Tuscan Pasta Salad Recipes

TUSCAN PASTA SALAD

Steps:

• Bring a pot of water to a boil. Add salt and stir.
• Chop peppers, sun-dried tomatoes, slice olives and tear the spinach.
• Add pasta to water and cook until al dente, meaning it still has some firmness.
• Drain and rinse with cool water. Place pasta in a large mixing bowl.
• Add prepared vegetables and Parmesan cheese. Stir together.
• Mix all dressing ingredients in a jar or measuring cup and drizzle over pasta salad.
• Serve.

CREAMY TUSCAN PASTA SALAD

Steps:

• Cook the egg noodles in salted water according to the package directions, drain, and rinse with cool water. Add the pasta to a large mixing bowl with the sliced salami, white beans, tomatoes, black olives, spinach, cheese, onion, and basil or parsley.
• To make the dressing, whisk the greek yogurt with the vinegar until smooth. Whisk in the rest of the ingredients and pour the dressing over the pasta salad. Toss to mix and garnish with more herbs.
• The pasta tastes best after it sits for about 30 minutes and can be refrigerated for 3-4 days.

TUSCAN PASTA SALAD

Steps:

• In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
• To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.
• Drizzle the dressing over the pasta salad and serve.

TUSCAN PASTA SALAD WITH GRILLED VEGETABLES

Steps:

• Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

QUICK ITALIAN PASTA SALAD

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.

TUSCAN PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
• In large bowl, mix pasta, salami, bell pepper and onion.
• In small bowl, mix vinegar, garlic and pepper. Add oil; beat with whisk until blended. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled.
• Just before serving, add romaine and toss to combine. Sprinkle with cheese.