Warm Pasta Salad With Mushrooms And Radicchio Recipes

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WARM PASTA SALAD WITH MUSHROOMS AND RADICCHIO



Warm Pasta Salad with Mushrooms and Radicchio image

Categories     Salad     Leafy Green     Mushroom     Pasta     Side     Quick & Easy     High Fiber     Lunch     Pea     Fall     Healthy     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 11

1/3 pound orecchiette (ear-shaped pasta) or farfalle (bow-tie pasta)
2 tablespoons olive oil
1/2 pound fresh white mushrooms, sliced
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
1 large garlic clove, minced
3 tablespoons red-wine vinegar
1/2 cup low-salt chicken broth
3/4 cup frozen baby peas, thawed
1/2 teaspoon Dijon mustard
1/4 pound radicchio, shredded (about 2 cups)
1/3 cup freshly grated Parmesan cheese

Steps:

  • In a kettle of boiling salted water cook pasta until al dente.
  • While pasta is cooking, in a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth and peas and simmer 3 minutes.
  • Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 2 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.

ITALIAN PASTA SALAD



Italian Pasta Salad image

This is a delicious salad that has lovely colors, for a nice presentation line the serving bowl with whole lettuce leaves, plan ahead the pasta/veggie and Italian dressing mixture needs to chill for at least 6 hours --- the amounts I have listed are just a guideline you may adjust to taste, if you are serving a crowd I would suggest to double.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 6h

Yield 8 serving(s)

Number Of Ingredients 15

3 -4 cups dry spiral shaped pasta
1 1/2 cups halved cherry tomatoes
1 1/2 cups sliced fresh mushrooms (or use one 10-ounce can small whole mushrooms, very well drained)
1/2 small red bell pepper, seeded and chopped
1/2 small green bell pepper, seeded and chopped
2 -4 green onions, chopped (or use chopped red onion)
1 1/2 cups prepared Italian salad dressing
3/4-1 cup mayonnaise
1/2 cup grated parmesan cheese
3/4 cup cubed mozzarella cheese
2 cups finely cubed ham
1 (2 1/4 ounce) can sliced olives (choice of black or green)
fresh ground black pepper (to taste)
salt (optional and to taste)
4 -6 hard-boiled eggs, peeled and cut into wedges (or sliced)

Steps:

  • Cook the pasta according to package directions; drain and rinse the cooked pasta under cold water; drain again then place the cooked pasta into large a bowl.
  • Add in tomatoes, mushrooms, bell peppers and green onion or red onion and Italian salad dressing; toss to mix then cover and refrigerate for a minimum of 6 hours or overnight mixing a few times during chilling (the Italian dressing acts as a marinade).
  • After 6-24 hours chilling time drain any excess water or juice from the tomatoes and mushrooms that has accumulated in the bottom of the bowl (there might be no juice at all).
  • Add in the cubed mozzarella cheese, ham and olives; toss with a spoon.
  • In a small bowl whisk together the with mayonnaise and parmesan cheese until smooth and combined; add into the salad mixture; toss to combine.
  • Season with freshly ground black pepper and salt if desired (to taste) .
  • Transfer to a lettuce-lined bowl.
  • Place the egg wedges around the bowl.

Nutrition Facts : Calories 449.1, Fat 28.1, SaturatedFat 6.6, Cholesterol 125.5, Sodium 1155.9, Carbohydrate 37, Fiber 2, Sugar 7.4, Protein 13.2

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