ITALIAN PASTA SALAD
This make-ahead Italian pasta salad is perfect for your next cookout! It's loaded with mozzarella, salami, olives, and tomatoes.
Categories Fourth of July Summer lunch salad
Time 15m
Yield 10-12 servings
Number Of Ingredients 17
Steps:
- For the dressing: Whisk together the vinegar, pesto, garlic, salt, and pepper. Gradually add the olive oil, whisking constantly until combined. Set aside.
- For the pasta salad: Add the cooked pasta to a large bowl. Add the tomatoes, salami, mozzarella, olives, bell peppers, onion, parmesan, salt, basil, and parsley. Whisk the dressing once more, then pour it over the salad, stirring to combine.
- Just before serving, sprinkle with more chopped basil, parsley, and parmesan, if you like.
ITALIAN DELI PASTA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature.
- Meanwhile, mix the mayonnaise, olive oil and red wine vinegar in a large bowl. Add the pasta and toss well. Add the giardiniera, provolone, salami, parsley and basil; toss well and season with salt and pepper.
PASTA BANDIERA - ITALIAN FLAG PASTA SALAD
This simple pasta salad is named for the Italian flag, which it echoes with its red, green and white ingredients. The better the tomatoes are, the better this dish.
Provided by Molly53
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling water until al dente; drain.
- While the pasta's cooking, mix next four ingredients together in a large bowl.
- Add cooked pasta; toss so pasta is thoroughly coated with oil and tomatoes are distributed evenly.
- Sprinkle with black pepper to taste and shreds of basil and toss again.
- Crumble feta on top.
- Toss again just before serving.
Nutrition Facts : Calories 874.4, Fat 50.9, SaturatedFat 10.4, Cholesterol 25.4, Sodium 450.2, Carbohydrate 95.8, Fiber 14.1, Sugar 3.6, Protein 13.5
ITALIAN FLAG SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside.
- To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately.
ITALIAN FLAG SALAD (CAPRESE)
So elegant and so simple. This is my little adaptation of the classic Caprese salad...everything is the same except that the fresh basil has been replaced by purchased (or homemade if you have it on hand) pesto sauce. I like this version more because I think the salty/garlicky/nutty pesto does more for the other two ingredients.
Provided by evelynathens
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Make sure you serve this on a white platter!
- Wash and dry the tomatoes.
- Remove the stem and cut into slices, approximately 1/2 inch thick, lengthwise.
- Arrange slices decoratively on platter.
- Drizzle with just the barest amount of olive oil, sprinkle lightly with salt (sea salt is wonderful!) and coarsely ground, FRESH black pepper.
- Cut the mozzarella into slices approximately 1/3 inch thick and arrange 1 slice of cheese per slice of tomato.
- (the mozzarella balls available in Greece are pretty small- maybe 3-4oz).
- What you want is a white slice of cheese just covering the tomato slice, but with the red of the tomato peeking through.
- Dot each mozzarella round with 1/2 to 3/4 tsp of pesto.
- Serve with lots of crusty bread!
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