ITALIAN PASTA SALAD RECIPE
This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 18
Steps:
- Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
- In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
- In a small bowl or measuring cup, mix the dressing ingredients together.
- Pour the dressing over the pasta and toss to coat.
Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving
MEDITERRANEAN GARBANZO SALAMI SALAD
For the dressing adjust amount to taste, if you like lots of dressing then double the ingredients. Cooked shrimp can be subbed for the dried salami if desired.
Provided by Kittencalrecipezazz
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a processor blend all ingredients together until well blended (starting with amounts listed then adjusting ingredients to taste).
- In a large bowl combine all salad ingredients with the 1/2 cup feta cheese (or to taste).
- Pour the dressing over; toss to coat then season with salt and pepper.
- Transfer to a large serving bowl, sprinkle with more feta cheese if desired.
Nutrition Facts : Calories 546.5, Fat 38.1, SaturatedFat 9.1, Cholesterol 32.9, Sodium 1098.4, Carbohydrate 41.4, Fiber 8.7, Sugar 9.6, Protein 14
GREEK GARBANZO BEAN SALAD
Steps:
- Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g
MIDDLE EASTERN VEGETABLE SALAD
Provided by Ina Garten
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
CRISPY SALAMI SALAD
I tore this out of a magazine, though can't remember which. I make this as a side to my "Anything Goes Calzone" (#310100). A good balsamic really makes this recipe outstanding.
Provided by hollyberry117
Categories Vegetable
Time 20m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, cook the salami over medium heat until just browned, about 3 minutes per batch; drain on paper towels.
- In the skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, season with salt and pepper and cook, turning until tender, about 8 minutes; thinly slice and transfer to a large bowl.
- Add the mixed greens, vinegar, salami and remaining 1 tablespoon olive oil to the mushrooms, season with salt and pepper and toss.
Nutrition Facts : Calories 261.8, Fat 26.7, SaturatedFat 5.6, Cholesterol 20.2, Sodium 326.8, Carbohydrate 1.9, Fiber 0.4, Sugar 1.1, Protein 4.9
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