Balsamic Pasta Salad Recipes

BALSAMIC BASIL PASTA SALAD

Balsamic Basil Pasta Salad image

Balsamic Basil Pasta Salad is an delicious, healthy side dish perfect for any potluck, picnic or barbecue!

Provided by Stephanie

Time 25m

Number Of Ingredients 14

Ingredients

7 oz (about 2 1/4 cups) dry whole wheat rotini pasta or chickpea pasta if you're gluten-free, cooked (3 1/2 cups cooked pasta)
2 cups grape tomatoes, quartered
1 1/4 cups cucumber, chopped (I like to use an English cucumber for this)
1 1/2 cups orange bell pepper, chopped
1/2 cup red onion, chopped and soaked in ice water for a few minutes, then drained (this takes some of the bite out)
1 1/4 cup mild (or hot if ya like!) pickled banana pepper rings, drained and chopped
1 can (3.8 oz) sliced black olives, drained
1 (8 oz) block of mozzarella cheese, diced
1/2 cup fresh basil leaves, thinly sliced (or more if you like!)
1/4 cup + 2 Tbs balsamic vinegar
1/4 tsp garlic powder
1 tsp dijon or spicy brown mustard
pinch of salt and pepper
1/4 cup extra virgin olive oil

Steps:

Boil your pasta. While your pasta is cooking, make your dressing. Whisk together the vinegar, garlic powder, mustard, salt and pepper. While still whisking, drizzle in your olive oil. Once fully combined, set aside.
When the pasta is done cooking, drain well then add a few tablespoons of the dressing to the pasta to prevent sticking and refrigerate until cold in a large bowl - this makes about 13 cups so be sure to have a big enough bowl! (Hot Tip: Don't rinse your pasta in cold water after cooking, removing the outer starch can keep the dressing from sticking well to it!)
Add the remaining ingredients to the pasta (you may need to give the dressing another good whisking before adding if the oil has separated). You can serve this right away, but it's even better if it can have some time to marinate in the fridge! Once it's refrigerated, I like to let it sit on the counter for a few (the olive oil will thicken in the fridge and setting it out re-liquifies it) then give it a good stir before serving.

Nutrition Facts : Calories 157 calories, Fat 9 grams fat, ServingSize 1 cup

BALSAMIC CHICKEN PASTA SALAD

Balsamic Chicken Pasta Salad image

I love all the colors and flavors of this quick and easy dish and serve it often in summer, to the delight of my guests! You can't beat the combination of Gorgonzola and bacon. Leftover grilled shrimp makes a tasty substitute for chicken. -Terry McCarty, Oro Grande, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

3 cups uncooked bow tie pasta
4 cups cubed cooked chicken breast
2 cups chopped tomatoes
1/2 cup chopped red onion
4 bacon strips, cooked and crumbled
1/4 cup crumbled Gorgonzola cheese
1/2 cup olive oil
1/4 cup minced fresh basil
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and Gorgonzola cheese., In a small bowl, whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 408 calories, Fat 20g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 323mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.

BALSAMIC PASTA SALAD

Balsamic Pasta Salad image

Make and share this Balsamic Pasta Salad recipe from Food.com.

Provided by The Esquire

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon pepper
2 garlic cloves, minced
2 teaspoons dry basil
2 teaspoons parmesan cheese
1 1/2 cups small shell pasta, of choice uncooked
3/4 cup broccoli, chopped into small flowerettes
1 red pepper, chopped fine
1 green onion, sliced fine

Steps:

Whisk first 6 ingredients together to prepare the dressing mix, set aside.
Cook the pasta of your choice.
While pasta is cooking, chop broccoli and blanch for 2 minutes.
Combine cooked pasta, blanched broccoli, chopped red pepper and sliced green onion.
Pour dressing mix on top of pasta mixture; toss to coat.
Chill until ready to serve.
**Note: Preparation can be accomplished while pasta is cooking, making this a very quick dish**.

Nutrition Facts : Calories 240.7, Fat 11.1, SaturatedFat 1.7, Cholesterol 0.7, Sodium 21.9, Carbohydrate 30.1, Fiber 2.5, Sugar 2.3, Protein 5.9

BALSAMIC PASTA SALAD

Balsamic Pasta Salad image

Make and share this Balsamic Pasta Salad recipe from Food.com.

Provided by mbeth7772

Categories Pasta Shells

Time 20m

Yield 1 cup, 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 lb bow tie pasta
1 cup balsamic vinegar
1/2 cup olive oil
1/2 teaspoon sea salt
pepper
1/4 teaspoon celery salt (optional)
2 garlic cloves
1 (16 ounce) container pitted black olives, sliced
1 (16 ounce) container water-packed artichoke hearts, cut in half
1 (16 ounce) container roasted red peppers
1 quart cherry tomatoes, cut in half
olive oil
bite-size fresh mozzarella cheese balls

Steps:

Boil one pound of any type pasta of your choice.
Tweak the amount of ingredients to your own taste.
Mix ingredients with pasta and toss.
Refrigerate for at least one hour before serving. The longer it marinates the better.

Nutrition Facts : Calories 365.3, Fat 18, SaturatedFat 2.7, Cholesterol 38.3, Sodium 1188.8, Carbohydrate 44.7, Fiber 6.7, Sugar 2.9, Protein 9.3

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