Vermicelli Salad With Red Peppers And Zucchini Recipes

VERMICELLI SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
• Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.

VERMICELLI PASTA SALAD

Steps:

• Cook vermicelli according to package directions. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat. Refrigerate until cold.

COLD VERMICELLI SALAD

Steps:

• In a serving bowl, combine all of the ingredients; toss to coat. Cover and refrigerate for at least 4 hours.

CACTUS, ZUCCHINI AND RED PEPPER SALAD

Steps:

• To make vinaigrette, in small bowl, mix oil, vinegar, cilantro, 1/2 teaspoon salt, garlic and pepper with wire whisk until well blended.
• In 3-quart saucepan, heat water and salt to boiling. Add cactus. Heat to boiling; reduce heat. Boil uncovered 5 minutes; drain. Immediately rinse with cold water, or plunge into large bowl of ice and water; drain. Repeat rinsing and draining twice.
• In large bowl, mix cactus, zucchini and bell pepper. Add vinaigrette; toss to mix.

ZUCCHINI AND RED PEPPER SALAD (GREECE)

Steps:

• Cut both ends off each small zucchini, then core, seed & thinly slice the red bell pepper.
• Place zucchini & red bell pepper in boiling salted water & cook for 2 minutes, then drain & arrange on serving plate.
• Zest the lemon into long, thin strips/curls (The original recipe calls for blanching the zest for 2 minutes, but I don't.), then juice the lemon.
• Mix oil, lemon juice, chopped basil, salt, pepper & sugar.
• Pour over vegetables while they are still warm, then sprinkle with lemon zest & serve.

PASTA SALAD

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.

SHRIMP VERMICELLI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Toss cooled pasta with cooked shrimp, celery, parsley, garlic, thyme, mayonnaise, Parmesan, salt and pepper. Chill before serving.

VERMICELLI SALAD WITH RED PEPPERS AND ZUCCHINI

Steps:

• Several hours or a day ahead, pour oil into a large heavy skillet over medium heat.
• Add garlic, stirring, until limp.
• Remove and discard garlic.
• Add peppers and zucchini; cook, stirring frequently, until very tender and limp.
• Stir in sugar, when dissolved, add vinegar.
• Remove skillet from heat and stir in soy sauce.
• Transfer to a storage bowl and refrigerate for several hours or overnight.
• Remove from refrigerator about 30 minutes before using.
• Cook vermicelli; drain and place in a large bowl.
• Add zucchini-pepper mixture.
• Toss to mix thoroughly.
• Ladle onto large salad plates or in shallow soup bowls.
• If desired sprinkle with toasted sesame seeds.
• Serve with Italian bread sticks.