Marinated Balsamic Pasta And Vegetables Recipes
MARINATED BALSAMIC PASTA AND VEGETABLES
Marinate pasta and vegetables with vinegar mixture for a delicious appetizer that's perfect to treat a crowd.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 3h20m
Yield 18
Number Of Ingredients 12
Steps:
- Cook pasta as directed on package. Rinse with cold water; drain.
- Meanwhile, place beans and pearl onions in 1 inch water in 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes or until crisp-tender; drain. Immediately rinse with cold water; drain.
- In small bowl, mix all marinade ingredients. Place pasta, beans, onions and peppers in 8x8 inch baking dish, keeping each item separate. Pour marinade over pasta and vegetables. Cover and refrigerate at least 3 hours but no longer than 8 hours, spooning marinade over mixture occasionally. Remove pasta and vegetables from marinade with slotted spoon; discard marinade. Arrange pasta and vegetables on shallow serving platter.
Nutrition Facts : Calories 65, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 10 mg
BALSAMIC-MARINATED VEGETABLES
I need to buy balsamic vinegar by the gallon, it is wonderful. This is a nice refreshing salad for summer cookouts. It was printed in the summer medical booklet DH's prescription service publishes. Hope you enjoy it.
Provided by PaulaG
Categories Cauliflower
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the vegetables in a large glass or ceramic bowl.
- Mix dressing ingredients and pour over vegetables.
- Stir well, cover and refrigerate for 6 to 24 hours, stirring occasionally.
- Cooking time reflects time to marinate vegetables.
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- Cook pasta in a large stock pot of generously-salted boiling water al dente according to package instructions. Then drain the pasta, and set it aside.
- Meanwhile, as the pasta water is heating and the pasta is cooking, heat 2 tablespoons oil in a large saute pan over medium-high heat. Add the red onion and sauté, stirring occasionally, for 4 minutes. Add the asparagus, broccoli, and red bell pepper, and season the mixture with a generous pinch of salt and pepper. Continue sautéing for 4-5 more minutes, stirring occasionally. (Adding in another tablespoon of oil if needed.) Stir in the garlic and continue sautéing for 1-2 more minutes, stirring occasionally, until the garlic is fragrant. Remove from heat.
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