Capistranopastasalad Recipes

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CAPISTRANO PASTA SALAD



Capistrano Pasta Salad image

Sounds like a great luncheon main dish or a nice hearty side. Love the use of marinated artichokes along with pasta and prosciutto - makes for a very colorful salad with the addition of cherry tomatoes, black olives and green onions. Prep time does not include preparation of pasta.

Provided by DailyInspiration

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 (6 ounce) jars marinated artichoke hearts (marinade reserved)
1 -2 tablespoon mayonnaise
lemon pepper
1 (8 ounce) package small shell pasta (cooked, drained and chilled)
1 1/2 cups cherry tomatoes, cut into quarters
1 bunch green onion, thinly sliced
1 (6 ounce) can black olives, sliced
3 slices prosciutto, cut into strips (optional)
3/4 cup parmesan cheese, grated

Steps:

  • Drain artichokes hearts, reserving marinade. Cut artichokes into quarters. Mix reserved marinade with mayonnaise and lemon pepper. Combine pasta, artichokes, tomatoes, onions, olives and prosciutto in a bowl and toss with dressing. Mix in cheese just before serving.

Nutrition Facts : Calories 420.6, Fat 12.4, SaturatedFat 4.3, Cholesterol 17.5, Sodium 687.8, Carbohydrate 61.5, Fiber 12, Sugar 4.9, Protein 18.6

MEXICAN CAPIROTADA



Mexican Capirotada image

This is a traditional Mexican bread pudding served during Lent. It is commonly made with piloncillo (Mexican brown sugar).

Provided by dromero1013

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 24

Number Of Ingredients 11

3 cups water
3 cups brown sugar, divided
2 cinnamon sticks
2 cups butter, softened
2 loaves sliced white bread, toasted
¼ teaspoon ground cinnamon, or to taste
¼ teaspoon ground nutmeg, or to taste
⅛ teaspoon ground cloves, or to taste
2 cups raisins
2 cups peanuts
1 pound shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
  • Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
  • Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.

Nutrition Facts : Calories 489.6 calories, Carbohydrate 49.6 g, Cholesterol 60.5 mg, Fat 29 g, Fiber 2.5 g, Protein 11 g, SaturatedFat 14.8 g, Sodium 590.3 mg, Sugar 27 g

THE BEST CAPRESE SALAD



The Best Caprese Salad image

This classic Italian caprese salad is quintessential summer fare. Serve with a chilled white wine and enjoy in the sunshine or on a balmy summer evening!

Provided by ChefJackie

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

3 large heirloom tomatoes, sliced, or to taste
1 (16 ounce) package fresh mozzarella cheese, sliced
½ cup fresh basil leaves
3 tablespoons extra-virgin olive oil
1 pinch salt and ground black pepper to taste

Steps:

  • Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 8.6 g, Cholesterol 72.6 mg, Fat 28.5 g, Fiber 1.7 g, Protein 28.9 g, SaturatedFat 12.9 g, Sodium 748.4 mg, Sugar 4.9 g

CAPRESE PASTA SALAD



Caprese Pasta Salad image

This is a great little side dish for a BBQ and much healthier than the typical mayo-based macaroni salad. Olive Oil is packed with mono-unsaturated (good fats) and can help to achieve balanced cholesterol levels. I usually serve this at room temperature, but I've also served it hot and topped it with grilled chicken for a quick weeknight dinner.

Provided by Diet It Up

Categories     < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups bite-size fresh mozzarella cheese balls, cut into quarters
1 cup cherry tomatoes, cut into quarters
1/3 cup Italian salad dressing (I like using the Good Seasons packet dressing)
1/4 cup olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 lb whole wheat bow tie pasta (I use barilla plus)
3 tablespoons fresh basil, chopped
salt and pepper

Steps:

  • Toss the mozzarella and cherry tomatoes with the Italian dressing. Cover and refrigerate. If I'm making this for dinner, I usually get the cheese and tomatoes in the fridge to marinate a few hours before I plan to assemble the salad.
  • In a skillet on low heat, heat the olive oil, garlic and crushed red pepper. Cook on low for 5-10 minutes allowing the garlic to soften (but not brown) and infuse the oil.
  • Meanwhile, boil the pasta. Add the drained pasta to the skillet and toss to coat. Set the pasta mixture aside to cool.
  • Once the pasta is cooled, add the cheese and tomatoes along with the dressing marinade. Season the salad with salt and pepper and top with 3 tablespoons fresh basil.

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