Kitchen Sink Pasta Salad Food

KITCHEN SINK SALAD

Kitchen Sink Salad image

Provided by Guy Fieri

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 cups loosely packed basil leaves
3/4 cup balsamic vinegar
1 clove garlic put through garlic press
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
3 pieces pancetta, roughly chopped
2 tablespoons pine nuts
1 (12-ounce) package mixed baby salad greens
1/2 English cucumber, halved, diced 1/2-inch pieces
1 large tomato, diced in 1/2-inch pieces
12 kalamata olives, pitted and sliced in 1/2 vertically
2 tablespoons crumbled Gorgonzola
Freshly cracked black pepper

Steps:

To make the dressing:
In a blender combine all ingredients except olive oil. Pulse several times until well combined. Once combined, turn machine on and slowly add in olive oil. Chill until ready to use.
To prepare the salad:
In a medium fry pan over medium heat, cook the pancetta until crispy. Remove to paper-towel lined plate to drain and cool. Clean out pan with paper towel and in same pan over medium heat, lightly toast the pine nuts. Remove to a plate and set aside to cool. Wash and dry greens, place in refrigerator to chill 10 to 15 minutes. Also chill individual salad plates or a platter if serving salad family-style.
When ready to serve, in a large bowl toss together salad greens, cucumber and tomato with just enough dressing to lightly coat salad. Place salad on chilled individual plates or platter. Dress top of salad with pancetta, pine nuts, olives, Gorgonzola and freshly cracked black pepper. Serve immediately.

KITCHEN SINK PASTA SALAD

KITCHEN SINK PASTA SALAD image

Categories Chicken Side No-Cook Low Fat

Yield serves 4 for main meal serves 6 as a side dish

Number Of Ingredients 8

Ingredients

16 oz. dried pasta (bow ties or penne rigitoni)
1 1/2 c. cooked chicken or turkey
3 c. chopped veggies (used what is in the fridgerator, ex onions, mushroons, carrots, celery)
1 jar of green olives stuffed with pimento
Dressing
1 8 oz plain yogart
1/2 cup low fat mayo
1/c cup fat free italian salad dressing

Steps:

Mix the dressing in a non metallic bowl and set in fridge for 1 hour. Mix remaining ingredients in a large salad bowl.

KITCHEN SINK CHIPOTLE & SMOKED MOZZARELLA PASTA SALAD

Kitchen Sink Chipotle & Smoked Mozzarella Pasta Salad image

This could not be simpler and was a big hit at my daughter's school party today. It really is just a big thrown together bowl of ingredients... which is now how I have to cook with 2 tiny kiddos and no time!

Provided by Liza at Food.com

Categories Potluck

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) package pasta (curly or tube)
10 ounces smoked mozzarella cheese
1 (10 ounce) can artichoke hearts
1 (6 -8 ounce) jar sun-dried tomatoes with Italian herbs, in oil (reserve the oil for sauce)
12 ounces grape tomatoes or 12 ounces cherry tomatoes, halved
6 ounces fresh spinach, diced up
chipotle garnishing sauce (use some of the sauce too) or 2 chipotle chiles in adobo, to taste (use some of the sauce too)
coarse salt, to taste
fresh ground pepper, to taste
mayonnaise, to taste (optional)

Steps:

Cook pasta al dente.
Dice up mozzarella, artichoke hearts and sun dried tomatoes (i like to use kitchen shears for the sun dried toms).
Toss cooled pasta (don't want to melt the cheese or maybe you do!) with all the other ingredients.
Pour reserved sun dried tomato oil (use whatever you need to get it saucy), chipotle sauce (use whatever you desire for spiciness) over pasta, salt and pepper and toss to coat.
If you can't find the chipotle garnishing sauce (I can't remember where I found mine and it is almost out!) just use some diced up, about 2, chipotles in adobo sauce or just the adobo sauce and add some mayo, about 1/4 cup to make it creamy and you should be fine. I'm all about shortcuts tho so i hope i can find more!
Refrigerate for a couple hours, but I like overnight.
Add chopped up spinach before serving at room temperature.
Oh and don't forget the salt.i feel that salt really makes the flavors of the chipotles come alive!

KITCHEN SINK SALAD

Kitchen Sink Salad image

This is my most FAMOUS culinary creation. It gets it's name from the fact that I didn't have a bowl large enough to toss it. I'd scour my stainless steel sink and toss it there! However, it looks best prepared in a big glass bowl as colorful layers - BEAUTIFUL & showy potluck recipe. Best if made right before serving.

Provided by Tasses

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 large romaine lettuce
1 green pepper, sliced thinly
1 oranges or 1 yellow pepper, sliced thinly
1 (8 ounce) container cherry tomatoes, halved
1 large cucumber, peeled, seeded, and sliced
1 (8 ounce) can white shoepeg corn, drained
1 (8 ounce) box frozen green peas
1 1/2 cups miniature shell pasta
cheddar cheese (optional) or canned baby shrimp (optional)

Steps:

Boil pasta according to box directions. Drain & Cool.
Wash all vegetables & prepare as noted above.
Run cold water over frozen peas to thaw.
Layer: lettuce, yellow/orange pepper, green pepper, pasta, peas, corn, cucumber, tomatoes.
Serve with your favorite dressing - poppy seed is especially good on this salad.

Nutrition Facts : Calories 195, Fat 1.3, SaturatedFat 0.2, Sodium 56.5, Carbohydrate 40.6, Fiber 7, Sugar 8, Protein 8.5

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