Best 4 Sunshine Pasta Salad Recipes

Sunshine pasta salad is a delightful dish that evokes the warmth and cheer of a sunlit day. It's a vibrant mix of flavors, colors, and textures that will tantalize your taste buds and brighten up any gathering. Whether you're preparing it for a summer picnic, a potluck, or a simple family dinner, this salad is sure to be a hit. With its tangy dressing, al dente pasta, and an array of fresh vegetables, sunshine pasta salad is a refreshing and satisfying dish that will leave you feeling energized and nourished.

Here are our top 4 tried and tested recipes!

SUNSHINE PASTA SALAD

Sunshine Pasta Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 cup mayonnaise
1 cup sour cream
1/2 cup Dijon mustard
Zest of a lemon
1 tablespoon lemon juice
1/2 teaspoon grated garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound penne pasta
Kosher salt
4 cups red grape tomatoes, halved
4 cups yellow grape tomatoes, halved
2 cups frozen sweet corn, thawed
1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut in strips
1 yellow bell pepper, seeded and cut in strips
One 16-ounce jar banana peppers, drained and sliced
1 lemon, sliced, for garnishing

Steps:

For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.

BLACK BEAN SUNSHINE PASTA SALAD

Black Bean Sunshine Pasta Salad image

Make and share this Black Bean Sunshine Pasta Salad recipe from Food.com.

Provided by Outta Here

Categories Oranges

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces tri-color spiral pasta, uncooked
10 ounces frozen peas and carrots
20 ounces pineapple chunks in juice, drain and reserve 1/2 cup juice
1 (15 ounce) can black beans, drained and rinsed
1 cup red bell pepper, sliced thin and cut each slice into 3 pieces
1/2 cup green onion, thinly sliced
2 large oranges, peeled & sectioned (cut sections into 3 pieces each)
1/2 cup orange juice
2 tablespoons wine vinegar (or more to taste)
2 teaspoons honey
2 teaspoons dried basil
1 teaspoon orange zest
1/2 teaspoon garlic powder
salt and pepper, to taste

Steps:

Cook pasta according to package directions for the minimum cooking time.
Place peas and carrots in a colander.
When pasta is done, pour into the colander over peas and carrots. ( the hot water will cook the vegetables slightly.) Drain and place in a large bowl.
Add pineapple , beans, bell pepper, onions, and orange sections. Toss to combine.
Combine reserved pineapple juice and remaining ingredients. Mix well. Taste to adjust vinegar and salt and pepper. Pour over pasta mixture. Mix gently until well combined.
Cover with plastic wrap and chill overnight (8 hours). Mix a few times while chilling.

SUNSHINE PASTA SALAD

Sunshine Pasta Salad image

I cannot remember where I found this recipe but this is one of the first pasta salads I made after moving out on my own and my Mom gave me rave reviews. I use asparagus in the spring when it is fresh and the broccoli when I cannot find nice fresh asparagus.

Provided by HokiesMom

Categories Low Protein

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 (20 ounce) can pineapple chunks in juice (reserve juice)
4 cups cooked pasta, twisted noodles
2 cups broccoli florets (or asparagus tips see note at bottom of instructions)
1 cup frozen peas, thawed
1 cup celery, chopped
1/2 cup fresh parsley, chopped
1/3 cup vidalia onion, chopped
1/3 cup red pepper, chopped
2 tablespoons pineapple juice
1 garlic clove, pressed
3/4 cup olive oil
1/3 cup white vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons basil, crumbled
1 teaspoon salt (or to taste)

Steps:

Drain pineapple, reserving juice.
Combine all salad ingredients together in large salad bowl.
For dressing - Combine all ingredients together and whisk together well.
Toss salad with the dressing and make sure the salad is well-coated.
Chill for 1-2 hours prior to serving for best results.
Note: When using the asparagus tips, it is best to blanch them approximately 2 minutes in a steamer prior to combining with the salad.

BLACK BEAN SUNSHINE PASTA SALAD

Black Bean Sunshine Pasta Salad image

A nice, colorful picnic or buffet salad. Cook time is refrigeration time.

Provided by Mikekey *

Categories Pasta Salads

Time 8h30m

Number Of Ingredients 13

Ingredients

8 oz dry spiral pasta (tri-color)
1 pkg (10 oz) frozen peas and carrots
1 can(s) (15 oz) black beans, drained and rinsed
1 c diced red bell pepper
1/2 c chopped green onion
2 large oranges, peeled and sectioned (cut each section into 3 pieces)
1/2 c orange juice
2 Tbsp wine vinegar
2 tsp honey
2 tsp dried basil
1 tsp grated orange zest
1/2 tsp garlic powder (not salt)
salt and pepper to taste

Steps:

1. Cook pasta according to package directions for the minimum cooking time.
2. Place peas and carrots in a colander.
3. When pasta is done, pour into the colander over peas and carrots. ( the hot water will cook the vegetables slightly.) Drain and place in a large bowl.
4. Add pineapple , beans, bell pepper, onions, and orange sections. Toss to combine.
5. Combine reserved pineapple juice and remaining ingredients. Mix well. Taste to adjust vinegar and salt and pepper. Pour over pasta mixture. Mix gently until well combined.
6. Cover with plastic wrap and chill overnight (8 hours). Give it a stir a few times while chilling.

Tips:

Prep ahead for convenience: Cook the pasta, chop the veggies, and marinate the chicken the night before. This will make assembly a breeze on busy weeknights.
Use fresh, high-quality ingredients: Fresh, ripe veggies and juicy chicken will make a world of difference in the taste of your pasta salad.
Don't overcook the pasta: Al dente pasta is the perfect texture for pasta salad. Cook it according to the package directions, then drain and rinse it immediately with cold water to stop the cooking process.
Use a flavorful dressing: The dressing is what really brings a pasta salad together. Experiment with different recipes to find one that you love. A classic vinaigrette, a creamy ranch dressing, or a tangy lemon-herb dressing are all great options.
Add mix-ins for extra flavor and texture: Mix-ins like sun-dried tomatoes, artichoke hearts, olives, nuts, and cheese can add extra flavor, texture, and color to your pasta salad.
Chill before serving: Pasta salad is best served cold. Chill it in the refrigerator for at least an hour before serving.

Conclusion:

Sunshine pasta salad is a delicious and refreshing dish that is perfect for summer gatherings. It is easy to make and can be customized to your liking. With its vibrant colors and flavors, sunshine pasta salad is sure to be a hit at your next potluck or picnic.

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