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Italian Pasta Salads
Tuna, Broccoli, and Olives Pasta Salad
Tuna, Broccoli, and Olives Pasta Salad
Tuna, Broccoli, and Olive 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.

Ingredients:

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)

Directions:

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.
Chicken and Corn Pasta Salad
(Serves 4)

Ingredients:

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:
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

Directions:

To make the vinaigrette:
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.  Add the vinaigrette 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.
Seafood Pasta Salad
(Serve 4 to 6)

Ingredients:

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

Directions:

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.
 
 
 
Pasta Salads are versitile; substitute chicken for fish, or add  tofu, smoked fish, grilled steak, or roasted vegetables.  Add crumbled cheese, toasted nuts, or berries.
Tortellini Salad with Basil Vinaigrette
(Serves 4 as a main dish or 8 as a side dish)

Ingredients:

Basil Vinaigrette:
1 garlic clove
1 ounce grated Parmesan cheese
1/2 cup fresh basil leaves
1/4 cup fresh parsley
1 teaspoon sugar
1 teaspoon salt
Pinch black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar

Salad:
10 ounces cheese or meat tortellini, cooked, drained, and rinsed
2 stalks celery, cut into slices
2 scallion, chopped
1 cucumber, peeled, seeded, and diced
1/2 cup black olives, sliced

Directions:

Place the garlic clove in a food processor and process to chop.  Add the
cheese, basil, parsley, sugar, salt and pepper.  Pulse several times until the
ingredients are finely chopped.  Add the oil and vinegar.  Process to blend,
about 10 seconds.

Place all salad ingredients in a large bowl.  Pour vinaigrette over and gently
stir to combine.  Serve at room temperature or chill.
 
RECIPES
Tuna, Broccoli, and Olive Pasta Salad
Chicken and Corn Pasta Salad
Seafood Pasta Salad
Tortellini Salad with Basil Vinaigrette
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Pasta Salad Recipes
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RELATED ITEMS
The pasta boat makes it faster and easier to make perfect pasta right in your microwave oven. Just put in the pasta, add water to the serving line, then pop it in the microwave.
CHEESE TORTELLINI
Find cheese tortellini in the frozen or
refrigerated section of your market.  Try these
little dumplings in place of regular pasta to
give your favorite dishes a cheesy boost.
Refrigerate tortellini for up to a week, or
freeze for up to 2 months.

QUICK IDEAS

1.  Fry in a skillet with olive oil and serve with
marinara sauce for dipping.

2.  Skewer with cherry tomatoes for a party
snack.

3. Serve in soup in place of noodles.

Learn how to make tortellini  >>
Seafood Salad - Insalata di Mar
Seafood Salad - Insalata di Mar
 
Pasta Salad Recipes
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INGREDIENTS
Borlotti Beans - Dry
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