Marinated Cheese Appetizer Pasta Salad Recipes

Steps:

• In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
• Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
• To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.

Steps:

• Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices. Create four 6-in.-long blocks of stacked cheeses, sandwiching 9 cream cheese slices between 10 cheddar slices for each stack. Place in a 13x9-in. dish., In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese stacks. , Cover and refrigerate overnight, turning cheese blocks once. Drain excess marinade. Serve cheese with crackers or toasted bread.

Steps:

• Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
• Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
• Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.

Steps:

• Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil.
• Cut the goat cheese into rounds 1/2 inch thick (I get neat rounds using unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour in olive oil to cover the goat cheese rounds completely. Cover the jar and leave at room temperature for several hours, then refrigerate.

Steps:

• Whisk canola oil, sugar, ketchup, vinegar, salt, and black pepper together in a bowl. Set aside to let the flavors blend for 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool; drain.
• Combine cooled pasta, tomatoes, onion, green bell pepper, and cucumber in a bowl.
• Drizzle the dressing over the pasta mixture and toss to coat.
• Chill in refrigerator for 1 hour before serving.

Steps:

• Whisk together olive oil, vinegar, and lime juice until blended.
• Stir in red peppers, green onions, parsley, cilantro, sugar, salt and pepper.
• Set marinade aside.
• Cut blocks of cheese in half lengthwise.
• Cut into thin rectangular slices.
• Arrange cheese slices alternately into a pie dish or other shallow dish, standing slices on end.
• Pour marinade over slices and spread gently with fork until cheese is pretty much covered.
• Cover and chill for 8 hours or overnight.
• Peel back cellophane slightly and pour most of marinade out into sink.
• Serve with crackers.

Steps:

• Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavors into it. Pack the cheese tightly into a jar and cover with olive oil. It will keep in the fridge for up to two months.
• Tips: Don't use bought dried herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler, washing machine, or oven and they will dry within a week. Or put them in the oven at 200 to 225 degrees for 1 hour.
• Uses: On a big plate, covered in fresh basil -- served with lots of other salads. As a cheese course, with crusty bread and fruit Don't throw away the oil -- use it in your dressing

Steps:

• Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half.
• Using a small dish, place cheese slices on end alternating cheddar and cream cheese.
• Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic.
• Pour marinade over cheese, cover and refrigerate overnight.
• Serve with crackers.

Steps:

• For dressing, in a small bowl, combine the first eight ingredients. Cut cream cheese into 1/2-inch cubes; toss with half of the dressing. Cover and refrigerate for 30 minutes., In a large bowl, combine the romaine, arugula, tomatoes, shallots and olives. Drizzle with remaining dressing; toss to coat. Top with marinated cheese. Serve immediately.

Steps:

• Place Cheddar cheese and cream cheese in the freezer for 20 minutes to firm up before slicing.
• Meanwhile, combine olive oil, vinegar, parsley, basil, green onions, garlic, pimento, sugar, salt, and pepper in a lidded jar. Cover tightly and shake vigorously. Set marinade aside.
• Remove cheeses from the freezer. Cut block of Cheddar cheese in half lengthwise, then crosswise into 1/4-inch slices. Set aside. Cut the block of cream cheese following the same procedure. Arrange alternating Cheddar and cream cheese slices standing on edges in a shallow baking dish. Pour marinade over cheese. Cover and refrigerate at least 8 hours.
• Transfer cheese slices to a serving platter in the same alternating pattern. Spoon marinade over the cheese.

Steps:

• Cook pasta according to package directions. Drain and rinse. Meanwhile, in a small bowl combine all dressing ingredients and chill. In a large bowl, combine all other ingredients. Pour dressing over the top and mix slightly, refrigerate at least one hour or overnight.
• If necessary, add another T of oil, few splashes of vinegar and a pinch of salt before serving.

Steps:

• Cook pasta according to package directions; drain pasta and rinse in cold water. , Place in a gallon-size resealable plastic bag; add the salami, pepperoni, cheese, vegetables and olives. Add the salad dressing, oregano and pepper; seal and turn to coat. Cover and refrigerate overnight. Transfer to a serving bowl.

Steps:

• Cut cream cheese into 1/4 inch cubes.
• Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic in a mason jar with a tight lid.
• Add cubed cream cheese to the jar - shake well - place in refrigerator overnight.
• Fix pasta according to direction on package the day you wish to serve it. Drain well and lightly coat with Extra Virgin oil. Refrigerate until completely chilled.
• Shake marinade up, and pour into chilled pasta. Add package of crumbled cheddar cheese - mix gently, but well.
• Refrigerate unused portion - if it seems to have dried out later, use just a little white wine vinegar to moisten it up.

Steps:

• Preheat oven to 450°. Combine salad dressing, basil, chives and pepper. Add cheese and tomatoes; toss to coat. Refrigerate, covered, at least 3 hours to let flavors blend., Meanwhile, toss baguette pieces with oil and salt; arrange on a baking sheet. Bake until toasted, 4-5 minutes. Cool completely. Just before serving, add toasted bread to cheese mixture; toss to combine. If desired, thread tomatoes, cheese and bread on skewers for serving.

Steps:

• Whisk together vinegar, capers and garlic.
• Add oil in a slow, steady stream, whisking until emulsified.
• Stir in herbs, mozzarella, and tomatoes.
• Let stand at room temperature for 15 to 30 minutes, stirring occasionally.
• Meanwhile, cook pasta in a large pot of boiling water, according to package directions.
• Reserve 1/4 cup pasta water and drain pasta in a colander.
• Immediately add hot pasta and reserved cooking water to marinated mozzarella mixture.
• Let stand 1 minute to soften cheese.
• Gently toss pasta and cheese mixture.
• Season with salt and pepper to taste.
• Serve immediately, sprinkled with pine nuts.

Steps:

• In lg bowl, whisk together oil, vinegar, cilantro, green onion, garlic, sugar, salt & pepper. Stir in cheeses. Cover & refrigerate at least 1 hr or overnight. Stir in cooked pasta, poblano, bell pepper & tomatoes. Garnish with cilantro & pepper if desired.

Steps:

• Bring a large pot of well salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Allow to cool in the colander for 5 to 10 minutes.
• While pasta cools, add garlic and anchovy to a large mixing bowl. Use a whisk or fork to crush the anchovy and garlic into a paste. Add Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth, thick, and coats the back of a spoon.
• Pour cooled pasta into the bowl of dressing and toss with a large spoon until well coated.
• Stir red onion, jalapeno, pepperoncini, red pepper, artichokes, black olives, green olives into the salad. Add salami, pepperoni, and ham; mix thoroughly. Add Provolone cheese. Mix with a spoon thoroughly to combine. Wrap in plastic wrap and refrigerate until well chilled, 3 to 12 hours.
• Remove from the refrigerator, add chopped parsley and tomatoes, and mix thoroughly. Taste for seasoning and adjust if needed.