CHRISTMAS PASTA
We eat fish on Christmas Eve - no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day; you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time - half a pound for every three people.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 large servings
Number Of Ingredients 18
Steps:
- Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
- Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
- Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
- Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.
CHRISTMAS PASTA SALAD
Thanks to its festive colors, this pasta salad will shine bright on your holiday table. For the vibrant green dressing, we jazzed up traditional basil pesto with spinach and almonds. A couple tablespoons of white wine vinegar go into the whole dish for extra tang. The pesto can be made three days ahead and refrigerated in an airtight container.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of generously salted water to a boil. Fill a large bowl with cold water. Drop the broccoli into the boiling water and cook until crisp-tender and bright green, about 2 minutes. Remove with a slotted spoon and plunge into the cold water to stop the cooking. Let sit until cool, then drain and set aside.
- Return the water in the pot to a boil and cook the rigatoni according to the package directions for al dente. Drain in a colander and transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil to coat evenly and refrigerate until cooled completely, about 10 minutes.
- Meanwhile, add the remaining 1/3 cup olive oil to a blender with the spinach, Parmesan, almonds, basil, lemon juice, chives and 1/4 cup water and puree until completely smooth. Pour the pesto over top of the pasta and add the reserved broccoli, red peppers, sun-dried tomatoes, mozzarella, vinegar and 1 teaspoon salt. Toss gently until well combined. Transfer to a serving bowl and sprinkle with more chopped chives. Cover and refrigerate until ready to serve, up to 4 hours.
CHRISTMAS PASTA SALAD
The orzo in this salad is reminiscent of pine needles and when dressed in pesto brings a lovely green hue. Perlini mozzarella balls become ornaments, as do cherry tomatoes and ribbons of basil and pepperoni. I do not add salt as I find the pepperoni and pesto to be ample enough. Additional toppings to consider are slivers of red onion, black olives, and diced green bell pepper. I don't like balsamic vinegar, thus the lemon juice.
Provided by thedailygourmet
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 8h35m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
- Add pesto and lemon juice to the orzo; toss to coat. Mix in tomatoes, mozzarella cheese balls, and pepperoni strips. Refrigerate for 8 hours to overnight.
- Mix in basil right before serving.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 43.8 g, Cholesterol 19.9 mg, Fat 11 g, Fiber 2.3 g, Protein 14.7 g, SaturatedFat 4 g, Sodium 288.8 mg, Sugar 2.5 g
SEVEN-LAYER HOLIDAY PASTA SALAD
Holidays beg for do-ahead food prep. Here's a colorful salad created with you in mind.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 8h30m
Yield 8
Number Of Ingredients 12
Steps:
- Cook and drain pasta as directed on package. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
- While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
- In medium bowl, mix mayonnaise, yogurt, sugar and curry powder. Stir in pasta. Layer pasta evenly over onion in serving bowl.
- Sprinkle with cheese. Top with bacon bits and parsley. Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.
Nutrition Facts : Calories 410, Carbohydrate 27 g, Cholesterol 40 mg, Fat 4, Fiber 2 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 320 mg
CHRISTMAS PASTA SALAD
The flavor of this pasta salad is so good, your guests will keep coming back for more. I got this recipe off a package of pasta years ago, and like most of my recipes, I have adapted it to suit a low fat diet.
Provided by BAker
Categories Low Cholesterol
Time 18m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Drain artichokes, reserving liquid and quarter them.
- Place pasta in boiling water and cook according to package directions.
- Drain.
- Mix pasta with liquid from artichokes.
- Add lemon juice, artichokes, beans, olives, green onions, celery, bell peppers and oregano.
- Mix gently and chill.
- One hour before serving, add feta and Italian dressing.
- Mix to coat.
- Serve cool.
Nutrition Facts : Calories 186.7, Fat 4.8, SaturatedFat 1.3, Cholesterol 7.4, Sodium 643.1, Carbohydrate 29.8, Fiber 3.4, Sugar 3.4, Protein 6.8
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