ITALIAN PASTA SALAD RECIPE
This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 18
Steps:
- Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
- In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
- In a small bowl or measuring cup, mix the dressing ingredients together.
- Pour the dressing over the pasta and toss to coat.
Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving
CAMPANELLE PASTA SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature.
ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY
Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF (200ºC).
- Combine all vegetables (except spinach) in large bowl and stir.
- Add salt, pepper, oregano, and olive oil for the salad and stir.
- Spread vegetables on baking sheet and bake for 40 minutes.
- To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
- In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
- Drizzle dressing over salad.
- Enjoy!
Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams
BALSAMIC VEGETABLE SALAD
Looking for a refreshing and colorful salad? Look no further. This concoction has a tang from balsamic vinegar and couldn't be easier to prepare. -Emily Paluszak, Spartanburg, South Carolina
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a salad bowl, combine tomatoes and cucumbers. In a small bowl, whisk the oil, vinegar, water and dressing mix. Pour over vegetables and toss to coat.
Nutrition Facts : Calories 211 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein.
GRILLED SALMON SALAD WITH VEGETABLE AND BALSAMIC DRESSING
Make and share this Grilled Salmon Salad With Vegetable and Balsamic Dressing recipe from Food.com.
Provided by lazyme
Categories < 4 Hours
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix 1/2 cup oil and lime juice in small bowl. Season to taste with salt and pepper. Place salmon in ziplock bag and pour marinade over salmon. Cover and refrigerate 2 hours, turning once.
- Combine 3/4 cup oil, tomatoes, carrot, zucchini, parsley, vinegar, olives, basil, tarragon, and capers in bowl. Season to taste with salt and pepper. (Dressing can be prepared 2 hours ahead; cover and let stand at room temperature).
- Prepare barbecue (medium-high heat) or preheat broiler. Grill salmon until just cooked through, about 4 minutes per side. Toss greens and endive with enough vegetable dressing to coat. Divide among 6 plates. Place salmon atop greens. Spoon additional vegetable dressing over and serve.
Nutrition Facts : Calories 585.4, Fat 50.1, SaturatedFat 7.1, Cholesterol 58.3, Sodium 233.7, Carbohydrate 11.1, Fiber 6.7, Sugar 2.6, Protein 25.6
CAMPANELLE PASTA SALAD
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain the pasta, reserving about 1 cup of the pasta water.
- In a 14-inch skillet, heat 1/4 cup of the oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8 to 10 minutes.
- Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper. Transfer the pasta salad to a serving bowl and serve warm or at room temperature.
ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING
Use your choice of vegetables including parsnips, potatoes, celeriac, red onions and beets or go with all orange and yellow as given in the recipe. Looks as good as it tastes. From Bonnie Stern's Essentials of Home Cooking.
Provided by Cookin-jo
Categories Yam/Sweet Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the prepared vegetables in a large bowl and toss with oil. Spread onto a large non-stick rimmed baking sheet. Use parchment paper if you like, but I didn't find it necessary.
- Roast at 375 degrees for 45 to 60 minutes, stirring once or twice, until browned and tender.
- Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Sprinkle with parsley.
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GRILLED MEDITERRANEAN SALAD RECIPE - REAL SIMPLE
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4.4/5 (11)Total Time 45 mins
- Bring a large pot of generously salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, 6 to 7 minutes. Drain; rinse under cold water and drain again. Transfer to a large bowl.
- Preheat grill to medium-high (400°F to 450°F) and lightly oil grates (or heat an oiled grill pan over high). Toss zucchini, bell peppers, onion, and 3 tablespoons oil in a bowl. Brush cheese with remaining 1 tablespoon oil in a separate bowl.
- Grill vegetables, uncovered, flipping once, until tender and browned, 3 to 4 minutes per side. Transfer to a bowl. Add ¼ cup vinaigrette and ½ teaspoon salt; toss to coat. Let stand for 15 minutes.
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