PASTA WITH TOMATOES, SALAMI AND SMOKED MOZZARELLA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine.
- Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper.
Nutrition Facts : Calories 570, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 35 milligrams, Sodium 490 milligrams, Carbohydrate 69 grams, Fiber 4 grams, Protein 21 grams, Sugar 9 grams
COLORFUL SPIRAL PASTA SALAD
Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. -Amanda Cable, Boxford, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.
Nutrition Facts : Calories 149 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
PASTA BAKED WITH OLIVES, VEGETABLES AND MOZZARELLA
Simple, quick baked pasta dish. You can make it ahead, store in the fridge, then just place in the oven when you are ready for dinner. Make sure you extend the baking time if you do this by about 15 minutes.
Provided by P48422
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Lightly grease a shallow baking dish with olive oil.
- Heat the olive oil in a large skillet, add the zucchini and cook over med-high heat, stirring occasionally, until the zucchini begin to brown; season with salt and peper.
- Set aside to cool.
- Cook the pasta al dente.
- Drain, rinse with cold water, drain again, then toss with the zucchini.
- Add the olives, tomatoes and half the cheeses to the pasta.
- Toss well and pour into the baking dish.
- Spread the remaining mozzarella on top, reserving the rest of the parmesan for garnish.
- Bake the pasta until the cheese is melted and the pasta is heated through (about 15-20 minutes).
- Serve with the remaining cheese.
PASTA RUSTICA WITH SMOKED MOZZARELLA
Categories Cheese Olive Pasta Tomato Sauté Vegetarian Quick & Easy Mozzarella Basil Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes. Add tomatoes; sauté 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.
VEGAN ITALIAN PASTA SALAD WITH VEGETABLES AND OLIVES
A classic vegan pasta salad from Italy's Southern regions consisting of sauteed vegetables and dressed with a vegan olive-based sauce.
Provided by Buckwheat Queen
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 2h20m
Yield 5
Number Of Ingredients 13
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 and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.
- Combine pitted olives, parsley, capers, red pepper flakes, 1/2 of the garlic, vinegar, and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough, runny paste. Set dressing aside.
- Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.
- Cook bell pepper, onion, and remaining 1/2 of the garlic in the same skillet until softened, 3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.
- Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 61.9 g, Fat 13.8 g, Fiber 7 g, Protein 11.6 g, SaturatedFat 2 g, Sodium 255.3 mg, Sugar 7 g
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