Pastasaladwithprovolone Recipes

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PERFECT PASTA SALAD:



Perfect Pasta Salad: image

This is an absolutely INCREDIBLE recipe. Every time I've made it I've had to double it and it is still gone in nothing flat. People will beg you for the recipe

Provided by Mrs. Jaye

Categories     Kid Friendly

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 13

1 (1 lb) box tri-colored pasta
2 cups chopped green peppers
2 cups diced tomatoes
1 1/2 cups chopped red onions
1/2 lb cubed provolone cheese (optional)
1/2 lb sliced pepperoni
1/2 cup sliced black olives
3/4 cup pompeian extra virgin olive oil
3/4 cup pompeian red wine vinegar (this brand is excellent in this dish)
1/4 cup sugar
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Mix together dressing first and set aside until sugar is dissolved completely.
  • Cook pasta according to box directions and rinse under cold water until cool.
  • Slice the sliced pepperoni circles in half and separate slices.
  • Mix together with pasta and chopped items, except the provolone cheese.
  • Pour dressing over it all and mix well.
  • Chill well.
  • Add provolone cheese to salad before serving, otherwise it gets soggy.
  • You may have to add extra red wine vinegar or olive oil to get it to the desired consistency.
  • Some people like it moist, others on the drier side.
  • This is guaranteed not to last long before it is completely devoured!
  • Enjoy!

Nutrition Facts : Calories 595.1, Fat 34.5, SaturatedFat 7.3, Cholesterol 29.4, Sodium 825.6, Carbohydrate 55.9, Fiber 3.9, Sugar 11.1, Protein 14.9

SALAMI & PROVOLONE PASTA SALAD



Salami & Provolone Pasta Salad image

Everyone needs a perfect pasta salad that's easy to make, especially on busy nights when your family wants a dish that's fast, light and cool. This is just the thing. -Jill Donley, Warsaw, Indiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 6

3 cups uncooked cellentani pasta or elbow macaroni
1 medium sweet red pepper, chopped
4 ounces provolone cheese, cubed (about 1 cup)
4 ounces hard salami, cubed (about 1 cup)
1/3 cup prepared Italian salad dressing
Optional: Additional Italian salad dressing and minced fresh basil

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine pepper, cheese and salami., Drain pasta and rinse in cold water. Add to pepper mixture. Drizzle with 1/3 cup dressing and toss to coat. Refrigerate, covered, at least 1 hour. If desired, stir in additional dressing to moisten and sprinkle with basil before serving.

Nutrition Facts : Calories 244 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 575mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

PASTA SALAD WITH PROVOLONE



Pasta Salad With Provolone image

Make and share this Pasta Salad With Provolone recipe from Food.com.

Provided by L DJ3309

Categories     Refrigerator

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

2 garlic cloves, crushed
1/4 teaspoon salt
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme
1/4 cup chopped fresh basil
1 cup tri-colored pasta
1/2 cup diced provolone cheese
1/4 cup chopped green pepper
1 cup frozen mixed vegetables, cooked

Steps:

  • In small bowl combine garlic, salt, oil, vinegar, and herbs, set aside.
  • Cook pasta until just tender, remove from water to large bowl.
  • Add cheese, green pepper and vegetables to pasta, pour dressing over and toss to coat all.
  • Chill 1 hour tossing occasionally to distribute flavor.

PASTA SALAD WITH TOMATOES, CUCUMBERS AND GRILLED GREEN ONION-CRUSHED OLIVE VINAIGRETTE



Pasta Salad with Tomatoes, Cucumbers and Grilled Green Onion-Crushed Olive Vinaigrette image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 bunch scallions
1/3 cup plus 2 tablespoons extra-virgin olive oil
8 ounces fusilli pasta
4 tablespoons Chardonnay vinegar
1 tablespoon Dijon mustard
Sea salt and freshly cracked black pepper
2/3 cup kalamata olives, pitted and chopped
1/2 cup cherry tomatoes, halved
1/4 red onion, finely diced
One 6-ounce piece provolone cheese, diced
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
2 cups baby arugula

Steps:

  • Preheat a grill to high.
  • Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely.
  • Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions.
  • In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat.
  • When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine.

AWESOME PASTA SALAD



Awesome Pasta Salad image

This is the best pasta salad I've ever eaten, and people request it frequently. It's a very easy, light-tasting side dish for a picnic or dinner.

Provided by Irlandes

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 40m

Yield 16

Number Of Ingredients 9

1 (16 ounce) package fusilli (spiral) pasta
3 cups cherry tomatoes, halved
½ pound provolone cheese, cubed
½ pound salami, cubed
¼ pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1 (4 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
  • In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 25.9 g, Cholesterol 31.4 mg, Fat 17.7 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 6 g, Sodium 913.2 mg, Sugar 2.6 g

SALAD PASTA



Salad Pasta image

You know pasta salad, but this is salad pasta. A whole salad's worth of greens, folded into pasta to make a complete dinner in one bowl (or plate). We like to make this recipe with chickpea pasta for the added protein, and the garlicky anchovy sauce complements it especially well.

Provided by Anna Stockwell

Categories     Pasta     Salad     Anchovy     Garlic     Olive Oil     Butter     Lemon Juice     Radicchio     Arugula     Basil     Dinner     #cook90     Wheat/Gluten-Free     Quick & Easy     Quick and Healthy

Yield 4 servings

Number Of Ingredients 12

1 (2.2-oz.) can oil-packed anchovy fillets
1 head of garlic, cloves separated, thinly sliced
3/4 cup extra-virgin olive oil
3/4 tsp. crushed red pepper flakes
1 lb. penne pasta
Kosher salt
3 Tbsp. cold unsalted butter
3 Tbsp. fresh lemon juice
1 head of radicchio, trimmed, quartered, leaves separated
1 (5-oz.) package baby arugula
1 cup basil leaves, torn if large
Freshly ground black pepper

Steps:

  • Combine anchovies, garlic, oil, and red pepper flakes in a large skillet. Cook over medium heat, stirring often, until anchovies have disintegrated into oil and garlic is lightly browned, 6-8 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Remove skillet with anchovy mixture from heat and stir in butter and lemon juice until butter is melted. Add pasta and 1/2 cup pasta cooking liquid and stir constantly until a thick glossy sauce forms, adding more pasta cooking liquid as needed.
  • Place radicchio in a large bowl. Add pasta and sauce and toss to coat, adding more pasta cooking liquid as needed. Add arugula and basil but don't toss; season with salt and black pepper.
  • Divide pasta among plates or bowls, very gently tossing so arugula gets coated in sauce but doesn't wilt too much.

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