15 Minute Florentine Pasta Salad Food

CREAMY RIGATONI FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
• Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
• Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

15 MINUTE FLORENTINE PASTA SALAD

Steps:

• Cook linguine according to package directions. Drain and cool under cold running water. Drain thoroughly.
• In a large mixing bowl, combine pesto sauce and lemon juice.
• Add linguine; toss well.
• Add spinach, tomato, and onion; toss until coated well.
• Spoon onto individual plates or a large platter. Sprinkle w/ pine nuts and top w/ grated parmesan cheese.
• Serve immediately.

FLORENTINE PASTA SALAD

Steps:

• Place sun dried tomatoes in glass bowl with 1/3 cup water, and microwave uncovered on HIGH for 2 minutes.
• Set aside until they have absorbed the water and cooled (20 minutes).
• Cooke pasta according to package directions for al dente pasta (8-10 minutes); drain.
• Rinse with cold water, and drain again.
• In a skillet or wok, over high heat, sauté mushrooms.
• Blend garlic, onions, cooled tomatoes, and pesto sauce.
• In a large mixing bowl, combine pesto mixture and lemon juice.
• Add pasta; toss to coat.
• Add spinach and mushrooms; mix well.
• Sprinkle with nuts; serve immediately.

15 MINUTE PASTA COMBO

Steps:

• Cook spaghetti until tender; drain.
• In same pan, heat the Italian salad dressing over medium heat. Add cooked pasta; toss to coat well. Add tomatoes, turkey and parmesan cheese; toss lightly and serve.
• Note: I have substituted leftover chicken or ham for the turkey, but the smoked turkey is my family's favorite.

PASTA FLORENTINE SALAD

Steps:

• Combine dressing ingredients in a small bowl and stir to mix.
• Toss together with pasta, chicken and spinach.
• Allow to rest for at least two hours before service.

CHICKEN FLORENTINE SALAD WITH ORZO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
• Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
• Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.