SPIRAL PASTA RECIPES

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COLORFUL SPIRAL PASTA SALAD RECIPE: HOW TO MAKE IT



Colorful Spiral Pasta Salad Recipe: How to Make It image

Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. —Amanda Cable, Boxford, Massachusetts

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 14 servings.

Number Of Ingredients 7

1 package (12 ounces) tricolor spiral pasta
4 cups fresh broccoli florets
1 pint grape tomatoes
1 can (6 ounces) pitted ripe olives, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan

Steps:

  • In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.

Nutrition Facts : Calories 149 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 513mg sodium, CarbohydrateContent 24g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

SICILIAN SPIRAL PASTA WITH RICOTTA, WALNUTS AND ROASTED ...



Sicilian Spiral Pasta with Ricotta, Walnuts and Roasted ... image

Rachael shares two easy, delicious winter dishes—roasted cauliflower + cheesy pasta—that are even better when paired together!

Provided by Rachael Ray

Number Of Ingredients 22

1 cup walnuts
2/3-½ cup EVOO
3 cloves garlic
crushed or chopped
1 pound fresh ricotta cheese (sheep milk or cow milk)
drained
¾ cup freshly grated Parmigiano-Reggiano
¾ cup grated pecorino
Freshly grated nutmeg (about 1/8 teaspoon)
1 head cauliflower
cut into small florets
stems and greens into bite-sized pieces
Salt and pepper
1 pound short fusilli pasta or whole-wheat fusilli pasta
3 tablespoons capers
drained and chopped
3 tablespoons currents
plumped in very hot water
drained and chopped
Pinch of red pepper flakes
A handful of flat-parsley
chopped

Steps:

  • In a small pan, toast the walnuts, then chop or pulse to process them into small pieces
  • Bring pasta water to a boil
  •   Preheat oven to 450°F, with rack at center
  •   Line a pan with foil and parchment
  • Heat a small skillet over medium heat with EVOO and garlic, swirl and cook for a minute or 2 until garlic has softened
  • Spoon about 1/3 of the oil and garlic into a bowl and combine with ricotta, Parm, pecorino and a little nutmeg
  • Add the walnuts to the bowl
  • Listicle: Rachael Ray Hard Anodized Nonstick Frying Pan Toss the cauliflower with the remaining oil, season with salt and pepper and roast 18 to 20 minutes on the foil- and parchment-lined pan until tender-crisp and brown at edges
  • Salt boiling water and undercook the pasta by 1 minute
  • Reserve ½ to ¾ cup starchy salty water before draining
  • While pasta cooks, in another bowl, combine the capers, currants, red pepper and parsley, then add the roasted cauliflower and combine
  •  Add the hot starchy water as needed to the cheese and walnut mixture before adding the pasta
  • Add pasta, stir to emulsify and top pasta with roasted cauliflower

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