Pasta Salad With Peppers Basil And Mushrooms Recipes

PASTA SALAD WITH ROASTED RED PEPPERS AND BASIL WITH WHITE BALSAMIC DRESSING

Steps:

• In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add cooked pasta, red peppers and basil and toss to combine. Season, to taste, with salt and black pepper. Fold in mozzarella cheese.

GREEK PASTA SALAD I

Steps:

• In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.

ITALIAN BASIL PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, cheese, yellow pepper, onion, pepper rings, olives, salami and basil. , In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.

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.

ROASTED PEPPER AND BASIL PASTA SALAD

Steps:

• Preheat oven to high broil. Place a large pot of salted water on the stove to boil. Remove seeds and core from red peppers. Lay flat with skin side facing up on a tin foil lined baking sheet. Broil for 5-10 minutes or until the skin is completely black. Remove and seal foil around peppers. Set aside.
• Cook pasta in boiling salted water until al dente. Rinse with cold water to cool and set aside in fridge.
• Heat oil or butter over medium heat. Sauté diced onion for 5 minutes until translucent. Turn down heat and add garlic. Cook for another 5 minutes or until fragrant. Set in fridge to cool.
• Chop scallions using both the white and green parts. Set aside. Remove skin from the peppers once they have cooled for at least 10 minutes in the tin foil -- the skin should peel off easily. Dice roasted peppers and set aside. Try to keep all the juices that run from the pepper while cutting/transferring it.
• Blend together all ingredients for dressing. If you do not have a blender then chop basil finely and whisk all ingredients. Set aside.
• In a large bowl combine the cold pasta, cold onion/garlic mixture, diced red peppers and scallion. Slowly add the dressing about 1 tablespoon at a time while tasting in between. You will likely have dressing left over -- keep this in the fridge for a fresh salad dressing or another pasta salad.

PASTA SALAD WITH PEPPERS, BASIL, AND MUSHROOMS

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.

MOP-IT-UP PASTA SALAD MUSHROOMS, PEPPERS AND ONIONS PASTA SALAD WITH RED PEPPER PESTO

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.

MUSHROOM AND PEPPER SALAD

Steps:

• Cut away the outer core of each pepper.
• Bring enough water to the boil in a saucepan to cover the peppers when added. Add the peppers and cook about two minutes, no longer. Remove the peppers but leave the water in the saucepan.
• Using a paring knife, pull off the skin of the red pepper. The green pepper will not skin properly.
• Cut the peppers lengthwise into quarters. Remove any veins and seeds. Cut the quartered peppers into quarter-inch crosswise strips.
• Add the celery to the boiling water and let simmer about 30 seconds. Drain.
• Trim off the base of the endive. Cut the endive crosswise into quarter-inch thick pieces.
• Combine the peppers, mushrooms, celery, endive and scallions in a salad bowl.
• Put the lemon juice and vinegar in a small mixing bowl and gradually beat in the oil and sugar. Beat well with a wire whisk. Pour the sauce over the mushroom mixture. Toss and serve.

ROASTED PEPPER MUSHROOM SALAD

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 10 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin slices. In a large bowl, combine the peppers, mushrooms, onion and olives. , In a small bowl, combine the salad dressing, garlic, basil, salt, oregano and pepper. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Serve on lettuce leaves.

SPAGHETTI WITH TOMATOES, MUSHROOMS, AND PEPPERS

Steps:

• Cook pasta to al dente.
• Warm olive oil slowly.
• Add garlic, basil, oregano; heat gently for 10 minutes to allow flavours to mingle.
• Saute mushrooms, pepper, and tomatoes in the oil/herb mixture.
• Combine pasta and vegetable mix.
• Stir in freshly grated Parmesan.