CAPRESE PASTA SALAD
This is a great little side dish for a BBQ and much healthier than the typical mayo-based macaroni salad. Olive Oil is packed with mono-unsaturated (good fats) and can help to achieve balanced cholesterol levels. I usually serve this at room temperature, but I've also served it hot and topped it with grilled chicken for a quick weeknight dinner.
Provided by Diet It Up
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Toss the mozzarella and cherry tomatoes with the Italian dressing. Cover and refrigerate. If I'm making this for dinner, I usually get the cheese and tomatoes in the fridge to marinate a few hours before I plan to assemble the salad.
- In a skillet on low heat, heat the olive oil, garlic and crushed red pepper. Cook on low for 5-10 minutes allowing the garlic to soften (but not brown) and infuse the oil.
- Meanwhile, boil the pasta. Add the drained pasta to the skillet and toss to coat. Set the pasta mixture aside to cool.
- Once the pasta is cooled, add the cheese and tomatoes along with the dressing marinade. Season the salad with salt and pepper and top with 3 tablespoons fresh basil.
PESTO PASTA CAPRESE SALAD
The traditional Caprese salad is modified to pasta form. The mozzarella used is a fresh mozzarella, if you use the brick style, it will not be the same. If you can't find the pearlini mozzarella, use the cieglini and cut it in half. Regular rotini pasta can be used but the cooking time will be different.
Provided by thedailygourmet
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 17.1 g, Cholesterol 10.4 mg, Fat 8.3 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 2.8 g, Sodium 173.1 mg, Sugar 0.8 g
CAPRESE PASTA SALAD
If there's one pasta salad you'll be making on repeat all summer long, it's this caprese pasta salad. It's fast, it's simple, and it's so frigging good.
Provided by Heidi
Categories Salad
Time 25m
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil and season generously with kosher salt. Add the pasta and cook just until al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.
- While the pasta is cooking, drain the mozzarella balls then cut in half. Slice the cherry tomatoes in half and add to a mixing bowl with the mozzarella balls. Add the cooled pasta and slivered basil.
- In a small bowl or mason jar with a lid, add the olive oil, white balsamic vinegar, garlic, kosher salt and freshly ground black pepper. Mix well then drizzle over the pasta. Toss to coat and taste for seasoning. The salad is best after about 30 minutes and can be refrigerated for 3 days.
Nutrition Facts : Calories 359 kcal, Carbohydrate 37 g, Protein 15 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 274 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CAPISTRANO PASTA SALAD
Sounds like a great luncheon main dish or a nice hearty side. Love the use of marinated artichokes along with pasta and prosciutto - makes for a very colorful salad with the addition of cherry tomatoes, black olives and green onions. Prep time does not include preparation of pasta.
Provided by DailyInspiration
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Drain artichokes hearts, reserving marinade. Cut artichokes into quarters. Mix reserved marinade with mayonnaise and lemon pepper. Combine pasta, artichokes, tomatoes, onions, olives and prosciutto in a bowl and toss with dressing. Mix in cheese just before serving.
Nutrition Facts : Calories 420.6, Fat 12.4, SaturatedFat 4.3, Cholesterol 17.5, Sodium 687.8, Carbohydrate 61.5, Fiber 12, Sugar 4.9, Protein 18.6
PASTA SALAD
This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it's made for the brightest flavor and best texture.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, weeknight, pastas, salads and dressings, main course, side dish
Time 30m
Yield 8 to 10
Number Of Ingredients 13
Steps:
- Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
- Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
- Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
- Drizzle with olive oil and top with cracked black pepper just before serving.
CAPONATA PASTA SALAD
This is a cold pasta salad with lots of flavor and texure. A great recipe to use the left over garden vegie. Make your favorite or my caponata (Caponata ' Eggplant and Lots of Good Things! #102724) and add to pasta. HOW EASY!
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Mix the ingredients together chill one hour.
- Serve.
Nutrition Facts : Calories 143, Fat 0.8, SaturatedFat 0.1, Carbohydrate 31.7, Fiber 5.5, Protein 3
THE PERFECT PICNIC PASTA SALAD
Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an "afterthought" to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.
Provided by Chef John
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 3h45m
Yield 8
Number Of Ingredients 22
Steps:
- Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
- Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
- Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
- Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.
Nutrition Facts : Calories 491.9 calories, Carbohydrate 50.9 g, Fat 28.1 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 641.6 mg, Sugar 5.3 g
CLASSIC ITALIAN PASTA SALAD
Perfect for a buffet or a barbecue. Customize with your favorite vegetables.
Provided by Wish-Bone
Categories Trusted Brands: Recipes and Tips Wish-Bone®
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 26.2 g, Cholesterol 9.1 mg, Fat 12.2 g, Fiber 1.8 g, Protein 6.6 g, SaturatedFat 3.1 g, Sodium 598 mg, Sugar 4.2 g
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