QUICK ITALIAN PASTA SALAD RECIPE | ALLRECIPES
A quick and flavorful pasta salad with salami and bell peppers.
Provided by Trish
Categories Rotini Pasta Salad
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 12 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse with cold water until cool.
- Combine pasta, salami, green bell pepper, red bell pepper, onion, salad dressing, olives, and mozzarella cheese in a large bowl. Mix dry salad dressing into pasta; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 370.9 calories, CarbohydrateContent 29.2 g, CholesterolContent 46 mg, FatContent 21 g, FiberContent 1.6 g, ProteinContent 15.2 g, SaturatedFatContent 7.4 g, SodiumContent 1893.1 mg, SugarContent 5.4 g
CHORIZO CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES
The spicy sausage really fires up the light carbonara sauce – a great combo with the zesty salad!
Total Time 15 minutes
Yield 4
Number Of Ingredients 19
Steps:
- Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat START COOKING Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta
Nutrition Facts : Calories 603 calories, FatContent 26.4 g fat, SaturatedFatContent 8.3 g saturated fat, ProteinContent 23.4 g protein, CarbohydrateContent 65.9 g carbohydrate, SugarContent 9.5 g sugar, SodiumContent 0.7 g salt, FiberContent 5.2 g fibre
More about "pasta salad with italian dressing packet recipes"
CHORIZO CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES
The spicy sausage really fires up the light carbonara sauce – a great combo with the zesty salad!
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 603 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 603 calories per serving
- Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat START COOKING Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta
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Make every salad taste amazing… Olive Garden seems to be know for so many favorites. Alfredo pasta, Zuppa Toscana, Pasta e Fagioli, those bread stick and my favorite….the crunchy, endless salad.I’m not gonna lie though…I probably wouldn’t love the salad as much without their famous dressing.
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