EASY COLD PASTA SALAD RECIPE | ALLRECIPES
Great for brunch, luncheons, or whatever. Easy and quick to make. I find that this salad is always popular at get-togethers and usually disappears rather quickly...
Provided by Minnie K
Categories Rotini Pasta Salad
Total Time 2 hours 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 servings
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.
- Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least two hours before serving.
Nutrition Facts : Calories 297.3 calories, CarbohydrateContent 43.9 g, FatContent 10.6 g, FiberContent 2.6 g, ProteinContent 7.2 g, SaturatedFatContent 1.7 g, SodiumContent 608.3 mg, SugarContent 4.9 g
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE RECIPE - NYT CO…
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don’t want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
More about "cold pasta sauce recipe recipes"
COLD SOBA NOODLES WITH DIPPING SAUCE RECIPE - NYT COOKING
In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock.
You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients – which you can buy in any store specializing in Asian foods – keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine japanese
Calories 233 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine japanese
Calories 233 per serving
- Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).
See details
COLD SOBA NOODLES WITH DIPPING SAUCE RECIPE - NYT COOKING
In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock.
You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients – which you can buy in any store specializing in Asian foods – keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine japanese
Calories 233 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine japanese
Calories 233 per serving
- Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).
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BUTTERNUT-SQUASH PASTA SAUCE RECIPE | MARTHA STEWART
When your day is packed full, you'll appreciate the ease of this no-fuss dish.
From marthastewart.com
Reviews 3.5
Total Time 1 hours
Category Butternut Squash Recipes
From marthastewart.com
Reviews 3.5
Total Time 1 hours
Category Butternut Squash Recipes
- Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.
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PASTA WITH FRESH TOMATO SAUCE RECIPE | MARTHA STEWART
Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.
From marthastewart.com
Reviews 3.5
Total Time 25 minutes
Category Pasta and Grains
From marthastewart.com
Reviews 3.5
Total Time 25 minutes
Category Pasta and Grains
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
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CHICKEN PASTA BAKE RECIPE | JAMIE MAGAZINE RECIPES
A delicious pasta bake for the whole family to enjoy from the lovely Chiappa sisters. Great for using up leftover chicken.
From jamieoliver.com
Total Time 1 hours
Cuisine italian
Calories 400 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine italian
Calories 400 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Grease a 30cm x 25cm baking dish.
- Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil.
- Meanwhile, roughly chop the leeks. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Peel, mince and add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
- Dice the cooked chicken.
- To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
- Spoon the pasta mixture into the baking dish. Top with the remaining ricotta, grate over the Parmesan and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.
See details
CHICKEN PASTA BAKE RECIPE | JAMIE MAGAZINE RECIPES
A delicious pasta bake for the whole family to enjoy from the lovely Chiappa sisters. Great for using up leftover chicken.
From jamieoliver.com
Total Time 1 hours
Cuisine italian
Calories 400 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine italian
Calories 400 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Grease a 30cm x 25cm baking dish.
- Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil.
- Meanwhile, roughly chop the leeks. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Peel, mince and add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
- Dice the cooked chicken.
- To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
- Spoon the pasta mixture into the baking dish. Top with the remaining ricotta, grate over the Parmesan and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.
See details
PASTA WITH FRESH TOMATO SAUCE RECIPE | ALLRECIPES
Really simple recipe. Other than boiling the pasta, this recipe only takes a minute to make. Chop up some tomatoes and red onion. Slice some basil. Toss cooked pasta with the rest of the ingredients …
From allrecipes.com
From allrecipes.com
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20 EASY COLD PASTA RECIPES - INSANELY GOOD
Jul 12, 2021 · If you’re looking for a cold pasta dish with an Asian flair, try cold soba noodle salad. The veggies are fairly commonplace and straightforward – carrots, green onions, peppers, …
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From insanelygoodrecipes.com
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AUTHENTIC HOMEMADE PASTA SAUCE RECIPE (FRESH OR CANNE…
Sep 14, 2016 · When I married into the family, I became privy to Nonna’s (my husband’s grandmother) pasta sauce recipe that uses pre-canned tomato sauce and diced tomatoes (that she probably canned herself). One year I attempted to mimic the recipe using fresh tomatoes since we had an abundance from our garden and came up with my own pasta sauce recipe.
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From wellnessmama.com
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May 17, 2021 · This cold pasta salad recipe was served at a dear friend’s baby shower by a health-conscious friend, who suggested the dressing be prepared with low-fat or fat-free ingredients. Either way, the creamy dressing has plenty of garlic flavor and coats the pasta…
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Feb 20, 2019 · Use 300g/10oz for a really great coating of pesto sauce - 3 large servings, 4 smallish servings.; Use up to 350g/12oz for "normal" amount of pesto sauce to pasta - 4 standard servings.; Don't use more pasta for one batch of homemade pesto, the pasta will lack pesto flavour.; 3. General: Never toss pesto pasta …
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