Garlic And Green Onion Pasta Salad Recipes

PASTA SALAD WITH GREEN ONION DRESSING

Steps:

• For the green onion dressing: Heat a grill. Drizzle 1/2 teaspoon of olive oil over the white portion of the green onions. Place the white bottoms of the green onions on the hot grill and grill until they are slightly softened and charred. Put the grilled whites of the green onions, the green onion tops, garlic, white wine vinegar, Dijon mustard and remaining olive oil in a blender, puree until smooth. Transfer the mixture to a bowl and stir in the sour cream. Season the dressing with salt, and black pepper, to taste. Set the dressing aside.
• For the pasta salad: Heat a grill. Place the cooked pasta in a large bowl, toss with 2 teaspoons of vegetable oil. Drizzle the remaining 1 teaspoon of vegetable oil over the red onion rings and season with salt.
• Place the red onions on the hot grill and grill until softened, approximately 10 minutes, remove the onions from the grill. Coarsely dice the grilled red onions. Add the chopped red onions, red pepper, yellow pepper, orange pepper, chopped parsley, and green onion dressing to the pasta. Mix to incorporate all ingredients. Season the pasta with salt, and pepper, to taste. Garnish with toasted coconut.

PASTA SALAD WITH ROASTED PEPPERS AND ONIONS

Steps:

• Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil and pasta and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cooled, transfer to a bowl, and toss with a little olive oil. Cover with plastic wrap and set aside at room temperature.
• Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a paper or plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. To peel peppers, pull off the charred skin by hand and then, only if necessary, dip the peppers briefly in water to remove any blackened bits. (Do not peel the peppers under running water since that would wash away the flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice peppers into strips.
• Heat remaining tablespoon olive oil in a large skillet over high heat. Add onions, salt, and pepper, and cook until golden brown. Lower heat to moderate, add garlic, cook 1 minute, then add paprika, and cook 1 minute more. Add red peppers and tomatoes, cook an additional 1 to 2 minutes, and remove from heat.
• Transfer to a medium bowl and combine with sour cream and hot sauce. Pour over reserved pasta, toss well, and serve.

THE ULTIMATE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Transfer to a bowl, cover, and chill 1 hour in the refrigerator.
• Toss chilled pasta with the broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil, and red wine vinegar. Season with salt, pepper, and Italian seasoning. Chill in the refrigerator until serving.

LINGUINE WITH GREEN ONIONS

Steps:

• Cook linguine just until done (al dente).
• Trim green onions and cut lengthwise into long thin threads, including green tops.
• While noodles are cooking, heat butter and sesame oil in a large skillet.
• Stir in green onions. Cook for 1 minute or until onions are wilted. Add soy sauce, ginger and garlic powder.
• Add drained pasta, toss well and serve.