PASTA SALAD WITH LEMON-PESTO DRESSING
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it.
- Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl.
- Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.
THREE-PEPPER PASTA SALAD
I like to make this recipe during the summer when I can get the ingredients fresh from the garden. It not only tastes very good, but it's a pretty addition to any meal.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a blender, add the oil, vinegar, basil, Parmesan cheese, salt and pepper; cover and process until blended. Drain and rinse pasta in cold water; place in a large bowl. Add the peppers, tomato, olives and onions. Drizzle with dressing; toss to coat. Stir mozzarella cheese. Serve at room temperature.
Nutrition Facts : Calories 425 calories, Fat 26g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 573mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
THREE PEPPER PASTA SALAD
Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.
Provided by LINDA DEMARIA
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g
THE ULTIMATE PASTA SALAD
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
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
MAYA'S PERFECT PESTO PASTA SALAD
My 10-year-old daughter Maya and I created this easy but delicious pasta salad, featuring her favorite pesto flavors. This salad is great as the center of a light dinner, or as a side dish.
Provided by mpkneip
Categories Salad 100+ Pasta Salad Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.
- Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 488.6 calories, Carbohydrate 57.6 g, Cholesterol 8.1 mg, Fat 22.6 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 4.7 g, Sodium 214.2 mg, Sugar 3.4 g
MOP-IT-UP PASTA WITH MUSHROOMS, ONIONS, AND PEPPERS
Steps:
- Heat a pot of water to a boil for pasta. Season the water with some salt and add pasta. Cook the pasta al dente, or with a bite to it.
- Preheat a large, deep skillet over medium-high heat. Add the EVOO and crimini mushrooms. Sauté until they start to become tender, 3 to 4 minutes, then add the garlic, stir for 30 seconds, and add the onion and fresh peppers. Season the MOP (mushrooms, onions, and peppers) with salt and pepper and cook 5 minutes more. Add the chopped hot peppers and a splash of their juice from the jar. Add the marinated mushrooms next and toss to combine.
- Drain pasta and add to the MOP. Toss the whole thing together with the parsley and cheese and serve immediately.
MOP-IT-UP PASTA SALAD MUSHROOMS, PEPPERS AND ONIONS PASTA SALAD WITH RED PEPPER PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 18m
Yield 10 side dish servings
Number Of Ingredients 12
Steps:
- Place a large pot of water on to boil for pasta.
- Combine roasted peppers, garlic, pine nuts, parsley, salt and pepper and cheese in a food processor. Turn the processor on and stream in the extra-virgin olive oil to form a thick, pasty sauce forms. Adjust seasoning and transfer sauce to a large bowl.
- Add salt to boiling water and cook pasta to al dente, drain and cool under running cold water. Drain well a second time. Add cooked, cooled pasta to the pesto sauce. Add remaining ingredients to the bowl and toss to coat salad evenly. Adjust salt and pepper to your taste and serve or chill up to 48 hours.
PASTA SALAD WITH ROASTED PEPPERS AND ONIONS
Provided by Food Network
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil and pasta and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cooled, transfer to a bowl, and toss with a little olive oil. Cover with plastic wrap and set aside at room temperature.
- Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a paper or plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. To peel peppers, pull off the charred skin by hand and then, only if necessary, dip the peppers briefly in water to remove any blackened bits. (Do not peel the peppers under running water since that would wash away the flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice peppers into strips.
- Heat remaining tablespoon olive oil in a large skillet over high heat. Add onions, salt, and pepper, and cook until golden brown. Lower heat to moderate, add garlic, cook 1 minute, then add paprika, and cook 1 minute more. Add red peppers and tomatoes, cook an additional 1 to 2 minutes, and remove from heat.
- Transfer to a medium bowl and combine with sour cream and hot sauce. Pour over reserved pasta, toss well, and serve.
ROASTED PEPPER PASTA SALAD
I first tried balsamic vinegar when I made this salad. Now I can't resist any recipe that features the ingredient. This pasts dish is not only ideal for summer picnics; it makes a great side salad or vegetarian entree.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, onions, red peppers and cheese. , In a small bowl, whisk the salad dressing mix, broth and vinegar. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
PASTA SALAD WITH PEPPERS, BASIL, AND MUSHROOMS
Make and share this Pasta Salad With Peppers, Basil, and Mushrooms recipe from Food.com.
Provided by RubyEveryday
Categories Penne
Time 20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- Place peppers cut side down under broiler 10-15 minutes, until charred on top. Set aside to cool. (optional step).
- Boil pasta as directed.
- Mix together 2 Tb, oil (save 1 Tb. oil aside), vinegar, tomato, basil and thyme. Add warm pasta and mix to coat.
- If broiling peppers, remove skins and seeds, dice, and add to pasta mix.
- Add all remaining ingredients to pasta and stir well. Serve chilled or at room temperature.
Nutrition Facts : Calories 447.8, Fat 8.5, SaturatedFat 1.3, Sodium 409.9, Carbohydrate 82.7, Fiber 14.6, Sugar 13.7, Protein 18.5
MOP IT UP PASTA SALAD
From Foodnetwork Specials, Racheal Ray's Block Party. I haven't tried this yet, but it sounds so different, I am intrigued and will try it soon!
Provided by Sharon123
Categories Penne
Time 18m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place a large pot of water on to boil for pasta.
- Combine roasted peppers, garlic, pine nuts, parsley, salt and pepper and Parmesan cheese in a food processor. Turn the processor on and stream in the extra-virgin olive oil to form a thick, pasty sauce forms. Adjust seasoning and transfer sauce to a large bowl.
- Add salt to boiling water and cook pasta to al dente, drain and cool under running cold water. Drain well a second time. Add cooked, cooled pasta to the pesto sauce. Add remaining ingredients to the bowl and toss to coat salad evenly. Adjust salt and pepper to your taste and serve or refrigerate up to 48 hours.
Nutrition Facts : Calories 339.8, Fat 18.6, SaturatedFat 2.6, Cholesterol 2.9, Sodium 250, Carbohydrate 39.6, Fiber 6, Sugar 1.1, Protein 6.2
PASTA, ONIONS AND PEPPERS.
Quick, easy, tasty, perfect after a long day of work (whatever you do). Cooking pasta in this way is someone elses idea and I can't remember who's...Please tell me...someone! :( Test the pasta occasionally and drain it when it's at your preferd "hardness" or "softness", I refuse to eat anything that is not al-dente, but in spain they serve it all mushy (ick!).
Provided by Samuel Holden
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil water in a large pan, add pasta, return to boil and turn off the heat, leave for 15 minutes (it really does work!).
- While you are awaiting for the pasta heat a wok or a frying pan and add the oil and.
- Fry onions'till the're"limp", add the butter.
- Stir-fry until the onions have gone golden.
- Add green peppers and stir-fry for 2 minutes.
- Add red peppers and fry for another 2 minutes (I like crispy peppers, if you like yours limp the use more time and add the peppers earlier in the cooking).
- Add basil and pine nuts.
- Remove from heat.
- Test the pasta to see if its done, if its not then boil the water up again and it will be.
- Strain pasta and add to the vegetables, mix and serve.
- Sprinkle with parmesan cheese.
- Use parmesano Reggiano for top quality taste.
PESTO PASTA WITH MUSHROOMS, ONIONS, AND RED BELL PEPPERS
Make and share this Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers recipe from Food.com.
Provided by mliss29
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the spaghetti according to package instructions.
- Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
- Add cooked spaghetti and pesto and combine well.
- Serve with garlic bread and salad.
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