ANTIPASTO PASTA SALAD
Provided by Valerie Bertinelli
Yield 4 to 6 servings
Number Of Ingredients 14
- Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
- Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.
EASY PASTA SALAD
This easy pasta salad recipe doesn't require cooking anything but the noodles. Make use of summer zucchini and tomatoes in this picnic or barbecue side.
Provided by Kelly Janke
Yield 6-8 servings
Number Of Ingredients 16
- Toss 1 medium red onion, thinly sliced, zest and juice of 1 lemon, 1 garlic clove, finely grated, 1 lb. summer squash and/or zucchini, halved lengthwise, thinly sliced crosswise, ½ cup coarsely chopped banana peppers, 3 Tbsp. red wine vinegar, 1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¾ tsp. freshly ground black pepper in a large bowl to combine. Using your hands, gently massage vegetables to soften slightly. Let sit at room temperature, stirring occasionally, 25 minutes.
- Cook 1 lb. orecchiette or other small pasta in a large pot of boiling heavily salted water, stirring occasionally, until al dente. Drain in a colander, shaking to remove excess water.
- Add pasta, 2 pints cherry tomatoes, halved, 1 cup halved pitted Kalamata olives, ½ cup finely grated Parmesan, and ⅓ cup extra-virgin olive oil to vegetable mixture; toss well to combine. Add 8 oz. fresh mozzarella, torn into small pieces, 1 cup (packed) coarsely chopped basil, and ½ cup finely chopped oregano and toss gently just to incorporate. Taste pasta salad and season with more salt and pepper if needed.
- Just before serving, top pasta salad with more Parmesan, basil, and oregano. Do ahead: Pasta salad (without toppings) can be made 5 hours ahead. Cover and chill.
I don't know from where the name comes, but I can tell you that this spinach salad goes very fast. Very nice as a part of a light luncheon or a dinner party.
Provided by Alan in SW Florida
Categories Salad Dressings
Yield 8 serving(s)
Number Of Ingredients 11
- Prepare the dressing: Heat the salad oil in a skillet. Add the sesame seeds and brown. Add the remaining dressing ingredients and mix well. Transfer to a jar, cover, and refrigerate for several hours. Shake well before using. Makes 1 cup.
- For the salad: Place the spinach in a salad bowl. Top the spinach with the pineapple and garnish it with the bacon, egg, and green onion. Just before serving the salad, add the dressing and toss it lightly.
Nutrition Facts : Calories 155.6, Fat 12.1, SaturatedFat 2.4, Cholesterol 50.7, Sodium 81.9, Carbohydrate 9.7, Fiber 1.6, Sugar 6.2, Protein 3.6
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