Creamy Latin Pasta Salad Simply Delisioso Recipes

CREAMY SUMMER PASTA SALAD WITH BELGIOIOSO SHAVED PARMESAN

Creamy Summer Pasta Salad with BelGioioso Shaved Parmesan image

Fusilli pasta is tossed with sauteed tomatoes, kale, and zucchini and a creamy rosemary-infused dressing. Serve topped with almonds and Parmesan cheese.

Provided by BelGioioso Cheese

Categories Trusted Brands: Recipes and Tips Bel Gioioso

Time 30m

Yield 8

Number Of Ingredients 12

Ingredients

1 (16 ounce) package fusilli pasta
3 tablespoons extra-virgin olive oil
2 cups chopped green onions
3 tablespoons minced garlic
6 cups chopped kale
2 cups cherry tomatoes
4 zucchini, cubed
Salt and ground black pepper to taste
1 tablespoon chopped fresh rosemary, or more to taste
8 ounces BelGioioso Mascarpone cheese
Sliced or chopped raw almonds
1 cup shaved BelGioioso Parmesan cheese

Steps:

Cook pasta in salted water according to the package instructions.
While pasta is cooking, heat olive oil in a 12-14 inch skillet or saute pan. Add onions and saute until soft and glassy, but not brown. Add garlic and cook for a minute stirring constantly. Add kale and cook until it is soft but still bright green and textured, about 2 minutes. Add cherry tomatoes and zucchini, season with salt and pepper. Cook for an additional 1-2 minutes. Remove from heat.
Drain pasta into a large bowl, add Mascarpone and rosemary, stir well. Stir in the kale-tomato mixture. Top with almonds and shaved BelGioioso Parmesan cheese.

Nutrition Facts : Calories 462.3 calories, Carbohydrate 54.4 g, Cholesterol 53.8 mg, Fat 22 g, Fiber 5.2 g, Protein 18.2 g, SaturatedFat 13.4 g, Sodium 204.6 mg, Sugar 4.2 g

CREAMY LATIN PASTA SALAD

Creamy Latin Pasta Salad image

Provided by Ingrid Hoffmann

Categories side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 pound rotini pasta (3/4 of a 16-ounce box)
1/2 cup evaporated milk
1/4 cup extra-virgin olive oil
1 cup crumbled feta cheese or queso blanco
1/2 cup fresh cilantro leaves
1 lime, juiced
Salt and freshly ground black pepper
1 cup finely diced ham
1 orange bell pepper, seeded, ribbed, and chopped
1 red bell pepper, seeded, ribbed, and chopped
1 cup frozen peas
1/2 small red onion, thinly sliced
1/2 cup peeled and chopped jicama
1/2 cup pimento stuffed olives

Steps:

Bring a large pot of salted water to a boil. Add the pasta, stir with a wooden spoon, and cook until tender but not mushy, about 10 minutes. Drain, place in a large bowl and set aside.
While the pasta cooks, combine the evaporated milk, oil, feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.
Place the drained pasta in a large bowl. Add the ham, bell peppers, peas, onions, jicama and olives. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.

CREAMY LATIN PASTA SALAD {SIMPLY DELISIOSO} RECIPE

CREAMY LATIN PASTA SALAD {simply delisioso} Recipe image

Provided by grinder

Number Of Ingredients 14

Ingredients

1 lb. rotini pasta
1/2 cup evaporated milk {4oz}
1/4 cup extra-virgin olive oil {1.75oz}
4 oz. crumbled feta or queso blanco
1/2 cup fresh cilantro leaves
1 lime, juiced
Salt and freshly ground black pepper
1 cup finely diced ham
1 orange bell pepper, chopped
1 red bell pepper, chopped
1 cup frozen peas
1/2 small red onion, thin slice
1/2 cup peeled, chopped jicama
1/2 cup pimento stuffed olives

Steps:

Bring a large pot of salted water to a boil. Add pasta, stir with a wooden spoon and cook until tender but not mushy, about 10 minutes. Drain, place in a large bowl and set aside. While the pasta cooks, combine evaporated milk, oil, feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy. Place the drained pasta in a large bowl. Add ham, bell peppers, peas, onions, jicama and olives. Pour the dressing over the pasta and gently mix it into the salad. Cover bowl with plastic wrap and chill at least 30 minutes or up to 2 hours before serving.

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