Best Italian Tricolore Salad Recipes

TRICOLORE PASTA SALAD

Steps:

• For the dressing: Whisk together the vinegar, oil and salt in a large bowl. Set aside.
• For the salad: Cook the pasta according to the package directions, about 9 minutes. Drain well and let cool slightly until just warm to the touch, about 5 minutes.
• Add the pasta to the dressing and toss well to coat. Allow to cool to room temperature in the dressing, tossing occasionally. Add the arugula, basil, tomatoes, peppers, cheese and salt and toss well to combine and coat everything in the dressing. Serve immediately or refrigerate until ready to serve.

INSALATA TRICOLORE: ITALIAN SALAD WITH 3 LETTUCES

Steps:

• Whisk the lemon juice, mustard, garlic, salt and pepper. Slowly pour in olive oil while whisking.
• Combine lettuces together in a large bowl. Toss with dressing just before serving. Top with shavings of Parmesan cheese or toss with 3-4 tablespoons of grated parmesan cheese.

GRILLED "TRICOLORE" SALAD WITH RADICCHIO, FENNEL AND PARSLEY

Steps:

• Light a grill and preheat for at least 10 minutes or preheat a grill pan. Brush the cut sides of the radicchio and fennel with olive oil and season with salt and pepper. Grill the radicchio with one of the cut sides down and the fennel over moderately high heat until the radicchio is charred and the fennel has dark brown grill marks, about 2 minutes. Turn the radicchio so the other cut sides are down and flip the fennel and grill for about 2 minutes longer.
• Transfer the radicchio and fennel to a cutting board and let cool slightly. Thinly slice the radicchio crosswise, discarding the core. Slice the fennel lengthwise 1/3 inch thick and discard the core.
• In a bowl, whisk the vinegar with the mustard and honey. Gradually add the 1/4 cup of olive oil in a thin stream, whisking. Add the radicchio, fennel and parsley leaves to the dressing and toss well. Season with salt and pepper. Transfer the salads to plates. Using a vegetable peeler, shave some pecorino on top, then serve.

COLORFUL SPIRAL PASTA SALAD

Steps:

• In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.

ITALIAN TRICOLORE SALAD

Steps:

• Slice the avocado in half lengthways, remove the stone and peel off the skin.
• Lay each half of the avocado flat side down in the centre a plate.
• Arrange the mozzarella slices around the avocados.
• Sprinkle over the cherry tomatoes and a few basil leaves.
• Drizzle a spoonful of olive oil over each plate and grind over some fresh black pepper.
• Serve immediately.