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Pasta Salad Recipes
Pasta Salad with Cherries, Blueberries, and Watercress

(Serves 8)

Ingredients:

8 ounces bow-tie pasta
1/4 cup sliced scallions
2 cups watercress, large stems removed
1 cup fresh cherries, pitted and halved
1 cup fresh blueberries
1/3 cup crumbled goat cheese

Dressing:
1/4 cup white wine vinegar
1/4 cup olive oil
1 tablespoon chopped fresh basil
1 tablespoon honey
1 teaspoon grated orange zest
Salt and pepper

Directions:


Cook pasta according to package directions; drain and rinse with cold water.
Place the pasta in a large bowl.  Add the scallions to the pasta; toss to combine.

Whisk togther the dressing ingredients.  Pour over the pasta mixture and toss gently to coat.  Refrigerate if you are not serving immediately.

When ready to serve, add the watercress, cherries, and blueberries.
Gently fold them into the pasta.  Top with the goat cheese.
Pasta Salad with Cherries, Blueberries, and Watercress
Pasta Salad alla Norma

(Serves 4)

This salad is a twist on the traditional Sicilian dish, Pasta Norma.

Ingredients:

1 pound penne rigate pasta
1 medium eggplant, cut lengthwise into 1/2-inch slices
1/4 cup olive oil, plus additional for brushing
Salt and pepper
8 plum tomatoes, seeded and diced
1 cup fresh basil leaves
2 garlic cloves, grated
8 ounces ricotta salata, crumbled

Directions:

Cook the pasta in boiling, salted water until al dente.  Drain, rinse under cold water, and set aside.

Heat an outdoor or stovetop grill to medium-high.  Brush the eggplant slices with olive oil; season with salt and pepper.  Grill the eggplant until tender, about 6 to 7 minutes.  Cool to room temperature and cut into small cubes.
Place the eggplant cubes in a bowl and add the tomatoes.  Tear or cut the basil leaves into pieces and add to the bowl.  Add the 1/4 cup of olive oil and season with salt and pepper.  Add the cooled pasta and gently toss.  Transfer the mixture to a serving bowl; top with the ricotta salata.  Serve at room temperature.
Ravioli Salad with Pesto, Olives, and Pumpkin Seeds

(Serves 4 to 6)

The pepitas, or pumpkin seeds, add a nice crunch to this salad. 
You could substitute sunflower seeds or toasted pine nuts, if you wish.

Ingredients:

Dressing:
1 large garlic clove
1/4 cup grated Parmesan cheese
10-12 fresh basil leaves
1 teaspoon salt
1 teaspoon sugar
Pepper to taste
1/3 cup olive oil
2 tablespoons red wine vinegar

1 pound cheese ravioli
1/2 cup Kalamata olives, chopped
1/4 cup pepitas (pumpkin seeds), toasted

Directions:

To make the dressing:
With food processor running, drop garlic clove through the feed tube.  Add cheese, basil, parsley, salt, sugar, and pepper.  Process about 10 seconds until all the ingredients are finely chopped.  Combine the oil and vinegar. With the machine running, slowly pour through the feed tube.  The mixture will combine very quickly. It should be slightly thick and coarse.

Cook the ravioli in boiling, salted water until tender.  Drain and rinse with cold water. Transfer the ravioli to a bowl.  Add the olivesand dressing; gently tos to coat.  Top with the toasted pumpkin seeds.
Pizza Pasta Salad

(Serves 6)

Ingredients:

8 ounces pasta, such as penne, farfalle, or rotini, cooked and drained
1/2 cup sliced black olives
1 cup diced mozzarella cheese
1 cup diced pepperoni or salami
1/2 cup diced cooked Italian sausage (optional)
1/2 cup grated Parmesan
1/3 cup chopped fresh basil

Dressing:
5 sun-dried tomatoes in oil, drained
1/3 cup olive oil
2 tablespoons red wine vinegar
1 garlic clove, diced
1 teaspoon capers, drained
Salt and pepper

Directions:

Combine the cooked pasta, olives, mozzarella, pepperoni, and sausage in a bowl.  Set aside.

To make the dressing:
Combine the dressing ingredients in a food processor until almost smooth.
Pour the dressing over the pasta.  Sprinkle with the Parmesan and basil, and toss well.
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Pasta Salad Recipes
SALAD RECIPES  >  ITALIAN PASTA SALADS
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BOCCONCINI
Bocconcini, meaning little mouthfuls in Italian, are the smallest form of creamy, fresh mozzarella.  The cheese is commonly packaged in water or whey but can sometimes be found marinated in olive oil and herbs.  Serve bocconcini in salads, as an addition to an antipasto platter, on toothpicks with grape tomatoes and a basil leaf, wrapped with prosciutto or with cubes of salami or mortadella for an easy hors d' oeuvre.
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DON'T LET THE BUGS SPOIL YOUR PICNIC
Made from a white nylon mesh with a pull cord that locks it in an open position and collapses easily for storage.
WHAT KNIVES ARE ESSENTIAL FOR A BASIC KITCHEN?
You can accomplish most cooking tasks with three basic knives.  Invest in a quality brand and they will last you for years.
CHEF'S KNIFE
This sturdy knife is good for jobs of any size ... from mincing garlic, chopping vegetables, to carving a roast.  By one that feels comfortable in your hand with an 8- or 10-inch blade.
SERRATED KNIFE
The sawtooth edge is essential for bread and bagels and slicing tomatoes.  It's also perfect for cutting cake layers.
PARING KNIFE
This small knife is great for detail work like deveining shrimp, hulling strawberries or other tasks for which you need the precision of a short blade and a sharp point.
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RECIPES
Pasta Salad with Cherries, Blueberries and Watercress
Pasta Salad alla Norma
Ravioli Salad with Pesto, Olives and Pumpkin Seeds
Pizza Pasta Salad