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Artichoke and Broccoli Pasta Salad
During the warmer months we can't resist making huge batches of this great salad. Please take liberties with the ingredients, as this recipe is best when prepared according to taste.
Cool California Sesame Shiitake Noodles
California is known for trend-setting cuisine and much of that is based on the culinary influence of its citizens, including a large Asian population. Here’s a simple take on a cold noodle salad. Add baked tofu, chicken or shrimp if you wish, but it’s delish as is! Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
What's a cookout without pasta salad? Here's a break from the more familiar mayonnaise-based pastas—our salad is crunchy and sprightly with peppers, oregano and heirloom tomatoes. Instead of the tried-and-true feta cheese, we've used a fresh Mexican cheese, queso fresco. The mild nature of queso fresco perfectly complements the fresh herb vinaigrette and kalamata olives.
Take this pasta salad to your next picnic or barbecue. It's also delicious with cherry tomatoes, baby spinach or roasted peppers tossed in, too.
Italian Sub Pasta Salad with Broccoli
Any bottled or homemade Italian or vinaigrette dressing works well in this veggie-packed pasta salad. Use fresh mozzarella or pepperoni in place of the provolone and salami, if desired.
Minted Orzo and Zucchini Salad
Make sure to let this salad chill for a few hours before serving. Over time, the orzo, tomatoes and zucchini will become infused with the flavors of mint, garlic and Kalamata olives.
Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella
Sure, pasta salad is nothing new but the summertime flavor of grilled vegetables and our tender mozzarella make it a party favorite. Feel free to change it up with different veggies or dressings. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Peanutty Udon Noodle and Tofu Salad
Creamy peanut butter and salty tamari anchor this hearty tofu-udon dish. The silky noodles, sauce and cabbage accented with bits of color from the carrots and radishes make for a satisfying meal when served warm, at room temperature or even chilled.
Penne Salad with Winter Greens
If using chard or collard greens, slice them thinly then sauté them in a bit of olive oil or steam them in a steamer basket set over simmering water until tender.
Quick Noodle Salad with Tofu and Vegetables
Assemble this flavorful and filling salad in a flash.
Rice Noodle Salad with Asian-Style Beef
This Asian inspired salad features complex flavors with slices of tender, marinated beef. Scallions, carrots, cucumber and chewy rice noodles are tossed in a light rice vinegar-sherry dressing. Serve atop whole leaves of butter lettuce. Leftovers offer a delicious cold lunch option the following day.
Roasted Corn and Tomato Pasta Salad
Pumpkin seeds, also called pepitas, are a terrific, nutty garnish for this fresh pasta salad. This dish is a hit at summer picnics and barbecues, where it pairs well with grilled steaks or chicken.
Smoked Salmon and Vegetable Pasta Salad
The rich, savory flavor of smoked salmon is the perfect complement to springtime pasta dishes. Here, olives, artichoke hearts, baby spinach and capers lend a Mediterranean air, while white wine vinegar, walnut oil and Dijon mustard combine in an exquisite, light dressing. We prefer to use organic whole wheat penne, but any bowtie or penne-type pasta would be delicious, too.
This chilled salad of noodles and crisp bell peppers tossed in a sesame oil-rice vinegar dressing provides a quick side dish or light meal. Great for make-ahead lunches too.
Spring Pasta Salad with Escarole, Radishes and Peas
Escarole, fresh radishes and peas bring the simple joy of a new spring garden to this delectably satisfying pasta salad. Serve with a dry, crisp white wine and crusty bread for a light lunch or dinner.
Tortellini Salad with Shrimp, Artichokes and Roasted Peppers
Stuffed tortellini, rich artichoke hearts, tender shrimp and roasted red peppers set the stage, while a blend of fresh parsley and dill along with freshly squeezed lemon juice tie it all together with a tangy zest.
Warm Orzo Salad with Broccoli and Tomatoes
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