Campanelle Pasta Salad Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat 1/4 cup olive oil in a separate large pot over medium-high heat. Add the corn and cook, stirring, until browned, 4 to 6 minutes. Add the tomatoes and cook until bursting, 2 to 3 minutes; season with salt and pepper.
• Add the pasta, 1/2 cup reserved cooking water and the remaining 2 tablespoons olive oil to the pot with the tomatoes. Cook, stirring, until coated, adding more cooking water if needed; season with salt and pepper.
• Remove from the heat and stir in the goat cheese. Working in two batches, add the arugula and stir until lightly wilted.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain the pasta, reserving about 1 cup of the pasta water.
• In a 14-inch skillet, heat 1/4 cup of the oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8 to 10 minutes.
• Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper. Transfer the pasta salad to a serving bowl and serve warm or at room temperature.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse gently, and drain again.
• While pasta boils, toss zucchini, bell peppers, carrot, green onions, and tomato with olive oil in a large bowl.
• Combine balsamic vinaigrette and honey in a small saucepan and bring to a boil. Lower heat and simmer until it coats the back of a spoon, 8 to 10 minutes.
• Add pasta and balsamic reduction to the bowl of vegetables and toss gently. Season with salt and oregano; toss. Adjust seasonings as needed.

Steps:

• Puree 1 cup corn and the chicken stock in a blender.
• Heat oil in a large skillet over medium heat. Cook bacon until crisp, about 8 minutes. Add corn puree, remaining 3 cups corn kernels, 2 tablespoons butter, and the chile. Season with salt and pepper. Cook until corn is soft, about 5 minutes.
• Toss in pasta, reserved cooking water, and remaining 2 tablespoons butter. Cook until sauce is creamy, about 3 minutes. Toss in scallions and arugula. Garnish with cheese.

Steps:

• Heat oil in a medium pan over medium heat until shimmering. Meanwhile, very thinly slice garlic with a mandoline (you should have 1/4 cup). Add to oil, and cook, stirring constantly, until garlic is pale golden brown and crisp, about 3 minutes. Drain garlic chips in a sieve set over a large bowl (reserve oil). Spread garlic chips on paper towels; season with salt.
• Bring a large pot of salted water to a boil. Cook pasta until just barely al dente. Drain. Add pasta to oil, and toss. Partially cover, and let cool at least 20 minutes and up to 1 1/2 hours.
• Roughly chop 3/4 cup parsley leaves, and add them with parsley stems, lemon zest, and walnuts to pasta. Toss to combine. Dot with cheese, and season with salt and pepper. Toss gently to combine, being careful not to fully incorporate cheese. Garnish with remaining parsley leaves, and serve with garlic chips.