Fire And Ice Pasta Salads Recipes

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FIRE AND ICE TOMATOES

You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. -Nan Rickey, Yuma, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 8



Fire and Ice Tomatoes image

Steps:

  • Place tomatoes and onion in a large heatproof nonreactive bowl. In a small saucepan, combine vinegar, sugar, water, mustard seed and cayenne; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over tomato mixture. Cool completely., Stir in cucumber. Refrigerate, covered, overnight.

Nutrition Facts : Calories 72 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

5 large tomatoes, cut into wedges
1 medium onion, sliced
3/4 cup white vinegar
6 tablespoons sugar
1/4 cup water
3 teaspoons mustard seed
1/4 teaspoon cayenne pepper
1 large cucumber, sliced

FIRE AND ICE PASTA

Delicious bow tie pasta with a bite! Feel free to use penne or rotini pasta for a change of pace!

Provided by Patti Rotman

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Yield 7

Number Of Ingredients 12



Fire and Ice Pasta image

Steps:

  • In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
  • Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
  • In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
  • Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.

Nutrition Facts : Calories 1026.6 calories, Carbohydrate 102.5 g, Cholesterol 19.2 mg, Fat 59.4 g, Fiber 6.9 g, Protein 24.5 g, SaturatedFat 12.4 g, Sodium 857.5 mg, Sugar 8.6 g

⅔ cup chopped fresh basil
1 (28 ounce) can diced tomatoes
1 ½ teaspoons minced garlic
1 (6 ounce) can sliced black olives
1 ½ cups olive oil
1 teaspoon salt
1 teaspoon ground black pepper
½ cup chopped fresh chives
½ cup chopped sun-dried tomatoes
1 teaspoon crushed red pepper flakes
6 ounces goat cheese
2 (16 ounce) packages farfalle pasta

FIRE AND ICE PASTA WITH FRESH HERBS

A wonderful combination of flavors to excite even the most discerning of palates! A spicy tomato sauce served at room temperature over hot pasta and topped with feta cheese. Goat cheese also goes well with this sauce.

Provided by Patti Rotman

Categories     World Cuisine Recipes     European     Italian

Time 3h40m

Yield 7

Number Of Ingredients 12



Fire and Ice Pasta with Fresh Herbs image

Steps:

  • In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
  • Cook pasta in a large pot of boiling water until al dente. Drain.
  • Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

Nutrition Facts : Calories 954.5 calories, Carbohydrate 66.2 g, Cholesterol 28.8 mg, Fat 71.9 g, Fiber 7.6 g, Protein 17.5 g, SaturatedFat 13.9 g, Sodium 956.7 mg, Sugar 13.7 g

2 cups olive oil
½ cup sun-dried tomatoes, sliced
1 (2 ounce) can sliced black olives
⅔ cup chopped fresh basil
5 ½ pounds tomatoes, seeded and chopped
½ cup chopped fresh chives
1 ½ teaspoons ground black pepper
1 ½ teaspoons salt
1 teaspoon crushed red pepper flakes
4 cloves garlic, minced
1 (16 ounce) package farfalle pasta
8 ounces crumbled feta cheese

FIRE-AND-ICE SALAD

This recipe gets its unique name from the combination of cool crisp vegetables and the spicy jalapeno and dressing. Folks I serve it to agree this is the best cucumber salad that they've ever tasted.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 12



Fire-and-Ice Salad image

Steps:

  • In a large bowl, combine tomatoes, green pepper, jalapeno and onion; set aside. Combine the next seven ingredients in a saucepan; bring to a boil and boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature. Stir in cucumbers. Refrigerate for 2 hours. Drain before serving.

Nutrition Facts :

4 medium tomatoes, cut into eighths
1 medium green pepper, julienned
1 small jalapeno, minced
1 medium onion, thinly sliced
3/4 cup cider vinegar
1/4 cup sugar
1-1/2 teaspoons mustard seed
1-1/2 teaspoons celery seed
1-1/2 teaspoons prepared horseradish
1 teaspoon salt
7 drops hot pepper sauce, optional
2 medium cucumbers, peeled and thinly sliced

FIRE AND ICE PASTA

I apparently copied the original recipe down wrong (2 cups of olive oil?? That can't be right!) so I took extreme liberties with it when I made this. I added black olives and used white onions instead of the chives. This would be better with fresh herbs. It's spicy, so serve it with some chewy bread and a mixed green salad.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10



Fire and Ice Pasta image

Steps:

  • In a large bowl, combine everything except the pasta.
  • Set aside (the longer, the better).
  • Cook pasta.
  • Drain and toss with the sauce.

Nutrition Facts : Calories 760.2, Fat 20.2, SaturatedFat 10.2, Cholesterol 53.5, Sodium 996.7, Carbohydrate 118.7, Fiber 13.1, Sugar 23.6, Protein 30.6

1/2 cup sun-dried tomato, sliced
2 teaspoons olive oil
2/3 cup chopped fresh basil
5 1/2 lbs tomatoes, chopped (Romas are the best)
1/2 cup chopped chives or 1/2 cup minced onion
1 teaspoon red pepper flakes
4 garlic cloves, minced
8 ounces feta, crumbled
1/2 cup black olives, cut in 1/2
16 ounces pasta

WATERMELON FIRE AND ICE SALSA

Juicy watermelon replaces tomatoes in this salsa that's simultaneously cool and spicy hot -- perfect for a summer barbeque. Serve it with tortilla chips, or use it as a topping for grilled chicken or fish.

Provided by Dawn Suzie HomeMaker Hardy

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Watermelon Salsa Recipes

Time 15m

Yield 32

Number Of Ingredients 7



Watermelon Fire and Ice Salsa image

Steps:

  • In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Nutrition Facts : Calories 5.2 calories, Carbohydrate 1.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 28.7 mg, Sugar 1 g

3 cups chopped watermelon
½ cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
½ teaspoon garlic salt

FIRE AND ICE SALAD

Make and share this Fire and Ice Salad recipe from Food.com.

Provided by CJAY8248

Categories     < 15 Mins

Time 11m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 11



Fire and Ice Salad image

Steps:

  • Layer tomatoes, green pepper and onion in a salad bowl. Boil remaining ingredients except cucumber for 1 minute; pour hot over vegetables. cool; chill. Just before serving, add peeled, sliced cucumber.

Nutrition Facts : Calories 88.6, Fat 0.6, SaturatedFat 0.1, Sodium 206.7, Carbohydrate 20.3, Fiber 3.3, Sugar 14.7, Protein 2.5

6 large tomatoes, peeled and quartered
1 large green pepper, cut into rings
1 large red onion, cut into rings
1/4 cup vinegar
1 1/2 teaspoons celery seeds
1/2 teaspoon salt
3 1/2 tablespoons sugar
1/8 teaspoon red pepper
1/8 teaspoon black pepper
1/4 cup water
1 large cucumber, peeled and sliced

FIRE AND ICE PASTA SALADS

With dressings and add-ins that range from spicy-hot to creamy-cool, this mix-and-match recipe has a pasta salad for every occasion.

Provided by My Food and Family

Categories     Home

Time 20m

Number Of Ingredients 25



Fire and Ice Pasta Salads image

Steps:

  • Then follow our 3 simple steps:
  • Toss pasta with vegetables in large bowl.
  • Mix 1/3 cup KRAFT Dressing and add-ins. Add to pasta mixture; mix lightly.
  • Sprinkle with toppings. Cover and refrigerate at least 1 hour or until chilled.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

4 cups cooked pasta
1 cup chopped baby corn
1 cup chopped snow peas
1/3 cup KRAFT Classic CATALINA Dressing
hot pepper sauceto taste
1 Tbsp. grated fresh ginger
1/2 cup cocktail peanuts
1/2 cup drained mandarin oranges
1 cup cut into 1-inch pieces, blanched and chopped, asparagus
1 cup halved cherry tomatoes
1/3 cup KRAFT Zesty Italian Dressing
2 to 3 tsp. crushed red pepper
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil
1 cup drained black beans
1 cup chopped green onions
1/3 cup KRAFT Peppercorn Ranch Dressing
1/3 cup medium or hot TACO BELL® Thick & Chunky Salsa
1/2 cup shredded KRAFT Shredded Cheddar Cheese
2 Tbsp. chopped fresh cilantro
1 cup shredded red cabbage
1 cup shredded carrots
1/3 cup MIRACLE WHIP Dressing
1/2 cup raisins
1/2 cup cashews

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