Sweettartpastasalad Recipes

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.

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.

Steps:

• Mix together dressing first and set aside until sugar is dissolved completely.
• Cook pasta according to box directions and rinse under cold water until cool.
• Slice the sliced pepperoni circles in half and separate slices.
• Mix together with pasta and chopped items, except the provolone cheese.
• Pour dressing over it all and mix well.
• Chill well.
• Add provolone cheese to salad before serving, otherwise it gets soggy.
• You may have to add extra red wine vinegar or olive oil to get it to the desired consistency.
• Some people like it moist, others on the drier side.
• This is guaranteed not to last long before it is completely devoured!
• Enjoy!

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat.

Steps:

• Cook noodles, drain and coat with oil.
• Mix sugar, vinegar, salt, pepper, Accent, garlic powder and mustard; pour over noodles.
• Add veggies and toss to evenly coat.
• Refrigerate. Best if marinated atleast 1 day, if not 2.
• "Cooking time" on recipe reflects marinating time.

Steps:

• For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper.
• For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze.

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta. Return pasta to pot and stir in mozzarella, peppers, olives, onion, salami, vinegar, oil, and reserved pasta water. Season to taste with salt and pepper. Top with parsley and serve warm or at room temperature.

Steps:

• Put the flour, sugar and salt in a food processor, and pulse to blend. Scatter in the butter, and pulse about a dozen times, until the butter is cut in - you'll have pieces the size of oatmeal flakes and others the size of peas. Stir the yolk to break it up and add it in 3 additions, pulsing after each. Pulse until the dough has curds and clumps; it should hold together when you pinch it. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk.
• Roll the dough into an 11-inch circle between layers of parchment (or wax) paper. If it's cold enough, fit it into a 9-to-9½-inch tart pan with a removable bottom, trimming the top even with the pan's edges; if it's not, chill it until you can work with it. Refrigerate the crust (in the pan) for at least 1 hour (or cover and freeze for up to 2 months).
• Heat the oven to 400. Place the pan on a baking sheet, and cover with a piece of buttered foil or parchment, pressing it lightly to cover the crust's bottom and sides; fill with rice.
• Bake for 20 minutes. Carefully remove the foil and rice. If you're going to bake the tart again with a filling, bake it uncovered for 5 minutes more. If you'll be using a no-bake filling, bake the uncovered crust for an additional 8 to 10 minutes. Cool for at least 30 minutes before filling.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Whisk vinegar, olive oil, garlic, and sugar together to make dressing. Add onion, salt, and pepper; mix well.
• Combine warm pasta and dressing in a large bowl until pasta is well coated. Let cool, about 10 minutes. Add tomatoes, mozzarella balls, and basil to the cooled pasta. Cover and refrigerate for 2 hours before serving.

Steps:

• Place cucumbers in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 30 minutes. Drain., In a small bowl, whisk vinegar, sugar, lemon juice, celery seed, pepper and remaining salt until blended. In a large bowl, combine cucumbers and onions. Pour dressing over cucumber mixture; toss to coat. Refrigerate, covered, at least 2 hours before serving.

Steps:

• Cook pasta according to package directions; drain and rinse with cold water.
• Place in large serving bowl, add onion, tomato, cucumber, green pepper and parsley, set aside.
• In a saucepan combine the dressing ingredients, cook over medium-low heat for 10 minutes or until sugar is dissolved.
• Pour over salad and toss.
• Cover and refrigerate for 2 hours.
• Serve with slotted spoon.