Italian Tricolore Salad Recipes

TRICOLORE PASTA SALAD

Provided by Giada De Laurentiis

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Tricolore Pasta Salad image

Steps:

For the dressing: Whisk together the vinegar, oil and salt in a large bowl. Set aside.
For the salad: Cook the pasta according to the package directions, about 9 minutes. Drain well and let cool slightly until just warm to the touch, about 5 minutes.
Add the pasta to the dressing and toss well to coat. Allow to cool to room temperature in the dressing, tossing occasionally. Add the arugula, basil, tomatoes, peppers, cheese and salt and toss well to combine and coat everything in the dressing. Serve immediately or refrigerate until ready to serve.

Ingredients

1/4 cup apple cider vinegar
2/3 cup extra-virgin olive oil
1 teaspoon kosher salt
One 12-ounce box tricolor fusilli pasta
3 cups baby arugula, chopped
1/2 cup basil leaves, chopped
1 cup cherry tomatoes, quartered
1/4 cup peppadew peppers, chopped
8 slices (about 4 ounces) provolone cheese, diced
1/2 teaspoon kosher salt

GRILLED "TRICOLORE" SALAD WITH RADICCHIO, FENNEL AND PARSLEY

Provided by Kristin Donnelly

Categories Salad Fennel Grill Grill/Barbecue Parsley Radicchio

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Grilled

Steps:

Light a grill and preheat for at least 10 minutes or preheat a grill pan. Brush the cut sides of the radicchio and fennel with olive oil and season with salt and pepper. Grill the radicchio with one of the cut sides down and the fennel over moderately high heat until the radicchio is charred and the fennel has dark brown grill marks, about 2 minutes. Turn the radicchio so the other cut sides are down and flip the fennel and grill for about 2 minutes longer.
Transfer the radicchio and fennel to a cutting board and let cool slightly. Thinly slice the radicchio crosswise, discarding the core. Slice the fennel lengthwise 1/3 inch thick and discard the core.
In a bowl, whisk the vinegar with the mustard and honey. Gradually add the 1/4 cup of olive oil in a thin stream, whisking. Add the radicchio, fennel and parsley leaves to the dressing and toss well. Season with salt and pepper. Transfer the salads to plates. Using a vegetable peeler, shave some pecorino on top, then serve.

Ingredients

1 small heads radicchio (about 3/4 pound), cut into 6 wedges through the core
1 large fennel bulb, sliced lengthwise 1/3 inch thick
1/4 cup extra-virgin olive oil, plus more, for brushing
Salt
Freshly ground black pepper
1 cup parsley leaves, half left whole and half roughly chopped
2 tablespoons sherry vinegar
1 teaspoon mustard
1/2 teaspoon honey
Pecorino cheese, for shaving

COLORFUL SPIRAL PASTA SALAD

Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. -Amanda Cable, Boxford, Massachusetts

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 14 servings.

Number Of Ingredients 7

Colorful Spiral Pasta Salad image

Steps:

In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.

Nutrition Facts : Calories 149 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

Ingredients

1 package (12 ounces) tricolor spiral pasta
4 cups fresh broccoli florets
1 pint grape tomatoes
1 can (6 ounces) pitted ripe olives, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan