Cherry Tomato Pasta Salad Food

CHERRY TOMATO PASTA SALAD

Steps:

• Cook pasta. Drain, rinse and cool. Place in large bowl.
• Add onions, peppers, carrots and tomatoes. Stir in Parmesan cheese.
• Pour dressing over pasta mixture; toss to coat. Cover and refrigerate at least 1 hour.

CHERRY TOMATO PASTA SALAD

Steps:

• Cook pasta in boiling salted water until al dente.
• Meanwhile, cut the cherry tomatoes into quarters and add to a large serving bowl.
• Add extra virgin olive oil, garlic, and basil to the bowl. Season with plenty of salt and freshly ground pepper, and toss well.
• Drain your pasta, then rinse under cold water and drain again. You want to bring the temperature down and dress your pasta when cold.
• Add pasta to the other ingredients and mix thoroughly, taste and season again before serving. Also, you might want to serve with a drizzle of extra virgin olive oil, freshly ground pepper, and basil leaves. Enjoy!

CHERRY TOMATO PASTA SALAD

Steps:

• Cook your pasta in salted water until it is al-dente. Drain the cooked pasta in a colander and set aside.
• Combine sliced cherry tomato, sliced onion, and minced garlic in a bowl.
• Add pepper powder, dried oregano, salt.
• Add extra virgin olive oil, lemon juice. Mix well to combine everything.
• Finally, add pasta to the other ingredients and mix thoroughly. Taste and season again before serving.
• Also, you might want to serve with the drizzle of Extra virgin olive oil, fresh pepper powder, and basil leaves.
• Cherry tomato pasta salad is ready to be served.

CHERRY TOMATO SALAD

Steps:

• In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
• In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
• In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

CHERRY TOMATO PASTA WITH AVOCADO SAUCE

Steps:

• Cook rotini according to package directions for al dente. Meanwhile, place avocados, spinach, basil, garlic, lime juice, salt and pepper in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream., Drain rotini; transfer to a large bowl. Add avocado mixture and tomatoes; toss to coat. Top with pine nuts and toppings of your choice.

BROCCOLI, CHERRY TOMATO, & PASTA SALAD

Steps:

• To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons.
• Set remaining herb mixture aside.
• To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor.
• Drop 2 garlic cloves through the food chute with food processor on; process until minced.
• Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth.
• Stir in feta.
• To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender.
• Cool.
• Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl.
• Pour dressing over salad; toss well.
• Yield: 4 (2 1/2) cup servings CALORIES 327 (24% from fat); FAT 8.
• 8g (satfat 3g, monofat 3. 4g, polyfat 0. 9g); PROTEIN 18.
• 4g; CARBOHYDRATE 50g; FIBER 7g; CHOLESTEROL 14mg; IRON 4.
• 3mg; SODIUM 768mg; CALCIUM 248mg; Cooking Light, JUNE 1999.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

PASTA SALAD W/FETA AND CHERRY TOMATOES

Steps:

• Cook pasta al dente and drain.
• Blend olive oil, garlic, balsamic vinegar, jam, salt and pepper until smooth; set aside.
• In large bowl mix green onions, carrot, tomatoes, cucumber; stir well.
• Add pasta and stir.
• Add feta and parsley and stir.
• Add dressing, mix and serve.

PASTA SALAD WITH CHERRY TOMATOES AND GREEN OLIVADA

Steps:

• With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD: Olivada can be made 3 days ahead. Cover and refrigerate.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.
• Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.