Pasta Fits Shares Amazing Pasta Dishes You Will Love for Summer

Wednesday 27th, June 2018 / 11:46 Written by
Pasta Fits Shares Amazing Pasta Dishes You Will Love for Summer

Pasta Fits Shares Cool Meal Recipes for Hot Summer Months

Summer is finally here and Pasta Fits shares these cool dishes perfect for the hot summer and just in time for barbecue season! What better complement to perfectly grilled hot dogs and hamburgers than a cool, refreshing pasta salad! Pasta salads are a great way to get a healthy serving of veggies and some zesty flavors.

Below, you will find four pasta salad recipes from Pasta Fits that are perfect for the hot summer months ahead.

Grilled Cauliflower Pasta with Lemon-Tahini Dressing

Cauliflower adds a satisfying meaty texture to this dish. And lightly charring it on the grill adds wonderful smoky flavor, too. If the slats on your barbecue grill are large, use a grilling basket.

Makes 6 servings

Categories: Appetizer/Lunch

Type of Dish: Salad, Vegetarian
Total Time (Prep + Cook): 30 minutes or less

Season: Summer

Ingredients:

4 oz. medium shells

6 cups/1.5 lb. cauliflower florets

2 tbsp. extra-virgin olive oil

1 tsp. dried thyme

1/2 tsp. smoked sweet paprika

1/4 tsp each salt, pepper and garlic powder

1 cup/6 oz. chopped tomatoes

1/3 cup/1.5 oz. chopped red onion

1/3 cup finely chopped fresh parsley

Lemon wedges

Lemon-Tahini Dressing:

2 tbsp./1 oz. tahini paste

1/4 cup lemon juice

2 tbsp. water

1 clove garlic, minced

1/4 tsp. ground cumin

Pinch each salt, pepper and cayenne pepper

Directions:

  1. Cook pasta according to package directions. Drain and set aside.
  2. Meanwhile, preheat grill to medium-high heat; grease grate well. Toss together cauliflower, oil, thyme, smoked paprika, salt, pepper and garlic powder. Grill, turning occasionally, for 8 to 12 minutes or until tender and lightly charred.
  3. Lemon-Tahini Dressing: Stir tahini paste, gradually adding lemon juice and water until smooth. Stir in garlic, cumin, salt, pepper and cayenne.
  4. In large bowl, combine pasta and cauliflower; toss with dressing. Stir in tomatoes, onion and parsley. Serve with lemon wedges.

Tips:

  • Add chopped cucumbers and olives to salad if desired.
  • For a fresh presentation, serve pasta salad on a bed of mixed greens.

 

Mason Jar Pasta Salad

Pasta Fits Shares

Pasta Fits Shares Cool Meal Recipes

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:

  1. Cook pasta according to package directions. Drain and set aside; let cool.
  2. Divide pasta and cheese among four (8 oz.) Mason jars. Toss together tomatoes, cucumber, red pepper and onion. Divide evenly among jars.
  3. Red Wine Vinaigrette: Whisk together oil, parsley, vinegar, mustard, oregano, salt and pepper.
  4. 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.

 

Brussels Sprouts and Orzo Slaw

Pasta Fits Shares

Pasta Fits Shares Cool Meal Recipes

Everyone will eat their Brussels sprouts in this fresh dish! Thinly slicing or shaving them adds great texture to the salad and using a food processor to slice them will make preparing this salad quick and easy.

Makes 4 servings

Categories: Appetizer/Lunch

Type of Dish: Pasta Salad, Vegetarian

Total Time (Prep + Cook): 45 minutes or less

Season: Summer

Ingredients:

4 oz. orzo

1/2 lb. Brussels sprouts, thinly sliced

1 small shallot, thinly sliced

1/4 cup/1 oz. dried cranberries

1/4 cup/1 oz. toasted chopped walnuts

Yogurt-Dijon Dressing:

1/4 cup/2 oz. low-fat yogurt

2 tbsp. extra-virgin olive oil

2 tsp. Dijon mustard

1 tsp. apple cider vinegar

1 tsp. honey

1/4 tsp. each salt and pepper

1 tbsp. chopped fresh chives

Directions:

  1. Cook orzo according to package directions. Drain and set aside.
  2. Yogurt-Dijon Dressing: Meanwhile, whisk together yogurt, oil, mustard, vinegar, honey, salt and pepper. Stir in chives.
  3. In large bowl, toss together pasta, Brussels sprouts, shallot and dressing. Stir in cranberries and walnuts.

Tip:

  • Use gluten-free orzo pasta or substitute any small pasta for orzo if desired.

 

Greek Pasta Salad

Pasta Fits Shares

Pasta Fits Shares Cool Meal Recipes

This light and lively Greek pasta salad is great for lunches, picnics, barbecues or potlucks.

Makes 8 servings

Categories: Pasta Side Dish

Type of Dish: Vegetarian
Total Time (Prep + Cook): 30 minutes or less

Season: Spring/Summer/Fall/Winter

Ingredients:

4 oz. cavatappi

3 tbsp. olive oil

2 tbsp. red wine vinegar

1 clove garlic, minced

1 tsp. Dijon mustard

1 tsp. dried oregano

1/2 tsp. honey

1/4 tsp. each salt and pepper

3 tbsp. chopped fresh parsley

1 cup/5 oz. chopped cucumber

1 cup/6 oz. chopped tomato

1/2 cup/3 oz. chopped red pepper

1/4 cup/1.5 oz. finely chopped red onion

1/4 cup/1.5 oz. pitted and chopped kalamata olives

1/4 cup/1.5 oz. finely crumbled feta cheese

4 cups/4 oz. chopped or torn red leaf lettuce

Directions:

  1. Cook cavatappi according to package directions. Drain and let cool completely.
  2. Meanwhile, in large bowl, whisk together olive oil, vinegar, garlic, mustard, oregano, honey, salt and pepper until combined. Stir in parsley.
  3. Add cucumber, tomato, red pepper, onion, olives and feta to bowl; add pasta and toss well. Let stand for at least 10 minutes. Just before serving, toss with lettuce.

Tip:

  • Serve with grilled chicken, fish, or pork tenderloin if desired.
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