Easy Orange Pasta Salad Food

ORANGE PASTA

Steps:

• Bring a large pot of salted water to a boil and add the pasta. While that's happening, heat a skillet over medium heat and add the olive oil and pancetta/bacon (if using). Allow the pancetta to crisp up, and then add the onion and garlic. Cook for about 10 minutes, or until caramelized.
• Stir in the orange juice and tomato paste, and bring to a simmer. Season with salt and pepper to taste, and add the half and half. Scoop in your cooked pasta (reserve the cooking liquid), and parmesan cheese. Give everything a good stir. Add in a little more of the starchy pasta water if the sauce needs thinning out.
• Stir in the orange zest and basil. Give the pasta a taste and adjust the seasoning if needed. Serve!

ORANGE CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine the pasta, chicken, oranges, cucumber, grapes and onion. , In another bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.

ORANGE PASTA SALAD

Steps:

• 1. In large bowl, combine pasta, chicken, grapes, cucumber, green onions and half the orange sections.
• 2. In small bowl, whisk together orange juice concentrate, oil, vinegar, salt and pepper. Pour over pasta mixture and toss gently to combine.
• 3. Arrange lettuce on large platter. Mound pasta salad on top and garnish with remaining orange sections.
• Note: I omit step 3 and prefer this salad quite cold so it goes into my fridge for at least an hour before serving. Served simply with fresh crusty rolls and butter.

STRAWBERRY-ORANGE PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt; drain. Cool.
• Mix dressing and mayo until blended. Add pasta and onions; toss to coat. Gently stir in fruit.
• Refrigerate 1 hour.

DELI PASTA SALAD

Steps:

• COOK THE PASTA: Boil the pasta in salted water for 8 minutes then add the peas, return the water to the boil and cook for 2 minutes more until the pasta and peas are tender. Tip into a colander over the sink, cool the pasta and peas under the cold tap then drain really well.
• MAKE THE DRESSING: While the pasta is boiling roughly chop the tomato and put in a food processor with half the sun-dried tomatoes, the olive oil, vinegar, garlic and about 8 basil leaves. Season with plenty of salt and freshly ground pepper then whizz until smooth. Tip into a large salad bowl.
• TOSS AND SERVE: Add the pasta and peas to the dressing, roughly slice the rest of the sun-dried tomatoes and add to the pasta with the remaining basil leaves. Tear in the prosciutto or salami and toss everything together. Pile into bowls and, if possible, eat outside.

ORANGE AND PARSLEY SALAD

Steps:

• Remove peel and pith from oranges. Working over a bowl to catch the juice, cut segments from 1 orange. Cut remaining oranges into rounds and arrange on a platter. Top with segments and juice and drizzle with olive oil and a dash of vinegar. Season with a bit of salt. Sprinkle with parsley, olives, feta, and almonds.

EASY ORANGE PASTA SALAD

Steps:

• Combine all ingredients in a bowl and stir well. Serve immediately or place in an airtight container and refrigerate 8 hours or over night for the flavors to fully mingle.