Pasta Salad With Grilled Lemon Chicken Roasted Peppers And Goat Cheese Recipes

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ROASTED-PEPPER PASTA SALAD



Roasted-Pepper Pasta Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces mezzi rigatoni or other short tube-shaped pasta
2 bell peppers (red and/or yellow), halved, stemmed and seeded
6 cloves garlic, unpeeled
1/4 cup almonds
1/3 cup extra-virgin olive oil
1 lemon
8 ounces bocconcini (small mozzarella balls)
1 bunch fresh basil, leaves torn
Freshly ground pepper

Steps:

  • Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
  • Photographs by Antonis Achilleos

GRILLED CHICKEN AND PASTA SALAD



Grilled Chicken and Pasta Salad image

This salad is very filling and is used as a meal in my home. Everyone always loves it! It is also quick and easy. Note: I have also added olives, hard boiled eggs, and red bell pepper to this salad. Enjoy with your favorite dressing!

Provided by Ann Marie

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
steak seasoning to taste
8 ounces rotini pasta
8 ounces mozzarella cheese, cubed
1 red onion, chopped
1 head romaine lettuce, chopped
6 cherry tomatoes, chopped

Steps:

  • Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning.
  • Lightly oil the grill grate. Grill chicken 6 to 8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips.
  • Meanwhile, place the rotini pasta in a large pot of lightly salted boiling water. Cook 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
  • In a large bowl, mix together the cheese, onion, lettuce, and tomatoes. Toss with the cooled chicken and pasta to serve.

Nutrition Facts : Calories 503.7 calories, Carbohydrate 48 g, Cholesterol 103.5 mg, Fat 13.2 g, Fiber 4.4 g, Protein 46.5 g, SaturatedFat 6.7 g, Sodium 650.4 mg, Sugar 4.6 g

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS



Pasta with Goat Cheese and Roasted Asparagus image

This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and roasted asparagus.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 5

2 bunches asparagus (2 pounds total), tough ends removed
4 tablespoons butter, cut into small pieces
12 ounces cavatappi or other short pasta
1 small log soft goat cheese (5 ounces), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

Steps:

  • Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
  • While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
  • In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Nutrition Facts : Calories 550 g, Fat 20 g, Fiber 7 g, Protein 23 g

GRILLED VEGETABLE SALAD WITH GOAT CHEESE



Grilled Vegetable Salad with Goat Cheese image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 19

1 large red bell pepper
1 large orange or yellow bell pepper
2 or 3 small zucchini
2 or 3 small yellow summer squash
1 medium eggplant
1 medium red onion
1 large portobello mushroom
Vegetable cooking spray
1/4 cup Rosemary Garlic Oil, recipe follows
1 large or 2 smaller bunches arugula
Salt and coarsely ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
2 ounces rindless goat cheese, such as Montrachet or Coach Farms
1/2 cup extra-virgin olive oil
3 garlic cloves, slivered
1 1/2 tablespoons fresh rosemary noodles (from about 2 sprigs) or 1 tablespoon dried
2 pinches salt, preferably coarse
A generous grind of coarse black pepper

Steps:

  • Cut out the pepper stems and then slice each lengthwise along the ribs or ridges into 3 or 4 large triangular wedges. Trim the stem and blossom ends from the zucchini and squash and cut them lengthwise into thin slices. Trim the eggplant and cut crosswise into 12 slices 1/4 to 3/8-inch thick. Peel the onion and cut into 1/4-inch slices.
  • Trim the portobello mushroom stem even with the cap so it will lie flat on the grill. Brush all over with 1/2 tablespoon of the Rosemary Garlic Oil. Set aside.
  • Set a cast iron grill pan over high heat and coat with vegetable cooking spray. Let it warm up for 3 to 5 minutes (or light your outdoor grill). Using a pastry brush, coat the zucchini, squash, eggplant, and red onion slices with about 2 1/2 tablespoons of the remaining oil; it will be a very thin film, but it should be enough. The peppers do not need any. Grill the vegetables, except the onion in batches as necessary, on each side, rotating them 45 degrees to make cross-hatch grill marks. They should be cooked until they are nicely browned, but not charred, cooked through but still hold their texture. The peppers will have black marks on the outside, but they are eaten with their skin and bright color intact. Grill the mushroom stem side down first, so when it is turned and finishes cooking, the juices will be retained. Reduce the heat to medium high and grill the onion, turning and rotating as described, until tender and browned but not burned. Here are the approximate cooking times, which will vary with your grill: Peppers - 6 to 7 minutes per side Zucchini and squash - 2 to 3 minutes on first side, 2 minutes on second Eggplant - 4 to 6 minutes per side Red Onion - 3 to 4 minutes per side Portobello - 5 to 6 minutes per side As the vegetables are cooked, transfer them to plates or a large baking sheet lined with wax paper. Transfer the portobello to a cutting board and let cool for at least 5 minutes; then slice. Be sure to reserve any mushroom juices. Season the grilled vegetables and mushroom lightly with salt and pepper.
  • Line a large round or oval serving platter with the arugula. Arrange the grilled vegetables decoratively in bunches around the edge of the platter. Pile up the pepper wedges in the center.
  • In a small bowl, whisk together the balsamic vinegar and lemon juice with the remaining Garlic Rosemary Oil. Mix in any reserved mushroom juices. Drizzle evenly over the salad. Crumble goat cheese on top. Serve at room temperature.
  • Combine all the ingredients in a small glass jar with a lid. Let stand at room temperature at least 15 minutes, preferably 1 hour. If not using within several hours, cover and refrigerate for up to a week.;

BAKED GREEK SALAD



Baked Greek Salad image

Baked Greek Salad, a warm and inviting Greek vegetable side dish, combines the best Greek veggies like onions, olives and peppers with a delicious and fresh lemon olive oil vinaigrette. The smooth and creamy goat cheese goes well with chicken, salmon, and most fish main dishes.

Provided by Trisha Haas - Salty Side Dish

Categories     Salad Recipes     Side Dishes

Time 35m

Number Of Ingredients 12

1 red pepper (seeds removed and chopped)
1 orange pepper (seeds removed and chopped)
1 large tomato (chopped)
5 ounces goat cheese (cubed)
1 lemon (cut in half)
1 cucumber (sliced and quartered)
1 cup Kalamata olives (pitted and drained)
1 red onion (sliced)
1/2 cup olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt

Steps:

  • Roasted Greek Salad with Lemon Dressing
  • Preheat oven to 475 and line a baking sheet with parchment paper.
  • Prep all vegetables as written above in ingredient list.
  • Add chopped red and orange peppers, diced tomatoes and cubed goat cheese and mix together.
  • In a small bowl, combine olive oil, oregano, garlic powder and salt and mix well.
  • Drizzle half of the oil mixture onto the vegetables on the baking sheet and use hands to combine.
  • Slice a lemon in half and place onto the baking sheet with inside facing up.
  • Roast Greek vegetables for 17-20 minutes.
  • Remove sheet pan from oven.
  • Carefully squeeze lemon (it is hot) into oil mixture and whisk the lemon and olive oil dressing together.
  • Add raw quartered cucumbers, drained and pitted Kalamata olives and raw sliced red onion and drizzle entire pan with remaining oil and gently toss with a spatula to combine.
  • Serve Greek Salad warm or room temperature.

Nutrition Facts : ServingSize 1 g, Calories 240 kcal, Carbohydrate 10 g, Protein 1 g, Fat 23 g, SaturatedFat 3 g, Sodium 495 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 19 g

ROASTED VEGETABLE PASTA SALAD



Roasted Vegetable Pasta Salad image

I can't make this dish without printing enough copies of the recipe to hand out to girlfriends at my book club and potlucks all year round! I love it because it is a beautiful dish to look at and it's delectable. To top that, it is easy to make.&@151;Alia Shuttleworth, Auburn, California

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 9 servings.

Number Of Ingredients 19

1/3 cup lemon juice
1/3 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
ROASTED VEGETABLES:
1 small eggplant, peeled and cut into 3/4-inch cubes
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
6 garlic cloves, peeled and halved
1/2 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
SALAD:
1-1/4 cups uncooked orzo pasta
4 green onions, finely chopped
15 fresh basil leaves, thinly sliced
1/4 cup pine nuts, toasted
12 ounces feta cheese, cut into 3/4-inch cubes

Steps:

  • In a small bowl, whisk the first four ingredients; set aside., In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature., Meanwhile, cook orzo according to package directions; drain., In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.

Nutrition Facts : Calories 388 calories, Fat 27g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 637mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

GRILLED CHICKEN WITH GOAT CHEESE SAUCE



Grilled Chicken With Goat Cheese Sauce image

This grilled chicken is jazzed up with a creamy goat cheese sauce and roasted red pepper puree. The combination is both stunning and delicious!.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 43m

Yield 4

Number Of Ingredients 18

4 boneless chicken breast halves
Dash salt
Dash pepper
For the Goat Cheese Sauce:
1 tablespoon extra-virgin olive oil
3 tablespoons dry white wine
1 cup chicken broth
1 teaspoon fresh parsley
4 ounces herbed goat cheese
Dash salt (or to taste)
Dash pepper (or to taste)
Optional: 1/2 teaspoon garlic herb seasoning
For the Roasted Red Pepper Puree:
1 jar (12 ounces) roasted red peppers (drained)
2 tablespoons extra virgin olive oil
1 clove garlic (chopped)
Dash Tabasco (or other hot sauce to taste)
Dash salt (or to taste)

Steps:

  • Gather the ingredients.
  • Put each chicken breast half between two sheets of plastic wrap; pound lightly to flatten evenly. Salt and pepper both sides of the chicken pieces.
  • Lightly oil the grill or grill pan. Grill over medium coals or medium-high heat for about 3 to 5 minutes on each side, or until cooked through.*
  • If desired, place a few spoonfuls of the red pepper puree (recipe below) on the plate, place the chicken breast on top of the puree, and spoon the herbed goat cheese sauce (recipe below) over the chicken. *The minimum safe temperature for chicken is 165 F / 74 C.
  • Gather the ingredients.
  • Combine 1 tablespoon of olive oil, wine, and chicken broth in a saucepan; bring to a boil. Continue cooking over medium heat until reduced by about half.
  • Add the parsley, goat cheese, salt and pepper, and garlic herb seasoning, if using. Continue simmering, stirring frequently, until the sauce is thickened.
  • Gather the ingredients.
  • Combine the roasted red peppers , garlic, hot sauce in a blender or food processor. Process until smooth. Force it through a mesh sieve, if desired.
  • Taste and season, as needed, with salt and freshly ground black pepper.
  • Enjoy!

Nutrition Facts : Calories 422 kcal, Carbohydrate 6 g, Cholesterol 116 mg, Fiber 1 g, Protein 44 g, SaturatedFat 7 g, Sodium 759 mg, Sugar 4 g, Fat 23 g, ServingSize 4 servings, UnsaturatedFat 0 g

CREAMY GOAT CHEESE PASTA



Creamy Goat Cheese Pasta image

This Creamy Goat Cheese Pasta, made in one pot, will be ready to devour in less than 30 minutes! Creamy goat cheese, parsley and basil for greens; this is the easiest way to marry homemade and gourmet. You'll be saying "I DO!".

Provided by Joanna Cismaru

Categories     Dinner     Lunch

Time 25m

Number Of Ingredients 12

12 ounce penne (dry)
2 tablespoon butter (unsalted)
2 cloves garlic (minced)
6 ounce goat cheese (soft)
1 cup half and half cream
¼ cup fresh basil (sliced chiffonade*)
¼ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
2 tablespoon lemon juice (from 1 lemon)
lemon zest (from 1 lemon)
1 cup Parmesan cheese (grated)
2 tablespoon fresh parsley (chopped)

Steps:

  • Cook pasta: Cook the pasta al dente according to package instructions. Reserve 1 cup of the pasta cooking water.
  • Make sauce: Heat the butter in a skillet over medium-high heat. Add the garlic and sauté for 30 seconds to 1 minute, just until the garlic becomes aromatic. Add the goat cheese, half and half and stir. Whisk until smooth.
  • Add pasta: Reduce the heat to medium. Add the cooked penne and 1/2 cup of the reserved pasta water to the skillet. Stir well to coat the pasta and let it bubble in the sauce for 1-2 minutes.
  • Finish: If you'd like a thinner sauce, add more of the pasta water as needed. Mix in the basil, then season with salt and pepper to taste. Add the lemon juice and zest and more pasta water if needed. Turn off the heat and stir in the Parmesan cheese.
  • Garnish and serve: Garnish with parsley and serve.

Nutrition Facts : Calories 661 kcal, Carbohydrate 68 g, Protein 30 g, Fat 29 g, SaturatedFat 19 g, Cholesterol 74 mg, Sodium 735 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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