Gemelli Pasta Salad Recipes

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GEMELLI PASTA SALAD RECIPE



Gemelli Pasta Salad Recipe image

Categories     Cooking & Baking, Recipes

Yield 4 servings

Number Of Ingredients 8

12 oz. bag of gemelli pasta
1 lb. cherry tomatoes, chopped
4 oz. fresh basil
4-6 garlic cloves, chopped
1/4 cup parmesan cheese
3 tbsp extra virgin olive oil
1/4 tsp salt
1/4 tsp crushed black pepper

Steps:

  • Bring 4-5 quarts of water to a boil and add a touch of salt. Gently add gemelli pasta and stir for one minute. Lightly boil for 8 -10 minutes or until "al dente."
  • Drain the pasta and allow it to cool for 10-15 minutes.
  • Add the rest of the ingredients to the pasta and toss to combine. Serve immediately.

GREEK-INSPIRED GEMELLI PASTA SALAD



Greek-Inspired Gemelli Pasta Salad image

Go Greek with this delicious Greek-inspired pasta salad!

Provided by Annie Pfannkoch

Categories     Pasta by Shape

Time 35m

Yield 8

Number Of Ingredients 14

½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon ground black pepper
1 (16 ounce) package gemelli pasta
3 cups firmly packed baby spinach leaves
1 pint cherry tomatoes, halved
1 (6 ounce) container crumbled feta cheese
½ cup pitted Kalamata olives, halved
¾ medium English cucumber, peeled and diced
½ large red onion, thinly sliced

Steps:

  • Whisk together olive oil, vinegar, garlic, oregano, Dijon, salt, and pepper in a small bowl until well combined.
  • Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes. Drain and rinse under cold water. Drain again.
  • Transfer gemelli to a large bowl. Add spinach, cherry tomatoes, feta cheese, Kalamata olives, cucumber, and red onion. Toss with dressing and serve.

Nutrition Facts : Calories 424.3 calories, Carbohydrate 47.8 g, Cholesterol 18.9 mg, Fat 21.8 g, Fiber 3 g, Protein 11.6 g, SaturatedFat 5.6 g, Sodium 552.2 mg, Sugar 3.5 g

GEMELLI WITH TOMATOES, OLIVES, AND RICOTTA



Gemelli with Tomatoes, Olives, and Ricotta image

A tangy sun-dried tomato vinaigrette clings to spiral-shaped gemelli in this summery salad. Olives and capers add a mellow kick and rich, creamy ricotta tempers the piquant flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 12

Coarse salt
8 ounces gemelli (or fusilli or penne)
1/2 cup extra-virgin olive oil, plus more for drizzling
10 sun-dried tomatoes in oil, drained
1 tablespoon red-wine vinegar
2 teaspoons salt-packed capers, rinsed
2 garlic cloves, coarsely chopped
Freshly ground pepper, to taste
1/2 cup grape tomatoes, quartered
1/3 cup Kalamata olives, pitted and halved
1/3 cup fresh basil, torn
Fresh ricotta cheese, for serving

Steps:

  • Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain. Drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
  • Pulse sun-dried tomatoes, vinegar, capers, and garlic in a food processor. With machine running, add oil in a slow, steady stream, and process until smooth. Season with salt and pepper.
  • Toss together pasta, sun-dried-tomato vinaigrette, grape tomatoes, olives, basil, and salt. Transfer to serving plates. Top with a scoop of ricotta, drizzle with oil, and sprinkle with pepper.

GEMELLI WITH SHRIMP, TOMATOES AND WALNUT-PARSLEY SAUCE



Gemelli with Shrimp, Tomatoes and Walnut-Parsley Sauce image

One piece of gemelli consists of two strands of pasta-both about an inch long-twisted around each other to resemble a braid. These noodles are great for catching the juices in this garlicky entrée. If you can't find gemelli, use fusilli; it will work just as well.

Yield Serves 6

Number Of Ingredients 10

4 cups fresh Italian parsley leaves (about 1 large bunch)
1 cup walnuts (about 3 1/2 ounces), toasted
6 teaspoons chopped garlic
1 1/2 teaspoons grated lemon peel
1/2 cup extra-virgin olive oil
1 pound gemelli or fusilli
2 tablespoons butter
1 1/4 pounds medium shrimp, peeled, deveined
1/4 cup fresh lemon juice
1 1-pint basket cherry tomatoes, stemmed, halved

Steps:

  • Blend parsley, 3/4 cup walnuts, 5 teaspoons garlic and lemon peel in processor until nuts are finely chopped. With machine running, gradually add oil and blend until coarse paste forms. Season sauce to taste with salt and pepper.Cook pasta in pot of boiling salted water until just tender but still firm to bite.
  • Meanwhile, melt butter in heavy medium skillet over medium heat. Add remaining 1 teaspoon garlic; sauté 30 seconds. Add shrimp; sauté 2 minutes. Add lemon juice and simmer until shrimp are just opaque in center, about 2 minutes.Drain pasta well; return to same pot. Add parsley sauce; toss until coated. Mix in shrimp and tomatoes. Season with salt and pepper; top with 1/4 cup walnuts.

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