Cold Pasta Salads For Quick Summer Meals

For a simple summer meal nothing beats a cold pasta salad. Easy to make and filled with flavor, pasta salads are the perfect meal choice for summer. Here are some quick and easy cold pasta salad recipes that are made with fresh and natural ingredients and simple preparation. They can be made ahead of time and chilled until you are ready to serve them. Cold pasta salads are the perfect summer meals.

Pasta Salad with Chick Peas and Tomatoes: You will need 2 cups cooked penne pasta, three-quarters cup canned chick peas (rinsed and drained), one-half cup cherry or grape tomatoes (halved), 2 cups baby spinach, one-quarter cup red radishes (halved and thinly sliced), juice of one lemon, and 4 tablespoons olive oil. Directions: Cook pasta according to package directions, drain and place in a bowl with the remainder of the salad ingredients, tossing well to combine. Adjust the lemon juice and/or olive oil, if needed, to taste and season pasta salad with salt and pepper to taste. For a little extra boost of flavor try adding some cubes of sharp cheddar cheese or pitted and chopped oil-cured olives. Serving Idea: Serve this quick pasta salad in colorful bowls with a side of cheese breadsticks and a small serving of artichoke hearts sprinkled with grated Parmesan cheese and fresh ground black pepper. Makes 2-3 serving

Simple Pasta Salad with Sun-Dried Tomatoes and Tuna: You will need, 3 cups cooked whole grain pasta (farfalle or rotini), 1 (6oz) can tuna in olive oil (drain tuna and reserve oil), one-quarter cup sun-dried tomatoes in oil (drain tomatoes and roughly chop), and 4 cups fresh arugula (wash, pat or spin dry and tear into pieces). Directions: Prepare the pasta according to package directions. While pasta is cooking, prepare other ingredients. When pasta is finished cooking, drain and place in a mixing bowl. Add arugula and toss to wilt the leaves. Then add the tuna, tomatoes and salt and pepper to taste. Toss well to combine. If salad is not moist enough, add a little of the reserved oil from the tuna to dress the salad. You can add freshly grated Parmesan or crumbled goat cheese over the top if desired. Chill until ready to serve. Serving Idea: Serve salad scooped into hollowed out yellow bell pepper halves with garlic breadsticks on the side. Makes 3-4 servings.

Pasta Salad with Avocado Lime Salsa: You will need, 1 pound package of rotini or fusili pasta (cooked according to package directions), one-half cup green pimiento-stuffed olives (chopped), 1 (16oz) jar salsa (your favorite brand), 1 medium size avocado (pit removed, peeled and cut into medium size pieces), and 1 tablespoon fresh squeezed lime juice. Directions: Prepare pasta according to package directions and drain. Place pasta and olives in a bowl and mix together. In a separate bowl, combine the salsa, avocado and the lime juice and mix well. Creamier Option: If you want a creamier salsa, simply mash the avocado to your own preference and add to the salsa and lime juice. Serving Idea: Place pasta and vegetables on red cabbage leaves, top with the avocado lime salsa, and some shaved Parmesan cheese along with some garlic bread. Makes 4 servings.

Summer is a great time for quick meals. Pasta salads are the perfect meal choice for flavorful dishes with a minimum of time and effort.

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Quick And Healthy Meals For Summer – Cool And Easy Vegetarian Recipes

Here are some quick and easy cold rice salad recipes for summer. These are flavorful and healthy recipes and make perfect summer meals quickly and, because of their easy preparation, you will be in and out of the kitchen in no time. Enjoy these simple recipes anytime. They are great meals for vegetarians or anyone looking for healthy meal choices.

Each recipe makes 2 to 3 servings.

Preparation Directions: For fast preparation, make the rice ahead of time and allow to cool before adding the rest of the salad ingredients. Just place all the ingredients in a bowl along with salt and pepper to taste, toss well to combine, cover, and chill in the refrigerator until you are ready to serve.

Rice and Veggie Bacon Salad: Combine in a bowl and mix well: 2 cups cooked and cooled basmati rice, 1 tomato (diced), 2 slices vegetarian bacon (cooked and crumbled), 1 yellow bell pepper (seeded and diced), 1 tablespoon toasted sesame oil, and 1 to 2 tablespoons of brown rice vinegar. To serve: Combine some shredded cabbage and chow mein noodles together and place this combination on each plate and serve salad on top.

Sweet and Cheesy Rice Salad: Combine in a bowl and mix well: 2 cups cooked and cooled jasmine rice, 1 pear (core and cut into chunks), one-half cup crumbled blue cheese, 1 tablespoon sliced almonds, and a sprinkle of cinnamon. To serve: Serve salad on a bed of arugula and romaine lettuce leaves.

Rainbow Rice Salad: Combine in a bowl and mix well: 2 cups cooked and cooled basmati rice, 1 to 2 tablespoons mango chutney (or to taste), 1 cup canned black beans (rinsed and drained), one-half cup shredded carrots, and one-half cup green beans (cut into one-inch lengths and steamed). To serve: Serve salad on a bed of lettuce and watercress.

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