Orecchiette Pasta Salad With Artichokes And Grilled Veggies Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
• Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and season with salt. Cook, turning halfway through, until browned, about 5 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons olive oil, the garlic and beans to the skillet. Cook, stirring occasionally, until the garlic is golden, about 2 minutes. Stir in the cherry tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until slightly thickened, about 3 minutes.
• Add the pasta and the reserved cooking water to the skillet. Cook, stirring, until the pasta is coated, about 1 minute. Stir in the parsley, parmesan and artichokes; season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.

Steps:

• Thinly slice the onion, red pepper, zucchini and mushrooms. Heat olive oiI in a large saute pan -- add onions, cooking until softened, then add garlic, red pepper, mushrooms and zucchini -- continue to cook until lightly coloured.
• Drain and quarter the artichoke hearts.
• Stir the grilled veggies and the remaining ingredients (except tomatoes and additional dressing) into the cold cooked pasta -- mix well.
• Place into a container with a lid and refrigerate at least 3 hours.
• When ready to serve, refresh with additional 1/4 cup of salad dressing and garnish with quartered cherry tomatoes.
• Notes:
• The salad dressing is the most recognizable flavour so make sure you're confident with the taste -- you can make your own with a light tasting olive oil, lemon juice (or white balsamic), dijon mustard and your choice of herbs, but I find Kraft's Classic Herb is perfect for pasta salads.
• As I cook with cheeses so frequently, I stock my fridge/freezer with one-cup baggies filled with a blend of shredded imported Italian white cheeses (asiago, provolone, pecorino romano and parmegiana reggiano). You can easily substitute crumbled feta, but it will completely change the flavour. Also, as these cheeses are quite salty, I rarely add table salt to my recipes.

Steps:

• 1. Boil pasta al dente about 9 mins, drain, set aside
• 2. meanwhile in a large pan, saute crushed garlic in olive oil...about a min add tomatoes, spinach, black olives, garbanzo beans
• 3. mix in the drained pasta,add lemon zest and feta cheese...serve room temperature or chilled

Steps:

• Wash and dice zucchini and carrots and then scald them in boiling water just until tender. Drain, cool and set aside.
• Wash and drain the escarole. Coarsley chop it and set aside.
• Dice the tomatoes and place them in a sieve to drain some of the juice, set aside.
• Wash the cucumber, pat dry and dice leaving the skin on or if you prefer off, and set aside.
• Cook the pasta in boiling water according to directions on box to al dente. Rinse under cold water and drain thoroughly.
• In a large mixing bowl, mix the orecchiette with the cucumber, tomatoes, carrots, zucchini, escarole, garlic, basil and cheese.
• Toss with olive oil, balsamic vinegar, salt and pepper.
• Chill in refrigerator, and serve cold.