Linguine Salad Roma Recipes

ITALIAN LINGUINE SALAD

Steps:

• Cook linguine according to package directions. Meanwhile, in a large bowl, combine the cucumber, tomatoes and onions. Drain linguine; rinse under cold water. Add linguine to vegetable mixture. Drizzle with dressing; toss to coat. Refrigerate until serving.

ROMAN SUMMER SALAD

Steps:

• Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
• Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
• To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.

ROMANO BEAN SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
• Smash garlic, olive oil, mint, and salt using mortar and pestle.
• Pour vinegar and half of olive oil mixture over beans and toss well.
• Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
• Remove beans from refrigerator, top with fresh mint and serve.

LINGUINI SALAD

Steps:

• Toss Veggies with linguini and dressing.
• Variation: Toss in any variety of vegetables.

ROMA TOMATO SALAD WITH FETA AND GARLIC

Steps:

• In a large bowl, toss together tomatoes, garlic, basil, olive oil, balsamic vinegar, and feta cheese. Chill in the refrigerator for 10 minutes before serving.

LINGUINE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; rinse with cold water and drain.
• Stir linguine, mushrooms, cherry tomatoes, green pepper, red peppers, onion, and cucumber together in a large bowl.
• Blend sugar, vinegar, ketchup, onion powder, celery seed, Worcestershire sauce, salt, ground mustard, paprika, and garlic powder in a blender. Pour the vegetable oil in a steady stream into the blender while the mixture is blending. Mix a few seconds longer until the salad dressing is thick and creamy.
• Pour dressing over pasta mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour.

LINGUINE SALAD ROMA

Steps:

• Combine tomatoes, oil, onions, lemon juice, garlic, basil, oregano, and rosemary in a small bowl. Add salt and pepper to taste. Cover and chill 1 hour to blend flavors.
• Cook linguine according to package directions; drain. Rinse in cold water; drain.
• Combine cottage cheese and parsley.
• To serve, divide pasta among 4 chilled salad plates; top with cottage cheese mixture, then tomato mixture. Garnish with cucumber slices.