Pasta Bandiera Italian Flag Pasta Salad Recipes
PASTA BANDIERA - ITALIAN FLAG PASTA SALAD
This simple pasta salad is named for the Italian flag, which it echoes with its red, green and white ingredients. The better the tomatoes are, the better this dish.
Provided by Molly53
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling water until al dente; drain.
- While the pasta's cooking, mix next four ingredients together in a large bowl.
- Add cooked pasta; toss so pasta is thoroughly coated with oil and tomatoes are distributed evenly.
- Sprinkle with black pepper to taste and shreds of basil and toss again.
- Crumble feta on top.
- Toss again just before serving.
Nutrition Facts : Calories 874.4, Fat 50.9, SaturatedFat 10.4, Cholesterol 25.4, Sodium 450.2, Carbohydrate 95.8, Fiber 14.1, Sugar 3.6, Protein 13.5
ITALIAN FLAG SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside.
- To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately.
ALEX'S ITALIAN PASTA SALAD
I just started my venture into cooking with my mom. We had a craving for pasta salad and I decided to make an Italian-style pasta salad. Even though they usually have an "antipasto" which uses lettuce, meats, and cheeses, I decided to combine the best of both worlds. This is my first successful self-made dish and it's really easy to make, really good for you, and really tasty. I use Muenster cheese because I like a milder cheese and a little pepper jack for a twist. You can use any cheese you like. (I'm a novice in cooking so I made instructions very descriptive. It's not as much work as it sounds.)
Provided by WorstCookEver
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Slice cheese into 1/2" cubes.
- Turn bell peppers on their side and slice thin, then cut the slices in half.
- Slice tomato into small cubes.
- Slice cucumber into thin slices, then halve slices.
- Slice salami into 1/4" rectangles as if you would put them on a cracker.
- Boil pasta.
- Mix salami,cucumber,peppers,cheese,aˆÝ tomato with pasta.
- Add italian dressing and mix.
- Add salt and pepper to taste.
- Refrigerate until pasta is cold (few hours is fine) and serve.
Nutrition Facts : Calories 1037.2, Fat 52.4, SaturatedFat 15.1, Cholesterol 50.5, Sodium 2421, Carbohydrate 124.2, Fiber 15.8, Sugar 12.3, Protein 23.4
ITALIAN FLAG SALAD (CAPRESE)
So elegant and so simple. This is my little adaptation of the classic Caprese salad...everything is the same except that the fresh basil has been replaced by purchased (or homemade if you have it on hand) pesto sauce. I like this version more because I think the salty/garlicky/nutty pesto does more for the other two ingredients.
Provided by evelynathens
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Make sure you serve this on a white platter!
- Wash and dry the tomatoes.
- Remove the stem and cut into slices, approximately 1/2 inch thick, lengthwise.
- Arrange slices decoratively on platter.
- Drizzle with just the barest amount of olive oil, sprinkle lightly with salt (sea salt is wonderful!) and coarsely ground, FRESH black pepper.
- Cut the mozzarella into slices approximately 1/3 inch thick and arrange 1 slice of cheese per slice of tomato.
- (the mozzarella balls available in Greece are pretty small- maybe 3-4oz).
- What you want is a white slice of cheese just covering the tomato slice, but with the red of the tomato peeking through.
- Dot each mozzarella round with 1/2 to 3/4 tsp of pesto.
- Serve with lots of crusty bread!
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