Awesome Bow Tie Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kim Samuels

"A delicious pasta salad for salad or side dish that's not heavy, but delightful! Substitute halved grape tomatoes for the diced tomato for variety. This is great for if you need a fast pasta dish, but refrigerate 1 to 2 hours for more blended flavors. Optional: Add sliced black olives."

Ingredients

• 1 (16 ounce) package bow tie pasta
• 2 green onions, chopped
• 1 (6 ounce) package feta cheese, crumbled

• 1/2 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 cups chopped fresh tomato

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.
2. Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.

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15.09

Couscous with a Kick! - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:vburrito

"Spicy, summery pasta salad made with cucumber, lemon, mint, basil, and jalapeno. This is my interpretation of a spicy tabbouleh dish from 'Pasta & Co.'"

Ingredients

• 3 cups water
• 2 cups couscous
• 1/2 cup crumbled feta cheese
• 1 fresh jalapeno pepper, chopped
• 1/2 cucumber, diced
• 1 clove garlic, minced
• 1/2 cup chopped green onion

• 3 tablespoons chopped fresh mint
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• 2 teaspoons ground cumin
• 2 teaspoons cayenne pepper
• 1 lemon, juiced

Directions

1. Bring the water to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the couscous absorbs the water entirely, about 10 minutes; fluff with a fork.
2. While the couscous soaks, stir the feta cheese, jalapeno pepper, cucumber, garlic, green onion, mint, basil, cilantro, parsley, cumin, cayenne pepper, and lemon juice in a large bowl. Add the prepared couscous and mix well.

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14.08

Sesame Noodle Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jkmom

"This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry's Markets in the Seattle area. I've added to the recipe a little -- so it's not exactly the same... but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation."

Ingredients

• 1 (16 ounce) package angel hair pasta
• 1/2 cup sesame oil
• 1/2 cup soy sauce
• 1/4 cup balsamic vinegar
• 1 tablespoon hot chili oil

• 1/4 cup white sugar
• 1 teaspoon sesame seeds, or more if desired
• 1 green onion, chopped
• 1 red bell pepper, diced

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
2. Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

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15.46

Italian Confetti Pasta Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jeri Mortinson

"This recipe is so easy to make, and always such a hit! It is great for backyard barbecues. For best results, chill overnight."

Ingredients

• 1 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 clove garlic, minced

• 1 1/2 tablespoons chopped fresh basil
• 2 cups colored rotini pasta
• 1 cup chopped tomatoes
• 1/2 cup chopped yellow bell pepper
• 1/2 cup sliced black olives

Directions

1. Cook pasta according to package directions. Rinse in cold water, and drain.
2. In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

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14.45

Three Pepper Pasta Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LINDA DEMARIA

"Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party."

Ingredients

• 1 (16 ounce) package tri-color pasta
• 2/3 cup olive oil
• 3 tablespoons white wine vinegar
• 1/4 cup fresh basil leaves
• 2 tablespoons grated Parmesan cheese
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground black pepper

• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 orange bell pepper, julienned
• 1 medium fresh tomato, chopped
• 1 (2.25 ounce) can black olives, drained
• 8 ounces mozzarella cheese, cubed

Directions

1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
3. In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

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12.06

Couscous and Cucumber Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KRISTAB

"Encourage guests to squeeze the juice from the lemon wedges on to the salad."

Ingredients

• 10 ounces uncooked couscous
• 2 tablespoons olive oil
• 1/2 cup lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cucumber, seeded and chopped

• 1/2 cup finely chopped green onions
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 6 leaves lettuce
• 6 slices lemon

Directions

1. In a medium saucepan, bring 1 3/4 cup water to a boil. Stir in couscous; cover. Remove from heat; let stand, covered, 5 minutes. Cool to room temperature.
2. Meanwhile, in a medium bowl combine oil, lemon juice, salt and pepper. Stir in cucumber, green onion, parsley, basil and couscous. Mix well and chill for at least 1 hour.
3. Line a plate with lettuce leaves. Spoon couscous mixture over leaves and garnish with lemon wedges.

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18.00

Spinach and Orzo Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine R.

"A light, easy-to-make salad that's pleasing to the palate."

Ingredients

• 1 (16 ounce) package uncooked orzo pasta
• 1 (10 ounce) package baby spinach leaves, finely chopped
• 1/2 pound crumbled feta cheese
• 1/2 red onion, finely chopped
• 3/4 cup pine nuts

• 1/2 teaspoon dried basil
• 1/4 teaspoon ground white pepper
• 1/2 cup olive oil
• 1/2 cup balsamic vinegar

Directions

1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

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22.16

Sweet Pasta Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jan

"This is a wonderfully easy recipe. It's my family's favorite because it has a sweeter sauce."

Ingredients

• 1 pound rotini pasta
• 4 carrots, shredded
• 1 green bell pepper, chopped
• 1 onion, diced
• 1 cup distilled white vinegar

• 1 cup white sugar
• 1 (14 ounce) can sweetened condensed milk
• 2 cups mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In large bowl, combine pasta, carrot, green pepper and onion. In medium bowl, combine vinegar, sugar, condensed milk, mayonnaise, salt and pepper. Toss salad with dressing and chill 4 hours in refrigerator before serving.

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14.57

Tortellini Salad I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:OTUS.FLA

"Fresh herbs and lemon juice give this cheese tortellini the refreshing flavor of summer. It is a wonderful dish for picnics. Ideas for variations: garbanzo beans, green peas, grated carrots, and/or broccoli flowerets."

Ingredients

• 16 ounces cheese-filled tortellini
• 1 red bell pepper, thinly sliced
• 1/2 cup chopped green bell pepper
• 1 onion, thinly sliced
• 1/4 cup black olives, pitted and sliced
• 1/2 cup vinegar
• 1/2 cup olive oil
• 1 tablespoon chopped fresh mint

• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 3 tablespoons lemon juice
• salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1 dash hot pepper sauce
• 1/2 cup crumbled feta cheese
• 3 tablespoons grated Parmesan cheese

Directions

1. Cook pasta in a large pot of boiling water until al dente.
2. In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder, and hot sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper.
3. In a large bowl combine, tortellini, peppers, onion, and olives. Pour lemon dressing over salad, and toss to coat pasta. Cover, and chill for at least four hours. Before serving, toss in feta and Parmesan.

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22.53

Oriental Cold Noodle Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christiana Heins

"A zesty treat--Goes great with bbq'd chicken and a beer. This dish has more of a Thai flavor. For a Japanese flavor, omit the pepper flakes, peanuts, and cilantro. Add 1/4 c. of toasted sesame seeds. If you're feeling adventurous mix in 1/2 c. of shredded dried seaweed (nori) just before serving. You can substitute ramen noodles for soba."

Ingredients

• 15 ounces dried soba noodles
• 1 1/2 teaspoons dark sesame oil
• 1/3 cup rice vinegar
• 1/3 cup soy sauce
• juice from one lime
• zest of one lime

• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 2 teaspoons red pepper flakes, or to taste (optional)
• 1 cup finely grated carrot
• 1/4 cup coarsely chopped salted peanuts
• 1/2 cup chopped fresh cilantro

Directions

1. In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
2. Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, peanuts, and cilantro.
3. Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
4. Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.

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21.15

Jim's Birthday Pasta Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOTTSBELA

"Jim turned 40. Barb threw a party. I brought this pasta salad."

Ingredients

• 1 (16 ounce) package dry penne pasta
• 1 (15 ounce) can garbanzo beans, drained
• 1 (14 ounce) can artichoke hearts, drained
• 1 pint cherry tomatoes

• 1 lemon, zested
• 2 tablespoons chopped fresh basil leaves
• 1/2 cup Italian salad dressing, or as needed
• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Place penne pasta in pot, and cook for 10 to 12 minutes, until al dente; drain and cool.
2. In a large bowl, gently toss the cooked penne, garbanzo beans, artichoke hearts, cherry tomatoes, lemon zest, basil leaves, and Italian salad dressing. Season to taste with salt and pepper. Chill at least 1 hour before serving

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17.36

Classic Macaroni Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Graden

"This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone."

Ingredients

• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt

• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

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19.51

Greek Orzo Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Patrice

"A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one."

Ingredients

• 1 1/2 cups uncooked orzo pasta
• 2 (6 ounce) cans marinated artichoke hearts
• 1 tomato, seeded and chopped
• 1 cucumber, seeded and chopped
• 1 red onion, chopped
• 1 cup crumbled feta cheese

• 1 (2 ounce) can black olives, drained
• 1/4 cup chopped fresh parsley
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon lemon pepper

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
2. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
3. Just before serving, drizzle reserved artichoke marinade over salad.

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11.31

Southwestern Pasta Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lisa Scott Provost

"Really popular at potlucks--make a double batch! Very easy and very delicious. Serve on a bed of lettuce for a nice touch."

Ingredients

• 1/2 (16 ounce) package rotini pasta
• 1/3 cup vegetable oil
• 1/4 cup fresh lime juice
• 2 tablespoons chili powder, or to taste
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 2 cloves garlic, crushed

• 1 1/2 cups whole kernel corn
• 1 (15 ounce) can black beans, drained and rinsed
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup fresh cilantro leaves
• 1 cup chopped roma (plum) tomatoes

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
3. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

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13.08

Penne, Tomato, and Mozzarella Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARBALET

"Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a warm season favorite. Takes only a few minutes to put together, a quick summertime meal."

Ingredients

• 1 (12 ounce) package penne pasta
• 1/4 cup olive oil
• 1 bunch green onions, chopped
• 1 clove garlic, minced
• 1 cup quartered cherry tomatoes

• salt and pepper to taste
• 5 ounces mozzarella cheese, diced
• 1/2 cup grated Parmesan cheese
• 4 ounces fresh basil
• 12 large black olives, halved

Directions

1. Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
2. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

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21.53

Spinach and Tortellini Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:lvich

"Enjoy this as an entree or a side salad on a warm summer evening. Try it with garlic breadsticks."

Ingredients

• 1 (9 ounce) package cheese-filled tortellini
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/3 cup grated Parmesan cheese

• 2 cups cherry tomatoes, halved
• 1 (2 ounce) can sliced black olives
• 1 (8 ounce) bottle Italian-style salad dressing

Directions

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

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20.52

Asian Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Juanita Peek

"This salad is appreciated by everyone because of its unique blend of flavors."

Ingredients

• 2 (3 ounce) packages ramen noodles, crushed
• 1 cup blanched slivered almonds
• 2 teaspoons sesame seeds
• 1/2 cup butter, melted
• 1 head napa cabbage, shredded

• 1 bunch green onions, chopped
• 3/4 cup vegetable oil
• 1/4 cup distilled white vinegar
• 1/2 cup white sugar
• 2 tablespoons soy sauce

Directions

1. In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
2. In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
3. In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

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17.49

Spaghetti Salad III - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sherie H

"This is a great summer salad and will taste even better the next day...if it makes it overnight!"

Ingredients

• 1 pound spaghetti
• 1 (16 ounce) bottle Italian-style salad dressing
• 1 tablespoon Italian seasoning
• 8 ounces shredded Cheddar cheese

• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 1/2 onion, chopped
• 1 cucumber, peeled and chopped

Directions

1. Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.
2. In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning.
3. Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. Chill for several hours before serving.

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15.10

Caprese Pasta Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Pepi-Rainbow

"The dynamic trio of fresh basil pesto, mozzarella cheese, and juicy tomato are reunited once again in an American favorite- pasta salad. This light and fresh salad is great for a lunch, a side dish, or even a snack."

Ingredients

• 1 (16 ounce) package fusilli pasta
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan or Romano cheese
• 1/4 cup pine nuts, toasted (optional)
• 2 cloves garlic

• 1/4 cup olive oil
• 1 pint cherry tomatoes, halved
• 3 tablespoons grated Parmesan cheese
• 4 ounces fresh mozzarella cheese, cut into strips
• salt and pepper to taste

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain.
2. Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.
3. Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.

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10.05

Spaghetti Salad I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CORWYNN DARKHOLME

"Fresh veggies and a rich variety of seasonings make this a great springtime dish for a party or a family picnic! Garnish with tomatoes and parsley and serve with a spaghetti salad smile!"

Ingredients

• 1 pound spaghetti, broken into pieces
• 1 (16 ounce) bottle Italian-style salad dressing
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon sesame seeds
• 1 tablespoon poppy seeds
• 2 teaspoons seasoning salt
• 1 teaspoon paprika

• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 cucumber, chopped
• 1 red onion, diced
• 2 tomatoes, chopped

Directions

1. Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
2. In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

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16.36