Roman Salad With Pasta Recipes

ROMAN HOLIDAY PASTA SALAD

Roman Holiday Pasta Salad image

Make and share this Roman Holiday Pasta Salad recipe from Food.com.

Provided by Karen in MA

Categories Pasta Shells

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb tri-colored pasta or 1 lb pasta shells
4 plum tomatoes, diced
12 pitted black olives, sliced
1 medium red onion, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 garlic cloves, blanched and minced
4 tablespoons extra virgin olive oil
4 teaspoons balsamic vinegar
1 tablespoon fresh lemon juice
4 ounces mozzarella cheese, chopped
salt (optional)
fresh ground black pepper

Steps:

Cook the pasta, drain well, and immediately rinse in cold water. Shake off the excess water and chill.
In a large mixing bowling, add the tomatoes, olives, onion, basil, thyme, garlic, olive oil, vinegar, lemon juice, and chilled pasta and then top with the cheese.
Toss well, adding salt and pepper. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 334.5, Fat 11.6, SaturatedFat 3.1, Cholesterol 11.2, Sodium 151.6, Carbohydrate 46.4, Fiber 2.7, Sugar 2.6, Protein 11.1

ROMAN SUMMER SALAD

Roman Summer Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)

Steps:

Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.

ROMAN SALAD WITH PASTA

Roman Salad With Pasta image

Provided by Molly O'Neill

Categories easy, lunch, pastas, appetizer, main course, side dish

Time 25m

Yield 6 main course servings or 12 side-dish servings

Number Of Ingredients 6

Ingredients

5 large ripe tomatoes, cut into 1/2-inch dice
1 red onion, peeled and minced
1 bunch basil, rinsed and torn
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
1/2 pound rigatoni

Steps:

In a large bowl, toss together the tomatoes, onion, basil, 2 teaspoons salt and pepper. Let stand at least 2 hours.
Bring a large pot of lightly salted water to boil. Add the rigatoni and cook until al dente, about 10 minutes. Drain. Toss the warm pasta into the salad, season with additional salt and pepper to taste and serve.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 1 gram, Fiber 3 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 455 milligrams, Sugar 5 grams

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