PASTA SALAD WITH RED ONION RECIPES

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PASTA SALAD WITH PICKLED RED ONION | JUST A PINCH RECIPES



Pasta Salad with Pickled Red Onion | Just A Pinch Recipes image

Everyone enjoys a good, cold pasta salad every now and then. I made this recipe after being inspired to try my hand at pickling red onions. Pickling adds such a unique flavor to the onions that I had try it in my tri-color pasta salad...my husband says it's a winner, winner(with a) chicken dinner!

Provided by sue bronner @cookingbydesign

Categories     Pasta Sides

Prep Time 2 hours 30 minutes

Yield 4

Number Of Ingredients 9

12 ounce(s) dry pasta of choice
1/2 ounce(s) dry ranch dressing mix (half of 1 packet)
2 tablespoon(s) zesty italian seasoning
1/4 cup(s) mayonnaise
1/2 cup(s) pickled red onion
1/4 cup(s) red wine vinegar (for pickling)
2-3 pinch(es) salt (for the pickling)
1/4 cup(s) parmesan cheese
- top with feta cheese, optional

Steps:

  • Prep: Thinly slice red onion and place in a small mixing bowl, add vinegar, salt and blend, set aside. Allow onions to soak while you prepare the pasta. Cook your pasta according to directions; to aldente. Drain and allow time to cool.
  • Once pasta has cooled - Add the ranch mix, italian dressing, mayo and parmesan cheese, mix until incorporated. Drain onions from the vinegar and finally fold into the pasta. Salt and pepper to taste (pickling adds enough flavor I added very little additional salt). Refrigerate for at least 2 hours.
  • Serve cold topped with crumbled feta cheese if desired.

PASTA WITH BRAISED RED ONION SAUCE AND CRISPY KALE ...



Pasta with Braised Red Onion Sauce and Crispy Kale ... image

Rachael shares her easy, holiday-colored vegetarian pasta with braised red onion sauce + a crispy kale garnish.

Provided by Rachael Ray

Number Of Ingredients 21

6 tablespoons butter
divided
4 red onions
chopped
Salt
2 large fresh bay leaves
2 cloves garlic
chopped or grated
Pepper
1/8 teaspoon ground allspice or a pinch of ground cloves
¼ cup tomato paste
1 cup red wine
3 cups beef or roasted vegetable stock
A drizzle of aged sweet balsamic vinegar
optional
1 bunch flat kale
stemmed
EVOO non-aerosol cooking spray
1 pound pasta (Rach likes to use a red onion-flavored kind for this recipe
but plain bucatini or rigatoni would be fine)
Grated pecorino cheese

Steps:

  • Melt 4 tablespoons butter in Dutch oven over medium heat
  • Add onions and season with salt, then add bay leaves, cover and soften 10 minutes
  • Add garlic, pepper and allspice or cloves and stir a minute or 2
  • Add tomato paste, stir and let cook a minute
  • Add red wine and increase heat to reduce wine slightly
  • Add stock and cook at low simmer 1 ½ to 2 hours, then remove the bay leaves and add vinegar
  • Listicle: Rachael Ray 5-Quart Cast Iron Casserole When sauce has been cooking for an hour, heat water for pasta to a boil and preheat broiler or oven to 550°F
  • Spray a single layer of stemmed kale with oil, season with salt and broil or bake at 500°F on a foil-lined baking sheet until very crisp and browned
  • Cool to handle
  • Season again with salt and crackle into pieces
  • Undercook pasta a minute less than directions in salted water and reserve ½ cup of the liquid
  • Add cooking water and 2 tablespoons butter to pasta and combine with sauce and a handful of cheese
  • Serve in shallow bowls topped with crispy kale

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