Your place for traditional Italian recipes
Custom Search
Pasta Salad Recipes
Pasta Salad with Cherries, Blueberries, and Watercress
(Serves 8)


8 ounces bow-tie pasta
1/4 cup sliced scallions
2 cups watercress, large stems removed
1 cup fresh cherries, pitted and halved
1 cup fresh blueberries
1/3 cup crumbled goat cheese

1/4 cup white wine vinegar
1/4 cup olive oil
1 tablespoon chopped fresh basil
1 tablespoon honey
1 teaspoon grated orange zest
Salt and pepper


Cook pasta according to package directions; drain and rinse with cold water.
Place the pasta in a large bowl.  Add the scallions to the pasta; toss to

Whisk togther the dressing ingredients.  Pour over the pasta mixture and toss
gently to coat.  Refrigerate if you are not serving immediately.

When ready to serve, add the watercress, cherries, and blueberries.
Gently fold them into the pasta.  Top with the goat cheese.
Pasta Salad with Cherries, Blueberries, and Watercress
Pasta Salad with Cherries, Blueberries, and Watercress
Pasta Salad alla Norma
Ravioli Salad with Pesto, Olives, and Pumpkin Seeds
Pizza Pasta Salad
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
Ravioli Salad with Pesto, Olives, and Pumpkin Seeds
(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.


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 (pumpkin seeds), 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. Transfer the ravioli to a bowl.  Add the olivesand dressing; gently tos to
coat.  Top with the toasted pumpkin seeds.
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)
1/2 cup grated Parmesan
1/3 cup chopped fresh basil

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


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.
Home     |    Privacy Policy    |   Contact Us
Copyright  2001 - 2016   Sandra Laux
Pasta Salad Recipes
6 (8 oz.) Mediterranean Sirloin Skewers
Using up an entire bunch of fresh
herbs from the market or your
garden can be difficult, especially
when recipes call for only one
tablespoon.  Instead, think of
leftovers as an alternative to floral
greens.  Add herbs to a bouquet of
supermarket flowers for a lush
table centerpiece.  Or simply
arrange them in a clean can for a
more rustic look.
8 (5 oz.) Gourmet Burgers
Bocconcini, meaning
little mouthfuls in
Italian, are the
smallest form of
creamy, fresh
mozzarella.  The
cheese is commonly
packaged in water or
whey but can
sometimes be found
marinated in olive oil
and herbs.  Serve
bocconcini in salads,
as an addition to an
antipasto platter, on
toothpicks with grape
tomatoes and a basil
leaf, wrapped with
prosciutto or with
cubes of salami or
mortadella for an
easy hors d' oeuvre.
Print Friendly and PDF
Meatless features 200 recipes, each
accompanied by a gorgeous photograph,
for full-fledged vegetarians and meat-
eaters alike. You’ll find recipes for classics
and new favorites, plus plenty of low-fat,
vegan, and gluten-free options, too. The
recipes are done in typical Martha-style:
nice photos, achievable techniques, easy-
to-find ingredients, and appetizing dishes.
To top it off, the nutritional info is included
with each recipe.
Made from a white nylon mesh with a pull cord that locks it in an open position and collapses easily for storage.