Best 4 Sunshine Pasta Salad Recipes

Sunshine Pasta Salad: A Splash of Summer in Every Bite

Escape to a realm of vibrant flavors and textures with our Sunshine Pasta Salad, a culinary symphony that captures the essence of summer. This delightful dish bursts with a medley of colorful ingredients, each contributing its unique charm to create a harmonious ensemble. A symphony of colors tantalizes the eyes, from the sun-kissed cherry tomatoes to the verdant basil leaves, while the tangy feta cheese adds a touch of piquancy. Immerse yourself in a journey of taste sensations as you savor the al dente pasta, perfectly complemented by the zesty lemon-herb dressing that dances on your palate. Elevate your culinary experience with our variations: opt for gluten-free pasta, transform it into a vegan delight with tofu, or add a smoky twist with grilled vegetables. Prepare to embark on a culinary adventure that promises to brighten your day and leave a lingering warmth in your heart.

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

SUNSHINE PASTA SALAD

Sunshine Pasta Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 cup mayonnaise
1 cup sour cream
1/2 cup Dijon mustard
Zest of a lemon
1 tablespoon lemon juice
1/2 teaspoon grated garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound penne pasta
Kosher salt
4 cups red grape tomatoes, halved
4 cups yellow grape tomatoes, halved
2 cups frozen sweet corn, thawed
1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut in strips
1 yellow bell pepper, seeded and cut in strips
One 16-ounce jar banana peppers, drained and sliced
1 lemon, sliced, for garnishing

Steps:

For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.

BLACK BEAN SUNSHINE PASTA SALAD

Black Bean Sunshine Pasta Salad image

Make and share this Black Bean Sunshine Pasta Salad recipe from Food.com.

Provided by Outta Here

Categories Oranges

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces tri-color spiral pasta, uncooked
10 ounces frozen peas and carrots
20 ounces pineapple chunks in juice, drain and reserve 1/2 cup juice
1 (15 ounce) can black beans, drained and rinsed
1 cup red bell pepper, sliced thin and cut each slice into 3 pieces
1/2 cup green onion, thinly sliced
2 large oranges, peeled & sectioned (cut sections into 3 pieces each)
1/2 cup orange juice
2 tablespoons wine vinegar (or more to taste)
2 teaspoons honey
2 teaspoons dried basil
1 teaspoon orange zest
1/2 teaspoon garlic powder
salt and pepper, to taste

Steps:

Cook pasta according to package directions for the minimum cooking time.
Place peas and carrots in a colander.
When pasta is done, pour into the colander over peas and carrots. ( the hot water will cook the vegetables slightly.) Drain and place in a large bowl.
Add pineapple , beans, bell pepper, onions, and orange sections. Toss to combine.
Combine reserved pineapple juice and remaining ingredients. Mix well. Taste to adjust vinegar and salt and pepper. Pour over pasta mixture. Mix gently until well combined.
Cover with plastic wrap and chill overnight (8 hours). Mix a few times while chilling.

SUNSHINE PASTA SALAD

Sunshine Pasta Salad image

I cannot remember where I found this recipe but this is one of the first pasta salads I made after moving out on my own and my Mom gave me rave reviews. I use asparagus in the spring when it is fresh and the broccoli when I cannot find nice fresh asparagus.

Provided by HokiesMom

Categories Low Protein

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 (20 ounce) can pineapple chunks in juice (reserve juice)
4 cups cooked pasta, twisted noodles
2 cups broccoli florets (or asparagus tips see note at bottom of instructions)
1 cup frozen peas, thawed
1 cup celery, chopped
1/2 cup fresh parsley, chopped
1/3 cup vidalia onion, chopped
1/3 cup red pepper, chopped
2 tablespoons pineapple juice
1 garlic clove, pressed
3/4 cup olive oil
1/3 cup white vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons basil, crumbled
1 teaspoon salt (or to taste)

Steps:

Drain pineapple, reserving juice.
Combine all salad ingredients together in large salad bowl.
For dressing - Combine all ingredients together and whisk together well.
Toss salad with the dressing and make sure the salad is well-coated.
Chill for 1-2 hours prior to serving for best results.
Note: When using the asparagus tips, it is best to blanch them approximately 2 minutes in a steamer prior to combining with the salad.

BLACK BEAN SUNSHINE PASTA SALAD

Black Bean Sunshine Pasta Salad image

A nice, colorful picnic or buffet salad. Cook time is refrigeration time.

Provided by Mikekey *

Categories Pasta Salads

Time 8h30m

Number Of Ingredients 13

Ingredients

8 oz dry spiral pasta (tri-color)
1 pkg (10 oz) frozen peas and carrots
1 can(s) (15 oz) black beans, drained and rinsed
1 c diced red bell pepper
1/2 c chopped green onion
2 large oranges, peeled and sectioned (cut each section into 3 pieces)
1/2 c orange juice
2 Tbsp wine vinegar
2 tsp honey
2 tsp dried basil
1 tsp grated orange zest
1/2 tsp garlic powder (not salt)
salt and pepper to taste

Steps:

1. Cook pasta according to package directions for the minimum cooking time.
2. Place peas and carrots in a colander.
3. When pasta is done, pour into the colander over peas and carrots. ( the hot water will cook the vegetables slightly.) Drain and place in a large bowl.
4. Add pineapple , beans, bell pepper, onions, and orange sections. Toss to combine.
5. Combine reserved pineapple juice and remaining ingredients. Mix well. Taste to adjust vinegar and salt and pepper. Pour over pasta mixture. Mix gently until well combined.
6. Cover with plastic wrap and chill overnight (8 hours). Give it a stir a few times while chilling.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Cook the pasta al dente to maintain its texture and prevent it from becoming mushy.
Rinse the pasta with cold water after cooking to stop the cooking process and prevent it from sticking together.
Use a variety of vegetables to add color, texture, and flavor to the salad.
Chop the vegetables into uniform pieces so that they cook evenly.
Use a light, flavorful dressing to coat the salad without overpowering the other ingredients.
Season the salad to taste with salt, pepper, and herbs.
Garnish the salad with fresh herbs or grated Parmesan cheese for extra flavor.
Serve the salad immediately or chill it for later.

Conclusion:

Sunshine pasta salad is a delicious and refreshing dish that is perfect for summer gatherings. It is easy to make and can be customized to your liking. With its vibrant colors and flavors, sunshine pasta salad is sure to impress your guests. So, grab your ingredients and get cooking!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #salads #pasta #dietary #low-cholesterol #healthy-2 #low-in-something #pasta-rice-and-grains