Best Crispy Pasta Cake With Red Pepper And Mozzarella Salad Recipes

CRISPY PASTA CAKE WITH RED PEPPER AND MOZZARELLA SALAD

Crispy Pasta Cake with Red Pepper and Mozzarella Salad image

Provided by Michael Chiarello : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Salt, for pasta water
1 pound angel hair pasta
1 teaspoon plus 1/4 cup olive oil
Red Pepper and Mozzarella Salad, recipe follows
9 cups loosely packed baby spinach
8 cups mixed young green lettuces
3/4 cup jarred roasted red peppers, cut into bite-size pieces
1 1/2 cups diced fresh mozzarella (1/2-inch dice)
About 1/2 cup your favorite salad dressing

Steps:

Preheat oven to 200 degrees F.
Add pasta to a large pot of boiling salted water and cook for 2 minutes less then package says. Drain and pour cool water over the top. Drain well and toss with 1 teaspoon olive oil.
In a nonstick saute pan, heat 1/4 cup olive oil; when hot, add 1/4 of the pasta and spread evenly in the pan. Turn heat down to medium and cook until brown on the bottom. Carefully turn over and continue cooking until brown on other side. Remove with a slotted spoon to plate and keep warm in the oven. Continue with other 3 batches, adding more olive oil as needed.
Divide crispy pasta among 4 plates and top with some Red Pepper and Mozzarella Salad.
Just before serving, toss together the spinach, greens, peppers, mozzarella, and dressing. Taste for seasoning. Plate on top of crispy pasta cakes.

THREE PEPPER PASTA SALAD

Three Pepper Pasta Salad image

Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.

Provided by LINDA DEMARIA

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

Ingredients

1 (16 ounce) package tri-color pasta
⅔ cup olive oil
3 tablespoons white wine vinegar
¼ cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 medium fresh tomato, chopped
1 (2.25 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed

Steps:

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g