Salad Pasta Recipes
THE BEST PASTA SALAD
Make and share this The Best Pasta Salad recipe from Food.com.
Provided by Loves2Teach
Categories < 60 Mins
Time 51m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to directions, about 8 minutes, stirring occasionally.
- While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.
- Drain Rotini; rinse with cold water for about 3 minutes.
- Mix pasta with tomato, peppers, onion and olives.
- Refrigerate for about 1/2 an hour.
- Add salad dressing; mix well.
- Add Parmesan cheese; mix well.
- Serve immediately.
- If you have left overs, you will have to "re-wet" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.
SALAD PASTA
You know pasta salad, but this is salad pasta. A whole salad's worth of greens, folded into pasta to make a complete dinner in one bowl (or plate). We like to make this recipe with chickpea pasta for the added protein, and the garlicky anchovy sauce complements it especially well.
Provided by Anna Stockwell
Categories Pasta Salad Anchovy Garlic Olive Oil Butter Lemon Juice Radicchio Arugula Basil Dinner #cook90 Wheat/Gluten-Free Quick & Easy Quick and Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine anchovies, garlic, oil, and red pepper flakes in a large skillet. Cook over medium heat, stirring often, until anchovies have disintegrated into oil and garlic is lightly browned, 6-8 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Remove skillet with anchovy mixture from heat and stir in butter and lemon juice until butter is melted. Add pasta and 1/2 cup pasta cooking liquid and stir constantly until a thick glossy sauce forms, adding more pasta cooking liquid as needed.
- Place radicchio in a large bowl. Add pasta and sauce and toss to coat, adding more pasta cooking liquid as needed. Add arugula and basil but don't toss; season with salt and black pepper.
- Divide pasta among plates or bowls, very gently tossing so arugula gets coated in sauce but doesn't wilt too much.
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