TUSCAN PASTA SALAD
Tuscan Pasta Salad is an easy pasta salad with sun dried tomatoes, peppers spinach, and olives tossed in a tangy dressing. This pasta salad is perfect for your next potluck!
Provided by Alyssa Rivers
Number Of Ingredients 16
Steps:
- In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
- To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.
- Drizzle the dressing over the pasta salad and serve.
Nutrition Facts : Calories 567 kcal, Carbohydrate 59 g, Protein 13 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 7 mg, Sodium 525 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES
This looks like a great summer salad... and no mayo! Haven't tried it yet. From epicurious web site.
Provided by Yogi8
Categories European
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Blend first 5 ingredients in processor till tomatoes are coarsely chopped and set dressing aside.
- Cook pasta till tender but still firm to bite, drain, transfer to large bowl.
- Add dressing to hot pasta, toss to coat.
- Cool pasta, stirring occasionally.
- Add fresh tomatoes, mozzarella, basil, parmesan and olives, toss.
- Season to taste with salt and pepper.
- Can be made 6 hours ahead.
- Cover, chill.
- Bring to room temp.
- before serving.
Nutrition Facts : Calories 475.5, Fat 22.9, SaturatedFat 7.7, Cholesterol 33.4, Sodium 487.7, Carbohydrate 47.8, Fiber 3.1, Sugar 3.1, Protein 19.6
SUN-DRIED TOMATO & FRESH MOZZARELLA PASTA SALAD
A great non mayo pasta salad that's a little more posh than the norm. Especially nice if you are a fan of sun-dried tomatoes and fresh mozzarella.
Provided by kleigh83
Categories Lunch/Snacks
Time 21m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring large pot of water to a boil.
- Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
- Process until sun dried tomatoes are coarsely chopped.
- Transfer to small bowl and set aside.
- Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
- Cook until pasta is tender (about 11 min.) and drain well.
- Transfer to a large serving bowl.
- Add dressing to hot pasta and toss to coat.
- Let cool, stirring occasionally.
- Add tomatoes, mozzarella,basil, Parmesan, and olives.
- Season to taste with salt and pepper.
- Toss to mix and serve at room temperature.
Nutrition Facts : Calories 446.2, Fat 21.1, SaturatedFat 6.6, Cholesterol 27.9, Sodium 401.9, Carbohydrate 47.4, Fiber 3.2, Sugar 2.4, Protein 17.1
SUN-DRIED TOMATO, BLACK OLIVE AND MOZZARELLA ORZO GRATIN
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but 1/4 cup of the mozzarella cheese, basil and salt and pepper to taste. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.
PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
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- Bring a large pot of salted water to a boil. (Add enough salt so that the water tastes like the sea.) Cook the pasta according to the package instructions until al dente.
- Meanwhile, make the pesto. In the bowl of a food processor fitted with the steel blade, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano and olive oil. Pulse, scraping down the sides as necessary, until the mixture is finely puréed. Divide the mixture in half. Set aside.
- Reserve about 1 cup of the pasta cooking water (you'll need it for the sauce), then drain the pasta. Add the pasta back to the pan. Add half of the pesto and stir to combine, adding the reserved pasta water little by little, until the pasta is well-coated and moistened. I usually use about 3/4 cup of pasta water. (Refrigerate or freeze the remaining pesto for another meal.) Taste and adjust seasoning with more salt and red pepper flakes, if necessary. Right before serving, toss in 2 tablespoons chopped basil and the mozzarella pearls (it's important to do this right before serving so the cheese doesn't melt from the heat of the pan). Transfer to a serving dish or pasta bowls and serve with more grated Parmigiano-Reggiano.
- Note: If you'd like to serve this pasta dish at room temperature, wait until the pasta is cool to add the mozzarella pearls.
PASTA SALAD WITH SUN DRIED TOMATOES | RECIPETIN EATS
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5/5 (36)Estimated Reading Time 5 minsServings 5-6Calories 602 per serving
- Measure out 1/3 cup of the oil, top with extra virgin olive oil if short. Reserve excess oil for another purpose.
PASTA SALAD WITH SUN-DRIED TOMATOES - LINDYSEZ | RECIPES
From lindysez.com
Cuisine AmericanCategory Salads, Side DishServings 8-10Total Time 50 mins
- Step 1Bring a large pot of salted water to a boil; add the pasta and cook according to package directions.
- Shake to drain well. Pour into a large bowl; add the sun-dried tomatoes, olives, celery, and green onions.
- Stir to combine. In a small bowl, whisk together the 2 teaspoons reserved sun-dried tomato oil, extra virgin olive oil, red wine vinegar, and salt and pepper to taste.
20-MINUTE TOMATO, BASIL, AND MOZZARELLA PASTA SALAD ...
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4.8/5 (11)Category DinnerCuisine ItalianTotal Time 20 mins
- In the bowl of a food processor or blender, combine the basil, garlic, olive oil, lemon juice, sugar (if using), salt, and pepper. Pulse on high for about 2 minutes, scraping down the sides as needed, or until smooth. There should be no large chunks of anything! If there is, continue blending. Set aside until needed.
- Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, about 7 to 8 minutes.
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SUN-DRIED TOMATO PASTA SALAD - MIDWEST FOODIE
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5/5 (2)Total Time 20 minsCategory Side Dish-SaladCalories 355 per serving
- Cook pasta according to package directions until al dente. Strain and then rinse under cold water for a couple minutes. Transfer to large serving bowl.
- Add sun dried tomatoes, mozzarella, spinach, garbanzo beans, artichoke hearts and Parmesan to the serving bowl and mix to combine ingredients.
- Add oil from sun dried tomatoes to a measuring cup. Add olive oil until you have a 1/2 cup of oil total. Add oil back into the sun dried tomato jar along with red wine vinegar, Dijon mustard, oregano, thyme and a large pinch of salt and pepper.
SUNDRIED TOMATO PASTA SALAD - THE PIONEER WOMAN
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5/5 (9)Total Time 30 minsCategory Side DishCalories 378 per serving
- Cook the rotini according to package directions. Drain into a colander, then rinse under cold water until the noodles are chilled.
- For the dressing, combine all ingredients in a small bowl or jar with a tight fitting lid. Shake for about 30 seconds until everything is well combined. Pour the dressing over the salad and stir well to coat.
- For best results, chill the pasta salad for 1-2 hours before serving. Pasta salad can be stored in the refrigerator for up to 5 days.
SUN DRIED TOMATO PASTA SALAD IS ... - A FARMGIRL'S DABBLES
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4.8/5 (6)Total Time 35 minsCategory Salads & DressingsCalories 408 per serving
- For the pasta salad: Cook the pasta in a large pot of boiling salted water with a splash of olive oil to keep it from sticking together. Boil according to the directions on the package, taking care to not overcook. Pasta should be tender, yet firm. Place pasta in a colander in the sink, and run cold water over it. Drain well and allow to cool.
- Place pasta in a large bowl and add the tomatoes, olives, capers, mozzarella, and chopped sun-dried tomatoes.
- For the dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a blender or food processor until almost smooth. If you have an immersion blender, this also works great.
- To assemble pasta salad: Pour the dressing over the pasta. Fold to combine. Sprinkle with the Parmesan cheese, basil, and optional pine nuts, and toss well.
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- Bring a large pot of salted water to boil and cook the pasta until al dente according to package directions. Drain and rinse with cool water.
- Pour 3/4 cup Balsamic vinegar into a small sauce pan and place over low heat on the stove. Cook for 15-20 minutes, stirring occasionally, until the vinegar reduces and thickens enough to coat the back of a spoon. Remove from heat and drizzle over the salad immediately. Be careful not to let it cool for too long, or it will thicken and harden in the pan. Also, be sure to to turn on your vent fan on your stove while making the balsamic reduction as it creates a strong smell!
SUN-DRIED TOMATO PASTA SALAD - POPSUGAR FOOD
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3/5 (540)Category Side Dishes, SaladsAuthor Nicole PerryTotal Time 50 mins
- Add half the sun-dried tomatoes, all the vinegar, olive oil, garlic, capers, 2 teaspoons salt, and pepper to a food processor, and process until almost smooth.
- Cook the pasta according to the directions on the package in a large pot of seasoned boiling water until al dente. Drain well, then toss with the dressing in a large mixing bowl. Meanwhile, mince the remaining sun-dried tomatoes.
- Add the tomatoes, mozzarella, olives (if using), remaining sun-dried tomatoes, parmesan, and basil to the salad. Toss to distribute evenly. Season to taste with salt.
SIMPLY THE BEST PESTO PASTA SALAD - DON'T GO BACON MY HEART
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5/5 (6)Calories 427 per servingCategory Lunch, Salad
- Cook 12.3oz/350g pasta in salted boiling water according to packet instruction. Drain and rinse with cold water and place in a large mixing bowl.
- Meanwhile, add 2 packed cups of fresh basil leaves, 1/2cup/40g, 4 tbsp pine nuts, 1 small clove garlic and seasoning (to taste) in a food processor and turn on the motor. Gradually pour in extra virgin olive oil until desired texture. Test for seasoning.
- Pour pesto over pasta and toss through 1.25cups/125g sliced sun dried tomatoes, 20 mini mozzarella balls, 1/2 sliced small red onion, 1/2cup/50g olives and 3-4tbsp pine nuts (and optional extras). Serve right away or cover and pop in the fridge for later.
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- Fill the pot with water. Add some salt. Bring to a boil. Add rotini to the salted boiling water. Cook according to the package directions. Drain and rinse under cold water. Transfer chilled cooked rotini to the large salad bowl.
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- In a small bowl, mix together olive oil, sun-dried tomato oil, red wine vinegar, garlic, dijon mustard, honey, red pepper flakes, salt, and pepper.
- Add oily dressing to the pasta salad. Stir until completely coated. Store this salad in the refrigerator before serving.
SUN-DRIED TOMATO PASTA SALAD - VALERIE'S KITCHEN
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Reviews 33Estimated Reading Time 3 minsServings 6-8Total Time 20 mins
- Cook pasta according to package directions. Drain and then rinse with cold water until cool. Drain well and transfer to a large mixing bowl. Toss cooled pasta with the Mezzetta Sun-Dried Tomato & Basil Everything Spread, mixing until completely incorporated.
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From simplerealhomecooking.com
Cuisine ItalianEstimated Reading Time 2 minsServings 8Total Time 15 mins
- Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, about 7 to 8 minutes.
- When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute.
- Add dressing to pasta, then add the tomatoes, olives, basil, onion, and mozzarella balls. Toss to combine.
SUN-DRIED-TOMATO PASTA SALAD - POPSUGAR FOOD
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3/5 (540)Category Salads, Side DishesAuthor Katie SweeneyTotal Time 50 mins
- Add half the sun-dried tomatoes, all the vinegar, olive oil, garlic, capers, 2 teaspoons salt, and pepper to a food processor, and process until almost smooth.
- Cook the pasta according to the directions on the package in a large pot of seasoned boiling water until al dente. Drain well, then toss with the dressing in a large mixing bowl. Meanwhile, mince the remaining sun-dried tomatoes.
- Add the tomatoes, mozzarella, olives (if using), remaining sun-dried tomatoes, parmesan, and basil to the salad. Toss to distribute evenly. Season to taste with salt.
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- Meanwhile, in a large skillet set over medium heat, cook the pancetta until browned and crisp. Remove to a paper towel-lined plate. Drain the excess oil.
- To the skillet, add the kalamata olives and sun-dried tomatoes. Cook for 1-2 minutes. Add the pasta, pine nuts, fresh mozzarella pearls, and pancetta. Stir to combine, allowing the mozzarella to start melting.
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