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Full Online Book HomeLearning KitchenPasta And Pastasauces - Pasta Salad
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Pasta And Pastasauces - Pasta Salad Post by :empower Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3565

Click below to download : Pasta And Pastasauces - Pasta Salad (Format : PDF)

Pasta And Pastasauces - Pasta Salad

1 large package pasta, cooked and drained
Balsamic vinegar/red wine vinegar or fresh lemon juice
2 orange peppers, cleaned and halved lengthwise
2 red peppers, cleaned and halved lengthwise
1 bunch fresh basil, chopped fine
1 small jar artichoke hearts, with juice (Unico), chopped
8 roma tomatoes, halved lengthwise with insides squeezed out
small jar of capers with juice
1 medium red onion, diced up fine
salt (freshly ground sea salt is best)
pepper (freshly ground pepper 3-5 types of peppercorn if possible)
1/2 cup (aprox) olive oil
2-3 cloves garlic, minced
2-3 shallots, minced
flaked hot pepper, if desired, to taste

Preheat oven to broil.

Put tin foil over a cookie sheet and place peppers bubble side up and broil until skins are black. Remove from cookie sheet and place in a brown paper bag and close top.

After about 20-25 minutes remove peppers from bag and they should peel easily. Cut peppers into strips, lengthwise and place in large bowl.

Meanwhile, slice roma tomatoes halves lengthwise in strips, and then cut crosswise so they are little cube shapes (about the size of your baby fingernail) Add to bowl.

Add all other ingredients except pasta and toss, adjust vinegar, oil, salt and pepper to taste. Add pasta, toss again.

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Pasta And Pastasauces - Pasta Salad By Jgarcia Pasta And Pastasauces - Pasta Salad By Jgarcia

Pasta And Pastasauces - Pasta Salad By Jgarcia
24 oz. pkg. tri-colored corkscrew noodles 1/2 cup black olives, sliced 1 oz. pimentos, chopped 1/2 green bell pepper, diced fine 1/2 red onion, diced fine 2 stalks celery, diced fine 1 cup fresh spinach, chopped fine 1 clove garlic, diced extra fine or pressed Crumbled feta cheese, optional 2 pkgs. Good Seasons Italian Dressing, mixed 1/4 cup red wine vinegar Dice vegetables; mix dressing and vinegar together in a large bowl. Add vegetables and marinate overnight. Cook pasta; cool thoroughly. Add to dressing; toss well to mix. Refrigerate until ready to serve.

Pasta And Pastasauces - Salad -  Pasta Salad By Kayce Pasta And Pastasauces - Salad - Pasta Salad By Kayce

Pasta And Pastasauces - Salad -  Pasta Salad By Kayce
7 oz pkg of spaghetti noodles - boiled, rinsed w/cold water 16 oz pkg of garden rotini noodles - (same as above) 16 oz bottle of Kraft zesty Italian dressing - chilled 1 large tomato (red) - diced 1 large green bell pepper - diced 1 medium cucumber - peeled and diced 3 green onions - diced 3/4 way into dark green 3 stalks of celery - diced 1 bunch of broccoli - diced (only the top not the stalk) Mix in large bowl Chill Serve Optional: red bell pepper, radishes, cauliflower, carrots