Warm Pasta Salad With Mushrooms And Radicchio Recipes

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

Ingredients

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

Ingredients

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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