Italian Pasta Salad With Zucchini Tomato And Parmesan Food

ITALIAN PASTA SALAD WITH ZUCCHINI, TOMATO AND PARMESAN

Steps:

• Cook the pasta in salted water until al dente. Rinse in cold water and drain. Mix with 2 tablespoons oil and let cool. Rinse and halve the tomatoes. Rinse zucchini, trim and slice. Fry in 2 tablespoons hot oil until golden brown, 2-3 minutes and season with salt and pepper. Set aside and let cool to lukewarm. Rinse the lemon in hot water, wipe dry and grate the peel. Squeeze out the juice. Peel garlic and chop finely. Stir in the lemon zest, balsamic vinegar, sugar, 1-2 tablespoons water, 1-2 tablespoons lemon juice and 4-5 tablespoons olive oil and season with salt and pepper.
• Arrange the pasta with the tomatoes and zucchini on plates and drizzle with the lemon dressing. Sprinkle some Parmesan on each and serve garnished with the herbs.

CLASSIC ITALIAN PASTA SALAD

Steps:

• 1. Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.
• NOTE: If preparing a day ahead, refrigerate, then stir in 1/4 cup additional Wish-Bone Dressing before serving.
• For a Creamy Italian Pasta Salad, substitute 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise for 1/2 cup Wish-Bone® Italian Dressing.
• Also terrific with Wish-Bone® Robusto Italian, Fat Free! Italian, House Italian, Ranch, Light Ranch, Fat Free! Ranch, Creamy Caesar, Red Wine Vinaigrette or Fat Free! Red Wine Vinaigrette Dressings.
• See nutrition information for sodium content.

ITALIAN ZUCCHINI SALAD

Steps:

• Wash zucchini; cut off ends. Cut into 3/4-in. slices. Combine water and salt; pour over zucchini in saucepan. Cook until tender-crisp. Drain; set aside. , Cut olives in quarters; add to zucchini mixture. Combine the oil, vinegar, salt, paprika, pepper, sugar and basil. Spear garlic on toothpick; add to dressing. Pour over zucchini mixture in bowl; stir gently. Chill overnight. , Discard garlic. Several hours before serving, peel avocado; cut into slices. Add to salad; stir. Garnish with pimiento or red pepper.

AMERICAN-ITALIAN PASTA SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.
• In a medium bowl, combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
• In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit overnight in fridge. Stir before serving. Add extra dressing if pasta appears dry.

GRILLED ZUCCHINI WITH ITALIAN TOMATOES AND PARMESAN

Steps:

• Cut zucchini lenghtwise.
• Brush with olive oil and sprinkle seasonings.
• equally on all pieces.
• Place cut side down on med-hot grill for 3 minutes. Turn 1/4 turn (do not flip) grill for another 3 minutes Flip and grill for about 5 more minutes. Zucchini should be soft, but not squishy.
• Take off grill and cut into 1/2 in pieces. Toss with tomatoes and chesse and enjoy.