Rustic Spaghetti Salad Recipes

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RUSTIC PASTA SAUCE



Rustic Pasta Sauce image

Rich tasting tomato sauce Thanks to.Irmgard,I found out I can make this in the slowcooker on Low for 5 hours.

Provided by Sageca

Categories     Canadian

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 large onion, cubed
1 medium zucchini, cubed
1 green pepper, cubed
1 red pepper, cubed
12 mushrooms, cubed
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 (28 ounce) can tomatoes, chopped
1 teaspoon garlic, crushed
1 tablespoon basil
1 tablespoon parsley
1/2 teaspoon thyme
1/4 teaspoon oregano

Steps:

  • On a lined cookie sheet, spread onions, zucchini, pepper and mushrooms.
  • Sprinkle with olive oil, salt and pepper.
  • Roast uncovered at a 425°F oven for 45 minutes.
  • Meanwhile bring a 28 oz can of tomatoes to a boil then simmer with the garlic.
  • Combine with roasted vegetables and herbs.
  • After adding the vegetables and the herbs to the tomatoes simmer another 30 minutes.
  • Serve with freshly cooked penne or pasta of your choice.
  • Sprinkle with shaved parmesan cheese and freshly crushed pepper.

Nutrition Facts : Calories 64.5, Fat 1.3, SaturatedFat 0.2, Sodium 207.7, Carbohydrate 12.4, Fiber 3.5, Sugar 7.1, Protein 3.3

RUSTIC POTATO SALAD RECIPE BY TASTY



Rustic Potato Salad Recipe by Tasty image

Here's what you need: red potato, salt, bacon, small yellow onion, white wine vinegar, dijon mustard, freshly ground black pepper, fresh chives

Provided by Katie Aubin

Categories     Sides

Yield 4 servings

Number Of Ingredients 8

1 ½ lb red potato, cut into 1-in (2 1/2 cm) pieces
1 ½ teaspoons salt, divided
3 strips bacon, diced
small yellow onion, finely chopped
3 tablespoons white wine vinegar
1 tablespoon dijon mustard
1 teaspoon freshly ground black pepper
2 tablespoons fresh chives, finely chopped

Steps:

  • Place the potatoes in a large pot, cover with enough cold water to cover the potatoes by 2 inches (5 cm), and bring to a boil. Season with ½ teaspoon salt, reduce the heat to medium, cover, and cook until the potatoes are fork-tender, 10-15 minutes. Drain and set aside to cool slightly.
  • In a large skillet over medium-high heat, cook the bacon for five minutes or until crispy. Transfer to a paper towel-lined plate to drain.
  • Add the onion to the bacon fat in the pan. Cook until tender and golden, about 10 minutes. Remove the pan from the heat.
  • In a large bowl, whisk together the vinegar and mustard. Season with the remaining teaspoon of salt and the pepper. Add the potatoes, bacon, and onions. Toss to coat. Stir in the chives. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 243 calories, Carbohydrate 23 grams, Fat 10 grams, Fiber 2 grams, Protein 12 grams, Sugar 1 gram

ITALIAN SPAGHETTI SALAD



Italian Spaghetti Salad image

This attractive, fresh-tasting spaghetti salad can conveniently be made the night before. It makes enough for a crowd! -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 13

1 package (16 ounces) thin spaghetti, halved
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) Italian salad dressing
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder

Steps:

  • Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. , Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

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