WHOLE WHEAT FUSILLI WITH KALE AND WALNUT PESTO PASTA
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain, reserving about 1 cup pasta water.
- Roughly chop some of the walnuts and set aside. Pulse the remaining walnuts and garlic together in a food processor, then add the arugula, kale, basil, cheese, lemon juice, sea salt and pepper and pulse to puree. With the motor running, slowly add the oil and process until smooth. The pesto can be refrigerated in an airtight container for up to 1 week.
- Add the pesto to a large bowl. Add the hot pasta and toss to coat, adding a splash of pasta water to thin, if necessary. Transfer to a serving bowl and garnish with more cheese, a drizzle of olive oil and a sprinkle of chopped walnuts.
WHOLE WHEAT FUSILLI PASTA SALAD WITH LEMON VINAIGRETTE
This is always a hit at my BBQ's because it is so light and no cream based products in it. They also like it because I use whole wheat pasta, which is much more health friendly. It's great cold in the summer but also quite good hot in the winter. Add some chicken breast and make it a complete and healthy pasta dish!
Provided by Milachkaa
Categories One Dish Meal
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the pasta according to directions on the package. I have never been a fan of al dente for whole wheat pasta because it has a little bit more of a bite to it than regular al dente pasta. But cook it to whatever bite you would prefer. Strain in colander and transfer to a bowl large enough to toss in olive oil.
- Sauté the shallots, peppers and onions in olive oil until they are soft. Add the tomatoes, and sauté until they get soft. Add the garlic at the end so it does not burn. Transfer the mixture into the pasta and toss. Add diced mozzarella cheese, basil, lemon juice, salt and pepper to taste. Toss everything together and enjoy!
Nutrition Facts : Calories 526.6, Fat 18.2, SaturatedFat 10.2, Cholesterol 59.7, Sodium 484.8, Carbohydrate 67.1, Fiber 7.9, Sugar 3.9, Protein 29.1
ITALIAN PASTA SALAD WITH LEMON VINAIGRETTE
Italian Pasta salad is one of my favorite summertime recipes; topped with a lemon vinaigrette it's a quick, easy recipe loaded with flavor. Think of your favorite items on an antipasto platter tossed together with leftover pasta and a tangy lemony vinaigrette. Cured meats, cheeses, pickled vegetables, olives, and tomatoes, so easy and so delicious.
Provided by Steven
Categories Side Dish
Time 30m
Number Of Ingredients 18
Steps:
- Boil the pasta in well-salted water, it should taste like the ocean. Cook the pasta for the least amount of time the manufacturer suggests
- Combine all of the Lemon Vinaigrette ingredients and whisk to combine
- Strain the cooked pasta, add it to a large mixing bowl and add the Lemon Vinaigrette, mix well to combine. Let the pasta cool
- Prepare all the other ingredients then add to the cool pasta. Stir to combine
- Refrigerate for at least 2-hours or overnight. Serve cold
Nutrition Facts : Calories 583 kcal, Carbohydrate 49 g, Protein 25 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 61 mg, Sodium 1557 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
WHOLE-WHEAT PASTA SALAD WITH WALNUTS AND FETA CHEESE
Steps:
- Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
- In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
- In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.
MEDITERRANEAN FUSILLI PASTA SALAD
This is a light and easy summer salad. Have made it many times since I found it a while ago in a recipebinder. The recipe can of course be doubled or trebled for a crowd. What I mostly like about it is the twang and yet sweetness of the balsamic vinegar plus that the amount of oil is not overpowering. But that is a personal preference.
Provided by Chef Dudo
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta according to directions on the packet.
- Drain and let cool.
- Mix pasta with the onion, tomato, celery, basil, olives and capers.
- In a small bowl, whisk together the mustard, sugar and vinegar.
- Gradually beat in the oil until an emulsion forms.
- Pour this vinaigrette over the pasta mixture and season with salt and pepper.
- Chill the salad in the refrigerator.
- When it is cold, mix in the mozzarella.
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