Best Gypsy Pasta Salad With Wasabi Ginger Sauce Recipes

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GYPSY PASTA SALAD WITH WASABI GINGER SAUCE



Gypsy Pasta Salad With Wasabi Ginger Sauce image

Make and share this Gypsy Pasta Salad With Wasabi Ginger Sauce recipe from Food.com.

Provided by Mimi Bobeck

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

fresh jalapeno
wasabi (to taste, your prefference)
japanese horseradish (or regular)
powdered ginger
1 (12 ounce) jar roasted red peppers
8 ounces extra virgin olive oil
10 cured black olives, finely chopped
8 ounces extra-sharp cheddar cheese (white)
1 lb ziti pasta

Steps:

  • Wasabi Ginger Sauce: in a separate bowl, mix together the fresh jalapenos, wasabi, horseradish, and powdered ginger.
  • Use a small amount of water if necessary.
  • This will make your"Wasabi Ginger" sauce.
  • Take 3 tablespoons of this sauce.
  • Cook Ziti Al dente, drain and Reserve.
  • Drain peppers place in food processor until almost liquid.
  • Pour into large bowl.
  • Add Wasabi Ginger Sauce and Olives.
  • Slowly mix in Olive oil.
  • Now add pasta and Cheese mix well and Serve.
  • Enjoy.

WASABI GINGER SAUCE



Wasabi Ginger Sauce image

A versatile sauce that can be used as a dipping sauce for potstickers, dumplings or Mongolian Hot Pot, or as a marinade for meats and seafood, or dressing for salads. From the Cuisinart Electric Fondue Pot cookbook.

Provided by lazyme

Categories     Asian

Time 45m

Yield 2 cups

Number Of Ingredients 12

1/2 ounce fresh ginger, peeled, cut in 1/2-inch pieces
1 small shallot, peeled, cut in 1/2-inch pieces (1/2 ounce)
1 garlic clove, peeled
3/4 cup mirin or 3/4 cup rice wine
3/4 cup low sodium soy sauce or 3/4 cup tamari
1/4 cup seasoned rice vinegar or 1/4 cup wine vinegar
2 tablespoons dark molasses
1 1/2 tablespoons wasabi paste, prepared
1 tablespoon brown sugar, packed
1 tablespoon sesame oil (toasted sesame oil)
1 1/2 teaspoons powdered ginger
1/2 teaspoon fresh ground black pepper

Steps:

  • NOTE:.
  • Mirin or rice wine, and wasabi paste are available in Asian markets or gourmet/ethnic foods section of grocery stores.
  • Place ginger, shallot and garlic in blender jar; cover blender jar.
  • Set on Low; pulse 5 times.
  • Scrape sides of jar; pulse 5 times.
  • Add remaining ingredients in order given.
  • Blend for 20 seconds.
  • Transfer to a resealable container and let stand for 30 minutes before using, to allow flavors to develop.
  • Unused portions may be refrigerated for up to a week - stir before using.
  • Tip:.
  • As a marinade, use about 1 tablespoon of marinade per portion.
  • Meats such as boneless, skinless chicken parts, pork chops, or steaks can be placed in a resealable freezer-weight bag, coated with marinade and frozen.
  • When thawed, they will be fully marinated and ready to cook.

GYPSY SALAD



Gypsy Salad image

Make and share this Gypsy Salad recipe from Food.com.

Provided by morgainegeiser

Categories     Swiss

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup sweet peas, canned and drained
2 cups potatoes, cooked and diced
1/4 lb hard salami, cut into thin strips
1/2 lb swiss cheese, cut into strips
1/2 cup gherkin, sliced
1 cup French dressing
salad greens
anchovy fillet, drained
3 eggs, hard cooked and quartered
3 tomatoes, thinly sliced

Steps:

  • Mix the peas with the potatoes, salami, cheese and gherkins.
  • Toss with the French dressing.
  • Pile on a platter lined with salad greens.
  • Decorate with the anchovy fillets, eggs and tomato slices.

GINGER GARLIC LINGUINE



Ginger Garlic Linguine image

While this recipe's ginger sauce was designed for pasta, it's also good over green beans, pierogi or salmon. I've often tripled the sauce, then frozen the extra so I can whip this dish up even faster on busy nights.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 8

12 ounces uncooked linguine
4 green onions, finely chopped
2 tablespoons minced fresh gingerroot
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/2 cup butter, cubed
2 teaspoons minced garlic
1/4 cup grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute the onions, ginger, basil and cayenne in butter for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Drain the linguine; add to skillet and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 359 calories, Fat 18g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 221mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

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