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Pasta Salads
| Tuna Pasta Salad |
Tuna Pasta Salad
(Serves 4)
This is a nice pasta salad to take on a picnic or for a refreshing summertime lunch.
I like to make it with fusilli but you can use any similar size pasta.
Be sure to use tuna packed in oil as the oil adds to the flavor of the dressing.
8 ounces fusilli or penne pasta, cooked and cooled
1 (6 ounce) can tuna packed in olive oil, partially drained
2 cups broccoli florets, blanched
1/2 cup chopped red onion
2 tablespoons capers, chopped
1/2 cup pitted black or mixed olives, slices
2 medium tomatoes, seeded and diced
Dressing:
1/3 cup olive oil
2 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper
Grated Parmesan cheese (optional)
Put the cooked pasta in a large bowl.
Add the tuna, broccoli, onion, capers, olives, and tomatoes.
In a small bowl, whisk together the dressing ingredients.
Pour the dressing over the pasta mixture; toss gently to combine.
Serve with Parmesan sprinkled over individual servings.
(Serves 4)
This is a nice pasta salad to take on a picnic or for a refreshing summertime lunch.
I like to make it with fusilli but you can use any similar size pasta.
Be sure to use tuna packed in oil as the oil adds to the flavor of the dressing.
8 ounces fusilli or penne pasta, cooked and cooled
1 (6 ounce) can tuna packed in olive oil, partially drained
2 cups broccoli florets, blanched
1/2 cup chopped red onion
2 tablespoons capers, chopped
1/2 cup pitted black or mixed olives, slices
2 medium tomatoes, seeded and diced
Dressing:
1/3 cup olive oil
2 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper
Grated Parmesan cheese (optional)
Put the cooked pasta in a large bowl.
Add the tuna, broccoli, onion, capers, olives, and tomatoes.
In a small bowl, whisk together the dressing ingredients.
Pour the dressing over the pasta mixture; toss gently to combine.
Serve with Parmesan sprinkled over individual servings.
Roasted Asparagus Pasta Salad
(Serves 6)
Turn this salad into a main course by adding cooked chicken or shrimp.
1 pound asparagus, ends trimmed
Olive oil
Salt and pepper
1 pound rotelli or similar size pasta
1/4 cup finely chopped onion
1 garlic clove, minced
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Grated zest of 1 lemon
Pinch red pepper flakes
4 tablespoons olive oil
1/4 cup chopped basil leaves
4 ounces ricotta salata or feta cheese, crumbled
Preheat oven to 425 degrees F.
Cut asparagus on the diagonal into 1-inch pieces. Place the asparagus on a baking sheet.
Drizzle with oil and season with salt and pepper. Roast for 12 to 15 minutes, or until tender.
Remove and allow to cool.
Cook the pasta in boiling salted water until al dente. Drain, rinse the pasta, and allow it to cool.
In a large bowl, combine the onion, garlic, mustard, lemon juice, zest, and red pepper.
Whisk in the olive oil; season with salt and pepper.
Add the cooked pasta and roasted asparagus to the bowl. Gently toss with the dressing.
Add the chopped basil and ricotta salata; toss again and serve.
(Serves 6)
Turn this salad into a main course by adding cooked chicken or shrimp.
1 pound asparagus, ends trimmed
Olive oil
Salt and pepper
1 pound rotelli or similar size pasta
1/4 cup finely chopped onion
1 garlic clove, minced
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Grated zest of 1 lemon
Pinch red pepper flakes
4 tablespoons olive oil
1/4 cup chopped basil leaves
4 ounces ricotta salata or feta cheese, crumbled
Preheat oven to 425 degrees F.
Cut asparagus on the diagonal into 1-inch pieces. Place the asparagus on a baking sheet.
Drizzle with oil and season with salt and pepper. Roast for 12 to 15 minutes, or until tender.
Remove and allow to cool.
Cook the pasta in boiling salted water until al dente. Drain, rinse the pasta, and allow it to cool.
In a large bowl, combine the onion, garlic, mustard, lemon juice, zest, and red pepper.
Whisk in the olive oil; season with salt and pepper.
Add the cooked pasta and roasted asparagus to the bowl. Gently toss with the dressing.
Add the chopped basil and ricotta salata; toss again and serve.
Chicken and Corn Pasta Salad
(Serves 4)
(Serves 4)
Salad:
2 cups bow-tie or shell pasta
1 cup fresh corn, cut from cobs
1 cup cooked chicken, shredded
1 medium tomato, seeded and diced
1 small cucumber, peeled, seeds removed, and diced
2 scallions, chopped
Grated Parmesan cheese (optional)
Basil Vinaigrette:
This is best made in a food processor
1 large garlic clove
1/4 cup grated Parmesan cheese
10-12 fresh basil leaves
1/4 cup fresh parsley leaves
1 teaspoon salt
1 teaspoon sugar
Pepper to taste
1/3 cup olive oil
2 tablespoons red wine vinegar
With food processor running, drop garlic clove through the feed tube.
Add cheese, basil, parsley, salt, sugar, and pepper.
Process about 10 seconds until all the ingredients are finely chopped.
Combine the oil and vinegar.
With the machine running, slowly pour through the feed tube.
The mixture will combine very quickly.
It should be slightly thick and coarse.
Cook the pasta in salted, boiling water until al dente.
Drain, rinse under cold water, and place in a large bowl.
Add the remaining salad ingredients to the bowl.
Make the basil vinaigrette.
Add it to the salad ingredients in the bowl.
Gently toss to coat with the vinaigrette.
If desired, sprinkle the top with grated Parmesan cheese.
Serve or refrigerate.
2 cups bow-tie or shell pasta
1 cup fresh corn, cut from cobs
1 cup cooked chicken, shredded
1 medium tomato, seeded and diced
1 small cucumber, peeled, seeds removed, and diced
2 scallions, chopped
Grated Parmesan cheese (optional)
Basil Vinaigrette:
This is best made in a food processor
1 large garlic clove
1/4 cup grated Parmesan cheese
10-12 fresh basil leaves
1/4 cup fresh parsley leaves
1 teaspoon salt
1 teaspoon sugar
Pepper to taste
1/3 cup olive oil
2 tablespoons red wine vinegar
With food processor running, drop garlic clove through the feed tube.
Add cheese, basil, parsley, salt, sugar, and pepper.
Process about 10 seconds until all the ingredients are finely chopped.
Combine the oil and vinegar.
With the machine running, slowly pour through the feed tube.
The mixture will combine very quickly.
It should be slightly thick and coarse.
Cook the pasta in salted, boiling water until al dente.
Drain, rinse under cold water, and place in a large bowl.
Add the remaining salad ingredients to the bowl.
Make the basil vinaigrette.
Add it to the salad ingredients in the bowl.
Gently toss to coat with the vinaigrette.
If desired, sprinkle the top with grated Parmesan cheese.
Serve or refrigerate.
Pasta Salad alla Norma
(Serves 4)
This salad is a twist on the traditional Sicilian dish, Pasta Norma.
1 pound penne rigate pasta
1 medium eggplant, cut lengthwise into 1/2-inch slices
1/4 cup olive oil, plus additional for brushing
Salt and pepper
8 plum tomatoes, seeded and diced
1 cup fresh basil leaves
2 garlic cloves, grated
8 ounces ricotta salata, crumbled
Cook the pasta in boiling, salted water until al dente.
Drain, rinse under cold water, and set aside.
Heat an outdoor or stovetop grill to medium-high.
Brush the eggplant slices with olive oil; season with salt and pepper.
Grill the eggplant until tender, about 6 to 7 minutes.
Cool to room temperature and cut into small cubes.
Place the eggplant cubes in a bowl and add the tomatoes.
Tear or cut the basil leaves into pieces and add to the bowl.
Add the 1/4 cup of olive oil and season with salt and pepper.
Add the cooled pasta and gently toss.
Transfer the mixture to a serving bowl; top with the ricotta salata.
Serve at room temperature.
(Serves 4)
This salad is a twist on the traditional Sicilian dish, Pasta Norma.
1 pound penne rigate pasta
1 medium eggplant, cut lengthwise into 1/2-inch slices
1/4 cup olive oil, plus additional for brushing
Salt and pepper
8 plum tomatoes, seeded and diced
1 cup fresh basil leaves
2 garlic cloves, grated
8 ounces ricotta salata, crumbled
Cook the pasta in boiling, salted water until al dente.
Drain, rinse under cold water, and set aside.
Heat an outdoor or stovetop grill to medium-high.
Brush the eggplant slices with olive oil; season with salt and pepper.
Grill the eggplant until tender, about 6 to 7 minutes.
Cool to room temperature and cut into small cubes.
Place the eggplant cubes in a bowl and add the tomatoes.
Tear or cut the basil leaves into pieces and add to the bowl.
Add the 1/4 cup of olive oil and season with salt and pepper.
Add the cooled pasta and gently toss.
Transfer the mixture to a serving bowl; top with the ricotta salata.
Serve at room temperature.
Seafood Pasta Salad
(Serve 4 to 6)
1 pound medium shrimp, shelled and deveined
1 pound bay scallops
3 small squid, cleaned
8 ounces pasta shells or similar size pasta
1 cup frozen peas, thawed
1/2 cup chopped red onion
1 medium tomato, seeded and diced
1/4 cup chopped black olives
Dressing:
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 large garlic clove, minced
1 tablespoon flat-leaf parsley, chopped
1 tablespoon fresh basil, chopped
Pinch of red pepper flakes
Salt and pepper
Prepare a large bowl with ice water; set aside.
Bring a large saucepan of salted water to a boil.
Add the shrimp, scallops, and squid.
Cook for 1 minute.
Use a skimmer to transfer the seafood to the ice water.
Add the pasta to the boiling water.
Cook the pasta for the time directed on the package.
Drain the pasta and place in a large bowl.
Add the peas, onion, tomato, olives, and drained seafood to the bowl.
In a small bowl, combine all the dressing ingredients.
Pour the dressing over the pasta and seafood.
Gently toss to coat.
Serve immediately or refrigerate.
(Serve 4 to 6)
1 pound medium shrimp, shelled and deveined
1 pound bay scallops
3 small squid, cleaned
8 ounces pasta shells or similar size pasta
1 cup frozen peas, thawed
1/2 cup chopped red onion
1 medium tomato, seeded and diced
1/4 cup chopped black olives
Dressing:
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 large garlic clove, minced
1 tablespoon flat-leaf parsley, chopped
1 tablespoon fresh basil, chopped
Pinch of red pepper flakes
Salt and pepper
Prepare a large bowl with ice water; set aside.
Bring a large saucepan of salted water to a boil.
Add the shrimp, scallops, and squid.
Cook for 1 minute.
Use a skimmer to transfer the seafood to the ice water.
Add the pasta to the boiling water.
Cook the pasta for the time directed on the package.
Drain the pasta and place in a large bowl.
Add the peas, onion, tomato, olives, and drained seafood to the bowl.
In a small bowl, combine all the dressing ingredients.
Pour the dressing over the pasta and seafood.
Gently toss to coat.
Serve immediately or refrigerate.
Ravioli Salad with Pesto, Olives, and Pepitas
(Serves 4 to 6)
The pepitas, or pumpkin seeds, add a nice crunch to this salad.
You could substitute sunflower seeds or toasted pine nuts, if you wish.
Dressing:
1 large garlic clove
1/4 cup grated Parmesan cheese
10-12 fresh basil leaves
1 teaspoon salt
1 teaspoon sugar
Pepper to taste
1/3 cup olive oil
2 tablespoons red wine vinegar
1 pound cheese ravioli
1/2 cup Kalamata olives, chopped
1/4 cup pepitas, toasted
To make the dressing:
With food processor running, drop garlic clove through the feed tube.
Add cheese, basil, parsley, salt, sugar, and pepper.
Process about 10 seconds until all the ingredients are finely chopped.
Combine the oil and vinegar. With the machine running, slowly pour through the feed tube.
The mixture will combine very quickly. It should be slightly thick and coarse.
Cook the ravioli in boiling, salted water until tender.
Drain and rinse with cold water.
(Serves 4 to 6)
The pepitas, or pumpkin seeds, add a nice crunch to this salad.
You could substitute sunflower seeds or toasted pine nuts, if you wish.
Dressing:
1 large garlic clove
1/4 cup grated Parmesan cheese
10-12 fresh basil leaves
1 teaspoon salt
1 teaspoon sugar
Pepper to taste
1/3 cup olive oil
2 tablespoons red wine vinegar
1 pound cheese ravioli
1/2 cup Kalamata olives, chopped
1/4 cup pepitas, toasted
To make the dressing:
With food processor running, drop garlic clove through the feed tube.
Add cheese, basil, parsley, salt, sugar, and pepper.
Process about 10 seconds until all the ingredients are finely chopped.
Combine the oil and vinegar. With the machine running, slowly pour through the feed tube.
The mixture will combine very quickly. It should be slightly thick and coarse.
Cook the ravioli in boiling, salted water until tender.
Drain and rinse with cold water.
Orzo with Corn, Asparagus, and Tomatoes
(Serves 4)
8 ounces orzo
10 to 12 ounces asparagus, cut into 1-inch pieces
2 cups fresh corn kernels (about 3 ears)
1 tablespoon red wine vinegar
3 tablespoons olive oil
2 teaspoons Dijon mustard
1 pint cherry tomatoes, cut in half
2 (5 ounce) cans solid white tuna or 8 ounces shredded cooked chicken.
Salt and pepper
2 tablespoons chopped fresh basil
Cook the orzo in boiling salted water.
During the last 2 minutes of cooking, add the asparagus and corn.
Drain and rinse under cold water.
Transfer to a large bowl.
In a small bowl, whisk together the vinegar, oil, and mustard.
Pour the mixture over the orzo mixture.
Add the tomatoes, and tuna or chicken.
Season with salt and pepper; gently toss.
Sprinkle the chopped basil over the top and serve.
(Serves 4)
8 ounces orzo
10 to 12 ounces asparagus, cut into 1-inch pieces
2 cups fresh corn kernels (about 3 ears)
1 tablespoon red wine vinegar
3 tablespoons olive oil
2 teaspoons Dijon mustard
1 pint cherry tomatoes, cut in half
2 (5 ounce) cans solid white tuna or 8 ounces shredded cooked chicken.
Salt and pepper
2 tablespoons chopped fresh basil
Cook the orzo in boiling salted water.
During the last 2 minutes of cooking, add the asparagus and corn.
Drain and rinse under cold water.
Transfer to a large bowl.
In a small bowl, whisk together the vinegar, oil, and mustard.
Pour the mixture over the orzo mixture.
Add the tomatoes, and tuna or chicken.
Season with salt and pepper; gently toss.
Sprinkle the chopped basil over the top and serve.
RECIPES
Tuna Pasta Salad
Roasted Asparagus Pasta Salad
Chicken and Corn Pasta Salad
Pasta Salad alla Norma
Seafood Pasta Salad
Ravioli Salad with Pesto, Olives, and Pepitas
Orzo with Corn, Asparagus, and Tomatoes
Pizza Pasta Salad
Tuna Pasta Salad
Roasted Asparagus Pasta Salad
Chicken and Corn Pasta Salad
Pasta Salad alla Norma
Seafood Pasta Salad
Ravioli Salad with Pesto, Olives, and Pepitas
Orzo with Corn, Asparagus, and Tomatoes
Pizza Pasta Salad
Pizza Pasta Salad
(Serves 6)
8 ounces pasta, such as penne, farfalle, or rotini, cooked and drained
1/2 cup sliced black olives
1 cup diced mozzarella cheese
1 cup diced pepperoni or salami
1/2 cup diced cooked Italian sausage (optional)
Dressing:
5 sun-dried tomatoes in oil, drained
1/3 cup olive oil
2 tablespoons red wine vinegar
1 garlic clove, diced
1 teaspoon capers, drained
Salt and pepper
1/2 cup grated Parmesan
1/3 cup chopped fresh basil
Combine the cooked pasta, olives, mozzarella, pepperoni, and sausage in a bowl.
Set aside.
To make the dressing:
Combine the dressing ingredients in a food processor until almost smooth.
Pour the dressing over the pasta.
Sprinkle with the Parmesan and basil, and toss well.
(Serves 6)
8 ounces pasta, such as penne, farfalle, or rotini, cooked and drained
1/2 cup sliced black olives
1 cup diced mozzarella cheese
1 cup diced pepperoni or salami
1/2 cup diced cooked Italian sausage (optional)
Dressing:
5 sun-dried tomatoes in oil, drained
1/3 cup olive oil
2 tablespoons red wine vinegar
1 garlic clove, diced
1 teaspoon capers, drained
Salt and pepper
1/2 cup grated Parmesan
1/3 cup chopped fresh basil
Combine the cooked pasta, olives, mozzarella, pepperoni, and sausage in a bowl.
Set aside.
To make the dressing:
Combine the dressing ingredients in a food processor until almost smooth.
Pour the dressing over the pasta.
Sprinkle with the Parmesan and basil, and toss well.
These bowls are made of nonporous glass that
won't warp, stain, or absorb odors. They are safe
for use in oven, microwave, refrigerator, freezer,
and dishwasher.
won't warp, stain, or absorb odors. They are safe
for use in oven, microwave, refrigerator, freezer,
and dishwasher.
Round jar with 4 microwave-safe food bowls for
hot or cold lunch storage. Vacuum-insulated
stainless-steel construction keeps food at the
desired temperature. Includes convenient
carrying bag for transport.
hot or cold lunch storage. Vacuum-insulated
stainless-steel construction keeps food at the
desired temperature. Includes convenient
carrying bag for transport.