Rotini Salad Nicoise Light Recipes
RAINBOW ROTINI SALAD
This is a standard for potlucks, and it makes a nice big salad that tastes great!
Provided by Sue H.
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.
- Combine cooked pasta with tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, olives and Italian salad dressing. Cover and chill. Toss salad before serving.
Nutrition Facts : Calories 326.5 calories, Carbohydrate 50.2 g, Fat 11.2 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 1.8 g, Sodium 622.6 mg, Sugar 6.8 g
LIGHT NICOISE SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a medium pot and cover with water by about 2 inches. Add a pinch of salt, cover and bring to a simmer over high heat. Reduce the heat to medium high and simmer until just tender, about 5 minutes. Add the snap peas and continue simmering, covered, until the peas are crisp-tender, about 3 more minutes. Drain the potatoes and peas and rinse under cold water; transfer to a large bowl.
- Make the dressing: Puree the tomatoes, olive oil, mayonnaise, vinegar and 1 tablespoon water in a blender.
- Divide the lettuce among 4 bowls and drizzle with some of the dressing. Add the tuna, bell pepper, olives and basil to the potatoes and peas; add the remaining dressing and toss gently to coat. Season with salt and pepper, then pile on top of the lettuce.
- Photograph by Antonis Achilleos
SALAD NICOISE
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Blanch the wax beans: Plunge the beans into salted boiling water and let cook, 2 minutes. Remove and plunge into ice water to stop the cooking. Dry off completely.
- Whisk together the olive oil, vinegar, capers and pepperoncini in a small bowl. Set aside.
- Drain the tuna. Leave the tuna in big chunks; do not crumble. Place the lettuce on a platter. Arrange the tuna, onions, wax beans, cherry tomatoes, cucumbers, eggs, roasted peppers and olives on top. Drizzle liberally with the dressing. Garnish with the herbs and season with salt and pepper. Serve.
NICOISE PASTA SALAD
Posting so I won't lose it . This is the only Nicoise Pasta salad recipe that I have found that also includes potatoes. I have not seen another quite like this on the web...and believe me, I have searched!! Refreshing, tasty, and good to have around for those lazy days when you don't feel like cooking.
Provided by libby.langer
Categories Low Cholesterol
Time 25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In pot of boiling salted water, cook potatoes for 20 minutes or until tender.
- Remove with slotted spoon and cut into 1-inch squares.
- Cook green beans in same pot for 2-3 minutes, or until tender crisp; drain and rinse under cold water.
- Meanwhile, cook rotini in large pot of boiling salted water for 8 minutes or until tender but firm; drain and rinse lightly.
- In large bowl, toss together potatoes, green beans, rotini, tomato, onion, olives and tuna.
- In small bowl, whisk together basil, vinegar, garlic, mustard, salt and pepper.
- Slowly whisk in oil.
- Pour dressing over salad ingredients and toss gently to coat.
- Serve garnished with wedge of egg.
Nutrition Facts : Calories 442.5, Fat 18.7, SaturatedFat 3, Cholesterol 56, Sodium 328.3, Carbohydrate 53.3, Fiber 5.5, Sugar 3.9, Protein 15.8
ROTINI SALAD
What a fantastic pasta salad for any time of the year - This is one that I prepare quite often and especially when we have company coming. Quite often I just half it for just hubby and I, simply delicious!!
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Place rotini, cut up tomatoes, onion, green pepper, and cucumber in a large. bowl, set aside.
- In a saucepan, add sugar, salad oil, ketchup, vinegar, salt, paprika and pepper.Heat until sugar dissolved, and blend well,
- When the sauce cools, pour over veggies, and refrigerate for an hour. Serves 8-10.
Nutrition Facts : Calories 596, Fat 15.4, SaturatedFat 2.2, Sodium 265.3, Carbohydrate 98.5, Fiber 4.5, Sugar 14.5, Protein 15.4
PASTA SALAD NICOISE
Serve this main-event salad of rotini pasta, tuna, kidney beans and cherry tomatoes drizzled with Caesar dressing and watch the kids ask for seconds.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Mix pasta with beans, tomatoes and tuna.
- Spoon onto individual salad plates. Drizzle with dressing.
- Serve with lemon wedges and cracked black pepper, if desired.
Nutrition Facts : Calories 410, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 22 g
LIGHT AND EASY NICOISE SALAD
In this classic dish, which takes its namefromNice, in Provence, the seasonal ingredients create a wonderful explosion offlavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 16
Steps:
- Bring the potatoes to a boil in a largesaucepan of water. Add salt; reduce heat,and simmer until tender, 10 to 15 minutes. Drain; let cool slightly.
- Cut the potatoes into bite-size pieces;peelany loose skins. Dress with enoughvinaigrette to coat lightly (reserve remainder). Season with salt and pepper.Set potatoes aside.
- Prepare an ice-water bath; set aside.Cover eggs with water in a small saucepan; bring to a full boil. After 1 minute,cover and turn off heat. Let stand 6 minutes. Rinse; transfer to ice-water bath.
- Prepare another ice-water bath; setaside. Bring a medium saucepan of waterto a boil; add salt. Blanch green beansuntil crisp-tender, 1 to 2 minutes. Drain;rinse with cold water. Let stand in ice-water bath until cool. Drain; pat dry.
- Peel the eggs, and halve lengthwise.Arrange lettuce, then potatoes, greenbeans, bell pepper, tomatoes, cucumber,fennel, tuna, eggs, and olives on a platter.
- Sprinkle with scallion and parsley,and with capers if desired. Drizzle withvinaigrette, and serve with remainder.
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