Ugly Pasta Salad Recipes
UGLY PASTA SALAD
I think it's the fact the hominy picks up the brown color of the balsamic vinegar that makes this salad so ugly, but it's oh so tasty! The balsamic vinaigrette is very tangy and very garlicky, so if you suspect it could be too strong for you, adjust the amount of garlic and vinegar. I often substitute other cheeses for the pricey fresh mozzarella. I use regular mozzarella and monterey jack frequently. This is based on a recipe from Mollie Katzen's Vegetable Heaven.
Provided by hudelei
Categories Pasta Shells
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine oil, vinegar, garlic, salt, thyme, and oregano in a large bowl, whisking to combine.
- Add chickpeas, hominy and mozzarella cubes and stir to combine.
- Cover and refrigerate for as long as you can to let the flavors combine (or let it sit out just while the pasta cooks-- it will still tasty).
- Cook the pasta shells according to package directions.
- Drain and rinse in cold water.
- Add pasta to the marinated ingredients, stirring to combine.
- Eat hot, warm, room temperature, or cold (the salad makes great leftovers), sprinkling each serving with the optional Parmesan cheese separately.
- Note: As you can imagine, this recipe could have many, many different vegetables added to it and many different cheeses would make tasty additions.
- I sometimes add olives, grape tomatoes, scallions, etc.
Nutrition Facts : Calories 602.6, Fat 17.8, SaturatedFat 6.3, Cholesterol 29.9, Sodium 993.2, Carbohydrate 86.1, Fiber 7.4, Sugar 5.3, Protein 23
PASTA SALAD
This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it's made for the brightest flavor and best texture.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, weeknight, pastas, salads and dressings, main course, side dish
Time 30m
Yield 8 to 10
Number Of Ingredients 13
Steps:
- Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
- Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
- Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
- Drizzle with olive oil and top with cracked black pepper just before serving.
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