Chicken and pasta salad -
Ingredients
570ml/1 pint chicken stock
2 chicken breasts
100g/3陆oz pasta bows cooked and cooled
100g/3陆oz canned or frozen sweetcorn
18 small cherry tomatoes, cut in half
2 spring onions, sliced finely
陆 baby gem lettuce, shredded
For the dressing:
3 tbsp olive oil
1 tbsp white wine vinegar
陆 tsp Dijon mustard (optional)
陆 tsp sugar
salt and freshly ground black pepper
1 tbsp chicken stock from the poaching liquid
Method
1. Poach the chicken for about 10 minutes in the stock, then leave to cool completely.
2. Remove the chicken with a slotted spoon and cut into bite-sized pieces (this can be prepared the night before).
3. To make the dressing, whisk together all of the ingredients (or use a hand blender).
4. Combine all the ingredients for the salad and toss in the dressing.
Mediterranean pasta salad -
Ingredients
340g/12oz pasta shapes, cooked and drained
2-3 red onions, peeled and cut into wedges
3 courgettes, cut half length ways
1 large aubergine, cut into thick slices
1 red and 1 yellow pepper, de-seeded and cut into quarters
olive oil
sea salt and cracked black pepper
To serve:
extra virgin olive oil, chilli oil and balsamic vinegar or pesto
parmesan or mozzarella
torn basil leaves
Method
1. Preheat the barbecue or grill to a medium heat.
2. Toss the vegetables in olive oil and season with salt and pepper.
3. Barbecue the peppers first. Cook skin side down until the skin becomes charred. Remove, peel off the skin, cut into strips and set aside.
4. Barbecue the remaining vegetables until soft and crisping at the edges. Remove and cut the aubergine and courgettes into chunks.
5. Stir the vegetables through the cooked pasta. Pour over extra virgin olive oil, chilli oil, balsamic vinegar or pesto.
Serve topped with parmesan or mozzarella and torn basil.
Pasta Salad Recipe
1 lb Pastas twists
8 oz Shrimp or chicken
1/2 c Mushrooms 鈥?marinated
1/2 c Peas 鈥?frozen
1/2 c Carrots 鈥?shredded
1/2 c Cheese 鈥?diced
3 tb Parsley 鈥?chopped
1/2 c Virgin olive oil
1/4 c Lemon juice 鈥?fresh
2 Anchovies fillets 鈥?br>
Chopped
2 tb Garlic 鈥?finely chopped
Salt
Pepper 鈥?freshly ground
Cook pasta according to directions. Rinse quickly to stop cooking and place in large serving bowl. Add coarsly chopped shimp or chicken or both. Cook peas until not quite done drain and rinse in cold water.Add to pasta along with mushrooms and other veggies and cheese. Mix olive oil, lemon juice, chopped anchovies and parsley in a separate bowl and add to pasta. Toss everything together until pasta is well coated. Let sit in refrigerator for 2 hours. Season with salt and pepper and serve over beds of lettuce with lemon wedges.Pasta salad recipes please?
Try the following
Warm pasta salad with olive dressing
For the olive dressing
1 garlic clove, finely chopped
1 spring onion, finely chopped
8-10 green olives, stones removed, finely chopped
2 lemons, juice only
handful fresh basil, chopped
录 ball mozzarella, cut into cubes
1 tbsp olive oil
1 tsp balsamic vinegar
salt and freshly ground black pepper
For the pasta
110g/4oz spaghetti, cooked according to packet instructions, drained and kept warm
1 tbsp olive oil
Method
1. For the olive dressing, place all the ingredients into a bowl, season with salt and freshly ground black pepper and mix well.
2. For the pasta, place the cooked spaghetti into a bowl and stir in the olive oil. Pour the dressing over the pasta and stir well.
3. To serve, place the pasta salad into a serving bowl
or Mediterranean pasta salad
340g/12oz pasta shapes, cooked and drained
2-3 red onions, peeled and cut into wedges
3 courgettes, cut half lengthways
1 large aubergine, cut into thick slices
1 red and 1 yellow pepper, de-seeded and cut into quarters
olive oil
sea salt and cracked black pepper
To serve:
extra virgin olive oil, chilli oil and balsamic vinegar or pesto
parmesan or mozzarella
torn basil leaves
Method
1. Preheat the barbecue or grill to a medium heat.
2. Toss the vegetables in olive oil and season with salt and pepper.
3. Barbecue the peppers first. Cook skin side down until the skin becomes charred. Remove, peel off the skin, cut into strips and set aside.
4. Barbecue the remaining vegetables until soft and crisping at the edges. Remove and cut the aubergine and courgettes into chunks.
5. Stir the vegetables through the cooked pasta. Pour over extra virgin olive oil, chilli oil, balsamic vinegar or pesto.
Serve topped with parmesan or mozzarella and torn basil
I think pasta salad is best without a recipe, just inspiration by what you have in the fridge. But, if I must, try this: Boil a package of frozen cheese tortellini, rinse and cool. Blanch a head of broccoli that has been chopped into bite-sized florets in boiling water for 10-20 seconds, until crisp tender. Rinse in very cold water and add to tortellini. Also add a chopped red pepper and a can of canelli (white kidney beans) that has been drained and rinsed. In a separate bowl, combine 3 cloves of crushed garlic, the juice of two lemons, a teaspoon of dried oregano, sea salt and pepper to taste and 1/3 cup of olive oil. Pour over pasta and veggies and chill.
Sweet %26amp; sour pasta salad
1 pound rotini pasta (I have also used egg noodles)
4 carrots, shredded
1 green bell pepper, chopped
1 onion, diced
1 cup distilled white vinegar (may wish to use 3/4 C instead)
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups mayonnaise
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine pasta, carrot, green pepper and onion. In medium bowl, combine vinegar, sugar, condensed milk, mayonnaise, salt and pepper. Toss salad with dressing and chill 4 hours in refrigerator before serving.
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Pasta Salad 1 ~
3 C fusilli pasta
3/4 C broccoli florets
3/4 C cauliflower florets
1/2 C red onion, sliced
1/2 C thinly sliced carrots
1/2 C red bell pepper, chopped
1/2 C chopped green bell pepper
1/2 C chopped mushrooms
1/2 C chopped celery
3/4 C light mayonnaise
1/4 C distilled white vinegar
1/4 C white sugar
salt and pepper to taste
Cook pasta according to package directions. Drain and rinse pasta under cold water. Place pasta in a large serving bowl add the all the vegetables and toss to combine. Combine the mayonnaise, vinegar and sugar together, whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.
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Unique pasta
You will need
5 strips peppered bacon (I used plain), diced
1 12oz bag of southwestern corn (I used one can drained corn)
1/2 small onion, diced
approx 1T olive oil
1 block of cream cheese
1 cup white wine or chicken stock
Cooked Pasta
Saute onions, olive oil and bacon in a sauce pan. When bacon is cooked to desired tenderness, add corn and heat through. Then add cream cheese. Melt cheese. Add wine and simmer until ready to pour over your cooked pasta.
1 box Farfalle (bowtie) pasta
Olive oil
1 small container baby tomatoes (sliced in half once)
Black olives (cut into four parts)
Black pepper.
While you are cooking the pasta, cut up the olives and tomatoes. Then drain the pasta, add the olive oil, sliced olives and tomatoes, and pepper. Additionally, I like to add a bit of the juice from the jar/container that the olives came in.
As far as amounts go, one box of farfalle and one container of tomatoes was good for me. Enough olive oil so that it is moist but not dripping, and I only put in a few olives (I hate olives, but I LOVE this pasta salad). Tweak the amounts as necessary, tasting as you go. You'll find the right balance! It seems plain but the juices from the olives and the tomatoes blend together reeeally well, plus the saltyness of the olive juice and the spiciness of the pepper -- delicious!
Enjoy :)
Ingredients:
any kind of pasta you like(tri-colored is more exciting)
fat-free or low-fat Italian salad dressing
*you can add any fresh vegetables that you like
Directions:
Cook pasta, stir with salad dressing, *add vegetables, chill in the refrigerator until cold. Warning: if kept in the frig for too long, the pasta will soak up most of your dressing.
my mom gets the tricolored pasta cooks it and pours ittalian dressing on it and lets it sit in the frige for 30 mins to an hour its REALLY GOOD
i hope this helps
hey i love cooking! especially pasta!!
My Favioute is If you make a salad dressing and just chuck anything you have in your cupboard in lol like sweetcorn and peppers and this is really nice some crisps! yes i know crisps lol salt and vinger ready salted and its yummy!
This website has a few recipes for making a various assortment of pasta salads.
http://www.goodhousekeeping.com/search/fast_search?search_term=pasta+salads%26amp;search_type=relevancy
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