PEARL PASTA SALAD
I was served this salad at a hotel in Sacramento and just loved it. Here's my version. It's great to take along on camping trips or picnics.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, cook pasta according to package directions, adding corn during the last 2 minutes. Drain and rinse in cold water., In a large bowl, combine the tomatoes, pesto, cheese, oil, salt and pepper. Add pasta and corn; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 299 calories, Fat 14g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 226mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.
ROASTED-PEPPER PASTA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
- Photographs by Antonis Achilleos
THREE-PEPPER PASTA SALAD
I like to make this recipe during the summer when I can get the ingredients fresh from the garden. It not only tastes very good, but it's a pretty addition to any meal.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a blender, add the oil, vinegar, basil, Parmesan cheese, salt and pepper; cover and process until blended. Drain and rinse pasta in cold water; place in a large bowl. Add the peppers, tomato, olives and onions. Drizzle with dressing; toss to coat. Stir mozzarella cheese. Serve at room temperature.
Nutrition Facts : Calories 425 calories, Fat 26g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 573mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
WONKY SUMMER PASTA, HERBY SALAD, PEAR DROP TARTLETS
Provided by Jamie Oliver
Categories Leafy Green Herb Pasta Bake Kid-Friendly Dinner Pear Mint Summer Family Reunion Tarragon Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 29
Steps:
- TO START
- Get all your ingredients and equipment ready. Turn the oven on to 375°F. Fill a large saucepan with hot water, put it on a high heat and cover with a lid. Put the fine grater attachment into the food processor.
- TARTLETS
- Put the pie shells onto a baking sheet and spoon 1 soup spoon of raspberry jam into each one. Slice 4 pear halves and divide between the pastry shells. Scatter a few lemon thyme leaves over each, if using. (If using a 9-inch shell, use all of the pear halves from the can.)
- PASTA
- Carefully separate 2 eggs and put the yolks into a big serving bowl. Put the whites into a small mixing bowl.
- TARTLETS
- Add the superfine sugar and a pinch of salt to the small mixing bowl with the egg whites, turn on the electric whisk, and leave running at full speed until the mixture is glossy and stiff.
- PASTA
- Add 3 tablespoons of extra virgin olive oil and a good pinch of salt & pepper to the bowl of egg yolks. Grate the Parmesan in the processor and tip it into the bowl of egg yolks with the lemon zest and juice. Reserve some of the small basil leaves, then split the rest of the bunch into 2 halves. Pound one half in a pestle & mortar until you have a green paste, and roughly chop the other half. Add both to the bowl. Stir until everything is mixed together, then season with salt & pepper.
- TARTLETS
- The egg whites should be glossy, smooth, and thick by now, so mix in the vanilla paste or extract, then spoon and smooth the meringue over the tartlets so you get lovely peaks. Put into the oven on the middle shelf and set the timer for 6 minutes, or until golden and lovely. (If using a 9-inch shell, lower the oven temperature to 350° and cook the tart for 20 minutes.)
- SALAD
- Put the pancetta into an empty frying pan on a medium heat and add a squashed, unpeeled clove of garlic. Once the slices are golden, turn them over and add the tablespoon of fennel seeds. Meanwhile, put the salad leaves onto a serving platter or into a large bowl. Quickly tear in some mint and tarragon leaves, and add a large handful of whole or halved grapes. When the pancetta is nice and crispy, take the pan off the heat. Toss the salad together and put on a platter. Crumble over the crispy pancetta, and sprinkle the fennel seeds on top.
- Make the dressing. Pour 1/4 cup of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a small pitcher or screw-top jar. Add a pinch of salt & pepper and squeeze in the juice of 1/2 lemon, then take to the table with the salad so you can dress it right before tucking in.
- PASTA
- Stack the lasagne sheets on a chopping board and carefully slice them into fairly thin strips - do this in batches. Add to the pan of boiling water with a good pinch of salt. Stir, then put the lid on slightly askew and keep it at a hard boil for just 1 1/2 minutes.
- TARTLETS
- Check on your tartlets and take them out to cool if cooked. Take the ice cream out of the freezer so you can serve it with your tartlets when ready.
- PASTA
- This pasta must be eaten ASAP to be enjoyed properly, so call everyone around the table now. I like to use tongs to move the pasta to the egg mixture, because the cooking water that comes with it is what really makes the sauce incredible. If you find that tricky, just drain the pasta in a colander, but save the water. Toss the pasta and sauce together quickly, then add 2 or 3 more spoonfuls of cooking water to make it silkier if needed. Fresh pasta is constantly sucking up water so make it slightly looser than it needs to be and it will be perfect at the table. Have a taste. Does it need more salt or Parmesan to balance the lemon juice? If so, adjust then sprinkle over the reserved basil leaves and grate over some extra Parmesan. Take to the table, quickly dress the salad, and eat right away.
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
PASTA PEA & PEPPER SALAD
This salad can be served hot or cold! Tastes great either way! Have also made this with can corn on really hot day instead of the peas & I don't even heat the corn--I throw it right in right out of the can into the dressing! Great dish!
Provided by Poker
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring peas and 2-1/2 cups water to a boil.
- Reduce heat, cover and simmer 15-20 minutes or until peas are just tender.
- Drain and transfer to large bowl.
- Stir salad dressing into peas& set aside.
- Cook noodles according to package; drain.
- Toss with peas and add your peppers.
- Salt and pepper to taste.
Nutrition Facts : Calories 341.4, Fat 9.5, SaturatedFat 1.7, Cholesterol 31.9, Sodium 446.1, Carbohydrate 51.4, Fiber 10.3, Sugar 6.4, Protein 13.9
PEAR & PEPPER PASTA SALAD
I made pasta and marinara sauce for my grandkids today, and had left-over pasta, so I decided to invent a pasta salad. I was a little worried about this one, but I think it turned out great! Very different than any pasta salad I have eaten before. Give it a try and let me know what you think!
Provided by RJ Hallstrom
Categories Lunch/Snacks
Time 45m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix salad ingredients in a medium bowl.
- Mix dressing ingredients together and stir until sugar is dissolved.
- Add dressing to salad and toss well.
- Can serve immediately, but flavor will increase if you refrigerate for an hour or so, first.
Nutrition Facts : Calories 542.6, Fat 29.2, SaturatedFat 4, Cholesterol 49.7, Sodium 541, Carbohydrate 39.3, Fiber 3.2, Sugar 19.8, Protein 32.2
More about "pear pepper pasta salad recipes"
PEAR PASTA SALAD - THE PEAR DISH
From usapears.org
Estimated Reading Time 2 mins
ROASTED PEPPER PASTA SALAD RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
18 PEAR SALAD RECIPES TO MAKE THE MOST OF PEAR SEASON
From allrecipes.com
PEAR PASTA SALAD - USA PEARS
From usapears.org
COLD PASTA SALAD WITH PEPPERS AND ONIONS RECIPES
From yummly.com
PEARS, PASTA & PECAN SALAD RECIPE | LAND O’LAKES
From landolakes.com
PEPPER PASTA SALAD RECIPE | BON APPéTIT
From bonappetit.com
ROASTED RED PEPPER PASTA SALAD - SIMPLY GLORIA
From simplygloria.com
PEAR AND MIXED BELL PEPPER SALAD - BUDDHIST TEMPLE
From buddhisttemple.ca
PEPPERS AND PEAR SALAD - EVERYDAY GYAAN
From everydaygyaan.com
PASTA WITH PEPPERS, THE ITALIAN WAY - THE CLEVER MEAL
From theclevermeal.com
THE BEST PESTO PASTA SALAD - FOODIECRUSH.COM
From foodiecrush.com
PEAR PASTA SALAD | RECIPE | EASY SUMMER SALADS, PASTA SALAD, PASTA ...
From pinterest.com
ROASTED RED PEPPER PASTA - THE HAPPY PEAR - PLANT BASED COOKING ...
From thehappypear.ie
PASTA SALAD WITH CHICKPEAS AND ROASTED RED PEPPER
From nourish-and-fete.com
CACIO E PEPE WITH PEAR SLIVERS - FLAVOR OF ITALY
From flavorofitaly.com
BELL PEPPER PASTA SALAD - JULIA'S CUISINE
From juliascuisine.com
PEAR AND MIXED BELL PEPPER SALAD - BUDDHIST TEMPLE
From buddhisttemple.ca
EASY PEPPERONI PASTA SALAD - THE FARM GIRL GABS®
From thefarmgirlgabs.com
RECIPES - PEAR APPLE PASTA SALAD - APPLEGATE
From applegate.com
PASTA, PEA AND BELL PEPPER SALAD - FARM FLAVOR RECIPE
From farmflavor.com
BALSAMIC ROASTED RED PEPPER PASTA SALAD - MIDGETMOMMA
From midgetmomma.com
PASTA SALAD WITH WALNUTS & PEARS | RECIPE | DELICIOUS SALADS, PEAR ...
From pinterest.ca
GRILLED STEAK AND PEPPERS SALAD WITH PEARS | MYPLATE
From myplate.gov
THIS CREAMY PEAR AND MASCARPONE PASTA IS THE BEST COMFORT FOOD!
From ketchupwithlinda.com
PEA, PEPPER AND PASTA SALAD | CANADIAN LIVING
From canadianliving.com
NUTTY PEAR BLEU CHEESE PASTA SALAD RECIPE – SIMPLY SOUTHERN MOM
From simplysouthernmom.com
GARLICKY PEPPER PASTA SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
PEAR KALE PASTA SALAD - POMPEIAN
From pompeian.com
BELL PEPPER PASTA SALAD - THIS WIFE COOKS™
From thiswifecooks.com
TANGY PASTA SALAD WITH TOMATOES, PEPPERS AND OLIVES
From barefeetinthekitchen.com
PINTOS AND PEPPERS PASTA SALAD | SOUTHERN LIVING
From southernliving.com
RECIPES - PEAR APPLE PASTA SALAD - APPLEGATE
From pinterest.com
PASTA SALAD WITH PEARS AND FENNEL | FOODLAND ONTARIO
From ontario.ca
ROASTED RED PEPPER PASTA SALAD RECIPE - THE REBEL CHICK
From therebelchick.com
PEAR AND CELERY PASTA SALAD - LA MODERNA USA
From lamodernausa.com
KALE, PEPPER AND PEAR SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love