Gourmet Pasta Salad Recipes

GOURMET PASTA SALAD

Gourmet Pasta Salad image

This is my favorite pasta salad. It makes a perfect summer lunch served with cold red grapes and a fruity rosé wine. You can use whatever kind of salami you prefer (sopressata and genoa are both excellent).

Provided by KissKiss

Categories European

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons lemon juice
1/2 cup extra virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/3 cup mixed fresh herbs, finely chopped (basil, oregano, thyme)
1 lb fusilli (spiral pasta) or 1 lb rotini pasta (spiral pasta)
1/2 red onion, sliced
2 1/2 ounces black olives, sliced
1 (12 ounce) jar olive oil-packed roasted red peppers, drained and sliced (Dell Alpe recommended)
4 ounces feta cheese, crumbled
1/4 cup sun-dried tomato packed in oil, chopped
1 cup salami, chopped

Steps:

For the dressing, place all ingredients in a jar. Close lid tightly and shake until blended.
For the salad, cook the pasta according to package directions in salted boiling water (about 1-2 tablespoons salt for a big pot of water).
While the pasta is cooking, soak the red onion in ice water to mellow its flavor.
Drain cooked pasta and place in a large bowl.
Drain onions and pat dry, then add them to the pasta. Add the dressing, olives, peppers, feta, sun-dried tomatoes and salami to warm pasta and toss.
Serve immediately at room temperature or refrigerate until ready to use.

Nutrition Facts : Calories 631.5, Fat 33.9, SaturatedFat 9.7, Cholesterol 44.8, Sodium 1754.3, Carbohydrate 63.6, Fiber 4, Sugar 3.9, Protein 18.4

GARDEN GOURMET PASTA SALAD

Garden Gourmet Pasta Salad image

Clipped from a newspaper sponsored by No Yolks egg noodles. Looks tasty but haven't tried it yet. Will be trying it for my sister's wedding shower.

Provided by aaustin519

Categories Vegetable

Time 1h15m

Yield 1 salad, 6-8 serving(s)

Number Of Ingredients 18

Ingredients

12 ounces egg noodles, cooked and chilled
1 cup yellow pear tomato, cut in half
1 cup zucchini, thinly sliced
1 cup yellow squash, thinly sliced
1 cup cauliflower floret
1 cup fennel, thinly sliced
1 cup red onion, thinly sliced
1 cup asparagus tips, blanched for 3 minutes and chilled
1 1/2 cups roasted red peppers, thinly sliced
1/2 cup flat-leaf Italian parsley, chopped
2 cups fresh basil leaves
2 cups sun-dried tomatoes, packed in oil
4 roasted garlic cloves
1/4 cup mascarpone cheese
1/2 cup parmesan cheese, grated
1 1/2 teaspoons kosher salt
1 teaspoon pepper
1 1/4 cups extra virgin olive oil

Steps:

In large bowl, toss together egg noodles, vegetables and parsley. Set aside. For dressing, combine basil leaves, sun dried tomatoes, garlic, mascarpone and Parmesan cheeses, salt and pepper in a food processor. Process, and slowly add in the olive oil and reserved oil from tomatoes; blend until smooth. Pour dressing over pasta mixture. Chill for one hour. Top with Parmesan cheese before serving.

Nutrition Facts : Calories 752.2, Fat 51, SaturatedFat 8.5, Cholesterol 55.2, Sodium 1464.7, Carbohydrate 62.3, Fiber 8.1, Sugar 10.8, Protein 17

EASY PASTA SALAD

Easy Pasta Salad image

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

Time 35m

Yield 6-8 servings

Number Of Ingredients 16

Ingredients

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 pickled banana peppers
3 Tbsp. red wine vinegar
1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
1 tsp. freshly ground black pepper, plus more
1 lb. orecchiette or other small pasta
2 pints cherry tomatoes, halved
1 cup halved pitted Kalamata olives
½ cup finely grated Parmesan, plus more for serving
⅓ cup extra-virgin olive oil
8 oz. fresh mozzarella, torn into small pieces
1 cup (packed) coarsely chopped basil, plus more for serving
½ cup finely chopped oregano, plus more for serving

Steps:

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.

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