This tasty salad is made with fregola pasta, or you can use orzo pasta if you like. Cook the pasta then drain it and let it cool. You can then combine it with chickpeas, also known as garbanzo beans, garlic, tomato, fresh herbs and parmesan. This makes a tasty lunch served with buttered ciabatta bread, or you might like to serve it as a side dish with veal, beef, fish, chicken, or another favorite. Make this fregola salad ahead if you like, and keep it refrigerated for several hours before serving.
Fregola, which is sometimes spelt fregula, is a type of pasta from Sardinia. It can be used in the place of pasta, or even rice in some dishes, or you can use another kind of pasta here if you prefer, such as orzo if you like the small grains, or macaroni, penne, or whatever else you have in the pantry. You can also change any of the other ingredients, such as switching the chickpeas (also known as garbanzo beans) for kidney beans or leaving them out, or using red bell pepper rather than tomatoes.
Serve the finished salad as a side dish with meat or fish, or enjoy it as a snack. You could even rustle up a big batch and take it to a potluck supper. There is something very salad about pasta salad recipes. There is never any left at the end of a meal because everyone just seems to love such a recipe! Make this and you can be sure it will all get eaten. This is a very light pasta salad, at least when compared to creamy ones, and the aromatic herbs and vegetables are just wonderful in it. Continue reading
This tasty chicken pasta salad is healthy and appealing. The main ingredients are pasta, chicken and mandarin orange segments, and then we are also using carrot, cucumber, red onion, red apple, and toasted almonds. The dressing features ginger, orange, garlic, onion soup mix, and more, for a full-flavored taste. Make it ahead then chill it for the flavors to mingle. The salad is served on a bed of lettuce, and you can choose from iceberg, baby spinach, arugula, or simply some mixed baby leaves.
This is a great way to use up leftover chicken or turkey, or you could even use shrimp or tofu as your protein for a change of pace. If you do not have leftover meat, it is easy enough to chop and stir-fry some chicken in oil, or even poach it in slowly simmering water until done. The first way yields golden brown chicken, while the second gives you soft chicken, so it is just down to personal preference. The almonds, apple and onion add a distinctive crunch which balances out nicely with all the softer ingredients used in this recipe.
We used pasta shells but if you prefer twists, penne, wheels, macaroni, or another shape, any of those would work. This recipe would also work with egg noodles but that is getting away from the Italian-ness of the dish, so we usually use pasta here to keep it more authentic. This dish is Italian-influenced rather than traditional Italian, but it is still really good, and well worth making because the pasta, chicken and mandarin are beautiful together. Go ahead and make any tweaks you want though. Continue reading
This lovely salad is colorful and appealing, and it is so easy to put together. The pasta is cooked and allowed to cool, and then you can add blanched broccoli, tomato, olives, cheese, and more. The dressing is homemade too, and the flavors in that will go beautifully with the flavors in the salad itself. If you want to add some toasted pine nuts or chopped walnuts, feel free, and you can also use half mozzarella and half blue cheese or feta if you like.
If you are wondering how to ensure your broccoli stays bright green, even after cooking it, the answer is you need to plunge it in boiling water for 2 minutes, then immediately plunge it into a bowl of ice water. This is the secret behind setting the color and keeping it vivid green. This is a lovely trick you can use to keep your broccoli looking as delicious as possible.
You can serve this as a side dish with grilled chicken or fish. It is also nice with steak. If you want to serve the salad as your entrée, you can do that, and it will be perfectly satisfying. It also travels well so you might like to consider this for a potluck meal or as a picnic dish. Whether you make the recipe exactly as written or tweak some of the ingredients to suit what you have in the refrigerator or what your palate prefers, you can be sure of a lovely result. Continue reading
A pasta salad is a versatile dish, and you can serve it as a side dish, as part of a buffet or cookout perhaps, or you can enjoy it on a bed of salad leaves for lunch. This recipe can be made with any kind of pasta shapes from penne to bowtie pasta to spiral pasta, or whatever you like, and you could even consider whole wheat pasta if you like the wholesome flavor and slightly chewier texture.
The following recipe blends the pasta with ham and tomato, red onion and celery for crunch, and a dressing made with extra-virgin olive oil, mustard, mayonnaise and sour cream. Fresh dill weed adds more color as well as a herbal flavor, and this salad can be as creamy as you want, or else you might like to swap some of the mayonnaise for yogurt dressing, or use reduced-fat sour cream and mayonnaise. A salad such as this one is more American-Italian than authentic. In Italy a salad is usually made with fresh vegetables and dressed with extra-virgin olive oil and vinegar.
Pasta is a lovely ingredient to use in salads though, especially when combined with a creamy dressing. You can put all kinds of things in a pasta salad too, from seafood to chicken, beef, sausage, or even veggies. The following recipe is quite a classic pasta salad recipe. You can make this up to a couple days ahead too if you like, just adding a little milk and giving it a stir before serving. Continue reading
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