THREE-PEPPER PASTA SALAD
I like to make this recipe during the summer when I can get the ingredients fresh from the garden. It not only tastes very good, but it's a pretty addition to any meal.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a blender, add the oil, vinegar, basil, Parmesan cheese, salt and pepper; cover and process until blended. Drain and rinse pasta in cold water; place in a large bowl. Add the peppers, tomato, olives and onions. Drizzle with dressing; toss to coat. Stir mozzarella cheese. Serve at room temperature.
Nutrition Facts : Calories 425 calories, Fat 26g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 573mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
ROASTED-PEPPER PASTA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
- Photographs by Antonis Achilleos
THREE PEPPER PASTA SALAD
Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.
Provided by LINDA DEMARIA
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
- In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g
PENNE PASTA WITH PEPPERS
This excellent and easy recipe can be topped with fresh basil and Parmesan cheese to add some extra zest. Enjoy with some garlic bread for a light meal, if desired.
Provided by Donna Lasater
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Yield 5
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.
Nutrition Facts : Calories 431.9 calories, Carbohydrate 79.9 g, Fat 7.8 g, Fiber 5.8 g, Protein 14 g, SaturatedFat 1.3 g, Sodium 9.7 mg, Sugar 8.6 g
DRESSED-UP PASTA AND PEPPER SALAD
Bell peppers, zucchini, carrots, olives, feta cheese and rotini pasta are tossed with crushed red pepper and Italian dressing for a tasty side salad.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Mix all ingredients except dressing in large bowl. Add dressing; toss to coat. Cover.
- Refrigerate 1 hour or until ready to serve.
Nutrition Facts : Calories 330, Fat 22 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
PASTA AND BLACK BEAN SALAD WITH ROASTED RED PEPPER DRESSING
Looking for a new twist on pasta salad? Here is an enjoyable one that I received at my bridal shower.
Provided by Starrynews
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine roasted red peppers, olive oil, vinegar, lemon juice, and all herbs in the blender or food processor and process until well blended into a smooth dressing.
- Add salt and pepper to taste.
- Toss sauce with pasta and black beans.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 382.4, Fat 10.3, SaturatedFat 1.5, Sodium 165.1, Carbohydrate 59.5, Fiber 6.7, Sugar 1.8, Protein 12.8
PENNE PASTA SALAD WITH ROASTED RED PEPPERS AND FRESH BASIL
Celebrate the late summer harvest of red peppers with this simple and light pasta salad. You can easily substitute roasted peppers from a jar. This recipe is from an obscure little cookbook with fabulous recipes called "Canada Cooks Pasta". I have a propensity for lemon and increase the amount of zest and juice. As a matter of fact, I increase the feta and basil as well! This is a great brunch, pot luck or buffet salad! Note: Whether you use fresh peppers or jarred, ensure you dry them thoroughly...you really don't want a pink salad!
Provided by Highland Lass
Categories Penne
Time 3h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice peppers into ¼" wide strips, lengthwise. Place strips in a large bowl.
- Whisk together the olive oil, lemon juice, lemon rind, salt and pepper.
- Toss dressing with the red pepper strips.
- Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a "chiffonade" in case you want to impress your friends.
- Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.
- Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.
- Combine pasta with marinated peppers and dressing.
- Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.
- Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.
- Garnish with basil chiffonade.
Nutrition Facts : Calories 843.4, Fat 42, SaturatedFat 12.7, Cholesterol 50.6, Sodium 933.1, Carbohydrate 104.1, Fiber 16.1, Sugar 10.1, Protein 18.4
JAZZED UP CREOLE SHRIMP SALAD
Fat Tuesday is today the first day of Dining on a Dollar And what better way then to enjoy is with a no cook meal made with my twist on a Remoulade sauce. Lent starting the day after making this is a good dish for abstinence from meat. Then when the days get hot its a cooling, refreshing eats! Enjoy the salad over a beg of greens, stuffed in an avocado or on Muffuletta or Baguette. If you double the dressing add a pound of cook pasta for a delish pasta salad. Try crab meat, or canned salmon or crawfish.
Provided by Rita1652
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place all the Remoulade Sauce ingredients in a bowl and mix to combine well. Taste and adjust seasoning to your likings.
- Add the shrimp and stir to coat.
- Chill for 2 hour for flavors to meld.
- Plate over greens, stuff into half an avocado,(my Favorite) or into a Baguette.
- Enjoy!
- FYI: If you don`t enjoy a chunky salad like sauce by all means blend it for a smooth dressing.
Nutrition Facts : Calories 91.7, Fat 5.2, SaturatedFat 0.8, Cholesterol 3.8, Sodium 371.7, Carbohydrate 11.9, Fiber 0.9, Sugar 7.3, Protein 0.9
CREAMY PESTO PASTA SALAD
This Creamy Pesto Pasta Salad tastes like summer. Definitely picnic worthy and perfect for a light dinner on its own, or serve as a side dish with grilled protein. It is simple to make, vegan and gf adaptable!
Provided by Tonia Schemmel | Feasting at Home
Categories Salad
Time 40m
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions adding salt to the water
- Rather than rinse with cool water, drain and toss hot pasta with olive oil and lemon juice, spread on a sheet pan to cool while you prep the veggies and dressing.
- Make the dressing: mix together pesto, greek yogurt, mayo, lemon juice until smooth and creamy. Salt and pepper to taste.
- Mix pasta, olives, fresh mozzarella and creamy pesto dressing. (At this point you can refrigerate up to a day ahead of serving).
- Add fresh tomatoes and basil just before serving and garnish of choice.
Nutrition Facts : ServingSize 1 cup, Calories 336 calories, Sugar 3.1 g, Sodium 447.3 mg, Fat 19.3 g, SaturatedFat 3.3 g, TransFat 0.1 g, Carbohydrate 30.6 g, Fiber 2.1 g, Protein 10.3 g, Cholesterol 5.1 mg
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- Toss everything together to combine well. Taste the salad and add more salt and pepper, as needed. Serve immediately or refrigerate until ready to serve. Enjoy!
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- Try Unusual Dressings: It’s standard practice to rely on creamy dressing for cold pasta salads. You know the drill: a little mayonnaise, maybe a touch of vinegar and a little salt and pepper.
- Go Seedy! I love pasta salads with interesting textures, and seeds are an easy way to add some toasty crunch. My favorites are toasted pumpkin seeds, sunflower seeds or sesame seeds.
- Add Salty Cheese: When you can’t quite figure out what it is that your pasta salad needs, salty cheese is often the answer. I love ricotta salata or feta, but any mild sheep’s milk cheese will work wonders, too.
- Broaden Your Noodle Horizon: If your go-to is traditional pasta noodles, try a whole-wheat pasta, a spelt pasta or — my recent favorite—buckwheat soba noodles.
- Experiment with Spices: Obviously, spices alter any recipe and can help awaken an otherwise lifeless dish. For some inspiration, try za’atar for a Mediterranean influence, or a little dill or tarragon for a brighter finish.
- Fresh Herbs Make It: This time of year, I can’t get enough fresh chives or parsley. Each makes its way into everything from morning eggs to evening salads — pasta salad being an obvious, fitting contender.
- Play it By Ear: Pasta salad is one of those dishes that I find really doesn’t need a recipe. If you allow yourself to be guided by the seasons and what’s fresh in the markets, you’ll likely be better off than following a recipe to the tee.
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