Tapas Pasta Salad Recipes
TAPAS SALAD
Make and share this Tapas Salad recipe from Food.com.
Provided by PanNan
Categories Peppers
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Clean and cut the bell peppers into fourths, removing the seeds. Place peppers on a grill over high heat, skin side down, making sure not to put them too close together. Grill the peppers until skins are very charred, about 20-25 minutes, depending on your grill. Place peppers in a bowl and cover with plastic wrap. Let steam for about 15 minutes. Then peel off skins and discard, and cut peppers into short thick strips.
- Place olives into a colander and let them drain. Spoon out 2 T capers into a small strainer; then rinse the capers and let them drain. Wash marjoram (or other herb of your choice), dry, and chop.
- Whisk together the olive oil, vinegar, caper brine, minced garlic, salt, and pepper to make the dressing. Combine grilled pepper strips, olives, capers, tomatoes, cucumbers and dressing in a large bowl.
- This salad can be served right away or allowed to marinate for several hours at room temperature until you're ready to serve it.
TAPAS PASTA SALAD
Make and share this Tapas Pasta Salad recipe from Food.com.
Provided by TARGETreg Recipes
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Drain well, rinse under cold water until cool, and drain again.
- Meanwhile, in a large bowl, whisk together the vinegar, oil, garlic, and a pinch each of salt and pepper. Add the pasta, olives with pimentos, and parsley and toss until well-mixed. Season to taste with salt and pepper. Top with the goat cheese.
Nutrition Facts : Calories 393.7, Fat 11.3, SaturatedFat 4.7, Cholesterol 15, Sodium 104.2, Carbohydrate 57.6, Fiber 2.5, Sugar 2.5, Protein 14.1
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- Tortilla de Patatas. This is pretty much the quintessential tapa: a Spanish omelet that’s often served at room temperature and accompanied by crusty bread.
- Pan con Tomate. Before I lived in Spain, I never would’ve thought to put grated tomatoes on toast. But this combo is a staple of the Spanish diet, and now it seems like the most natural thing in the world.
- Spanish olives. At Spanish bars, one of the most common tapas is also the simplest: a dish of olives. But these aren’t just any old olives from a jar—they’re often locally grown, incredibly juicy and flavorful, and sometimes marinated in herbs or garlic.
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- Huevos Rotos. If you want a filling and indulgent tapa, you can’t go wrong with huevos rotos. The basic elements are deep-fried potatoes and runny fried eggs, but it’s common to add Iberian ham, chorizo, or vegetables.
- Gilda. This easy pintxo (the equivalent of a tapa in Basque cuisine) doesn’t require any cooking—just some skewering skills. The classic version consists of an anchovy, a pickled pepper, and an olive impaled on a toothpick, but you can always try other combos.
- Pisto. Spanish pisto is often compared to French ratatouille. It’s a classic combination of various vegetables and tomatoes, cooked until all their flavors meld together.
- Pimientos de Padrón. This might be my all-time favorite vegetarian (and vegan) tapa. Padrón peppers are easy to make, healthy, indulgent (salt and olive oil galore), and exciting all at the same time.
- Espinacas con Garbanzos. This is a super traditional tapa that also happens to be vegan. It’s a simple combination of spinach, chickpeas, and spices (our recipe also adds tomatoes and almonds for extra flavor).
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- Ceviche. When making ceviche, you want to use the freshest seafood possible. And in this case, it’s all about the shrimp. Cooked in citrus until they turn white, you want these pink bites to stay firm.
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