PASTA SALAD
A dear friend gave me this recipe many years ago and I've been making it ever since. It's great for barbecues.
Provided by Cyndie
Categories Salad Pasta Salad Italian Pasta Salad Recipes
Time 13h55m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- Whisk together the salad spice mix and Italian dressing.
- In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 39 g, Cholesterol 2.7 mg, Fat 24.8 g, Fiber 3.6 g, Protein 7.9 g, SaturatedFat 4.4 g, Sodium 1904.2 mg, Sugar 8.3 g
ANTIPASTO PASTA SALAD
Provided by Valerie Bertinelli
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
- Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.
FARFALLE AND BROCCOLI SALAD WITH GORGONZOLA DRESSING
Categories Salad Pasta Side High Fiber Blue Cheese Broccoli Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cook broccoli stems in large pot of boiling salted water 2 minutes. Add florets and cook until stems and florets are crisp-tender, about 2 minutes longer. Using slotted spoon, transfer broccoli to strainer. Refresh under cold water. Drain.
- Bring same pot of water to boil. Add pasta; cook until just tender but still firm to bite. Drain. Rinse under cold water.
- Whisk mayonnaise, sour cream, and vinegar in large bowl. Add half of Gorgonzola cheese. Using rubber spatula, mash until cheese is almost smooth. Stir in remaining cheese. Add pasta, green onions, celery, parsley, and broccoli; toss to coat. Season salad to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
CHICKEN-GORGONZOLA PASTA SALAD
Fire-roasted diced tomatoes and Gorgonzola cheese add a flavorful punch to chicken pasta salad topped with creamy ranch dressing.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package.
- In large bowl, mix cooked pasta, chicken, bacon, tomatoes and spinach. Pour dressing over pasta mixture; toss until coated. Fold in cheese. Cover and refrigerate until serving. To serve, line bowl with lettuce and spoon in salad.
Nutrition Facts : Calories 530, Carbohydrate 42 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 0 g
CHEF JOHN'S ANTIPASTO PASTA SALAD
An antipasto is a cold platter of meat, cheese, and vegetables which is served at the start of a meal before the pasta and other courses, but to save some time, I thought we'd add the pasta right into the antipasto to turn into a complete meal all by itself. You could serve this as a side dish, but with a hunk of crusty bread and a glass of wine, I'm not sure what else you'd need. Top with more parsley before serving.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Italian Pasta Salad Recipes
Time 3h55m
Yield 12
Number Of Ingredients 23
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.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 32.2 g, Cholesterol 31 mg, Fat 33.8 g, Fiber 2.2 g, Protein 13.9 g, SaturatedFat 7.8 g, Sodium 963.5 mg, Sugar 1.9 g
PASTA WITH GORGONZOLA
Easy and fast recipe to make. We love it here at home. It's not the most healthy dish, but once in a while you should allow yourself to sin. We eat this easily with just the 2 of us. However, just add some more pasta and there should be enough for 2 adults and 2 kids. Especially if you serve it with some salad on the side.
Provided by RonAroundTheGlobe
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Bring water for the Penne pasta to a boil. Meanwhile, dice the courgette, and cut the bacon into small pieces. Remove the crust of the Gorgonzola and crumble into pieces
- Add the pasta into the boiling water and cook according to the instructions (Usually, takes about 12-15 minutes). Fry the bacon in a hot frying pan until the bacon pieces separate from each other. Don't fry them crispy. Add the courgette and fry for a few minutes over a medium heat.
- Pour in the double cream and add the cheese. When all the cheese has dissolved in the cooking cream, let it all simmer on a low heat until the courgette is almost done. I like mycourgette al dente. Add freshly ground black pepper to taste.
- If your pasta isn't done yet but your sauce is, just remove the sauce from your stove and reheat if needed before adding it to the pasta.
- After draining your Penne stir in the sauce and you're ready to enjoy your meal
PASTA SALAD WITH GORGONZOLA DRESSING
Make and share this Pasta Salad with Gorgonzola Dressing recipe from Food.com.
Provided by Kim127
Categories < 4 Hours
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook fusilli in boiling water according to package directions.
- Drain, rinse under cold water, drain again.
- Bring pot of water to boil.
- Add broccoli and carrots, cook 1-2 minutes.
- Add yellow squash cook another 1-2 minutes.
- Drain, rinse under cold water, drain again.
- Rinse red onion under cold water, drain.
- In a large bowl, stir mayo and buttermilk together.
- Stir in Gorgonzola.
- Add pasta, veggies and red onion.
- Stir to coat.
- Refrigerate, covered, for several hours, stirring occasionally.
- Serve.
Nutrition Facts : Calories 338.9, Fat 25, SaturatedFat 8.8, Cholesterol 38.6, Sodium 862.3, Carbohydrate 20.1, Fiber 1.9, Sugar 7.9, Protein 10.5
POTLUCK ANTIPASTO PASTA SALAD
I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. -Bernadette Nelson, Arcadia, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 18 servings.
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.
Nutrition Facts : Calories 306 calories, Fat 19g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 426mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
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