooking process and prevent it from becoming sticky.
Chop the vegetables into uniform pieces: This will help them cook evenly and make the salad more visually appealing.
Use a light hand with the dressing: You don't want to overpower the flavors of the vegetables and pasta with too much dressing. Start with a small amount and add more to taste.
Let the salad marinate before serving: This will allow the flavors to meld and develop. If you're short on time, you can marinate the salad for as little as 30 minutes, but longer is better.
Serve the salad chilled: Pasta salad is best served cold, so make sure to chill it for at least an hour before serving.

Conclusion:

With its vibrant colors, fresh flavors, and make-ahead convenience, this pasta salad with spring vegetables and tomatoes is the perfect dish for any summer gathering. Whether you're hosting a backyard barbecue, potluck, or picnic, this salad is sure to be a hit. So next time you're looking for a refreshing and flavorful side dish, give this recipe a try. You won't be disappointed!