Rachael Rays Spinach Artichoke Pasta Salad Recipes

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ARTICHOKE, GARBANZO, & SPINACH PASTA SALAD



Artichoke, Garbanzo, & Spinach Pasta Salad image

This is an old standby that we use here at the "home" and amazingly, the residents, eat it but they leave out a little of the spinach. Found this in a drawer with the ingredient quantities, as we use more of each, but I don't know from where it came. This is easy and with some chicken and some fruit, the meal is complete. Didn't account for chilling time.

Provided by Manami

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 18

8 ounces artichoke hearts, chopped
10 ounces canned garbanzo beans, drained
2 cups spiral shaped pasta or 2 cups rigatoni pasta
1 1/3 cups fresh spinach leaves, chopped
3/4 large tomatoes, chopped
3/4 red bell pepper, chopped
1/2 cup sliced button mushroom
pimento stuffed olive, chopped (optional)
2 teaspoons olives or 2 teaspoons vegetable oil
2 teaspoons lemon juice
2 teaspoons water
3/4 teaspoon minced garlic
1/2 teaspoon dried oregano or 1/2 teaspoon italian seasoning
1/8 teaspoon black pepper
crushed red pepper flakes
1/8 teaspoon salt (optional)
2 tablespoons feta cheese, grated
2 teaspoons feta cheese, grated

Steps:

  • Mix artichoke hearts, garbanzo beans, pasta, spinach leaves, tomato, bell pepper, mushrooms & pimento-stuffed olives(if using) in a large bowl.
  • Blend olive oil, lemon juice, water, garlic, oregano or Italian seasoning, black pepper, crushed red pepper flakes, & salt(if using) in a blender or food processor until smooth.
  • Pour over salad and toss.
  • Cover and chill for at least 2 hours.
  • Top with feta cheese before serving.

Nutrition Facts : Calories 162.3, Fat 2.4, SaturatedFat 1, Cholesterol 5.1, Sodium 345.8, Carbohydrate 30.8, Fiber 7.2, Sugar 2, Protein 6.5

RACHAEL RAY'S SPINACH ARTICHOKE PASTA SALAD



Rachael Ray's Spinach Artichoke Pasta Salad image

Make and share this Rachael Ray's Spinach Artichoke Pasta Salad recipe from Food.com.

Provided by Shirl J 831

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 lemon, juice of, small
6 ounces Baby Spinach, chopped
1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped
1/3 lb ricotta cheese, crumbled
1/2 cup pitted black olives, such as kalamata, coarsely chopped
1/2 medium red onion, chopped
1/2 cup fresh flat-leaf Italian parsley, chopped
1 lb penne or 1 lb other short pasta, cooked al dente, cooled and well drained
coarse salt, to taste
fresh ground pepper

Steps:

  • Combine the first three ingredients in the bottom of a serving bowl.
  • Add remaining ingredients to the bowl and toss till well combined.
  • Season with salt and pepper and serve.
  • This makes 8 side dishes.

CORNFLAKE-FRIED CHICKEN & WAFFLES WITH PECANS



Cornflake-Fried Chicken & Waffles with Pecans image

"Making chicken and waffles creates a lot of dirty dishes, but, man, is it worth it. It's a push to make this recipe in 30 minutes, but once you get the hang of it, it goes quicker every time."-Rachael Ray

Provided by rachael-ray

Number Of Ingredients 1

Fried Chicken1 cup flourSalt and pepper1 cup buttermilkAbout 2 tsp. hot sauce (such as Frank's RedHot or Tabasco)2 cups cornflakes, crushed up1 tbsp. granulated garlic1 tbsp. granulated onion2 tsp. each paprika, salt, white pepper, and black pepperSafflower oil, for shallow frying2 lb. boneless, skinless chicken breast cutlets (or chicken breasts cut in half horizontally) or boneless, skinless chicken thighs, trimmed and pounded to 1/2 inch thickWaffles1 cup flour1 cup fine-to medium-grind cornmeal1 tsp. baking powder1 tsp. baking soda¼ tsp. cayenneAbout 1/8 tsp. freshly grated nutmegSalt and pepper1 ½ cups buttermilk4 tbsp. melted butter1 egg1 cup chopped toasted pecansCooking sprayWarm honey or hot honey (such as Mike's), for serving

Steps:

  • Step 1Preheat the oven to 275°. Set a wire rack inside a baking sheet. Preheat a waffle iron to level 5 or medium-high to high.Step 2For the chicken, make a breading station by lining up 3 shallow dishes. In the first, season the flour with salt and pepper. In the second, mix the buttermilk and hot sauce; season. In the last, mix the cornflakes, granulated garlic and onion, paprika, salt, and white and black pepper. In a large skillet, heat 1/8 inch of oil over medium-high. Working in batches, dredge the chicken in the flour, dip in the buttermilk, then coat in the cornflakes, pressing so the crumbs adhere. Fry until golden, 3 to 4 minutes per side. Transfer to the rack; keep warm in the oven.Step 3For the waffles, in a medium bowl, whisk up the dry ingredients and spices; season with salt and pepper. In another medium bowl, whisk up the buttermilk, butter, and egg. Mix the wet and dry ingredients until just blended. Stir in the pecans. Coat the waffle iron with cooking spray. Working in batches, cook the waffles until crispy, about 4 minutes per batch.Step 4Top the waffles with the chicken. Drizzle with honey.

SPINACH AND ARTICHOKE SALAD



Spinach and Artichoke Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano

Steps:

  • Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

SPINACH ARTICHOKE PASTA SALAD



Spinach Artichoke Pasta Salad image

Provided by Rachael Ray : Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 14

Coarse salt
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 red roasted pepper, drained and chopped
1/2 small red onion, chopped
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar, a couple of splashes
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
Black pepper
A handful sun-dried tomatoes packed in oil, coarsely chopped

Steps:

  • Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
  • Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

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