Summer BBQs need these Amazing Fresh Pasta Salad Recipes

Monday 26th, June 2017 / 15:36 Written by
Summer BBQs need these Amazing Fresh Pasta Salad Recipes

Summer BBQs Aren’t Complete Without Pasta Salad

With summer and summer BBQs now in full swing, it’s time to break out the summer pasta salad recipes to round out the menu! A cold pasta salad is the perfect component to every barbecue, all summer long. Whether you’re a meat-eater or a vegetarian, a refreshing pasta salad is the best way to complement your meal with plenty of healthy veggies and fresh, delicious flavors.

Below are three unique pasta salads from Pasta Fits that are sure to delight all your friends and family this summer.

Mason Jar Pasta Salad for Summer BBQs

A great grab-and-go lunch, this healthy salad is perfect for work, school or even a picnic. It’s a vegetarian salad, so if you want extra protein, feel free to add beans. Or toss in some cooked chicken if you like.

Ingredients

4 oz. farfalle
4 oz. low-fat baby bocconcini cheese
1 cup/5 oz. halved heirloom cherry tomatoes
1 cup/5 oz. chopped cucumber
1 cup/5 oz. chopped red pepper
1/2 cup/2.5 oz. chopped red onion
2 cups/2 oz. baby spinach

Red Wine Vinaigrette:
3 tbsp. extra-virgin olive oil
1 tbsp. finely chopped fresh parsley
4 tsp. red wine vinegar
1 tsp. Dijon mustard
1/2 tsp. dried oregano
1/4 tsp. each salt and pepper

Directions:

Cook pasta according to package directions. Drain and set aside; let cool.
Divide pasta and cheese among four (8 oz.) Mason jars. Toss together tomatoes, cucumber, red pepper and onion. Divide evenly among jars.
Red Wine Vinaigrette: Whisk together oil, parsley, vinegar, mustard, oregano, salt and pepper.
Drizzle vinaigrette over tomato mixture; top with spinach. Cover and refrigerate for up to 4 hours. Shake before serving.
Tip:

Substitute baby kale for spinach if desired.

Power Crunch Pasta Salad for Summer BBQs

summer BBQs

Our Power Crunch Pasta Salad is fueled with superfoods like kale and chia. Make it ahead of time and pack it for a satisfying lunch or an on-the-go dinner.

Ingredients

8 oz whole wheat penne
2 cups/1 1/4 oz. shredded kale, ribs removed
2 cups/4 oz. thinly sliced red cabbage
1 red apple, cored and finely sliced
1 carrot, peeled and cut into matchsticks
1/4 cup/1 oz. dried cranberries
1/4 cup/1 oz. natural sliced almonds
2 tbsp. pumpkin seeds
1 tbsp. chia seeds

Creamy Yogurt-Herb Dressing:
1/2 cup low-fat plain Greek yogurt
3 tbsp. olive oil
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh chives
1 tbsp. white wine vinegar
1 clove garlic, minced
1 tsp. Dijon mustard
1/4 tsp. each salt and pepper

Directions:

Cook penne according to package directions. Rinse in cold water and drain.
Toss together pasta, kale, cabbage, apple, carrot and cranberries.
Creamy Yogurt-Herb Dressing: Whisk together yogurt, olive oil, parsley, chives, vinegar, garlic, mustard, salt and pepper.
Drizzle dressing over salad and toss well to coat. Sprinkle almonds, pumpkin seeds and chia seeds over salad before serving.
Tips:

Add crumbled goat cheese if desired.
For added protein, add tofu, cooked shredded chicken or tuna.
Makes 8 servings. Per serving: 250 calories, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 34 mg sodium, 34 g carbohydrate, 5 g fiber, 8 g sugars, 7 g protein

A Pasta Fits original recipe.

Melon and Prosciutto Pasta Salad for Summer BBQs

summer BBQs

Prosciutto-wrapped melon is a classic Italian appetizer. When these simple flavors are tossed with pasta and spinach they make a delicious, quick and portable lunch or side dish. Double the recipe for a tasty party appetizer that will feed a crowd.

Ingredients

4 oz. gemelli
3 tbsp. olive oil
2 tbsp. white wine vinegar
1 tsp. honey
1/4 tsp. each salt and pepper
1/2 small honeydew melon (12 oz.)
1/2 small cantaloupe (12 oz.)
12 cocktail bocconcini (about 3 oz.)
3 slices/1.5 oz. torn prosciutto
4 cups/4 oz. baby spinach
1/4 cup torn fresh basil leaves

Directions:

Cook gemelli according to package directions. Drain and let cool completely.
Meanwhile, whisk together olive oil, vinegar, honey, salt and pepper; toss with pasta.
Using melon baller, scoop out 12 small balls each melon and cantaloupe; add melon balls, bocconcini and prosciutto to pasta. Toss well to combine. Stir in spinach and basil.
Tip:

For a simple variation, substitute crumbled feta cheese for bocconcini and mint for basil.
Makes 6 servings. Per serving: 236 calories, 11 g fat, 3 g saturated fat, 16 mg cholesterol, 310 mg sodium, 26 g carbohydrate, 2 g fiber, 11 g sugars, 9 g protein

About Pasta Fits

Pasta Fits is the consumer platform for the National Pasta Association. NPA educates consumers on pasta’s myriad benefits through its Pasta Fits campaign. Pasta Fits: into your healthy lifestyle, into a balanced diet, into a weight loss program and into your busy days.

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