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.
ANYTIME PESTO & PRAWN PASTA SALAD
Lemon zest and crème fraîche make this seafood pasta dish with king prawns and green beans rich and zingy - enjoy it hot or cold
Provided by Cassie Best
Categories Buffet, Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions, adding the beans for the final 2 mins. Meanwhile, toast the pine nuts in a dry pan.
- Drain the pasta, reserving a cup of water. Return the pasta and beans to the pan, and add the pesto, crème fraîche, prawns, lemon zest and juice, and pine nuts. Season well. If the sauce is a little thick, add a splash of the pasta water. When you're ready to serve, scatter over the rocket. Eat hot, or leave to go cold, put in the fridge and eat as a pasta salad.
Nutrition Facts : Calories 567 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 2.2 milligram of sodium
BEET SALAD WITH GOAT CHEESE TOASTS
A beet salad can be spectacular if you roast your own beets, specifically fresh ones, not vacuum-packed or canned. They take at least an hour to cook so it's a good idea to make them early, even two days in advance. Then, this tasty salad can be assembled in a few minutes. Choose any color beet, but the golden ones make an impression.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook beets: Place the beets in a small roasting dish, add water to a depth of about 1 inch and a generous pinch of salt. Cover tightly and bake at 375 degrees for about 1 hour, until beets can be pierced with a fork. (Alternatively, simmer beets on the stovetop for an hour in well-salted water.)
- Let cool slightly, then slip off skins while the beets are still warm. Cut beets into wedges and place in a small bowl. Beets may be cooked up to 2 days in advance.
- While the beets roast, make the vinaigrette: Place shallot and garlic in a small bowl or jar. Cover with vinegar and add a pinch of salt. Whisk in olive oil and add pepper.
- Prepare goat cheese: With a fork, stir herbs and lemon zest into goat cheese. Spread goat cheese mixture on baguette slices and set on a baking sheet. When ready to serve, bake until crisp and slightly browned, 10 minutes in a 375-degree oven or toaster oven. Toasts do not have to be piping hot when served.
- Whisk dressing and pour over beets, reserving 3 tablespoons. Add a pinch of salt and toss beets well. Leave to sit for a few minutes, then taste and adjust vinegar and salt - beets are notorious for needing more vinegar and salt.
- Thinly slice the fennel crosswise. Toss with a little salt and the reserved dressing. Arrange fennel on individual plates or a serving dish. Place dressed beets on fennel, then fluff fennel a bit. Garnish with goat cheese toasts and serve.
ANYTIME PASTA SALAD
Make and share this Anytime Pasta Salad recipe from Food.com.
Provided by ktttrose
Categories < 30 Mins
Time 30m
Yield 1 1/2 pounds, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta according to instructions, rinse and let cool.
- Blanche (submerge in boiling water) broccoli and pea pods for 2 minutes, drain and rinse with cool water.
- Add all vegetable to noodles.
- Mix well with dressing and chill overnight.
- You can add or take out vegetable that you want in your pasta salad.
Nutrition Facts : Calories 722.5, Fat 43.9, SaturatedFat 7.2, Cholesterol 7.3, Sodium 2803.6, Carbohydrate 68.8, Fiber 6.4, Sugar 5.8, Protein 15.8
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