ROASTED PEPPER PASTA SALAD
I first tried balsamic vinegar when I made this salad. Now I can't resist any recipe that features the ingredient. This pasts dish is not only ideal for summer picnics; it makes a great side salad or vegetarian entree.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, onions, red peppers and cheese. , In a small bowl, whisk the salad dressing mix, broth and vinegar. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
ROASTED TOMATO PASTA SALAD
Herb-roasted plum tomatoes star in this pleasing pasta dish from Ruth Barron of Mt. Pleasant, Pennsylvania. For added taste and texture, Ruth mixes in chunks of creamy mozzarella and crunchy green pepper, then tosses it all with a tangy dressing.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Core tomatoes and cut in half lengthwise. Place cut side up on a broiler pan; brush with oil. Combine 1/4 teaspoon of salt, basil, thyme and pepper; sprinkle over tomatoes. Turn tomatoes cut side down. Bake at 425° for 30-35 minutes or until edges are well browned. Cool slightly., Peel off skins and discard. Chop tomatoes; combine the green pepper, cheese, onion, dressing and remaining salt. Place pasta in a serving bowl; add tomato mixture and toss to coat.
Nutrition Facts :
BOW TIE PASTA SALAD WITH CHICKEN AND ROASTED PEPPERS
Steps:
- 1. Position a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
- 2. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside to macerate for 15 to 20 minutes.
- 3. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
- 4. Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper. Serve.
Nutrition Facts : Calories 580, Fat 22 grams, SaturatedFat 4.5 grams, Cholesterol 140 milligrams, Sodium 352 milligrams, Carbohydrate 40 grams, Fiber 4 grams
PASTA SALAD WITH ROASTED TOMATOES AND PEPPERS
Make and share this Pasta Salad With Roasted Tomatoes and Peppers recipe from Food.com.
Provided by WeBees
Categories Peppers
Time 2h55m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200. Place tomatoes and peppers, cut side down on a baking rack set onto a baking sheet. Roast for 20-30 minutes or until skins are easily removed.
- Spray or brush vegetables with olive oil and continue to roast until tomatoes become a dark red color, about 2 hours. Remove from oven and chop into small pieces.
- Meanwhile, cook and drain pasta. Place into a mixing bowl. Add the onions, tomatoes and peppers, toss to combine.
- Mix together the vinegar, mustard, parsley, basil, olive oil, salt and pepper. Beat with a whisk to combine. Pour over the pasta, add the cheese and toss again. Serve at room temperature.
Nutrition Facts : Calories 214, Fat 8.6, SaturatedFat 1.7, Cholesterol 3.3, Sodium 80.6, Carbohydrate 28.9, Fiber 3.3, Sugar 5.5, Protein 6.5
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- Cook the pasta according to directions, removing from the heat and rinsing immediately with cold water until the pasta is cool. Set the pasta aside in the colander to drain.
- Place the onions in a large mixing bowl dish and cover with the olive oil and vinegar. Let rest while preparing the rest of the vegetables. Add the tomatoes, olives, peppers, pasta, and cheese to the bowl with the onions.
- Toss well to coat thoroughly. Season generously with salt and pepper. Taste and add more salt and pepper as needed. Refrigerate until ready to serve. Enjoy!
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