Italian Olive And Peppers Salad Recipes

ITALIAN OLIVE AND PEPPERS SALAD

Steps:

• In small bowl, mix vinaigrette ingredients with wire whisk, or shake in jar with tight-fitting cover.
• In large bowl, place salad ingredients.
• Drizzle salad with vinaigrette; toss to coat. Sprinkle with pepper. Serve immediately.

OLIVE AND CELERY SALAD WITH ROASTED RED PEPPERS

Steps:

• Combine the red peppers, olives, celery and romaine in a large bowl.
• In a cruet, add the olive oil, vinegar and 1/2 teaspoon each salt and pepper. Shake to combine. Pour over the salad in the bowl, toss together and serve.

ITALIAN PASTA SALAD II

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients.

ITALIAN OLIVE SALAD

Steps:

• Drain olives, capers and artichokes.
• Coarsely chop.
• Add parsley, celery, garlic and oregano and olive oil.
• Stir to mix.
• Put in refrigerator for at least 2 days.
• Will last for several weeks in the refrigerator.
• Great on italian hoagies or muffletas or spooned on top of a green salad.

ITALIAN PEPPER SALAD

Steps:

• Cut peppers in half.
• Remove seeds and wash peppers.
• Place on baking sheet and broil, until skins blacken.
• Remove from pan and place in brown paper bag.
• Close bag and allow to sit 5 minutes.
• Remove from bag and scrape off skins.
• Slice into 1/4 inch strips.
• Mix in bowl with all other ingredients.
• Refrigerate and allow to marinate for one hour.
• Stir before serving.
• Cooking time includes one hour marinating.

ITALIAN OLIVES

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.

ITALIAN BREAD SALAD WITH OLIVES

Steps:

• Preheat oven to 350°. Place bread cubes in a large bowl. In another bowl, mix oil, garlic and pepper; drizzle 3 tablespoons over bread and toss to coat. Reserve remaining oil mixture. Spread in a single layer on two 15x10x1-in. baking pans., Bake until crisp and light brown, 12-18 minutes, stirring occasionally., Meanwhile, whisk vinegar and salt into reserved oil mixture. Add tomatoes, olives and herbs; toss to coat., Cool bread cubes slightly. Add to tomato mixture; toss to combine. Sprinkle with cheese; serve immediately.

THREE PEPPER PASTA SALAD

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.
• In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
• In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

ITALIAN BEAN & OLIVE SALAD

Steps:

• On the barbecue, under the grill or over a flame, blacken the peppers all over, then pop into a bowl and cover with cling film. Once cool, peel, deseed and cut into strips, keeping any juices.
• Cook the beans in boiling salted water until crunchy but not squeaky, then drain and drop straight into iced water. To serve, toss everything together, adding the shredded basil at the last minute, and scattering with the small basil leaves to finish.