Mop It Up Pasta Salad Mushrooms Peppers And Onions Pasta Salad With Red Pepper Pesto Recipes

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PASTA SALAD WITH LEMON-PESTO DRESSING



Pasta Salad with Lemon-Pesto Dressing image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cavatappi, corkscrew pasta, or medium shells
Coarse salt
1 cup prepared pesto sauce from refrigerated case in supermarket
1 lemon, juiced and zested
1/4 cup chopped flat-leaf parsley
1 cup grape tomatoes, halved
4 scallions, chopped
3/4 pound ricotta salata, chopped and crumbled, in specialty cheese case of market or 1 pound tub bocconcini mini pieces of mozzarella, drained, pieces halved
Black pepper

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



Three-Pepper Pasta Salad image

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

1 package (12 ounces) tricolor spiral pasta
1/3 cup olive oil
3 tablespoons red wine vinegar
1/4 cup minced fresh basil or 1 tablespoon dried basil
2 tablespoons grated Parmesan cheese
1-1/4 teaspoons salt
1/4 teaspoon pepper
1 small sweet red pepper, julienned
1 small sweet yellow pepper, julienned
1 small green pepper, julienned
1 medium tomato, cut into thin wedges
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons sliced green onions
8 ounces cubed part-skim mozzarella cheese

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



Three Pepper Pasta Salad image

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

1 (16 ounce) package tri-color pasta
⅔ cup olive oil
3 tablespoons white wine vinegar
¼ cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 medium fresh tomato, chopped
1 (2.25 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed

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 Ultimate Pasta Salad image

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

1 (16 ounce) package uncooked tri-colored spiral pasta
1 head fresh broccoli, cut into bite size pieces
1 head fresh cauliflower, chopped into bite size pieces
1 red onion, chopped
2 teaspoons minced garlic
8 ounces pepperoni slices, cut into quarters
1 (8 ounce) package mozzarella cheese, cut into cubes
1 (6 ounce) can large pitted black olives, drained and sliced
½ cup olive oil, or to taste
½ cup red wine vinegar, or to taste
salt and pepper to taste
Italian seasoning to taste

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



Maya's Perfect Pesto Pasta Salad image

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

1 (16 ounce) package corkscrew-shaped pasta (fusilli)
¾ cup chopped fresh basil
¾ cup shredded Parmesan cheese
⅓ cup pine nuts
⅓ cup extra-virgin olive oil
1 clove garlic, diced
½ cup finely diced red onion
½ cup finely diced radicchio
1 tablespoon mayonnaise, or to taste
salt and ground black pepper to taste

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



MOP-It-Up Pasta with Mushrooms, Onions, and Peppers image

Categories     Mushroom     Onion     Pasta     Pepper     Brine     Boil

Yield 4 servings

Number Of Ingredients 13

Salt
1/2 pound cavatappi (hollow corkscrew pasta), or other shaped pasta
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1 pound crimini (baby portobello) mushrooms, sliced
4 garlic cloves, chopped
1 large yellow onion, quartered and thinly sliced
1 red bell pepper, cored, seeded, quartered, and thinly sliced
1 cubanelle (long, light green mild Italian pepper), seeded and thinly sliced
Freshly ground black pepper
1/4 cup jarred hot banana or hot cherry pepper rings, drained and chopped, plus a splash of their brine
1 cup jarred marinated mushrooms, drained and chopped
1/2 cup fresh flat-leaf parsley, coarsely chopped
1/3 cup grated Parmigiano-Reggiano (a couple handfuls)

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



MOP-it-up Pasta Salad Mushrooms, Peppers and Onions Pasta Salad with Red Pepper Pesto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 18m

Yield 10 side dish servings

Number Of Ingredients 12

1 cup drained, packed roasted red peppers
2 small cloves garlic
1 (3-ounce) jar pignoli/pine nuts
1/4 cup flat-leaf parsley leaves, a couple of handfuls
Salt and pepper
1/3 cup grated Parmesan
1/2 cup extra-virgin olive oil, eyeball it
1 pound mini penne or gemelli pasta, cooked to al dente
1 cup drained marinated mushrooms, sliced
1/4 cup Italian hot pepper rings, drained and chopped
1 green bell pepper, seeded and chopped
1/2 large red onion, chopped

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



Pasta Salad with Roasted Peppers and Onions image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1/2 pound pasta, small tubes or shells
3 tablespoons extra virgin olive oil
3 large red and/or yellow bell peppers
1 medium onion, julienned
1 teaspoon salt
1/2 teaspoon finely ground black pepper
2 to 3 cloves garlic, minced
2 teaspoons Hungarian or Spanish paprika
1 large tomato, seeded and diced
1/2 cup sour cream
3 dashes hot sauce

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



Roasted Pepper Pasta Salad image

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

1 package (12 ounces) tricolor spiral pasta
1 cup sliced green onions
1 jar (7 ounces) roasted sweet red peppers, drained and thinly sliced
4 ounces crumbled feta cheese
1 envelope Italian salad dressing mix
1/2 cup chicken broth
3 tablespoons balsamic vinegar

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



Pasta Salad With Peppers, Basil, and Mushrooms image

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

1 red bell pepper, halved
1 yellow bell pepper, halved
1 green bell pepper, halved
12 ounces whole wheat ziti
3 tablespoons olive oil
3 tablespoons white balsamic vinegar
1 tomatoes
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme, chopped
12 ounces sliced mushrooms
14 ounces black beans
2/3 cup raisins
2 bunches scallions, finely chopped
1 teaspoon salt
1/4 teaspoon ground pepper

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



Mop It up Pasta Salad image

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

1 cup drained packed roasted red pepper
2 small garlic cloves
1 (3 ounce) jar pine nuts
1/4 cup fresh parsley leaves
salt and pepper
1/3 cup grated parmesan cheese
1/2 cup extra virgin olive oil
1 lb mini penne or 1 lb gemelli pasta, cooked
1 cup drained marinated mushrooms, sliced
1/4 cup italian hot pepper rings, drained and chopped
1 green bell pepper, seeded and chopped
1/2 large red onion, chopped
1/2 cup celery, chopped

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.



Pasta, onions and peppers. image

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

pasta (Penne Rigate or pasta bows for 2 people)
1 large onion, chopped thinly
2 green peppers, chopped thinly
1 small red pepper, chopped thinly
2 tablespoons olive oil (Not virgin!)
20 g butter
fresh basil, chopped (just a bit)
grated parmesan cheese (, to serve)
1 tablespoon pine nuts

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



Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers image

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

7 ounces thin spaghetti
1 -2 tablespoon olive oil
1/2 onion, slivered
1 red bell pepper, cored and slivered
8 ounces mushrooms, sliced
7 ounces pesto sauce

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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From yummly.com


BALSAMIC ROASTED RED PEPPER PASTA SALAD - MIDGETMOMMA
2020-05-24 Instructions. Cook pasta according to box once cooked drain and rinse with cold water until cold. Pour pasta in a large bow. Slice your red peppers, olives and add into pasta. Drain the can of chickpeas and add them into the bowl. Cut the mozzarella cheese into small pieces and add to the bowl. Add olive oil and balsamic vinegar into the bowl ...
From midgetmomma.com


GARLICKY PEPPER PASTA SALAD - BAREFEET IN THE KITCHEN
2020-09-16 Instructions. Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta. While the pasta is cooking, prep the bell peppers and tomatoes. Combine the oil, vinegar, garlic, salt, and pepper in a large mixing bowl.
From barefeetinthekitchen.com


PASTA SALAD WITH CHICKPEAS & ROASTED RED PEPPERS - NOURISH AND …
2021-07-01 Pour chickpea mixture over the warm pasta, scraping the bowl to get all the oil and spices into the pasta. Add red peppers and stir well. Let cool for 2-3 minutes, then add cucumber, Parmesan, and herbs. Toss gently. Sample and add additional olive oil, lemon juice, salt, and black pepper to taste. Serve and enjoy!
From nourish-and-fete.com


THE BEST ITALIAN PASTA SALAD - TO SIMPLY INSPIRE
2020-08-02 Easy Homemade Italian Pasta Salad Dressing. Juice of 2 lemons (about ⅓ cup) ⅓ cup of olive oil. 3 cloves garlic. 1 tablespoon honey. 2 tablespoons Italian seasoning. 1 tablespoon parmesan cheese (or nutritional yeast for vegan option) ½ teaspoon salt. ½ teaspoon pepper. What goes with Pasta Salad? Pasta salads are the best side side for ...
From tosimplyinspire.com


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