Sun Drenched Pasta Salad Recipes

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ITALIAN PASTA SALAD RECIPE



Italian Pasta Salad Recipe image

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

¾ lb pasta, ((I recommend fusilli or rotini pasta) )
Kosher salt
1 pint cherry tomatoes (halved)
1 bell pepper (any color, cored and chopped)
1 shallot (chopped)
1 cup marinated artichoke hearts (6 ounces)
1/4 cup pitted kalamata olives
6 pepperoncini, (chopped)
6 to 8 ounces salami, (sliced into bite size pieces )
6 ounces mozzarella cheese, (torn (or mozzarella cheese balls))
½ cup packed chopped fresh parsley
½ cup packed chopped fresh basil leaves
¼ cup olive oil
2 tablespoons white wine vinegar
2 garlic cloves, (minced)
1 teaspoon dried oregano
½ to 1 teaspoon crushed red pepper flakes
Kosher salt and black pepper

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

SUN DRENCHED PASTA SALAD



Sun Drenched Pasta Salad image

This wonderful pasta salad was created to remind me of a sunny day on the Mediterranean, loaded with fresh vegetables, olives, sundried tomatoes, Parmesan and fresh basil. I have also added grilled chicken to this dish, which makes it even better. For vegetarian omit the shrimp and chicken.

Provided by Geema

Categories     One Dish Meal

Time 32m

Yield 8 serving(s)

Number Of Ingredients 15

1 (16 ounce) package bow tie pasta
1 head broccoli, cut into florettes
1 red bell pepper, chopped
1 small onion, minced fine
3 garlic cloves, minced fine
1/4 cup sun-dried tomato (either oil packed or reconstituted dried)
1/2 cup sliced olive (black or green or a combination of both)
1 cup chopped marinated artichoke
3/4 cup freshly grated parmesan cheese
1/2 cup red wine and vinegar salad dressing (I use Paul Newman's Family Recipe when I don't want to make my own.)
1 teaspoon salt
pepper
red pepper flakes
1 bunch chopped fresh basil
1 cup grilled chicken (optional) or 1 cup cooked shrimp (optional)

Steps:

  • Cook bow-tie pasta according to package direction in a large pot of boiling, salted water.
  • Add the brocolli to the pot for the final two minutes of cooking.
  • Drain well.
  • In a very large bowl, combine all the other ingredients, gently combining to thoroughly coat salad with the dressing and seasonings.
  • Taste and adjust salt, pepper, Parmesan, red pepper flakes, or additional oil and vinegar.
  • Refrigerate for a few hours before serving.

Nutrition Facts : Calories 389, Fat 14.4, SaturatedFat 3.9, Cholesterol 56.1, Sodium 650.1, Carbohydrate 52.4, Fiber 5.9, Sugar 4.7, Protein 15.2

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