Best Everything But The Kitchen Sink Pasta Salad Recipes

EVERYTHING BUT THE KITCHEN SINK

Everything but the Kitchen Sink image

Provided by Robert Irvine : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 tablespoon grapeseed oil
Kosher salt and freshly ground black pepper
2 small yellow squash, cut into 1/2-inch slices
2 carrots, peeled and quartered lengthwise
1 medium onion, chopped
2 tablespoons minced garlic
2 large potatoes, rinsed and large diced
2 quarts vegetable stock
1 cup canned navy beans, rinsed and drained
1 cup canned kidney beans, rinsed and drained
1 bay leaf, crumbled
2 teaspoons minced thyme leaves
2 cups broccoli florets
2 medium Roma tomatoes, chopped

Steps:

Preheat the oven to 350 degrees F.
In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

Nutrition Facts : Calories 285 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 614 milligrams, Carbohydrate 52 grams, Fiber 13.5 grams, Protein 13 grams, Sugar 8 grams

KITCHEN SINK SALAD

Kitchen Sink Salad image

Provided by Guy Fieri

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 cups loosely packed basil leaves
3/4 cup balsamic vinegar
1 clove garlic put through garlic press
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
3 pieces pancetta, roughly chopped
2 tablespoons pine nuts
1 (12-ounce) package mixed baby salad greens
1/2 English cucumber, halved, diced 1/2-inch pieces
1 large tomato, diced in 1/2-inch pieces
12 kalamata olives, pitted and sliced in 1/2 vertically
2 tablespoons crumbled Gorgonzola
Freshly cracked black pepper

Steps:

To make the dressing:
In a blender combine all ingredients except olive oil. Pulse several times until well combined. Once combined, turn machine on and slowly add in olive oil. Chill until ready to use.
To prepare the salad:
In a medium fry pan over medium heat, cook the pancetta until crispy. Remove to paper-towel lined plate to drain and cool. Clean out pan with paper towel and in same pan over medium heat, lightly toast the pine nuts. Remove to a plate and set aside to cool. Wash and dry greens, place in refrigerator to chill 10 to 15 minutes. Also chill individual salad plates or a platter if serving salad family-style.
When ready to serve, in a large bowl toss together salad greens, cucumber and tomato with just enough dressing to lightly coat salad. Place salad on chilled individual plates or platter. Dress top of salad with pancetta, pine nuts, olives, Gorgonzola and freshly cracked black pepper. Serve immediately.

KITCHEN SINK SALAD DRESSING

Kitchen Sink Salad Dressing image

Made with everything BUT the kitchen sink! Kids like this one, and they like the name! This recipe makes a lot; use as your 'house dressing'. If you don't have red wine vinegar, distilled white vinegar will do.

Provided by CHRISTYJ

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 5m

Yield 32

Number Of Ingredients 12

Ingredients

1 cup vegetable oil
1 (10.75 ounce) can condensed tomato soup
½ cup packed brown sugar
⅓ cup red wine vinegar
1 teaspoon ground mustard
1 teaspoon garlic salt
½ teaspoon onion salt
½ teaspoon celery salt
¼ teaspoon Worcestershire sauce
¼ teaspoon paprika
1 dash hot pepper sauce
1 cup mayonnaise

Steps:

In a blender, combine oil, tomato soup, brown sugar, wine or white vinegar, dry mustard, garlic salt, onion salt, celery salt, Worcestershire sauce, paprika, hot sauce, and mayonnaise. Cover, and blend on low speed. Increase speed, and blend until thoroughly mixed. Refrigerate, covered, until ready to use.

Nutrition Facts : Calories 130.5 calories, Carbohydrate 4.9 g, Cholesterol 2.6 mg, Fat 12.5 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.7 g, Sodium 202.5 mg, Sugar 4.1 g

EVERYTHING BUT THE KITCHEN SINK SALAD

Everything But the Kitchen Sink Salad image

This salad is a permanent feature on our menu. It starts with simple greens, then is topped with a selection of market vegetables, three balls, and the sauce of your choice. When topped with veggie balls, it's a serious vegetarian meal, but you can also top it with any ball you'd like (heat up your balls in the microwave for a minute or two to take the chill off). Ladle on your favorite warm sauce in place of the expected dressing.

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 large portabello mushroom, stem discarded, cap cut into 1-inch pieces
Pinch of salt
1/2 bunch asparagus, trimmed and cut into 2-inch pieces
1 head romaine lettuce, tough outer leaves discarded and the rest torn into bite-size pieces
1/2 fennel head, thinly sliced
1/4 cup sherry vinaigrette (page 121)
12 warm veggie balls (page 16) or meatballs of your choosing

Steps:

Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and salt and sauté until they begin to brown and their liquid has evaporated, about 10 minutes. Transfer to a bowl and let cool in the refrigerator.
Bring a medium pot half full of generously salted water to a boil. Add the asparagus and cook for 2 1/2 minutes. Strain and cool the asparagus under cold running water.
Combine the mushrooms, asparagus, romaine, fennel, and vinaigrette in a large mixing bowl and toss to coat. Transfer to a serving platter and top with warm balls.