Best 2 Pink And Green Pasta Salad Recipes

Indulge in a delightful culinary journey with our vibrant Pink and Green Pasta Salad, where flavors dance on your palate. This refreshing salad combines the delicate sweetness of ripe watermelon with the tangy zest of feta cheese, creating a harmonious balance that will tantalize your taste buds. The addition of fresh mint and basil adds a burst of aromatic freshness, while toasted pine nuts provide a satisfying crunch with every bite.

As you explore this collection of enticing recipes, you'll also discover a delightful Avocado and Watermelon Salad, a refreshing Watermelon Feta Salad with Balsamic Glaze, and a zesty Watermelon Salad with Cucumber and Feta. Each recipe offers a unique twist on the classic combination of watermelon and feta, showcasing the versatility of these ingredients.

These salads are not only visually stunning but also incredibly easy to prepare, making them perfect for busy weeknights or casual gatherings. Whether you're looking for a light lunch, a vibrant side dish, or a healthy snack, these recipes have something for everyone.

So, gather your ingredients, put on your apron, and let's embark on a culinary adventure that celebrates the vibrant flavors of summer.

Check out the recipes below so you can choose the best recipe for yourself!

PINK AND GREEN PASTA SALAD

Pink and Green Pasta Salad image

A lovely shrimp and avocado pasta salad spiked with chopped red chili balanced by fresh basil and cilantro. Serve with crusty bread and sparkling dry Italian white wine. The salad can be made ahead of time and chilled but don't prepare and add the avocado until serving time. This a new recipe from "The Cook's Encyclopedia".

Provided by Lorac

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups farfalle pasta
1/2 lemon, juice of
1 small fresh red chile, seeded and finely chopped
4 tablespoons chopped fresh basil
2 tablespoons chopped cilantro
4 tablespoons extra virgin olive oil
1 tablespoon mayonnaise
1 1/2 cups peeled cooked shrimp
1 avocado, pitted, peeled and diced just before serving
salt and pepper

Steps:

Cook pasta according to package directions, rinse under cold water and drain.
In a bowl, combine lemon, chili pepper, half the basil and cilantro, add oil and mayonnaise and whisk until thick, season with salt and pepper.
Add pasta, shrimp and avocado to a large bowl, gently stir in the dressing and garnish with the remaining basil and cilantro.

ONE-POT CREAMY PASTA AND GREENS

One-Pot Creamy Pasta and Greens image

In this recipe, frozen spinach, pasta and a whole lot of milk come together to create a satisfying pasta dish that will remind you of the best creamed spinach you've ever had. Stir the mixture often and vigorously to help the pasta release its starch and create a rich sauce. The lemon peel provides a bright citrus flavor, but you can leave it out. If you'd like a spicy version, add a dash of red-pepper flakes along with the shallot and garlic. You can also substitute different greens: Instead of frozen spinach, you can use 2 cups of chopped dark leafy greens, like chard or kale.

Provided by Ali Slagle

Categories dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
3 garlic cloves, finely chopped
1 shallot, finely chopped
Kosher salt and black pepper
5 cups whole milk, plus more as needed
10 ounces frozen chopped spinach
2 wide lemon peel strips
10 ounces ditalini, orzo or pearl couscous
1/2 cup finely grated Parmesan, plus more for serving

Steps:

In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.
Add the 5 cups milk, spinach, lemon peel and 2 teaspoons salt. Cook, stirring occasionally and breaking up the frozen spinach with your spoon, until the spinach is softened and the milk is just simmering, 5 to 10 minutes.
Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. The mixture will continue to thicken as it sits, so it's OK if the sauce looks a little soupy.
Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted. Season to taste with salt and pepper, and serve with more Parmesan.

Tips:

For the best flavor, use fresh, ripe tomatoes and basil.
To make the pasta salad ahead of time, cook the pasta and vegetables according to the package directions, then let them cool completely. Combine the pasta salad ingredients in a large bowl and refrigerate for up to 24 hours before serving.
If you don't have any fresh basil on hand, you can substitute 1 teaspoon of dried basil.
For a vegan version of this pasta salad, omit the Parmesan cheese and use a plant-based dressing.
To make a gluten-free version of this pasta salad, use gluten-free pasta.

Conclusion:

This pink and green pasta salad is a refreshing and flavorful dish that is perfect for a summer picnic or potluck. It is also a great way to use up leftover pasta and vegetables. The combination of sweet tomatoes, creamy avocado, and tangy dressing is sure to please everyone at the table. So next time you are looking for a quick and easy pasta salad recipe, give this one a try. You won't be disappointed!

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