TOMATO FETA PASTA SALAD
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
PASTA SALAD WITH SLOW-ROASTED TOMATOES AND BASIL
This Pasta Salad with Slow-Roasted Tomatoes and Basil dish can be enjoyed cold or at room temperature-perfect for a potluck or picnic.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine tomatoes, oil, lemon zest and juice, and Parmesan. Season with salt and pepper. Drain pasta and transfer to bowl. Add basil and toss to combine. Let cool to room temperature (or refrigerate, up to 2 days). To serve, sprinkle with more Parmesan, if desired.
Nutrition Facts : Calories 483 g, Fat 22 g, Fiber 3 g, Protein 13 g, SaturatedFat 4 g
ROASTED PEPPER AND TOMATO SALAD
This is a truly seasonal salad, so make it soon, before the last fall tomatoes are gone. You'll find them at the farmers' markets, next to the tables full of peppers.
Provided by Martha Rose Shulman
Time 15m
Yield Serves 4
Number Of Ingredients 10
Steps:
- To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, olive oil, and salt and pepper to taste.
- Cut the roasted peppers into 1/2-inch wide strips. Toss with 2 tablespoons of the dressing. Add half the basil and toss again.
- Remove and discard the tough outer leaves from the lettuce. Wash and dry the tender leaves and tear into bite-size pieces. Toss with the tomatoes and remaining dressing and basil. Line a platter or a wide bowl with the lettuce and tomatoes. Top with the peppers. Sprinkle on the goat cheese if using. Serve at room temperature or slightly chilled.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 710 milligrams, Sugar 3 grams
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 :
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
ROASTED TOMATO PASTA SALAD
Herb-roasted plum tomatoes star in this pleasing pasta dish from Ruth Barron of Mt. Pleasant, Pennsylvania. For added taste and texture, Ruth mixes in chunks of creamy mozzarella and crunchy green pepper, then tosses it all with a tangy dressing.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Core tomatoes and cut in half lengthwise. Place cut side up on a broiler pan; brush with oil. Combine 1/4 teaspoon of salt, basil, thyme and pepper; sprinkle over tomatoes. Turn tomatoes cut side down. Bake at 425° for 30-35 minutes or until edges are well browned. Cool slightly., Peel off skins and discard. Chop tomatoes; combine the green pepper, cheese, onion, dressing and remaining salt. Place pasta in a serving bowl; add tomato mixture and toss to coat.
Nutrition Facts :
PASTA SALAD WITH ROASTED TOMATOES AND PEPPERS
Make and share this Pasta Salad With Roasted Tomatoes and Peppers recipe from Food.com.
Provided by WeBees
Categories Peppers
Time 2h55m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200. Place tomatoes and peppers, cut side down on a baking rack set onto a baking sheet. Roast for 20-30 minutes or until skins are easily removed.
- Spray or brush vegetables with olive oil and continue to roast until tomatoes become a dark red color, about 2 hours. Remove from oven and chop into small pieces.
- Meanwhile, cook and drain pasta. Place into a mixing bowl. Add the onions, tomatoes and peppers, toss to combine.
- Mix together the vinegar, mustard, parsley, basil, olive oil, salt and pepper. Beat with a whisk to combine. Pour over the pasta, add the cheese and toss again. Serve at room temperature.
Nutrition Facts : Calories 214, Fat 8.6, SaturatedFat 1.7, Cholesterol 3.3, Sodium 80.6, Carbohydrate 28.9, Fiber 3.3, Sugar 5.5, Protein 6.5
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.
PARSLEY, SUNDRIED TOMATOES AND RED PEPPER PASTA SALAD
On a hot summer day or cool winter nights this salad is always delightful. The pasta is infused with light vinaigrette and tasty flavours of parsley, sundried tomatoes, garlic and red pepper, then topped with fresh Parmesan cheese.
Provided by onlyglutenfreerecip
Categories < 15 Mins
Time 8m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine cooled pasta, red pepper and sundried tomatoes.
- In another bowl whisk together all the dressing ingredients, then add to pasta and combine well. Add Parmesan cheese, sea salt, black pepper and stir until all the pasta is well coated.
- For best results Refrigerate salad overnight. Stir couple of times while the pasta is marinating. Bring to room temperature before serving and top with some fresh parmesan cheese.
Nutrition Facts : Calories 522.8, Fat 25.6, SaturatedFat 6.9, Cholesterol 22, Sodium 470.1, Carbohydrate 54.8, Fiber 4.6, Sugar 4.2, Protein 19.3
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