Tag Archives: Penne

Antipasto Salad Recipe

Posted on January 28, 2009 by Pasta Man| Leave a comment

Ingredients:
1 cauliflower,small in small floweretes
3 carrots, large, thinly sliced
1 green pepper, diced
1 cup black olives
2 1/2 cup pasta, rotini
1 1/4 cup oil, vegetable or corn
3/4 cup vinegar, cider
2 garlic cloves, peeled & min
1 tbsp sugar
1 salt & pepper

Method:
In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water.
Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad,tossing to mix, reserve remaining dressing.
Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.

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Antipasto Pasta Salad Recipe

Posted on January 28, 2009 by Pasta Man| Leave a comment

Ingredients:
1 lb penne, rotini, etc. uncooked
12 oz roasted peppers, strips
12 oz marinated artichoke hearts
1 cup diced muenster, brick, or provolene, cheese, etc
1 cup mushrooms, sliced
1/2 cup chopped red onion
1/3 cup chopped fresh basil
2/3 cup lowfat caesar or italian salad dres, sing
1 freshly ground pepper
1 sliced pepperoncine peppers

Method:
Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms,onion and basil in a large bowl.
When pasta is done, drain and rinse with cold water. Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving.

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Aegean Artichoke and Penne Pasta Salad Recipe

Posted on January 28, 2009 by Pasta Man| 1 Comment

Ingredients:
1 6 fresh baby artichokes
1/4 c lemon juice
1/2 lb penne pasta
1/2 c tomato juice
2 TB olive oil
: Juice of one lemon
2 cloves garlic — minced
3 TB fresh parsley
3 TB fresh basil — or 1 tsp.
: dried
1/2 ts salt
1/4 ts black pepper
1/2 c fresh tomato — chopped
1/2 c olives — Kalamata
2 TB capers
1/2 c feta cheese — optional

Method:
1. Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to
lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. chill. 2. In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne.
Cook penne until al dente, about 10 minutes. Drain and rinse with cold water. 3. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food
processor or blender and puree for 30 seconds. 4. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.

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Penne Salad Nicoise Recipe

Posted on January 26, 2009 by Pasta Man| Leave a comment

Ingredients:
1 pound penne pasta
Large jar julienned sun-dried tomatoes in oil
1 tsp. crushed garlic (in jar already crushed), or to taste
Salt
Small can sliced black olives
Toasted pine nuts (I did not have pine nuts, I used toasted, slivered, peeled almonds)

Method:
Cook pasta according to directions, drain it and immediately add the tomatoes while the pasta is still hot. Add rest of ingredients and mix thoroughly.
Serve immediately or at room temperature.

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