Best Tuscan House Italian Pasta Salad Recipes

TUSCAN PASTA SALAD

Tuscan Pasta Salad image

A flavorful diversion from the run-of-the-mill Italian pasta salad. I like to serve this with grilled, fried, or barbecued chicken, and a crusty artisan bread. I would double the portions if you want to have leftovers when serving 4 or more; this goes fast in my home! Enjoy!

Provided by A. Piatt

Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

1 cup bow-tie pasta
1 ½ cups grape tomatoes, sliced
1 cup Italian dressing (such as Kraft® Tuscan House Italian)
1 cup vegan mayonnaise (such as Vegenaise®)
3 stalks celery, chopped
1 cucumber, peeled and chopped
½ cup pepperoncini peppers, minced
½ cup red onion, diced
½ cup sweet banana peppers, diced
½ cup Kalamata olives, pitted and chopped
½ cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Combine pasta, tomatoes, Italian dressing, vegan mayonnaise, celery, cucumber, pepperoncini peppers, red onion, banana peppers, olives, mozzarella cheese, and Parmesan cheese in a large mixing bowl. Mix until the dressing takes on a creamy consistency and all ingredients are thoroughly coated.
Season salad with salt and pepper. Serve immediately or refrigerate, mixing again just before serving.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 15.7 g, Cholesterol 8.9 mg, Fat 26.9 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 5.3 g, Sodium 1173.8 mg, Sugar 5.2 g

TUSCAN PASTA SALAD WITH GRILLED VEGETABLES

Tuscan Pasta Salad With Grilled Vegetables image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 small head radicchio, halved lengthwise and cored
2 small bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds
6 assorted baby bell peppers, halved and seeded
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces orecchiette (about 2 cups)
1 15-ounce can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley
3 ounces parmesan cheese, shaved with a vegetable peeler

Steps:

Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)