GREEK PASTA SALAD I
This is a great make-ahead pasta salad!
Provided by Behr
Categories Salad Pasta Salad Tomato Pasta Salad Recipes
Time 2h25m
Yield 4
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.
Nutrition Facts : Calories 745.6 calories, Carbohydrate 40.4 g, Cholesterol 69.7 mg, Fat 56.1 g, Fiber 5.4 g, Protein 22.1 g, SaturatedFat 14.9 g, Sodium 1278.7 mg, Sugar 5.4 g
PASTA WITH CARAMELIZED ONIONS AND MUSHROOMS
Cooking onions and mushrooms slowly for a long time concentrates their flavor, which adds depth without a ton of oil. Pairing the onion mixture with whole wheat pasta isn't just a healthful whole grain choice either - the nutty flavor and sturdy chew of the noodles enhance the entire dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large Dutch oven or wide pot over medium-high heat. Add the mushrooms and cook, undisturbed, until they are lightly browned and they start to soften, about 5 minutes. Stir well, then add the onions, paprika, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally (more frequently toward the end), until the onions are golden and very tender, about 30 minutes, reducing the heat to medium during the last 10 minutes so the onions don't burn.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain. Add the pasta, 3/4 cup cooking water, the sour cream and vinegar to the mushroom-onion mixture. Toss until the pasta is well coated and slightly saucy, gradually adding the remaining cooking water as needed.
- Add about half each of the parsley, dill and chives to the pasta and toss; season with salt and pepper. Divide among bowls and top with the remaining parsley, dill and chives.
MOP-IT-UP PASTA WITH MUSHROOMS, ONIONS, AND PEPPERS
Steps:
- Heat a pot of water to a boil for pasta. Season the water with some salt and add pasta. Cook the pasta al dente, or with a bite to it.
- Preheat a large, deep skillet over medium-high heat. Add the EVOO and crimini mushrooms. Sauté until they start to become tender, 3 to 4 minutes, then add the garlic, stir for 30 seconds, and add the onion and fresh peppers. Season the MOP (mushrooms, onions, and peppers) with salt and pepper and cook 5 minutes more. Add the chopped hot peppers and a splash of their juice from the jar. Add the marinated mushrooms next and toss to combine.
- Drain pasta and add to the MOP. Toss the whole thing together with the parsley and cheese and serve immediately.
PASTA SALAD WITH ROASTED PEPPERS AND ONIONS
Provided by Food Network
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil and pasta and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cooled, transfer to a bowl, and toss with a little olive oil. Cover with plastic wrap and set aside at room temperature.
- Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a paper or plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. To peel peppers, pull off the charred skin by hand and then, only if necessary, dip the peppers briefly in water to remove any blackened bits. (Do not peel the peppers under running water since that would wash away the flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice peppers into strips.
- Heat remaining tablespoon olive oil in a large skillet over high heat. Add onions, salt, and pepper, and cook until golden brown. Lower heat to moderate, add garlic, cook 1 minute, then add paprika, and cook 1 minute more. Add red peppers and tomatoes, cook an additional 1 to 2 minutes, and remove from heat.
- Transfer to a medium bowl and combine with sour cream and hot sauce. Pour over reserved pasta, toss well, and serve.
ROASTED PEPPER MUSHROOM SALAD
This is a very pretty dish to serve at any get-together. I always make a double batch so everyone can have seconds.-Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 10 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin slices. In a large bowl, combine the peppers, mushrooms, onion and olives. , In a small bowl, combine the salad dressing, garlic, basil, salt, oregano and pepper. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Serve on lettuce leaves.
Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
PESTO PASTA WITH MUSHROOMS, ONIONS, AND RED BELL PEPPERS
Make and share this Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers recipe from Food.com.
Provided by mliss29
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the spaghetti according to package instructions.
- Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
- Add cooked spaghetti and pesto and combine well.
- Serve with garlic bread and salad.
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