PASTA SALAD WITH SALAMI, CARROTS, PEAS AND ROASTED RED PEPPERS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
- Add the salami, carrots, peas and roasted red peppers to the bowl with the tortellini.
- Make the dressing: Whisk the olive oil, white wine vinegar, shallot, 1/2 teaspoon salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
PENNE PASTA SALAD
A colorful pasta salad with bell peppers and a touch of dill.
Provided by Deanna
Categories Salad 100+ Pasta Salad Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, mix together the salad dressing, mustard, cheese and dill.
- Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 35 g, Cholesterol 17.7 mg, Fat 9.8 g, Fiber 1.7 g, Protein 10.2 g, SaturatedFat 3 g, Sodium 611.1 mg, Sugar 5 g
PENNE WITH PEAS, PEA GREENS AND PARMESAN
Many farmers who sell peas also sell the shoots and tendrils that grow with them. They're sweet, light and nourishing, especially when you serve them along with peas.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea greens and chop medium-fine. You should have about 1 cup chopped leaves and tender stems.
- Heat the olive oil over medium heat in a large skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Add the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 cup of the steaming water and heat through.
- When the water in the pot comes to a boil, salt generously and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, using a ladle transfer 1/2 cup of the pasta cooking water to the pan with the peas and pea shoots. Drain the pasta and toss at once with the vegetables and Parmesan. Serve hot.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 4 grams, Carbohydrate 71 grams, Fat 8 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 426 milligrams, Sugar 4 grams
PENNE PASTA SALAD
I came up with this recipe one day while experimenting in my kitchen. This salad makes a great side dish with just about any kind of meat.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Meanwhile, combine tomatoes, green pepper, onions and olives. Stir in pasta. Combine remaining ingredients; pour over salad and toss to coat. Cover; refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 608mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.
PEPPER PEA SALAD
Take a break from pasta and potato salads with this easy-to-assemble medley from Jan Roat. "Peas are one of my favorite vegetables," she writes from Grass Range, Montana. "They complement nearly every meal, particularly when used in this cool summer salad."
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the peas, green pepper and onion. In a small bowl, whisk the vinegar, oil and Italian seasoning. Pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 114 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
PENNE WITH RICOTTA AND PEAS
Provided by Mark Bittman
Categories quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
- Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
- Toss pasta with ricotta mixture and peas. Sprinkle with salt and black pepper, add more cooking water if necessary, and serve, passing remaining Parmesan at the table.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 20 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
PENNE SALAD WITH PEPPERS AND PEAS
Make and share this Penne Salad With Peppers and Peas recipe from Food.com.
Provided by bigbadbrenda
Categories Penne
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine sour cream, milk, mayonnaise, sugar, parsley, vinegar and black pepper in a blender. Process until smooth and creamy. Cover and refrigerate 45 minute.
- Combine cooked pasta, peas and bell peppers into a large bowl.
- Pour dressing over top and toss slightly until ingredients are coated.
- Serve immediately or cover and refrigerate and serve within 2 days.
- Time does not include the 45 minutes for the dressing in the refrigerator.
Nutrition Facts : Calories 326.2, Fat 2.4, SaturatedFat 0.5, Cholesterol 4.5, Sodium 243.9, Carbohydrate 69.6, Fiber 9.6, Sugar 15.5, Protein 9
POTATO SALAD WITH PEAS
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.
PENNE WITH PEPPERS AND CREAM
Provided by Florence Fabricant
Categories dinner, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Char peppers under a broiler or over an open flame. Place charred peppers in a plastic bag and keep it closed for a few minutes, then remove peppers and scrape off all the skin. Core, seed and chop peppers coarsely.
- Bring a large pot of water to a boil for the pasta.
- Heat a large nonstick skillet, add the peppers, garlic and sun-dried tomatoes and cook over medium heat until the peppers are tender, about five minutes.
- Stir in the pepper flakes and cream and cook a few minutes, until the cream has thickened slightly. Season to taste with salt and remove from the heat.
- When the water has boiled, add a generous pinch of salt and the penne. Cook the penne until it is al dente, about eight minutes. Drain it well and add it to the skillet.
- Return the skillet to the heat and cook, stirring for a minute or two, until the ingredients are well combined. Stir in the cheese and serve.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 363 milligrams, Sugar 5 grams
STEAK AND PENNE SALAD
Make and share this Steak and Penne Salad recipe from Food.com.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Drain, rinse, drain again, and cover to keep warm.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add steak and onion and cook 4 to 5 minutes, or until steak is browned, stirring occasionally. Remove from heat.
- In a large bowl, combine mayonnaise, sour cream, horseradish, salt, pepper, and remaining 3 tablespoons oil; mix well. Add cooked pasta, beef mixture, broccoli, and tomatoes. Toss until well combined and serve.
Nutrition Facts : Calories 655.7, Fat 30.2, SaturatedFat 6.6, Cholesterol 61.7, Sodium 565.4, Carbohydrate 76.8, Fiber 9.5, Sugar 5.3, Protein 22.5
PENNE PASTA SALAD WITH ROASTED RED PEPPERS AND FRESH BASIL
Celebrate the late summer harvest of red peppers with this simple and light pasta salad. You can easily substitute roasted peppers from a jar. This recipe is from an obscure little cookbook with fabulous recipes called "Canada Cooks Pasta". I have a propensity for lemon and increase the amount of zest and juice. As a matter of fact, I increase the feta and basil as well! This is a great brunch, pot luck or buffet salad! Note: Whether you use fresh peppers or jarred, ensure you dry them thoroughly...you really don't want a pink salad!
Provided by Highland Lass
Categories Penne
Time 3h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice peppers into ¼" wide strips, lengthwise. Place strips in a large bowl.
- Whisk together the olive oil, lemon juice, lemon rind, salt and pepper.
- Toss dressing with the red pepper strips.
- Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a "chiffonade" in case you want to impress your friends.
- Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.
- Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.
- Combine pasta with marinated peppers and dressing.
- Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.
- Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.
- Garnish with basil chiffonade.
Nutrition Facts : Calories 843.4, Fat 42, SaturatedFat 12.7, Cholesterol 50.6, Sodium 933.1, Carbohydrate 104.1, Fiber 16.1, Sugar 10.1, Protein 18.4
STEAK AND PENNE SALAD
Make and share this Steak and Penne Salad recipe from Food.com.
Provided by yooper
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Drain, rince, and cover to keep warm if serving warm.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat.
- Add steak and onion and cook 4 to 5 minutes, or until steak is browned, stirring occasionally.
- Remove from heat.
- In a large bowl, combine mayonnaise, sour cream, horseradish, salt, black pepper and remaining 3 tablesoons oil; mix well.
- Add cooked pasta, beef mixture, broccoli, and tomatoes.
- Toss until well combined and serve.
Nutrition Facts : Calories 504.7, Fat 8.4, SaturatedFat 3.7, Cholesterol 14.9, Sodium 366.7, Carbohydrate 100.4, Fiber 14.4, Sugar 5.1, Protein 11.3
PEPPER AND SNOW PEA SALAD
Provided by Pierre Franey
Categories quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler to high or heat charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred. When cool enough to handle split in half, core and discard charred skin.
- Cut peppers lengthwise into thin strips. There should be about 1 cup. Put strips in salad bowl.
- Bring enough water to a boil to cover peas when added. Add salt to taste. Add peas and let boil 2 minutes. Drain in sieve. Run cold water briefly over peas and drain. Add to salad bowl.
- Cut onion in half, cut each half crosswise into thin slice and add to bowl.
- Put mustard and vinegar in separate bowl and add salt and pepper. Start beating vigorously with whisk while adding oil. Stir in parsley.
- Pour sauce over the vegetables and toss.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 504 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED PEPPER AND SNOW PEA SALAD
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly over snow peas and drain again. Put snow peas, pepper strips and onion in a salad bowl.
- Put mustard, vinegar and cumin in a small bowl and add salt and pepper. Beat vigorously with a whisk while adding oil. Stir in the parsley and pour dressing over vegetables. Toss and serve.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 505 milligrams, Sugar 7 grams, TransFat 0 grams
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