PASTA SALAD WITH SPRING VEGETABLES AND TOMATOES
This light pasta salad is tossed with ginger-scented roasted tomatoes, charred snap peas and scallions, and plenty of fresh spring and summer herbs.
Provided by Yotam Ottolenghi
Categories Bon Appétit Dinner Side Pasta Salad Tomato Green Onion/Scallion Sugar Snap Pea Mint Basil Vegetarian Vegan Summer Spring
Yield 6 servings
Number Of Ingredients 24
Steps:
- Roasted ginger tomatoes:
- Preheat oven to 325°. Toss garlic, thyme, orange zest, ginger, tomatoes, orange juice, oil, brown sugar, salt, and a pinch of pepper in a 13x9" baking dish. Roast, gently tossing mixture every 20 minutes, until tomatoes are tender and just bursting but still intact, 50-60 minutes. Pluck out and discard thyme and orange zest.
- Charred peas and onions:
- Separate spring onion stems from bulbs. Cut stems in half lengthwise, then cut crosswise into 2" pieces. Slice bulbs through root end into quarters. Heat a dry medium skillet, preferably cast iron, over high. Add 1 Tbsp. oil, then sugar snap peas, and shake pan so sugar snaps spread out in a single layer. Cook, tossing once, until charred on both sides, about 4 minutes. Transfer to a large bowl.
- Heat remaining 1 Tbsp. oil in same skillet. Add spring onion stems and bulbs, arranging in a single layer. Cook, tossing once, until charred, about 4 minutes. Transfer to bowl with sugar snap peas; season with salt.
- Pasta and assembly:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, transfer to a large bowl, and let cool, tossing around now and again to make sure it's not sticking.
- Add tomato mixture, sugar snap peas and spring onions, lemon juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the tomatoes too much); season with salt, pepper, and more lemon juice if desired.
- Serve pasta salad topped with remaining 1/2 cup basil and 1/2 cup mint and a drizzle of oil.
SPRING VEGETABLE PASTA SALAD
I realize the only vegetable here that makes it's appearance in Spring, would be chives. However, the bright colours of this salad always remind me of the season where everything starts new. This is a wonderfully light pasta salad. A perfect accompaniment for a backyard BBQ. It's also wonderful on it's own for lunch or supper on a hot night. Cooking time does not include the time for chilling.
Provided by Diana 2
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles in boiling salted water until al-dente. Drain and rinse in cool water.
- Place drained noodles in a large bowl and add the next five ingredients. Mix well.
- In a medium bowl, mix together the dressing ingredients. Adjust salt if needed.
- Pour dressing onto the noodle/vegetable mix and toss to coat.
- Chill for several hours before serving.
Nutrition Facts : Calories 101.4, Fat 2.4, SaturatedFat 0.7, Cholesterol 19.8, Sodium 235.3, Carbohydrate 17.3, Fiber 1.7, Sugar 4, Protein 3.8
SPRING VEGETABLE ORZO PASTA SALAD
Make and share this Spring Vegetable Orzo Pasta Salad recipe from Food.com.
Provided by yogamatters
Categories Vegan
Time 40m
Yield 8 jars, 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. While the asparagus is in the water, heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender. Drain the asparagus and rinse with cool water.
- In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil and lemon zest. Stir to combine.
- In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad. Move to the refrigerator for at least 5 hours for flavors to combine. Serve cold.
Nutrition Facts : Calories 230.3, Fat 9.7, SaturatedFat 1.4, Sodium 259.7, Carbohydrate 31.6, Fiber 5.7, Sugar 1.8, Protein 6.6
SPRING GREEK PASTA SALAD
For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make this cucumber pasta salad into a main dish by adding grilled chicken. -Christine Schenher, Exeter, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions. Drain; rinse with cold water and drain well., In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano., In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving.
Nutrition Facts : Calories 142 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 219mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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- Preheat oven to 325°. Toss garlic, thyme, orange zest, ginger, tomatoes, orange juice, oil, brown sugar, salt, and a pinch of pepper in a 13x9” baking dish. Roast, gently tossing mixture every 20 minutes, until tomatoes are tender and just bursting but still intact, 50–60 minutes. Pluck out and discard thyme and orange zest.
- Separate spring onion stems from bulbs. Cut stems in half lengthwise, then cut crosswise into 2” pieces. Slice bulbs through root end into quarters. Heat a dry medium skillet, preferably cast iron, over high. Add 1 Tbsp. oil, then sugar snap peas, and shake pan so sugar snaps spread out in a single layer. Cook, tossing once, until charred on both sides, about 4 minutes. Transfer to a large bowl.
- Heat remaining 1 Tbsp. oil in same skillet. Add spring onion stems and bulbs, arranging in a single layer. Cook, tossing once, until charred, about 4 minutes. Transfer to bowl with sugar snap peas; season with salt.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, transfer to a large bowl, and let cool, tossing around now and again to make sure it’s not sticking.
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