Half Baked Harvest Pasta Salad Food

ANTIPASTO PASTA SALAD WITH HERBY PARMESAN VINAIGRETTE.

Antipasto Pasta Salad with Herby Parmesan Vinaigrette. image

Grab your favorite pasta, whisk up an herby parmesan vinaigrette, toss with hot pasta, roasted peppers, artichokes, tomatoes, spicy salami, and fresh mozzarella...and done. So full of flavor and color, and could not be easier to pull off.

Provided by Tieghan Gerard

Time 30m

Number Of Ingredients 17

Ingredients

1 pound short cut pasta
1/3 cup extra virgin olive oil
1/4 cup champagne or red wine vinegar
1 small shallot, grated
1 tablespoon fresh thyme leaves
zest of 1 lemon
1/4 cup grated parmesan cheese
2 tablespoons toasted pine nuts, finely chopped ((optional))
1 pinch crushed red pepper flakes
kosher salt and black pepper
2 cups fresh basil leaves, roughly chopped
2 roasted red bell peppers, sliced
1 jar (14 ounce) marinated artichoke hearts, drained
1/2 cup oil packed sun-dried tomatoes oil, drained and chopped
4 ounces spicy salami, thinly sliced
8 ounces fresh mozzarella or buffalo mozzarella, torn
1-2 cups baby arugula

Steps:

1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.2. Meanwhile, to a large serving bowl, add olive oil, vinegar, the shallot, thyme, lemon zest, parmesan, pine nuts (if using), and a pinch each of crushed red pepper flakes, salt, and pepper. Add half the basil and the hot pasta and toss vigorously to combine. 3. Add the bell peppers, artichokes, sun-dried tomatoes, salami, mozzarella, and half the arugula, tossing to combine. At this point, the salad can be served warm (my preference) or cooled and kept in the fridge for up to 2-3 days. 4. To serve, bring the pasta to room temp. Top with the remaining arugula and basil. Season with freshly cracked pepper and salt. Enjoy!

Nutrition Facts : Calories 929 kcal, ServingSize 1 serving

HARVEST PASTA BAKE

Harvest Pasta Bake image

Chopped onions, red pepper and creamy butternut squash give this rigatoni pasta casserole its harvest veggie creds.

Provided by Kraft

Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese

Time 1h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 (2 pound) butternut squash, peeled, cut into 1-inch cubes
1 onion, cut lengthwise in half, then sliced crosswise
½ teaspoon crushed red pepper
2 tablespoons olive oil
3 ⅓ cups rigatoni pasta, uncooked
4 ounces PHILADELPHIA Cream Cheese, cubed, softened
¼ cup milk
1 (8 ounce) package KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
¼ cup croutons, crushed

Steps:

Heat oven to 400 degrees F.
Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
Drain pasta; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
Bake 20 min. or until heated through.

Nutrition Facts : Calories 360 calories, Carbohydrate 40.8 g, Cholesterol 46.8 mg, Fat 17.6 g, Fiber 3.9 g, Protein 12.8 g, SaturatedFat 9.1 g, Sodium 265.8 mg, Sugar 5.1 g

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