FUSILLI ALLA CAPRESE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
- In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
FUSILLI PASTA SALAD
Oh this is so good!!! I have been making this recipe since 2003 from some magazine or other. I just love the olives and raisins together. Have always gotten many compliments from this simple yet delicious salad. Enjoy.
Provided by ChefRaylene
Categories Salad Dressings
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In small saucepan, heat the wine over medium heat just till warm. Add raisins and remove from heat. Let stand 15-30 minutes to plump; drain reserving wine. Set both aside.
- Cook pasta according to package directions. Drain, rinse under cold water; drain again.
- In large serving bowl, toss together cooled, pasta, raisins and olives.
- In jar, combine reserved wine, olive oil, lemon juice, basil, shallots, mustard, salt and pepper. Cover and shake well to mix. Pour over pasta, toss to coat. Cover and chill salad for 3-24 hours. Before serving add nuts and toss.
Nutrition Facts : Calories 256.8, Fat 11.3, SaturatedFat 1.3, Sodium 313.2, Carbohydrate 34.7, Fiber 2.5, Sugar 11.6, Protein 4.8
MEDITERRANEAN FUSILLI PASTA SALAD
This is a light and easy summer salad. Have made it many times since I found it a while ago in a recipebinder. The recipe can of course be doubled or trebled for a crowd. What I mostly like about it is the twang and yet sweetness of the balsamic vinegar plus that the amount of oil is not overpowering. But that is a personal preference.
Provided by Chef Dudo
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta according to directions on the packet.
- Drain and let cool.
- Mix pasta with the onion, tomato, celery, basil, olives and capers.
- In a small bowl, whisk together the mustard, sugar and vinegar.
- Gradually beat in the oil until an emulsion forms.
- Pour this vinaigrette over the pasta mixture and season with salt and pepper.
- Chill the salad in the refrigerator.
- When it is cold, mix in the mozzarella.
GRILLED MEATBALL AND FUSILLI PASTA SALAD
Spaghetti and meatballs is a cold-weather classic and comfort food at its best. But all its ingredients-noodles, tomatoes, fresh herbs and meat-are popular in the summer, too. We lightened up the dish by transforming it into a chilled pasta salad with grilled meatballs and fresh tomato sauce.
Provided by Food Network
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts. For the pasta salad: Toss the tomatoes, oil, vinegar, crushed red pepper, half the garlic and 1 teaspoon salt in a large bowl; let sit at room temperature.
- Stir together the breadcrumbs, milk, onion, oregano, egg and remaining garlic in a large bowl; let sit for 5 minutes so the breadcrumbs absorb the milk.
- Brush a baking sheet with oil and set aside. Shave half the Pecorino into long, thin strips with a vegetable peeler; set aside. Finely grate the remaining Pecorino and add to the breadcrumb mixture. Add the ground pork and mix everything with your hands until just combined. Roll level teaspoons of the pork mixture into about 30 small meatballs, placing them on the oiled baking sheet as you form them. Thread 5 meatballs onto each skewer. Freeze the skewers to firm up the meatballs (and help keep them from sticking to the grill), about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil, and prepare a grill or large grill pan for cooking over medium-high heat.
- Add the fusilli to the boiling water and cook until al dente, about 9 minutes. Strain the pasta well, add to the bowl with the tomato mixture and stir to combine; set aside.
- Brush the skewers all over with oil. Lightly oil the grill grates. Grill the skewers, rotating as needed to ensure even cooking, until the meatballs are charred in spots on all sides and cooked through, 6 to 8 minutes. Remove the meatballs from the skewers, and add to the pasta, along with the shaved Pecorino, mozzarella and basil. Add salt if needed. Serve immediately or at room temperature. Drizzle with additional oil before serving.
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