Quick Italian Salad Recipes

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SIMPLE ITALIAN SALAD



Simple Italian Salad image

Homemade croutons star in this easy Italian salad recipe, filled with grape tomatoes, olives and pepperoncinis. I like to serve it with fresh Italian or focaccia bread. —Nancy Granaman, Burlington, Iowa

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

3 slices Italian bread, cubed
Butter-flavored cooking spray
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 bunches romaine, torn
2 cups grape tomatoes, halved
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup grated Parmesan cheese
1 small red onion, thinly sliced and separated into rings
8 pepperoncini
1/2 cup fat-free Italian salad dressing

Steps:

  • Preheat oven to 450°. For croutons, spritz bread cubes with butter-flavored spray; place in a bowl. Sprinkle with Italian seasoning and garlic powder; toss to coat evenly. , Transfer to a greased 15x10x1-in. baking pan. Bake until golden brown, 8-10 minutes, stirring once or twice. Cool. , Meanwhile, in a large bowl, combine romaine, tomatoes, olives, Parmesan cheese, onion and pepperoncini. Drizzle with salad dressing; toss to coat. Top with croutons.

Nutrition Facts : Calories 120 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 943mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein.

QUICK ITALIAN PASTA SALAD



Quick Italian Pasta Salad image

A quick and flavorful pasta salad with salami and bell peppers.

Provided by Trish

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 10

1 (12 ounce) package tri-color rotini pasta
¾ pound Italian salami, finely diced
½ green bell pepper, sliced
½ red bell pepper, sliced
½ red onion, chopped
1 cup Italian-style salad dressing
1 (6 ounce) can sliced black olives
8 ounces small fresh mozzarella balls (ciliegine)
3 (.7 ounce) packages dry Italian-style salad dressing mix, or to taste
½ cup shredded Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse with cold water until cool.
  • Combine pasta, salami, green bell pepper, red bell pepper, onion, salad dressing, olives, and mozzarella cheese in a large bowl. Mix dry salad dressing into pasta; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 29.2 g, Cholesterol 46 mg, Fat 21 g, Fiber 1.6 g, Protein 15.2 g, SaturatedFat 7.4 g, Sodium 1893.1 mg, Sugar 5.4 g

QUICK ITALIAN SALAD WITH A CREAMY DRESSING(PIONEER WOMAN)



Quick Italian Salad With a Creamy Dressing(Pioneer Woman) image

Yes, quick and easy and delicious! Ree Drummond made this for her helper Josh and her daughter for lunch. They had been out roping cattle. She served with pizza burgers and a French silk pie for dessert. Yum!

Provided by Sharon123

Categories     Salad Dressings

Time 20m

Yield 6-8

Number Of Ingredients 18

1/2 cup olive oil
1/4 cup mayonnaise
1/4 cup grated parmesan cheese (pre-grated in a pack or grate it yourself)
1/4 cup minced fresh parsley (if I have a little fresh basil, I throw that in too)
1 tablespoon sugar (I like to use honey)
1 tablespoon vinegar (red wine vinegar is good )
2 teaspoons black pepper
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 garlic clove, pressed
1 lemon, juice of
1 head romaine lettuce, roughly chopped
1/2 head iceberg lettuce, chunked (I like to use baby greens instead)
5 -6 whole pepperoncini peppers (Ree left them whole, but you can use sliced)
1/2 cup black olives
1/2 cup whole cherry tomatoes
1/2 small red onion, very thinly sliced into circles
1/3 cup grated parmesan cheese

Steps:

  • For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
  • For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.

Nutrition Facts : Calories 307.6, Fat 25.8, SaturatedFat 4.9, Cholesterol 11.1, Sodium 1417.5, Carbohydrate 15.8, Fiber 4.5, Sugar 7.8, Protein 6.5

QUICK ITALIAN SALAD DRESSING



Quick Italian Salad Dressing image

As a diabetic who likes salads, I was tired of plain vinegar and oil topping the greens. So I came up with this tongue-tingling dressing.-George Greenauer, Spencerport, New York

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2/3 cup.

Number Of Ingredients 9

1/4 cup canola oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon finely chopped onion
1/2 teaspoon ground mustard
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/4 teaspoon Italian seasoning
Sugar substitute equivalent to 2 to 4 teaspoons sugar

Steps:

  • Combine all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate overnight.

Nutrition Facts :

QUICK ITALIAN PASTA SALAD



Quick Italian Pasta Salad image

I came up with this recipe after making the boxed kind for many years and I would doctor it up with fresh veggies, so I thought why not just make my own! It's super quick and easy and you can add as much or as many veggies that you like or use your own favorite dressing.

Provided by Meekocu2

Categories     European

Time 38m

Yield 8 serving(s)

Number Of Ingredients 10

1 (12 ounce) box barilla tri-color spiral pasta
1 (16 fluid ounce) bottle kraft zesty fat-free Italian salad dressing
1 medium cucumber
1 medium bell pepper (any color will do)
3 medium roma tomatoes
1/2 medium red onion (purple)
1 small zucchini or 1 medium zucchini
1 teaspoon italian seasoning
diced cheese (optional)
diced pepperoni (optional)

Steps:

  • Cook pasta according to package directions, about 8 minutes. Drain and rinse with cold water. Set aside to drain well.
  • Cut cucumber, bell pepper, and onion into bite sized pieces. Place into the bowl you will be using for the salad.
  • Cut tomatoes in half and and in half again and deseed. Cut into bite sized pieces. Add to the bowl.
  • Cut stem and bottom off zucchini. Shred zucchini and add to the other vegetables.
  • Make sure the pasta is very well drained, and add to the bowl.
  • Pour salad dressing over pasta and vegetables. Use as little or as much as you like. I think it needs quite a bit since the pasta will soak some up.
  • Add the italian seasoning.
  • Mix well and chill at least 4 to 6 hours or over night for best flavors. Stirring occasionally.
  • To serve top with diced cheese and pepperoni if using.

Nutrition Facts : Calories 203, Fat 1.3, SaturatedFat 0.3, Cholesterol 1.1, Sodium 638.6, Carbohydrate 40.9, Fiber 2.7, Sugar 8.3, Protein 7

BASIC ITALIAN SALAD DRESSING



Basic Italian Salad Dressing image

This Basic Italian Salad dressing is great for turning mixed greens, steamed broccoli or asparagus spears into a delicious salad.

Provided by Sue Ann Scarcia-Barry

Categories     Garlic     Herb     No-Cook     Quick & Easy     Salad Dressing     Bon Appétit     Pennsylvania

Yield Makes about 1/2 cup

Number Of Ingredients 8

6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano

Steps:

  • Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

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