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Author Topic: Pasta Salad?  (Read 3234 times)

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SkylerY

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Re: Pasta Salad?
« Reply #15 on: March 02, 2008, 06:30:45 PM »
The one I do is:

1 package tortellini, cooked
12 oz quartered marinated artichoke hearts rinsed, drained and liquid preserved
12 oz sliced marinated roasted red peppers rinsed, drained and liquid preserved
12 oz jar pitted kalmata olives, drained and liquid reserved
8 oz sundried tomatoes (not in jars), chopped
1 cup diced red onion
balsamic vinegar


Combine tortellini, artichokes, red pepper, olives, sundried tomato's and red onion in serving dish.  Take 3 tbs of liquids and add 2 tbs balsamic vinegar.  Toss and refridgerate 2-24 hours. 

Ooh, that sounds yummy!  Do you have a name for this recipe so I can add it to my collection??

42_42_42

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Re: Pasta Salad?
« Reply #16 on: March 07, 2008, 09:34:03 PM »
Pasta Salad with Tapanade Dressing

***note: this is a recipe I developed myself. Please do not post on other websites or publish. Promise Whitley***

Ingredients
Salad
1 box penne cooked to al dente, drained and cooled but do NOT rinse under water after cooking!
6-10 roma tomatoes, cut into 1/5-1/4" strips (about 4 cups)
12-16 oz fresh mozzarella, cut into 1/5-1/4" strips (about 2 cups)
1 large jar (about 3-4 whole) grilled/blackened red bell peppers, cut into 1/5-1/4" strips
1 large bunch basil leaves, chiffonade (about 1/2 cup)
fresh Parmigiano Reggiano

Dressing
1/4 cup toasted pine nuts
4 gloves garlic
1 med shallot, cut into 4 pieces
1 sm can anchovies
2 generous tbsp capers
1/3 cup green olives
approx 12 oz jar kalamata (calamata) olives
1-1/2 tsp fresh ground black pepper
extra virgin olive oil
balsamic vinegar

Directions
To make dressing, in food processor pulse pine nuts to a paste. Add garlic and shallot pieces, and pulse a few times. Add anchovies, capers, both kinds of olives, and black pepper and blend for about 3-5 seconds (you still want mixture to be chunky, not a smooth paste). In a large mixing bowl, whisk tapanade mixture with olive oil and balsamic until a good dressing consistency is achieved (I usually use about 1/2 cup of each). Add tomatoes, bell peppers, cooked pasta, mozzarella, and basil and toss gently. Garnish with fresh grated Parmigiano Reggiano.

Sandi Papaya

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Re: Pasta Salad?
« Reply #17 on: March 08, 2008, 05:04:36 PM »
I don't measure any of my ingredients, but here's what I put in mine:

Rainbow rotini or fusilli pasta (the new mini fusilli from Barilla are great!)
Bernsteins Cheese Fantastico! or Light Fantastico dressing (enough to coat)
either diced Roma tomatoes or halved grape tomatoes
chopped sweet onion (Maui onion works awesome for this recipe)
sliced mushrooms (crimini if you can get them, but regular mushrooms work just as well)
red and yellow bell pepper, diced or in strips (sometimes I'll add strips of jarred roasted red bell pepper)
sliced black olives
quartered artichoke hearts (my mom likes the marinated ones, but I find the marinade seasoning interferes with the taste of the salad, so I prefer the canned ones)
whole-milk mozzarella pearls
shredded (rather than grated) Parmesan cheese

Cook the pasta until just tender, drain and rinse; add the rest of the ingredients, add a little salt and pepper to taste if necessary; cover; refrigerate a few hours or overnight, and voila! Pasta salad. :)