Best Roman Salad With Pasta Recipes

ROMAN SUMMER SALAD

Steps:

• Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
• Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
• To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.

ROMAN SUMMER SALAD

Steps:

• Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes.
• Set aside to cool.
• Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
• To serve, slice the tomatoes into 1/4" thick rounds and place, slightly overlapping, on a serving plate. Place artichoke hearts, if using, over top of tomatoes.
• Spoon the olive and parsley mixture over the tomatoes.
• Drizzle the reduced balsamic over the salad and serve. Enjoy!

ROMAN HOLIDAY PASTA SALAD

Steps:

• Cook the pasta, drain well, and immediately rinse in cold water. Shake off the excess water and chill.
• In a large mixing bowling, add the tomatoes, olives, onion, basil, thyme, garlic, olive oil, vinegar, lemon juice, and chilled pasta and then top with the cheese.
• Toss well, adding salt and pepper. Refrigerate for at least 2 hours before serving.

ROMAN SALAD WITH PASTA

Steps:

• In a large bowl, toss together the tomatoes, onion, basil, 2 teaspoons salt and pepper. Let stand at least 2 hours.
• Bring a large pot of lightly salted water to boil. Add the rigatoni and cook until al dente, about 10 minutes. Drain. Toss the warm pasta into the salad, season with additional salt and pepper to taste and serve.