Aprils Favorite Pasta Salad Recipes
APRIL'S FAVORITE PASTA SALAD
This is my favorite pasta salad. I adapted a dressing recipe (the one that's on the back side of a bottle of Heinz Gourmet Salad Vinegar) to suit our tastes and it has become our favorite dressing for pasta salad. I've been making it this way for about 7 years, and we all think it's wonderful. This is way better than using a bottle of Italian dressing or something like that, in my opinion. The veggies listed here are just the ones we like to have in pasta salad, but you could certainly change that up some if you wanted (like you could add cauliflower if you like that, or even a can of cannellini beans would go nicely, sometimes I add that). I hope you try it (you'll loooove it, LOL!!) Today I made this to go with Strombolis for lunch. Very delicious!
Provided by Beth A.
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook and drain the pasta, but do not rinse. Allow to cool. (Any clumping of the pasta will be fixed when it is tossed with the dressing.)
- Meanwhile, place vegetables and cheese in a large bowl.
- Combine vinegar, oil, sugar, and seasonings in container with lid; shake well and pour over vegetables and gently toss.
- Add cooled pasta to vegetable mixture and toss well. Chill until ready to serve.
- *Note: You could just substitute regular white vinegar in place of the gourmet salad vinegar if you want. I do that when I'm out of the salad vinegar and it works fine.
Nutrition Facts : Calories 377.1, Fat 24.9, SaturatedFat 6.3, Cholesterol 22.4, Sodium 484.1, Carbohydrate 27.5, Fiber 1.8, Sugar 3.9, Protein 10.6
THE BEST SPAGHETTI BOLOGNESE RECIPE
Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer
Provided by Andrew Balmer
Categories Dinner, Lunch, Main course, Supper
Time 2h15m
Number Of Ingredients 20
Steps:
- Put a large saucepan on a medium heat and add 1 tbsp olive oil.
- Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
- Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
- Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
- Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
- Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
- Add the 75g grated parmesan, check the seasoning and stir.
- When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
- Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium
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