Easy, Quick, Raw Veggie Penne Pasta Salad

 

Plant Based Pasta Salad THREE WAYS!!

Video taken from the channel: Food with Feeling


 

Vegetable Pasta Salad Recipe Easy & Delicious

Video taken from the channel: Magic Touch Recipes


 

CREAMY SALAD / PASTA SALAD

Video taken from the channel: cook with sila


 

Instant Penne Pasta delight/ great way to incorporate Exotic veggies in your menu

Video taken from the channel: MY FOOD FORTE


 

Vegan Pasta Salad with Homemade Italian Dressing

Video taken from the channel: Know Your Produce


 

Penne Pasta Salad Recipe

Video taken from the channel: Aashpazi.com


 

VEGAN PASTA FOR SUMMER | pasta three ways

Video taken from the channel: RainbowPlantLife


1 Cup Penne pasta (made from whole wheat, quinoa, or rice, cooked) 1 Cup Cottage cheese (low fat or fat free).75 Cup Tomatoes (raw, diced).75 Cup Broccoli (raw, cut into bite size pieces).5 Cup Mushrooms (raw, sliced).5 Cup Peppers (raw, sliced) Black pepper (to taste) When it comes to ingredients, organic is best. How to make this dish. Classic pasta salad made with creamy pesto dressing and roasted tomatoes.

Made with just 9 ingredients in 30 minutes! The perfect quick + easy side dish. Ingredients 1 package (16 ounces) penne pasta 1 cup quartered cherry tomatoes 1/2 cup chopped green pepper 1/4 cup chopped green onions 1 can (2-1/4 ounces) sliced ripe olives, drained 1 bottle (8 ounces) Italian salad dressing 1/2 teaspoon coarsely ground pepper. Ingredients 1 cup chopped broccoli ½ cup chopped red bell pepper ½ cup chopped green bell pepper ¾ cup chopped yellow squash ¾ cup chopped zucchini ½ cup chopped red onion 12 ounces your favorite pasta, gluten-free if needed.

Easy, Quick, Raw Veggie Penne Pasta Salad Fitness Blender peppers, mushrooms, cottage cheese, penne pasta, broccoli, tomatoes and 1 more Penne Pasta Salad with Zucchini, Chickpeas and Olives Feed Me Phoebe. Cook pasta according to package instructions to al dente but do not season water with salt (the dressing has plenty). Drain an rinse until cold water.

Pour pasta into a bowl, add tomatoes, broccoli, bell pepper, olives, cucumber, carrots, red onion and parmesan. Pour dressing over and toss to evenly coat. Cook the pasta according to package directions until al dente. Drain the pasta and then rinse under cool water.

Transfer the pasta to a large serving bowl and toss with vegetable oil to prevent sticking while you prepare the veggies. Cut each tomato in half lengthwise and add on top of the pasta. Smoky crumbled bacon adds something special to this creamy penne pasta salad that also boasts tasty chunks of cooked chicken (use rotisserie, or leftovers), plum tomatoes, red onion, and celery. It’s all tossed in a ligh.

Fresh Summer Pasta Salad. I made this summer pasta salad for dinner while preparing lunch. It was fast and easy; delicious and colorful. We love to enjoy the fresh fruits and veggies in season. I served this salad with almond crackers and sharp cheddar slices.

So tasty! —Cathy Orban, Chandler, Arizona. Easy, Quick, Raw Veggie Penne Pasta Salad Fitness Blender cottage cheese, penne pasta, mushrooms, broccoli, peppers, tomatoes and 1 more Penne Pasta Salad with Zucchini, Chickpeas and Olives Feed Me Phoebe parsley leaves, sea salt, olive oil, sherry wine vinegar, chickpeas and 6 more.

List of related literature:

Or whip up my delicious Ribbon Pasta Salad: Use a vegetable peeler to create long pasta-like zucchini strands, and toss with a squeeze of lemon juice, a touch of grated Parmesan (if you’re not sensitive to dairy), and preferred seasonings to taste.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Drain the pasta, reserving some of the cooking water, and toss it with a few tablespoons of olive oil or butter, lots of freshly grated Parmesan cheese, salt, pepper, and enough of the reserved water to moisten; top with the fried eggs.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Add squash mixture, lemon juice, tomatoes, olives, mint, vinegar, and remaining 2 tablespoons oil to pasta and toss to combine.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Then, when you are feeling lazy, mix the pasta with store‑bought pesto and finish with lemon zest, a few pine nuts, and a sprinkle of Parmesan cheese.

“Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting” by Bethenny Frankel, Eve Adamson
from Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting
by Bethenny Frankel, Eve Adamson
Atria Books, 2009

8 ounces dried penne, rotini, or medium shell pasta 1⁄4 cup olive oil 1⁄2 to 1 cup snipped fresh herbs and/or chopped leafy greens 1 Cook pasta according to package directions; drain.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Drain the pasta and toss at once with the asparagus, ricotta, olive oil, arugula, Parmesan, and pepper to taste.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

WHY THIS RECIPE WORKS: For a super easy pasta salad that would impress any picnic crowd, we paired convenient store-bought cheese tortellini with crisp asparagus and a dressing inspired by the flavors of classic pesto.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Be sure to use oil-packed sun-dried tomatoes here because they have the soft, supple texture necessary for the salad.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the pasta, olives, almonds, lemon juice, Parmesan, ½ teaspoon salt, ¼ teaspoon pepper, and the cooking water; toss.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Drain the pasta, add it to the saucepan, and toss to coat it with the vegetables.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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34 comments

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  • We’re gonna get a little broad with our definition of pasta today������! I love this channel that I searched for today and now you will be my go to channel!

  • these all look so nice! the tahini one is definitely up my ally though wow. also i love the way you edit your videos and inject little moments of your personality and humour! keep it up x

  • Oh almost forgot, my request is two-fold, my husband is not vegan but eats vegan with me (gets a break when hes at work, LOL), anyway he does not like tofu and I do any thoughts on making the texture better? Now for me he loves mushrooms, I don’t like mushrooms (along with green peppers, only the green ones…yuk) Any thoughts on making mushrooms less disgusting.:))) Thanks!

  • pours glass of wine, pauses

    “I think I need a little more…”

    Nisha, you are all of us when we cook at home. The pasta looks delicious, but you are just so funny and relatable! As much as I love the food (which is good. I made one of the recipes, and am deciding which to do next), I keep coming back because I like watching you. I also like the side notes that you’ve added. It reminds me of a much cuter version of Clippy from the old word processing programs ��

  • I felt the “quarantined in your home with lots of food and lots of wine” bit ���� These recipes look divine. I love pasta way too much…

  • My goodness!! These recipes are soo tempting. I’m craving to eat this right now. Gonna try these ASAP. It’s mouthwatering and I loved your channel so subscribed too! Keep teaching us and keep growing.❤��

  • Nisha, I adore you. You’re quirky & an excellent creative cook. I’m severely disabled & I must say just the dream of having you cook me the Sesame-Ginger Noodles puts a smile on my face that will never leave.������

  • I absolutely love watching you create such yummy food! I cannot wait to try the last salad you prepared. You so need to get a cookbook published!

  • your recipes are superb perfection! Some time ago I’ve followed these two Italian bloggers’ recipe with a tahini sauce and it was horrible, but yours just seems so much more yummy + you’ve explained really well how to do the sauce. Since I’ve tried your banana bread I understood that if I don’t wanna go wrong I need to follow only you recipes ��

  • Hi Nisha. I made your greens n pasta recipe. As always very delicious. I got the recipe off your web site. Wanted to let you know that in the ingredients list there’s no maple syrup but you mention it in the sauce directions. Thank you so very much for your delicious work! I share your work with all my friends and I really appreciate you ����

  • “Ciabatta (literally “slipper”) is an Italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat…”

  • Just started following this channel, you probably get this all the time but when you smile you remind me of Morena Baccarin! Excited to give these new recipes a try at the weekend.

  • Ole’ Love the Corn ChaCha:)))) Thanks for another great and entertaining video!!! So hot breaking out the instant pot along with your Wonderful Instant Pot Cookbook!!! Absolutely Loving your videos and your cookbook!!!

  • I love watching you! You’re very real and entertaining. And my god these recipes look so delicious! I can’t wait to make them all!! ❤ thank you!

  • Nice creamy pasta salad recipe my friend Very well prepared I love it and Looks very tasty Thanks a lot for this video and Hello from FRANCE ������������������������

  • Wow it’s just amazing how easy it is. I am a student at university and. It really helps me to cook. Now I don’t need to eat fast food thankyouuu soooooo much and wish u more success.

  • I have the same food processor and have also experienced the same frustration in trying to close it properly. I do not put it on top of my cutting board though.:)

  • I loved the recipes, I love pasta because it is very versatile, we can make countless preparations, andd some crunchy, peanuts, chestnuts.����

  • Where is your blue stove top pot for cooking the pasta from? I tried searching your amazon store but couldn’t find it:( lol I loveee it and these recipes!

  • I love these quick recipes! The last one is calling my name. That peanut sauce must taste incredible. I’ll be trying this very soon! Thanks for sharing, Nisha!:)

  • I just tried the tahini pasta and it was so good and easy clean up!! Even cheap!! Thank you so much for your awesome recipes, yesterday i made some recipes from your book and my guests said that i was a chef!! I showed them the real chef’s book �������� please more summer recipes

  • I’ve just tried the tahini one!! A-MAZZZZ-INGGGG. MY MIND HAS BEEN BLOWN, you’re so talented! Thank you for this amazing recipe and all of your other ones. Keep it up, I wish you all the best, because you’re the real deal! ������

  • I lost it at the sriracha sauce “farting out”. I was laughing so hard that I had to back it up so I wouldn’t miss anything! These look absolutely wonderful. I can’t to try them. Thank you so much! Going to check out your cookbook now…

  • I’m so excited! I’m gluten and dairy free and also on an elimination diet currently. I’ve never tried pasta salad but can’t stop thinking about it. Been looking for the right recipes and these are definitely it! Can’t wait to try it ����

  • Amazing recipes, Im’ in love!
    I do love green bell peppers, especially stir fried with onions and garlic, no need for them to be sweet. ��

  • You are so freaking adorable!
    I love pasta dishes. Today is my 65th birthday (yikes!). My SO is making one of my favorite dishes, his own invention: Pasta Fruit Primavera.

  • I just can’t see you being an attorney!! This right here is your calling my dear!! Adorable!! I’m making the Tomato Pasta right now!! Cannot wait to try it!!! I JUST TRIED IT!! I AM IN LOVE WITH THIS!!!

  • JUST MADE THE GREEN BEAN PASTA. SO GOOD! I think I am missing in the pdf and video how much maple syrup to add. Its in the directions on the pdf but nowhere else. I added a TBS and it was good.

  • Amazing! I made the tahini pasta salad with a homemade crusty garlic bread on the side for some carby-comfort-goodness. One thing I did was double down on the black pepper to accent the lemon and it came out so beautifully. Thanks for inspiring me to create! ����

  • You are a dark haired version of me!!! Lol you are so quirky!!! I love your Chanel and the things you add like” It was so good I left it on my shirt!” Lol for real! Keep up the good work ������������

  • Your videos are so adorable! It’s lovely that you don’t try to be perfect. We forgive you for butchering our language, because you try in a lovely way�� Love from Spain ����

  • Vegetable pasta salad looks so tempting wow really mouthwatering! Great job my friend! I enjoyed watching Thank you so much for this fabulous share⚘������3

  • These all look so good! Also tip to prevent cutting board from sliding is to put a damp paper towel (or kitchen towel) underneath. It acts as a grip.

  • I started with the ranch recipe for pasta salad and it was incredible absolutely incredible attached higher in fat that I had wanted but still incredible. I can’t wait to try the other two they look equally amazing