Garden Pasta Salad recipes

- 1/2 cup fat-free Italian dressing
- 1/2 cup scallions, chopped
- 3 oz. black olives, pitted and sliced
- 1 red bell pepper, sliced
- 1 zucchini\raw, trimmed and thinly sliced
- 1/2 lb. mostaccioli or small tube pasta

- 1 teaspoon dry mustard
- 2 cups uncooked rotini pasta
- 1/4 cup grated parmesan cheese
- 1/2 cup chopped red onions
- 1/2 cup chopped green peppers
- 1 1/2 cups small broccoli florets
- 1 cup diced tomatoes
- 1 clove garlic
- 1/2 cup red wine vinegar
- 1 small sliced zucchini

- 1/2 cup ranch salad dressing
- 1/4 cup chopped yellow peppers
- 1 tablespoon Dijon mustard
- 1/4 cup chopped red peppers
- 1 cup broccoli florets
- 1/4 cup sliced carrots
- 1/4 cup sliced zucchini
- 2 cups uncooked spiral shaped pasta

- 1 clove garlic, minced
- 1/4 tsp. pepper
- 1/2 tsp. dry mustard
- 1-1/2 tsps. salt (optional)
- 2 tsps. basil, or 3 Tbs. fresh, minced
- 1/4 cup olive oil
- 1/4 cup plus 2 Tbsps. tarragon vinegar
- 1/3 cup scallions, chopped
- 3 oz. black olives, pitted and sliced
- 1 zucchini\raw, trimmed and thinly sliced
- 2 tomatoes\raw, peeled and chopped
- 3/4 lb. mostaccioli or small tube pasta

- 1 large fresh tomato
- 1 (15 ounce) can red beans
- fat-free Italian salad dressing
- 1 large cucumber
- garlic powder
- tony chachere's cajun seasoning
- 4 ounces cooked salmon (optional) or packaged crabmeat (optional)
- 2 ounces shredded fat-free cheddar cheese
- 1 (12 ounce) bag three-vegetable garden-style twirl pasta

- 2 medium carrots
- 2 roma tomatoes
- 1 teaspoon fresh tarragon
- 1-2 teaspoon capers (optional)
- 2 cups rotini pasta
- 2 tablespoons fresh peas (or frozen)
- 1 cup fresh green beans
- water
- 1 dash olive oil
- 1 teaspoon mustard
- 3 spring onions or scallions
- 2 teaspoons fresh parsley
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 dash salt
- 1 teaspoon minced garlic
- salt & fresh ground pepper
- 1 medium red bell pepper

- 2 tablespoons grated parmigiano-reggiano cheese
- 2 1/2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh flat leaf parsley
- 1/2 cup chopped yellow bell peppers
- 1 1/2 teaspoons chopped fresh oregano (or 1/2 t. dried)
- 1/2 cup petite dry green lentils
- 1 cup chopped zucchini
- 1/4 teaspoon salt
- 1/2 cup chopped red onions
- 1 cup fat-free chicken broth
- 1/8 teaspoon salt
- 1 1/2 teaspoons chopped fresh thyme (or 1/2 t. dried)
- 1/2 cup chopped red bell peppers
- 1 bay leaf
- 1 tablespoon minced shallots
- 1 1/2 tablespoons extra virgin olive oil
- 2 cups uncooked orecchiette (pasta)
- 1/4 teaspoon fresh ground black pepper
- 1/8 teaspoon pepper
- 2 tablespoons chopped fresh basil
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons minced fresh garlic
- 3/4 cup halved cherry tomatoes