Pasta Bandiera Italian Flag Pasta Salad Recipes

PASTA BANDIERA - ITALIAN FLAG PASTA SALAD

Steps:

• Cook the pasta in a large pot of boiling water until al dente; drain.
• While the pasta's cooking, mix next four ingredients together in a large bowl.
• Add cooked pasta; toss so pasta is thoroughly coated with oil and tomatoes are distributed evenly.
• Sprinkle with black pepper to taste and shreds of basil and toss again.
• Crumble feta on top.
• Toss again just before serving.

EASY ITALIAN SALAMI PASTA SALAD

Steps:

• Cook the pasta according to the package directions.
• Meanwhile, cut the salami into strips. Slice the black olives and dice the sundried tomatoes and bell pepper. Set all these ingredients aside.
• In a large salad bowl, mix the olive oil and red wine vinegar. Whisk with a fork (or whisk) until they are completely blended and the dressing is a uniform colour throughout.
• Add the parmesan cheese, salt and pepper to the dressing and mix.
• When the pasta is cooked to your liking, remove it from the heat. Drain it and rinse it in cold water until the pasta is cold. Drain it again.
• Add the cooled pasta and the chopped ingredients to the dressing in the bowl. Stir well to mix the ingredients together.
• Cover and chill in the fridge for at least 30 minutes to allow the flavours to blend.
• Just before serving, scatter chopped fresh basil leaves over the top.

FUSILLI PASTA SALAD

Steps:

• In small saucepan, heat the wine over medium heat just till warm. Add raisins and remove from heat. Let stand 15-30 minutes to plump; drain reserving wine. Set both aside.
• Cook pasta according to package directions. Drain, rinse under cold water; drain again.
• In large serving bowl, toss together cooled, pasta, raisins and olives.
• In jar, combine reserved wine, olive oil, lemon juice, basil, shallots, mustard, salt and pepper. Cover and shake well to mix. Pour over pasta, toss to coat. Cover and chill salad for 3-24 hours. Before serving add nuts and toss.

ITALIAN FLAG SALAD (CAPRESE)

Steps:

• Make sure you serve this on a white platter!
• Wash and dry the tomatoes.
• Remove the stem and cut into slices, approximately 1/2 inch thick, lengthwise.
• Arrange slices decoratively on platter.
• Drizzle with just the barest amount of olive oil, sprinkle lightly with salt (sea salt is wonderful!) and coarsely ground, FRESH black pepper.
• Cut the mozzarella into slices approximately 1/3 inch thick and arrange 1 slice of cheese per slice of tomato.
• (the mozzarella balls available in Greece are pretty small- maybe 3-4oz).
• What you want is a white slice of cheese just covering the tomato slice, but with the red of the tomato peeking through.
• Dot each mozzarella round with 1/2 to 3/4 tsp of pesto.
• Serve with lots of crusty bread!

CAULIFLOWER OLIVE ANTIPASTO SALAD

Steps:

• Combine dressing ingredients; set aside.
• Cut and drain all vegetables. Place in a large bowl and add dressing; toss to coat.