VEGGIE ROTINI RECIPES RECIPES
VEGGIE ROTINI PASTA RECIPES RECIPES ALL YOU NEED IS FOOD
This easy pasta salad is flexible based on the ingredients you have in your kitchen or the season. Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like rotini or penne. Then toss with our simpleu00A0dressing and lots of colorful vegetables. We also love adding parmesan cheese, which melts into the dressing as well as a handful of fresh mozzarella balls. For more suggestions for what to add, read through our recommendations in the article above.
Provided by Adam and Joanne Gallagher
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield Makes about 10 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
- While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
- Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.
Nutrition Facts : Calories 363, CarbohydrateContent 36.6g, CholesterolContent 18.3mg, FatContent 19.1g, FiberContent 2.3g, ProteinContent 11.7g, SaturatedFatContent 5.1g, SodiumContent 507.1mg, SugarContent 2g
VEGETABLE ROTINI RECIPE RECIPES ALL YOU NEED IS FOOD
Prep: 20 min., Cook: 20 min. PLUS Rotini With Fresh Vegetables is picnic-friendly: It can be served warm, room temperature, or even chilled.
Provided by MyRecipes
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cut asparagus diagonally into 1-inch pieces. Set aside.
- Bring a large pot of water to a boil.
- Sauté onion and garlic in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until onion is tender. Add asparagus, and sauté 3 minutes. Stir in cherry tomatoes and diced squash, and sauté 2 to 3 minutes or until tomatoes are softened. Add salt and pepper to taste. Stir in 3/4 cup chicken broth; reduce heat, and simmer until mixture is thoroughly heated. Keep warm.
- Cook rotini in boiling water according to package directions; drain pasta, and immediately add to tomato mixture. Toss well; sprinkle with basil, and serve immediately.
- TEST KITCHENS TIP: If dish stands or is made ahead, add extra liquid (broth or water) when reheating.
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