Tomato Cups With Pasta Salad Recipe 425

MACARONI SALAD TOMATO CUPS

Steps:

• Cook macaroni according to package directions. Meanwhile, cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain., Drain macaroni and rinse in cold water. In a bowl, combine the macaroni, ham, cheese and celery. , In a small bowl, combine the mayonnaise, sour cream, onion powder and pepper. Pour over salad and stir to coat. Spoon into tomato cups. Serve on a lettuce-lined plate if desired with any additional salad on the side.

TOMATO AND FRESH MOZZARELLA PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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TOMATO CUPS WITH PASTA SALAD RECIPE - (4.2/5)

Steps:

• Cook pasta according to the package. Drain and cool slightly. Rinse the kale and remove the thick stems. If using spinach, wash thoroughly and pull off stems. Slice into 2-inch ribbons. Remove the heavy stems from the basil and reserve 10 small leaves for garnish. Roughly chop the garlic cloves and add them to the bowl of a food processor with the kale or spinach, basil, pine nuts, and Parmesan cheese. Pulse until roughly chopped. While the motor is running, pour the oil slowly through the feed tube until the mixture is smooth. Add salt and pepper and pulse twice to combine. Reserve ½ cup of the pesto for the recipe. The remainder can be reserved to use on pasta, sandwiches or as a salad dressing for tomatoes and avocados. Slice off approximately ¼ of an inch from the top of each tomato (stem side). Reserve. Scoop out the tomato guts and reserve for another recipe, like a tomato sauce or our Sweet Potato Vegetable Soup and Strawberry-Tomato Salsa recipes. Cut the flesh of the tomato tops into small cubes. Drain the feta and cut into 1/4-inch cubes. Mix pesto with the pasta and grated squash. Gently fold in the olives, feta, and cubed tomato. Taste for seasoning. Scoop the pasta salad into the tomato cups. Serve garnished with a small basil leaf. * Chef's note: Lacinato Kale, otherwise known as Dinosaur Kale, is beloved for its earthy flavor. It is slightly sweeter and more delicate than Curly Kale.

TOMATO BASIL PASTA SALAD

Steps:

• In large bowl, mix tomatoes, garlic, salt, pepper, oil, basil and mozzarella cheese. Cover; refrigerate 2 hours to blend flavors.
• Meanwhile, cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
• In large serving bowl, mix cooked pasta and tomato mixture until well combined. Sprinkle Parmesan cheese over top of salad.

PASTA SALAD WITH TOMATOES AND CORN

Steps:

• Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.

PASTA SALAD WITH SLOW-ROASTED TOMATOES AND BASIL

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine tomatoes, oil, lemon zest and juice, and Parmesan. Season with salt and pepper. Drain pasta and transfer to bowl. Add basil and toss to combine. Let cool to room temperature (or refrigerate, up to 2 days). To serve, sprinkle with more Parmesan, if desired.

ITALIAN TOMATO AND PASTA SALAD

Steps:

• In a large bowl, combine all ingredients, mixing well.
• Add small amounts of tomato liquid until pasta is evenly moistened.
• Chill several hours to blend flavors.
• Mix well before serving.

ROASTED TOMATO PASTA SALAD

Steps:

• Core tomatoes and cut in half lengthwise. Place cut side up on a broiler pan; brush with oil. Combine 1/4 teaspoon of salt, basil, thyme and pepper; sprinkle over tomatoes. Turn tomatoes cut side down. Bake at 425° for 30-35 minutes or until edges are well browned. Cool slightly., Peel off skins and discard. Chop tomatoes; combine the green pepper, cheese, onion, dressing and remaining salt. Place pasta in a serving bowl; add tomato mixture and toss to coat.

TOMATO-PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Mix remaining ingredients. Toss pasta and tomato mixture. Cover and refrigerate about 2 hours or until chilled.

ITALIAN PASTA SALAD WITH TOMATO MAYONNAISE

Steps:

• Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
• In large bowl, combine cooked pasta and all remaining salad ingredients; mix well.
• In small bowl, combine all tomato mayonnaise ingredients; blend with wire whisk until well blended. Pour mayonnaise over salad; stir gently to coat. If desired, garnish with additional parsley.

WARM TOMATO PASTA SALAD

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
• In a large bowl, toss warm pasta with tomatoes, mozzarella, onion, olive oil, parsley, and garlic. Season with salt and pepper. Serve.

SARAH'S PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, until al dente. Drain, and rinse under cold running water to cool.
• In a bowl, gently toss together pasta, avocado, tomato, dressing, and bacon. Chill until ready to serve.