Orecchiette Pasta Salad With Artichokes And Grilled Veggies Recipes

ORECCHIETTE WITH ARTICHOKES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
• Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and season with salt. Cook, turning halfway through, until browned, about 5 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons olive oil, the garlic and beans to the skillet. Cook, stirring occasionally, until the garlic is golden, about 2 minutes. Stir in the cherry tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until slightly thickened, about 3 minutes.
• Add the pasta and the reserved cooking water to the skillet. Cook, stirring, until the pasta is coated, about 1 minute. Stir in the parsley, parmesan and artichokes; season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.

QUICK ARTICHOKE PASTA SALAD

Steps:

• Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
• In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

ORECCHIETTE PASTA SALAD

Steps:

• 1. Boil pasta al dente about 9 mins, drain, set aside
• 2. meanwhile in a large pan, saute crushed garlic in olive oil...about a min add tomatoes, spinach, black olives, garbanzo beans
• 3. mix in the drained pasta,add lemon zest and feta cheese...serve room temperature or chilled

TUSCAN PASTA SALAD WITH GRILLED VEGETABLES

Steps:

• Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

ORECCHIETTE AND SUMMER VEGETABLES

Steps:

• Bring water to boil for pasta.
• Chop whole onion. Heat nonstick pan until it is very hot; reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
• Meanwhile, wash, trim and cut zucchini into small cubes. Add to onion after it has begun to brown.
• Add orecchiette to boiling water, and cook according to package directions.
• Wash, trim and cube tomatoes, and add to zucchini and onions after zucchini has cooked a few minutes and begun to brown.
• Pit olives; coarsely chop, and add to pan.
• Scrape kernels from corn. Wash and mince basil. Just before dish is ready, add corn and basil, and season with salt and pepper.
• When orecchiette is ready, drain and stir into vegetables.

ARTICHOKE PASTA SALAD

Steps:

• Cook the macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl. Stir in the remaining ingredients; gently toss to coat. Cover and chill until serving.

PASTA SALAD WITH ARTICHOKES AND LEMON VINAIGRETTE

Steps:

• Boil pasta, following directions on package.
• While the pasta is boiling, chop your artichokes, red pepper, and green onions, place them in a large bowl while making the vinaigrette.
• In a small bowl, combine lemon juice and olive oil, whisk to completely combine the two, then add the garlic, salt and pepper and stir to combine.
• When the pasta is done, rinse with cold water, and combine all ingredients.
• Cover and refridgerate for a half hour or so before serving.