TUSCAN PASTA SALAD WITH GRILLED VEGETABLES
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
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.)
TUSCAN PASTA SALAD
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
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 FAVA BEAN AND ORECCHIETTE PASTA SALAD
We really love the texture, hardiness and earthiness of the fava beans, however, butter beans or large lima beans may be substituted.
Provided by Cathy Myers
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 1h45m
Yield 2
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Stir in orecchiette pasta and cook uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and rinse in cold water.
- Whisk the olive oil, vinegar, garlic, thyme, black pepper, and salt together in a bowl until dressing is mixed.
- Combine the fava beans, cooked pasta, grape tomatoes, red onion, celery, and basil in a large bowl. Toss to coat with the dressing. Cover and chill at least 1 hour.
Nutrition Facts : Calories 690.7 calories, Carbohydrate 86 g, Fat 30.3 g, Fiber 14.7 g, Protein 19.7 g, SaturatedFat 4 g, Sodium 837.2 mg, Sugar 3.7 g
TUSCAN HOUSE ITALIAN PASTA SALAD
This Tuscan House Italian Pasta Salad is hearty with beans, olives, tomatoes and more-and it's all ready to serve in just 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 11 (1-cup) servings
Number Of Ingredients 10
Steps:
- COOK pasta according to package directions. Rinse to cool completely; drain.
- MIX in kidney beans, olives, cucumber and tomato.
- ADD dressing and pepper; stir in.
- SPRINKLE in cheese; blend. Add pepperoni. Refrigerate until serving.
- Note: After refrigeration, salad may need to be tossed with additional dressing.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TUSCAN PASTA SALAD
Planning a picnic? Pack this pleasing vinaigrette-dressed salad and get ready to relax!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 8
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
- In large bowl, mix pasta, salami, bell pepper and onion.
- In small bowl, mix vinegar, garlic and pepper. Add oil; beat with whisk until blended. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled.
- Just before serving, add romaine and toss to combine. Sprinkle with cheese.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 20 mg, Fat 3, Fiber 2 g, Protein 11 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 510 mg, Sugar 3 g, TransFat 0 g
TUSCAN PASTA SALAD WITH GRILLED VEGETABLES
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.)
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