SICILIAN COLD PASTA SALAD
Make and share this Sicilian Cold Pasta Salad recipe from Food.com.
Provided by Judith N.
Categories Lunch/Snacks
Time 17m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta, drain and set it aside to cool.
- When cool, mix all other ingredients into bowl.
- Top with grated parmesan cheese.
- This can be prepared with any type of pasta.
Nutrition Facts : Calories 369.3, Fat 5.6, SaturatedFat 0.8, Sodium 975.2, Carbohydrate 68.7, Fiber 7.1, Sugar 4.3, Protein 12.8
SICILIAN PASTA SALAD
Make and share this Sicilian Pasta Salad recipe from Food.com.
Provided by Rose Bud
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring large pot of water to a boil. When water boils add 1 teaspoons salt and pasta, stirring to prevent sticking. Cook, stirring occasionally, until al dente, about 10-15 minutes.
- Meanwhile, steam green beans and squash seperately until each is just tender. Rinse under cold running water and drain well.
- Drain pasta, rinse under cold running water and drain well. Transfer to large serving bowl. Add green beans, squash, artichokes with liquid, tomatoes, vinegar, oregano, cheese, salt and pepper. Toss to mix and coat. Serve at room temperature.
Nutrition Facts : Calories 268.4, Fat 5.9, SaturatedFat 3.1, Cholesterol 18.1, Sodium 634.3, Carbohydrate 40.4, Fiber 6.2, Sugar 2.8, Protein 15.1
SICILIAN PASTA SALAD
This Sicilian pasta salad is ideal for warm summer days. It's easy to make, keeps you full, and you can make a large batch for a potluck party. Read more now.
Provided by Lorna Kring
Yield 2 servings
Number Of Ingredients 21
Steps:
- Cook pasta according to package directions. Drain, rinse, and toss in 1 teaspoon of olive oil. Set aside.
- Heat a large skillet to medium-high heat, and add the remaining olive oil. Mix in the garlic, onion, and bell pepper. Saute for 3 to 4 minutes, or until the vegetables are tender.
- In a small bowl, combine the tomato paste and water. Mix well. Add the tomato puree, wine, fresh herbs, and seasonings to the skillet. Continue to simmer for 5 to 7 minutes.
- Add the zucchini and green beans, and cook for a few minutes until softened. Remove from heat.
- Mix in the sun dried tomatoes, artichoke hearts, and olives. Add the pasta and stir until everything is well combined. Chill completely for about 2 hours before mixing in the cheese and garnishing with the basil leaves. Serve.
Nutrition Facts : ServingSize 1 serving, Calories 632 kcal, Fat 36 g, SaturatedFat 8 g, UnsaturatedFat 25 g, Carbohydrate 55 g, Sugar 8 g, Fiber 6 g, Protein 19 g, Cholesterol 22 mg, Sodium 1347 mg
PASTA SALAD ALLA NORMA
Provided by Valerie Bertinelli
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the eggplant in a colander and toss with 1 teaspoon salt. Let stand, tossing occasionally, for 30 minutes to 1 hour. Rinse and drain well, then pat dry with paper towels.
- Bring a large pot of salted water to a boil. Cook the penne according to the package directions.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat until it shimmers. Add the eggplant and cook, stirring occasionally, until very tender and golden brown, about 8 minutes. Add the cherry tomatoes, capers and garlic and cook, stirring often, until the tomatoes start to break down, about 2 minutes more. Transfer to a large bowl.
- Add the drained pasta to the bowl with the eggplant mixture and stir in the vinegar; add salt to taste. Let stand until cooled to slightly warm or room temperature, then stir in the mozzarella and basil. Serve immediately or refrigerate for up to 4 hours.
SALAMI LOVER'S ITALIAN PASTA SALAD
This Italian pasta salad is great to make for lunches or as a dinner on a summer night.
Provided by Deanna
Categories Salad 100+ Pasta Salad Recipes Italian Pasta Salad Recipes
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, mix together the creamy salad dressing, Italian Dressing, and grated cheese.
- Add the pasta, salami, bell pepper, olives and onion. Stir well to evenly coat. Allow to chill before serving.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 38.8 g, Cholesterol 58.3 mg, Fat 33.1 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 8.8 g, Sodium 1761.9 mg, Sugar 9 g
SICILIAN SALAD
Cheese cubes give substance to this beautiful, mild and fresh pasta salad. It makes a great side in any season. -Ben Haen, Baldwin, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. , In a large salad bowl, combine the pasta, tomatoes, cheese, onion, olives and parsley. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 229 calories, Fat 11g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 606mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
SICILIAN PASTA AND BROCCOLI
This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.
Provided by Antonia Lofaso
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the water for your pasta while you prepare the broccoli.
- In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
- Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
- Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.
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