Sicilian Chopped Salad Recipes

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. , In a large salad bowl, combine the pasta, tomatoes, cheese, onion, olives and parsley. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Cover and refrigerate until serving.

Steps:

• Bring a large pot of salted water to a boil. Add the orzo and cook as the label directs, adding the celery slices during the last 2 minutes. Reserve 1/2 cup cooking water, then drain. Set aside. Meanwhile, toast the pine nuts in a dry skillet over medium heat, stirring occasionally, until golden brown, 3 to 5 minutes.
• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until lightly golden, about 3 minutes. Add the olives and red pepper flakes; stir to combine. Stir in the orzo and celery slices along with 1/4 cup of the reserved pasta cooking water. Cook, stirring, until the water is mostly absorbed and the pasta is coated, adding more pasta cooking water if needed, about 2 minutes. Stir in the celery leaves, herbs and sardines; season with salt and pepper. Drizzle each serving with olive oil and top with the toasted pine nuts and cheese.

Steps:

• Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes. Drain green beans, run under cold water to cool off and chop them into thirds. Combine all salad ingredients in a bowl and toss. Dress salad with vinegar, oil, salt and pepper and serve.

Steps:

• Combine arugula, lettuce, celery, onion, tomatoes, olives, and capers in a large bowl. Drizzle with oil and sprinkle with sea salt, then toss. Drizzle with vinegar and toss again.

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; gently fold into salad. Serve with a slotted spoon.