Pastatunasaladwithslicedgreenolives Recipes

Steps:

• Cook pasta according to package directions. Rinse under cold water, drain, and place in large bowl.
• Add tuna, drained, to the cooked pasta. Use Albacore or Light tuna. If using canned, be sure it's packed in water - not oil.
• Add 1 jar of drained sliced green olives.
• Add 1 large diced tomato.
• Stir in 1 cup mayonnaise. **You may add more or less mayonnaise depending on your peronal preference.
• If the pasta salad seems too thick, add milk by the tablespoonful to thin.
• Gently stir the entire dish until everything is mixed well. Refrigerate for at least 1 hour prior to serving to chill and let the flavors blend.
• Salt and Pepper to taste.
• Top each serving with a handful of crushed saltine crackers.

Steps:

• For the dressing: Whisk together the vinegar, oil and salt in a large bowl. Set aside.
• For the salad: Cook the pasta according to the package directions, about 9 minutes. Drain well and let cool slightly until just warm to the touch, about 5 minutes.
• Add the pasta to the dressing and toss well to coat. Allow to cool to room temperature in the dressing, tossing occasionally. Add the arugula, basil, tomatoes, peppers, cheese and salt and toss well to combine and coat everything in the dressing. Serve immediately or refrigerate until ready to serve.

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
• Put 2 tablespoons water in each of 4 resealable plastic bags; add red food coloring to a bag. Add green food coloring to second bag. Add blue food coloring to third bag. Add yellow food coloring to fourth bag.
• Divide rotini among the four bags; squeeze bag to evenly color rotini. Set aside to allow color to saturate, about 10 minutes. Transfer pasta to a large bowl.
• Whisk sugar, vinegar, oil, parsley, salt, garlic powder, and pepper together in a bowl until sugar is dissolved into dressing.
• Mix onion, green bell pepper, and carrots into pasta. Drizzle dressing over pasta mixture; toss to coat. Refrigerate until flavors blend, at least 2 hours.

Steps:

• With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD: Olivada can be made 3 days ahead. Cover and refrigerate.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.
• Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.

Steps:

• In a pot of heavily salted water, cook the tortellini according to the package directions.
• Make the dressing: While the water comes to a boil, chop enough of the fennel fronds to equal 1/4 cup. Put the fronds in a blender. Thinly slice enough of the fennel bulb for 3/4 cup, and set it aside. (Reserve any remaining fennel for another use.)
• Add sour cream, basil, chives, parsley, garlic, 1 scallion, lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper to the blender with the fronds and purée until smooth. With the blender running, slowly drizzle in olive oil. Taste and add more salt or lemon juice, or both, if needed.
• As soon as the tortellini is done, drain it well and put it in a large mixing bowl. Immediately, while it's still hot, toss in enough of the dressing to coat. Let pasta cool in the dressing, at least 20 minutes and up to 4 hours.
• Thinly slice remaining 2 scallions and add to bowl with tortellini. Toss in sliced fennel and sugar-snap peas. Drizzle with more dressing, tossing if needed.
• To serve, transfer to a serving bowl, gently toss in arugula, drizzle with more olive oil and grind more fresh pepper over.

Steps:

• In 6-quart Dutch oven add white wine, mussels and clams and bring wine to boil over high heat. Cover and cook for 5 minutes, or just until mussels and clams open. Do not overcook. Remove from heat, strain and discard liquid and any mussels or clams that do not open.
• Cool slightly and when not too hot to touch, remove mussels and clams from shells and set aside.
• Bring large pot of salted water to rolling boil. Add pasta and cook just until tender but not soft. Drain.
• In large salad bowl combine warm pasta, oil and vinegar, mussels, clams, minced garlic, salt and pepper. Let marinate for 20 minutes before serving.
• Just before serving, coarsely chop basil and parsley and add to pasta. Toss gently and serve immediately.