Best 7 Tricolor Vegetable Salad Recipes

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Indulge in a symphony of colors and flavors with our tricolor vegetable salad, a refreshing and vibrant dish that celebrates the beauty of fresh produce. This delightful salad features a harmonious blend of three distinct vegetable groups – green, orange, and white – each offering unique textures and flavors. From the crisp crunch of green bell peppers and cucumbers to the sweet juiciness of carrots and oranges, and the creamy smoothness of cauliflower and white beans, this salad is a textural delight. Dressed in a zesty lemon vinaigrette, this tricolor salad is a symphony of flavors that will tantalize your taste buds and leave you craving more. It's a perfect side dish for any occasion, whether you're hosting a summer barbecue or enjoying a light and healthy lunch. With its vibrant colors and irresistible taste, this salad is sure to be a hit.

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

INSALATA TRICOLORE: ITALIAN SALAD WITH 3 LETTUCES



Insalata Tricolore: Italian Salad with 3 Lettuces image

A wonderful, simple, leafy salad with three lettuces, lemon dressing and parmesan cheese. A great side salad with virtually any meal and the perfect salad for an Italian meal.

Provided by Lisa

Categories     Salad

Time 15m

Yield 8

Number Of Ingredients 10

1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons dijon mustard
1 small garlic clove, finely minced (1/4 teaspoon)
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
8 cups arugula
2-3 heads endive, ends trimmed, cut into 1/4-inch slices crosswise
1 large head radicchio, cut in half, triangular core removed, cut into large, (1-inch) dice. (see instructions in the notes below)
Thin shavings of fresh Parmesan cheese, using your vegetable peeler or 3-4 tablespoons of finely-grated fresh parmesan cheese. (I recommend Parmigiano Reggiano)

Steps:

  • Whisk the lemon juice, mustard, garlic, salt and pepper. Slowly pour in olive oil while whisking.
  • Combine lettuces together in a large bowl. Toss with dressing just before serving. Top with shavings of Parmesan cheese or toss with 3-4 tablespoons of grated parmesan cheese.

Nutrition Facts : Calories 112 calories, Sugar 0.9 g, Sodium 140 mg, Fat 9.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 4.5 g, Protein 2.3 g, Cholesterol 0 mg

COLORFUL SPIRAL PASTA SALAD



Colorful Spiral Pasta Salad image

Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. -Amanda Cable, Boxford, Massachusetts

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 14 servings.

Number Of Ingredients 7

1 package (12 ounces) tricolor spiral pasta
4 cups fresh broccoli florets
1 pint grape tomatoes
1 can (6 ounces) pitted ripe olives, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan

Steps:

  • In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.

Nutrition Facts : Calories 149 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

TRI COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE



Tri colored Vegetable Salad with Mustard Vinaigrette image

Provided by Food Network

Time 26m

Yield 8 to 10 servings

Number Of Ingredients 9

1 clove garlic, minced
1 shallot, minced
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
3 tablespoons olive oil
Coarse grained salt and cracked black pepper
1 pound green beans, ends trimmed, blanched to al dente
4 large carrots, peeled and shredded
4 small beets, peeled and shredded

Steps:

  • For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.
  • For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds.

TRI COLOR ITALIAN PASTA SALAD



Tri Color Italian Pasta Salad image

Easy recipe for the best Tri Color Italian Pasta Salad. This meal is full of fresh vegetables and only takes 20 minutes to put together from start to finish.

Provided by Pamela

Categories     Main Course     Side Dish

Time 20m

Number Of Ingredients 8

12 oz box tri color rotini pasta
1/2 cup Italian salad dressing
3 stalks of celery (finely chopped)
1 pint cherry or grape tomatoes (halved)
1/2 cup sliced black olives
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 cup shredded mozzarella

Steps:

  • Prepare your pasta as directed on box. Drain and place pasta in a big serving bowl.
  • Add salad dressing, celery, tomatoes, olives, basil and oregano. Stir to fully combine. Add mozzarella cheese on top and mix again.
  • Cover bowl with lid or plastic wrap and place in refrigerator to chill (at least an hour, can be overnight).
  • Remove from refrigerator and stir to freshen up. If salad looks a little dry (especially if you let it sit overnight), add a tablespoon (or 2) of salad dressing and stir. Serve and enjoy!

TRICOLOR VEGETABLE SALAD



Tricolor Vegetable Salad image

The salad is more than a colorful side dish -- with vibrant flavors and textures, this recipe is one you'll keep coming back to.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
2 tablespoons grated Parmesan
1 teaspoon honey
2 cups corn kernels (from 3 ears corn)
1/2 English cucumber, sliced into 1/4-inch half-moons
1 small head radicchio, cut into 1-inch pieces
Coarse salt and ground pepper

Steps:

  • In a large bowl, whisk together vinegar, olive oil, Parmesan, and honey. Add corn, cucumber, and radicchio; toss to combine. Season with salt and pepper and serve.

Nutrition Facts : Calories 122 g, Fat 5 g, Fiber 3 g, Protein 4 g

TRI-COLOR PASTA SALAD



Tri-Color Pasta Salad image

This is a quick and tasty pasta salad that all of my friends beg me to make whenever there is a party! It is always a crowd pleaser!

Provided by MEEHSKABOB

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 20m

Yield 15

Number Of Ingredients 4

2 pounds uncooked tri-color spiral pasta
10 ounces diced processed American cheese
1 large head broccoli, cut into florets
1 (16 ounce) bottle Italian-style salad dressing

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 48.9 g, Cholesterol 17.8 mg, Fat 15.7 g, Fiber 2.6 g, Protein 13 g, SaturatedFat 5.3 g, Sodium 779.7 mg, Sugar 5 g

TRICOLOR SALAD



Tricolor Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Pinch of sugar
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 endive, thinly sliced crosswise
1/2 head radicchio, cut in half and thinly sliced
2 cups loosley packed arugula

Steps:

  • Whisk together white-wine vinegar, mustard, and sugar in a large bowl. Slowly whisk in olive oil; season with salt and pepper. Add endive, radicchio, and arugula, and toss until well combined.

Tips:

  • Choose fresh, crisp vegetables. This will ensure that your salad is flavorful and appealing.
  • Cut the vegetables into uniform pieces. This will help them cook evenly.
  • Use a variety of colors and textures. This will make your salad more visually appealing.
  • Don't overcook the vegetables. They should be tender-crisp, not mushy.
  • Use a light dressing. A heavy dressing will overwhelm the delicate flavors of the vegetables.
  • Serve the salad immediately. This will prevent the vegetables from wilting.

Conclusion:

Tricolor vegetable salad is a healthy, delicious, and easy-to-make dish that can be enjoyed as a side dish or main course. With its vibrant colors and crisp textures, this salad is sure to please everyone at your table. So next time you're looking for a light and refreshing meal, give tricolor vegetable salad a try!

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