Tuscan House Italian Pasta Salad Food

CREAMY TUSCAN PASTA SALAD

Steps:

• Cook the egg noodles in salted water according to the package directions, drain, and rinse with cool water. Add the pasta to a large mixing bowl with the sliced salami, white beans, tomatoes, black olives, spinach, cheese, onion, and basil or parsley.
• To make the dressing, whisk the greek yogurt with the vinegar until smooth. Whisk in the rest of the ingredients and pour the dressing over the pasta salad. Toss to mix and garnish with more herbs.
• The pasta tastes best after it sits for about 30 minutes and can be refrigerated for 3-4 days.

TUSCAN PASTA SALAD

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.

TUSCAN SALAD

Steps:

• Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
• In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

PASTA HOUSE SALAD

Steps:

• Toss together the lettuce, artichoke hearts, onion, and pimento in a large salad bowl and set aside.
• Combine remaining ingredients ina container with a tight lid.
• Shake container vigorously until well-blended.
• Pour dressing onto salad and toss until well covered.
• Refrigerate for about 30 minutes prior to serving to marinate.
• Note: do not add dressing for more than 30 minutes prior to serving, because the acids in the dressing will break down the lettuce, causing it to be wilty.

TUSCAN TOSSED SALAD

Steps:

• Place bread cubes in a single layer on a baking sheet; drizzle with 1 tablespoon oil. Bake at 400° for 5-7 minutes or until lightly toasted. Cool on a wire rack., For dressing, in a small bowl, whisk the vinegar, basil, anchovies, garlic, salt, pepper and remaining oil. In a large bowl, combine the greens, tomatoes, cucumbers, olives, celery, onion and red peppers., In a 3-qt. trifle bowl or deep salad bowl, layer with a third of the bread cubes and a third of the greens mixture; drizzle with a third of the dressing. Repeat layers twice. Cover and refrigerate until serving.

ITALIANO PASTA SALAD

Steps:

• Toss pasta with tomatoes, cucumbers, mushrooms and salami in large bowl. Add dressing; mix lightly. Cover.
• Refrigerate several hours or overnight.
• Mix sour cream, cheese and onions. Add to pasta mixture just before serving; toss to coat.

ITALIAN PASTA SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing; mix lightly.
• Refrigerate several hours.