Chunky Veggie Pasta Salad Food

VEGGIE PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. , Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.

CHUNKY VEGETABLE SPAGHETTI

Steps:

• Cook and drain spaghetti as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce.

BEST POTLUCK PASTA SALAD

Steps:

• Fill a large stockpot with water and bring to a boil over HIGH heat. Salt the water with about a tablespoon of salt. Add pasta and cook until just al dente (according to package instructions).
• Drain pasta and toss with a light drizzle of olive oil. Set aside to cool slightly.
• While pasta is cooling, chop tomatoes, cucumber, and red onion. Set aside in a large mixing bowl and add capers to the bowl.
• Add dressing ingredients, except for olive oil, to a bowl and whisk to combine. While whisking, slowly pour in the olive oil, and continue whisking until completely combined. Taste and adjust salt and pepper accordingly.
• Add the cooked pasta and crumbled feta cheese to the large bowl with the vegetables. Pour dressing over the top and toss to combine.
• Cover bowl with plastic wrap and refrigerate for several hours, up to 2 days.
• Serve cold or at room temperature, and enjoy!

CHUNKY VEGETABLES WITH FUSILLI

Steps:

• In 6-quart Dutch oven, cook pasta as directed on package; drain and set aside.
• In Dutch oven, heat oil over medium-high heat. Add capers and garlic; cook, stirring frequently, until garlic is golden. Stir in tomatoes and chili. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
• Stir in pasta, olives, oregano and basil. Cover; simmer 10 minutes. Serve with pepper.

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

CHUNKY VEGETABLE SAUCE

Steps:

• Finely chop 4 shallots, 1 carrot and 1 celery stalk. Saute in a skillet over medium heat with 2 tablespoons butter and 2 thyme sprigs, about 6 minutes. Add 1/3 cup white wine and boil until evaporated, then add 4 cups Perfect Marinara Sauce (see Cook's Note) and cook 3 minutes. Stir in 1 tablespoon butter and season with salt and pepper. Toss with pappardelle.
• Photograph Kang Kim

SICILIAN CHUNK VEGETABLE SALAD

Steps:

• Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes. Drain green beans, run under cold water to cool off and chop them into thirds. Combine all salad ingredients in a bowl and toss. Dress salad with vinegar, oil, salt and pepper and serve.

CHUNKY GAZPACHO AND BEAN SALAD

Steps:

• Peel some strips of skin from cucumber using a vegetable peeler. Cut lengthwise into quarters; cut quarters crosswise into 1/2-inch pieces.
• Mix tomato juice, oil, red wine vinegar, hot pepper sauce, salt, and pepper together in a large bowl with a wire whisk or a fork. Add cucumber, kidney and great northern beans, tomatoes, celery, bell peppers, and green onions. Toss gently. Cover and refrigerate if not serving right away.

SPAGHETTI WITH CHUNKY MEAT AND VEGGIE SAUCE

Steps:

• In a large dutch oven, heat the olive oil over medium low heat for 1 minute.
• Add onions, garlic, and carrots, and saute, stirring frequently for 5 minutes (until carrots are tender and garlic and onion are just beginning to brown).
• Push vegetables to one side of pan and add meat.
• Raise heat to medium high and saute, stirring constantly, until browned on all sides (about 5 minutes); drain off excess fat.
• Add tomato puree and spaghetti seasoning, mix well, and bring to a boil.
• Reduce heat to low, cover and simmer for 15 minutes.
• Cook pasta according to package directions.
• Add beans and mushrooms to sauce, cover, and cook for another 5-7 minutes over low heat (until vegetables are tender).
• Serve pasta topped with sauce and Parmesan cheese.

CHUNKY VEGETABLE LASAGNA

Steps:

• Mix together mozzarella and feta cheeses and set aside.
• To make bechamel sauce:heat milk, cream, and spices together in microwave safe bowl and heat until near boil.
• Melt butter in large saucepan.
• Add flour and cook for 2 minutes on medium-low heat.
• Gradually stir in hot milk and cream mixture.
• Raise heat to medium-high and continue stirring until mixture is smooth and thick, about 5 minutes.
• Add Parmesan and Romano cheeses and whisk until smooth.
• To make topping: mix together bread crumbs, Parmesan, and parsley.
• TO ASSEMBLE AND BAKE:.
• Preheat oven to 400°F.
• Spread 3 tablespoons of the Giardiniera Sauce in bottom of 9x13 pan.
• Put in one layer of lasagna noodles.
• Spoon on 3 cups of sauce.
• Spread a scant cup of the bechamel across the sauce in two diagonals (no need to spread evenly at this point).
• Top with 2 cups of cheese mixture.
• Lay on another layer of lasagna noodles and repeat, using same amounts of sauce, bechamel, and cheese.
• Top with last layer of noodles, and with fingertips, press lightly to distribute bechamel smoothly in the layers (use every bit of white sauce in pan).
• Using long narrow metal spatula, "frost" top layer of noodles with remaining bechamel.
• Be sure to completely cover noodles so that they do not dry out in baking.
• Sprinkle evenly with bread crumb mixture.
• Bake lasagna at 400°F for about 60 minutes or until sauce bubble around the edges and top is nicely browned.
• If top browns too quickly, cover with foil.
• If baking lasagna straight from the freezer, add about 20 minutes to cooking time.
• Once out of oven, let lasagna set up for about 20 minutes before cutting.
• Serves 8-10.