Thanksgiving For 10 New Pasta Salad Recipes
THANKSGIVING FOR 10: NEW PASTA SALAD
A great way to make a beautiful pasta salad that eliminates the need for mayo and store bought sauce.
Provided by Eric M.
Categories Vegan
Time 30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Put vegetables (the more colors the better--I like using zucchini, red peppers, onions, and eggplant) on a baking sheet; sprinkle minced garlic on top.
- Cover with olive oil and vinegar, 1 part to 4.
- Add salt and pepper if you like.
- Bake for twenty minutes at 400°F.
- Remove from oven and toss with pasta.
- Add pine nuts, cheese, etc.
PASTA SALAD
This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it's made for the brightest flavor and best texture.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, weeknight, pastas, salads and dressings, main course, side dish
Time 30m
Yield 8 to 10
Number Of Ingredients 13
Steps:
- Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
- Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
- Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
- Drizzle with olive oil and top with cracked black pepper just before serving.
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