Pasta Salad With Roasted Red Peppers And Basil With White Balsamic Dressing Recipes

SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
• Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
• In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

PASTA SALAD WITH HOMEMADE DRESSING

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
• In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.
• In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.
• Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator

GREEK PASTA SALAD I

Steps:

• In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.

BALSAMIC BASIL PASTA SALAD

Steps:

• Boil your pasta. While your pasta is cooking, make your dressing. Whisk together the vinegar, garlic powder, mustard, salt and pepper. While still whisking, drizzle in your olive oil. Once fully combined, set aside.
• When the pasta is done cooking, drain well then add a few tablespoons of the dressing to the pasta to prevent sticking and refrigerate until cold in a large bowl - this makes about 13 cups so be sure to have a big enough bowl! (Hot Tip: Don't rinse your pasta in cold water after cooking, removing the outer starch can keep the dressing from sticking well to it!)
• Add the remaining ingredients to the pasta (you may need to give the dressing another good whisking before adding if the oil has separated). You can serve this right away, but it's even better if it can have some time to marinate in the fridge! Once it's refrigerated, I like to let it sit on the counter for a few (the olive oil will thicken in the fridge and setting it out re-liquifies it) then give it a good stir before serving.

ROASTED PEPPER AND BASIL PASTA SALAD

Steps:

• Preheat oven to high broil. Place a large pot of salted water on the stove to boil. Remove seeds and core from red peppers. Lay flat with skin side facing up on a tin foil lined baking sheet. Broil for 5-10 minutes or until the skin is completely black. Remove and seal foil around peppers. Set aside.
• Cook pasta in boiling salted water until al dente. Rinse with cold water to cool and set aside in fridge.
• Heat oil or butter over medium heat. Sauté diced onion for 5 minutes until translucent. Turn down heat and add garlic. Cook for another 5 minutes or until fragrant. Set in fridge to cool.
• Chop scallions using both the white and green parts. Set aside. Remove skin from the peppers once they have cooled for at least 10 minutes in the tin foil -- the skin should peel off easily. Dice roasted peppers and set aside. Try to keep all the juices that run from the pepper while cutting/transferring it.
• Blend together all ingredients for dressing. If you do not have a blender then chop basil finely and whisk all ingredients. Set aside.
• In a large bowl combine the cold pasta, cold onion/garlic mixture, diced red peppers and scallion. Slowly add the dressing about 1 tablespoon at a time while tasting in between. You will likely have dressing left over -- keep this in the fridge for a fresh salad dressing or another pasta salad.

PENNE PASTA SALAD WITH ROASTED RED PEPPERS AND FRESH BASIL

Steps:

• Slice peppers into ¼" wide strips, lengthwise. Place strips in a large bowl.
• Whisk together the olive oil, lemon juice, lemon rind, salt and pepper.
• Toss dressing with the red pepper strips.
• Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a "chiffonade" in case you want to impress your friends.
• Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.
• Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.
• Combine pasta with marinated peppers and dressing.
• Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.
• Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.
• Garnish with basil chiffonade.

PASTA SALAD WITH ROASTED RED PEPPERS AND BASIL WITH WHITE BALSAMIC DRESSING

Steps:

• In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add cooked pasta, red peppers and basil and toss to combine. Season, to taste, with salt and black pepper. Fold in mozzarella cheese.