SPICY ITALIAN PASTA SALAD
This Spicy Italian Pasta Salad needs to be your go to pasta salad recipe for summer! Coated with a spicy sun-dried tomato pesto, it's the perfect recipe to pair with a sweet wine.
Provided by Dorothy Kern
Time 30m
Number Of Ingredients 11
Steps:
- Cook the pasta according to package directions. Drain well and rinse with cold water. Let cool.
- Add the pasta, tomatoes, spinach, mozzarella, and shallot to a serving bowl.
- Make the dressing: add the sun-dried tomatoes (with their oil) to a food processor or blender. Add the garlic, 1 teaspoon red pepper flakes and 1/2 teaspoon salt. Pulse until sundered tomatoes are finely chopped, then run the food processor or blender while adding the olive oil. Run until a thick sauce forms. Taste, then add more pepper flakes and/or salt to taste.
- Toss pasta with sauce.
- Store in refrigerator for up to 3 days.
Nutrition Facts : ServingSize 1 serving, Calories 292 kcal, Carbohydrate 41 g, Protein 10 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 310 mg, Fiber 3 g, Sugar 3 g
ITALIAN PASTA SALAD RECIPE
This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 18
Steps:
- Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
- In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
- In a small bowl or measuring cup, mix the dressing ingredients together.
- Pour the dressing over the pasta and toss to coat.
Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving
QUICK AND EASY PASTA SALAD
This easy pasta salad is flexible based on the ingredients you have in your kitchen or the season. Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like rotini or penne. Then toss with our simple dressing and lots of colorful vegetables. We also love adding parmesan cheese, which melts into the dressing as well as a handful of fresh mozzarella balls. For more suggestions for what to add, read through our recommendations in the article above.
Provided by Adam and Joanne Gallagher
Categories Side Dish, Salad
Time 20m
Yield Makes about 10 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
- While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
- Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.
Nutrition Facts : ServingSize 1/10 of the salad, Calories 363, Fat 19.1g, SaturatedFat 5.1g, Cholesterol 18.3mg, Sodium 507.1mg, Carbohydrate 36.6g, Fiber 2.3g, Sugar 2g, Protein 11.7g
PEPPERONI PASTA SALAD
Bottled Italian dressing and pepperoni add zip to this colorful combination shared by Shannon Lommen. Serve it right away or assemble it ahead of time. "The longer this salad chills the better," says the Kaysville, Utah cook.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Add salad dressing and toss to coat. Cover and refrigerate until serving.
Nutrition Facts :
CHEESE-AND-COPPA PEPPERONCINI
Steps:
- Halve 6 large pepperoncini lengthwise; remove the seeds and pat dry with paper towels. Cut 4 ounces provolone into twelve 1/2-inch-wide pieces and stuff into the pepper halves. Top each with about 1/2 teaspoon olive tapenade and wrap with a thin slice of coppa (or salami). Secure with toothpicks.
SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
- Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
- In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.
PEPPERONCINI PASTA SALAD
"My family comes from a very hop part of Italy, so chilled pasta salads are always a big hit," notes Rosemary Morgan, Pacifica, California. "To top off this light meal, I suggest taking a walk after dinner with your loved ones." Pepperoncini gives the dish zip, and olive oil dressing add Mediterranean flavor.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the pasta, tomatoes, olives and pepperoncini. In a small bowl, combine the oil, lemon juice, garlic, oregano, salt and pepper. Pour over pasta mixture and toss to coat evenly. Cover and refrigerate for at least 3 hours.
Nutrition Facts : Calories 184 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 936mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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