Provencal Pasta Salad Recipes
PASTA PROVENCALE
Make and share this Pasta Provencale recipe from Food.com.
Provided by KittyKitty
Categories Penne
Time 10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute first 5 ingredients in olive oil in a large skillet or Dutch oven over medium-high heat 3 minutes. Add tomatoes, basil, oregano, salt and pepper; stir well. Bring mixture to a boil; reduce heat, and simmer 1 minute. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Serve hot.
Nutrition Facts : Calories 189.5, Fat 6.6, SaturatedFat 1.5, Cholesterol 3.7, Sodium 319.8, Carbohydrate 29.1, Fiber 5.3, Sugar 5.2, Protein 6.3
PROVENCAL SALAD
Steps:
- Make dressing:
- Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
- Make salad:
- Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
- Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
- Gently flake tuna and toss with 1 tablespoon dressing.
- Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.
CAVATELLI SALAD WITH ARTICHOKES AND GOAT CHEESE
Categories Salad Pasta Tomato Side Picnic Vegetarian Lunch Buffet Goat Cheese Basil Artichoke Summer Chill Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water; drain well. Transfer to large bowl.
- Whisk oil and vinegar in small bowl to blend. Pour over pasta and toss to coat. Add tomatoes, artichokes, green onions, and basil; toss to coat. Season generously with salt and pepper. Cover and refrigerate pasta salad at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Mix goat cheese into salad. Serve cold or at room temperature.
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- Melon au Porto. A lovely ripe melon direct from the farmers' market, topped off with a decadent porto, the perfect starter for a hot and sunny day in Provence.
- Provençale Tomatoes. Tangy sweet tomatoes, sprinkled with oil and crispy breadcrumbs, it doesn't get more exquisite than this. Provencal Tomatoes, or tomates à la provençale in French, is a typical French summer starter in the Provence region of France.
- Socca Niçoise. A staple in Provence and the South of France, this easy appetizer is a type flatbread made with chickpea flour. Originating in Nice, socca is quite easy to make, a bit of olive oil, salt and pepper, and of course chickpea flour and you are good to go.
- Coquilles St Jacques (Gluten-free) Coquilles St Jacques (scallops in English) is named after the pilgrims of Saint Jacques de Compostela who crisscrossed France and Spain with the seashells around their neck.
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- To cook pasta in Instant Pot: Add 4 cups of water, 2 tsp sea salt, 2 tbsp olive oil, pasta and green beans to Instant Pot. Stir well. Set to high pressure for 1 minute. As soon as pasta is cooked, quick release QR the pressure valve. Remove inner pot and pour pasta and green beans into colander. Rinse with cold water. Allow water to drain complete from colander. Pour pasta and green beans into large bowl or platter (the one I used is 15" wide)If you are NOT cooking in Instant Pot: Cook pasta according to package directions and add green beans to water when it starts boiling. Cook beans for same time as pasta and drain as described above.
- Slice vegetables: onion, zucchini, red pepper. Add onion, zucchini, red pepper, olives, artichoke hearts and tomatoes to pasta/green beans bowl. Toss well. Serve with dressing added, or on the side as desired. Garnish with fresh basil.
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