Garlicky Salami And Broccoli Pasta Salad Recipes

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THE ULTIMATE PASTA SALAD



The Ultimate Pasta Salad image

The tri-colored pasta along with the variety of vegetables, pepperoni, cheeses and spices is what makes this pasta salad out of this world. Great to take to a BBQ on those warm summer nights. This salad tastes wonderful right after you make it, but is best served the day after.

Provided by Helene Rose-Carson

Categories     Salad     Pasta Salad

Time 1h25m

Yield 12

Number Of Ingredients 12

1 (16 ounce) package uncooked tri-colored spiral pasta
1 head fresh broccoli, cut into bite size pieces
1 head fresh cauliflower, chopped into bite size pieces
1 red onion, chopped
2 teaspoons minced garlic
8 ounces pepperoni slices, cut into quarters
1 (8 ounce) package mozzarella cheese, cut into cubes
1 (6 ounce) can large pitted black olives, drained and sliced
½ cup olive oil, or to taste
½ cup red wine vinegar, or to taste
salt and pepper to taste
Italian seasoning to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Transfer to a bowl, cover, and chill 1 hour in the refrigerator.
  • Toss chilled pasta with the broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil, and red wine vinegar. Season with salt, pepper, and Italian seasoning. Chill in the refrigerator until serving.

Nutrition Facts : Calories 410.9 calories, Carbohydrate 36.2 g, Cholesterol 31.5 mg, Fat 22.7 g, Fiber 4.2 g, Protein 16.1 g, SaturatedFat 6.3 g, Sodium 572.1 mg, Sugar 2.7 g

SALAMI SALAD



Salami Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

4 cups baby arugula
1 fennel bulb, quartered, cored and thinly sliced
1 cup grape tomatoes, halved
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
2 ounces salami, thinly sliced
Shredded Parmesan cheese, for topping

Steps:

  • Combine the arugula, fennel and tomatoes in a large bowl; season with salt and pepper. Drizzle with the olive oil and lemon juice and toss to coat.
  • Top the salad with the salami and Parmesan.

PASTA SALAD WITH ROASTED BROCCOLI



Pasta Salad with Roasted Broccoli image

A high proportion of vegetables turns this Pasta Salad with Roasted Broccoli into a light, nutritious meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 9

2 pounds (2 heads) broccoli
3 garlic cloves, halved lengthwise (skin on)
2 tablespoons olive oil
Coarse salt and ground pepper
8 ounces penne pasta
1 to 2 tablespoons fresh lemon juice
8 ounces jarred roasted red peppers, rinsed and cut into 1/2-inch strips (1 cup)
1/4 cup pitted Kalamata olives, halved lengthwise
1/2 cup walnuts, broken into pieces

Steps:

  • Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tablespoon oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
  • Meanwhile, cook pasta in a large pot of boiling salted water, according to package instructions. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool, and drain. Return to pot.
  • Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tablespoon oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.

Nutrition Facts : Calories 530 g, Fat 19 g, Fiber 8 g, Protein 18 g

BROCCOLI PASTA SALAD



Broccoli Pasta Salad image

A quick and tasty pasta salad that can be served warm or cold.

Provided by Happy On My Hill

Categories     Salad     100+ Pasta Salad Recipes     Broccoli Pasta Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 9

1 (8 ounce) package linguine pasta
1 (12 ounce) bag broccoli florets, cut into bite-size pieces
¼ cup olive oil
4 teaspoons minced garlic
½ teaspoon red pepper flakes
½ cup finely shredded Romano cheese
2 tablespoons finely chopped fresh flat-leaf parsley
¼ teaspoon ground black pepper
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
  • Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to linguine; gently toss to coat. Add Romano cheese, parsley, black pepper, and salt; toss to combine.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 32.2 g, Cholesterol 10.3 mg, Fat 12.8 g, Fiber 2.9 g, Protein 9.9 g, SaturatedFat 3.2 g, Sodium 141 mg, Sugar 2.3 g

GARLIC BROCCOLI PASTA



Garlic Broccoli Pasta image

"This recipe takes under a half-hour to fix and makes a great weeknight entree or side dish," suggests Michele Thompson of Santa Clarita, California. "It's one of my 4-year-old's favorites. He calls the broccoli and pasta combination 'noodles and trees'."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1-3/4 cups uncooked rigatoni or large tube pasta
2 cups fresh broccoli florets
3 garlic cloves, minced
4-1/2 teaspoons olive oil
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender., In a saucepan, saute garlic in oil until tender. Drain pasta; add to saucepan and toss to coat. Add the broccoli, Parmesan cheese, salt and pepper; toss to combine.

Nutrition Facts : Calories 192 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 391mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

PASTA AND BROCCOLI SALAD



Pasta and Broccoli Salad image

Cooking the pasta and the broccoli together makes this easy salad even simpler.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6

1 cup penne, fusilli, or ziti
Salt and pepper
2 cups broccoli florets
1/4 cup grated Parmesan
2 tablespoons olive oil
Lemon wedge (optional)

Steps:

  • Cook pasta in boiling salted water, 7 minutes. Add broccoli; cook until both pasta and broccoli are tender, about 5 minutes. Drain; rinse under cold water.
  • In a small bowl, combine pasta, broccoli, Parmesan, and 1/8 teaspoon each salt and pepper. Add olive oil, and toss. If desired, squeeze a lemon wedge over salad just before eating.

PASTA SALAD CON SALAMI



Pasta Salad Con Salami image

Make and share this Pasta Salad Con Salami recipe from Food.com.

Provided by mydesigirl

Categories     European

Time 40m

Yield 12 serving(s)

Number Of Ingredients 16

1/2 cup olive oil
1/2 cup canola oil
1 cup white wine vinegar
1 teaspoon garlic (pressed thru a press)
black pepper (lots)
1/3 lb fresh egg rotini pasta
1/3 lb fresh spinach rotini pasta
1/3 lb fresh red pepper rotini pasta or 1/3 lb dried tri-colored pasta
1/3 lb salami, sliced 1/4 inch strips
1 green bell pepper, cut into 1/4 inch wide strips no longer than 2 inches long
1/2 red bell pepper, cut into 1/4 inch wide strips no longer than 2 inches long
2 cups pitted black olives, quartered
1 cup sliced green onion
2/3 cup grated parmesan cheese
2/3 cup grated romano cheese
1/2 cup Italian parsley, finely chopped

Steps:

  • Cook pasta.
  • Meanwhile, whisk together oils, vinegar, garlic and pepper.
  • Reserve.
  • Drain pasta and immediately toss with dressing.
  • When cool, add salami, peppers, olives, onion, cheeses and parsley.
  • Toss until all ingredients are coated well.
  • Serve at room temperature.

ITALIAN SALAMI PASTA SALAD



Italian Salami Pasta Salad image

We are not fans of creamy pasta salad, and in the Summer it can be dangerous to leave it out. This tangy, veggie packed version is elegant and perfect for packing.

Provided by YummySmellsca

Categories     Lunch/Snacks

Time 45m

Yield 16 side dishes, 16 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 cup diced vidalia onion
2 large garlic cloves, minced
1 teaspoon garlic powder
3 cups broccoli florets
1 red bell pepper, cut into 3/4-inch pieces
1 zucchini, cut into 3/4-inch cubes
1/4 cup dry white wine
3/4 lb spicy salami, cut into 3/4-inch cubes
1 pint halved grape tomatoes
1 lb vegetable rotini pasta
1 tablespoon salt
1/4 cup drained chopped black olives (optional)
1/2 cup parmesan vinaigrette (like Lemon Parmesan Vinaigrette)

Steps:

  • Heat oil in a skillet over medium high heat.
  • Add onion, garlic and garlic powder; sauté until translucent, about 5 minutes.
  • Add broccoli, red pepper, zucchini and wine; sauté until vegetables are just tender, about 4 minutes.
  • Add salami and tomatoes; toss until heated through, about 2 minutes. Transfer to large bowl.
  • Cook pasta in a large pot of water with the 1 tbsp salt. Drain and immediately add to the vegetables.
  • Add olives and dressing. Stir to coat well and season with salt and pepper to taste.

Nutrition Facts : Calories 188.5, Fat 6.2, SaturatedFat 2.3, Cholesterol 15.1, Sodium 686.7, Carbohydrate 25.3, Fiber 1.6, Sugar 2.7, Protein 7.3

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