TUSCAN PASTA SALAD
Tuscan Pasta Salad is an easy pasta salad with sun dried tomatoes, peppers spinach, and olives tossed in a tangy dressing. This pasta salad is perfect for your next potluck!
Provided by Alyssa Rivers
Number Of Ingredients 16
Steps:
- In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
- To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.
- Drizzle the dressing over the pasta salad and serve.
Nutrition Facts : Calories 567 kcal, Carbohydrate 59 g, Protein 13 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 7 mg, Sodium 525 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, & SUN-DRIED TOMATOES RECIPE - (4.4/5)
Provided by jjadin
Number Of Ingredients 16
Steps:
- To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving. Vinaigrette: Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper and refrigerate in an airtight container until ready to use or up to 1 week.
WHITE BEAN SALAD
Steps:
- Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.
- Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 25.4 g, Fat 15.6 g, Fiber 7.4 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 921.7 mg, Sugar 2.4 g
TUSCAN TUNA AND WHITE BEAN SALAD
This no-mayo tuna salad is dressed with a simple drizzle of olive oil and fresh lemon juice. For my salads, I prefer an olive oil with a fruity instead of grassy taste.
Provided by Heidi
Categories Salad
Time 5m
Number Of Ingredients 10
Steps:
- In a large bowl or two smaller bowls, combine the arugula, white beans, tuna, tomatoes, olives and and red onion.
- Drizzle with the olive oil and the juice from the lemon. Toss to combine.
- Top with crumbled feta cheese and season to taste with kosher salt and black pepper.
Nutrition Facts : ServingSize 1 g, Calories 436 kcal, Carbohydrate 39 g, Protein 30 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 42 mg, Sodium 1120 mg, Fiber 12 g, Sugar 3 g
COLORFUL TUSCAN BEAN SALAD
Enjoy this colorful and refreshing Tuscan Bean Salad suggested by Cori Rothe from Livermore, California. It's a "can't-miss" side dish that's jam-packed with juicy veggies, wonderful flavor and easy convenience.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the first 10 ingredients. Refrigerate for 20 minutes or until serving. Stir in basil. Serve with a slotted spoon.
Nutrition Facts : Calories 194 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein.
WHITE BEAN DIP
This creamy, rich dip with roasted garlic, fresh herbs and sun-dried tomatoes is perfect for snacking and hors d'oeuvres. Try it for game day or your next dinner party -- it gets gobbled up whether you're drinking beer or sipping cocktails.
Provided by Lisa Lotts
Categories Appetizer
Time 45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400.
- Use a sharp knife and trim the top 1/3" - 1/2" of the head of garlic. Place the garlic in a small piece of tin foil (use the trimmed pieces as well) Drizzle with olive oil and sprinkle with salt.
- Seal up the tin foil and roast for 30 minutes or until garlic is very tender. Remove from oven and let the garlic rest until it's cool enough to handle. Remove the garlic cloves from the peel and set aside.
- Heat the olive oil in a small pan over medium high heat until the oil starts to moire and is hot but not smoking. Turn off the heat and immediately add the chopped herbs. The oil will sizzle because of the freshness of the herbs. Swirl the pan so that the herbs are completely coated with the hot oil and set aside.
- Drain the cannellini beans in a mesh strainer, but DO NOT RINSE THE BEANS. Discard the bean liquid. Transfer the beans to the bowl of a food processor. Pulse several times until the beans resemble a chunky dip.
- To the bean mixture, add the oil and herb mixture, kosher salt, and lemon juice. Pulse 4 to 5 times to incorporate the ingredients. Add the garlic and lemon juice and pulse to puree the roasted garlic.
- Add the chopped sun-dried tomatoes and pulse 2-3 times to combine.
- Transfer the white bean dip to a serving bowl. Drizzle a little olive oil over the top of the dip and sprinkle with fresh herbs. Serve with pita chips or fresh crudite.
Nutrition Facts : Calories 95 kcal, Carbohydrate 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 155 mg, ServingSize 1 serving
TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, AND SUN-DRIED TOMATOES
Steps:
- 1. To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse.
- 2. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.
- 3. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.
- 4. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving.
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