Sicilian Pasta Salad Food

SICILIAN SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. , In a large salad bowl, combine the pasta, tomatoes, cheese, onion, olives and parsley. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Cover and refrigerate until serving.

SIMPLE SICILIAN SALAD DRESSING

Steps:

• Mix together olive oil, balsamic vinegar, oregano, salt and pepper.

SICILIAN PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain, rinse, and toss in 1 teaspoon of olive oil. Set aside.
• Heat a large skillet to medium-high heat, and add the remaining olive oil. Mix in the garlic, onion, and bell pepper. Saute for 3 to 4 minutes, or until the vegetables are tender.
• In a small bowl, combine the tomato paste and water. Mix well. Add the tomato puree, wine, fresh herbs, and seasonings to the skillet. Continue to simmer for 5 to 7 minutes.
• Add the zucchini and green beans, and cook for a few minutes until softened. Remove from heat.
• Mix in the sun dried tomatoes, artichoke hearts, and olives. Add the pasta and stir until everything is well combined. Chill completely for about 2 hours before mixing in the cheese and garnishing with the basil leaves. Serve.

PASTA SALAD ALLA NORMA

Steps:

• Put the eggplant in a colander and toss with 1 teaspoon salt. Let stand, tossing occasionally, for 30 minutes to 1 hour. Rinse and drain well, then pat dry with paper towels.
• Bring a large pot of salted water to a boil. Cook the penne according to the package directions.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat until it shimmers. Add the eggplant and cook, stirring occasionally, until very tender and golden brown, about 8 minutes. Add the cherry tomatoes, capers and garlic and cook, stirring often, until the tomatoes start to break down, about 2 minutes more. Transfer to a large bowl.
• Add the drained pasta to the bowl with the eggplant mixture and stir in the vinegar; add salt to taste. Let stand until cooled to slightly warm or room temperature, then stir in the mozzarella and basil. Serve immediately or refrigerate for up to 4 hours.

SICILIAN COLD PASTA SALAD

Steps:

• Cook pasta, drain and set it aside to cool.
• When cool, mix all other ingredients into bowl.
• Top with grated parmesan cheese.
• This can be prepared with any type of pasta.

SICILIAN TUNA PASTA

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions.
• Meanwhile, place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Add the capers, fry until super-crispy, then scoop out and put aside, leaving the fragrant oil behind.
• Halve and add the tomatoes, then sprinkle in most of the oregano.
• Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.
• Drain the pasta, reserving a mugful of cooking water, then toss the pasta into the tuna pan, loosening with a splash of reserved cooking water, if needed.
• Taste, season to perfection with sea salt and black pepper, then dish up. Sprinkle over the crispy capers and the remaining oregano from a height, drizzle with 1 teaspoon of extra virgin olive oil, and tuck in.

SICILIAN PASTA SALAD

Steps:

• Bring large pot of water to a boil. When water boils add 1 teaspoons salt and pasta, stirring to prevent sticking. Cook, stirring occasionally, until al dente, about 10-15 minutes.
• Meanwhile, steam green beans and squash seperately until each is just tender. Rinse under cold running water and drain well.
• Drain pasta, rinse under cold running water and drain well. Transfer to large serving bowl. Add green beans, squash, artichokes with liquid, tomatoes, vinegar, oregano, cheese, salt and pepper. Toss to mix and coat. Serve at room temperature.

SICILIAN SALAD

Steps:

• Combine arugula, lettuce, celery, onion, tomatoes, olives, and capers in a large bowl. Drizzle with oil and sprinkle with sea salt, then toss. Drizzle with vinegar and toss again.