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How To make Primavera Salad with Warm Dressing
7 oz Pesto tortellini (1 box)
20 Snow pea pods
2 md Carrots; peeled
thinly sliced 1/4 lb Asparagus; cut in 1" pieces
1/2 md Cucumber; peeled
:
Seeded and thinly sliced 2 Scallions with tops
-- thinly sliced 1/3 lb Feta cheese; cubed
1/3 c Olive oil
2 tb Fresh lemon juice
1 lg Garlic clove; minced
1/2 ts Dried basil
1/4 ts Freshly ground pepper
1/4 ts Tabasco
Salt; to taste 1/4 c Chopped fresh parsley
Cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally. Drain. In large pot of boiling water, blanch snow peas for 1 minute. Chill in ice bath until cold. Blanch carrots, then asparagus, until tender crisp. Chill in ice bath until cold. In a large bowl, combine pasta, all vegetables and cheese. In a small skillet over medium heat, combine oil, lemon juice, garlic, basil, pepper, Tabasco and salt. Heat until warm. Pour over pasta mixture; sprinkle with parsley and toss until well blended. Yield: 4 to 6 servings. On back of 7 oz. box Amore brand cheese tortellini. Liberty Richter, Carlstadt, NJ 07072. Posted by Cathy Harned.
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How To Make Italian PASTA SALAD with Homemade ITALIAN DRESSING
This Italian pasta salad recipe is loaded with fresh and colorful vegetables, cheese, salami, and homemade Italian dressing. Toss with your favorite pasta to create an unforgettable dish.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ITALIAN PASTA SALAD INGREDIENTS:
►8 oz Rotini Pasta (can also use tri-color)
►6 oz Salami, sliced into strips
►10 oz Cherry tomatoes, halved (3 cups or 1 pint)
►1/2 English Cucumber, diced
►1/2 medium Red Onion, diced
►8 oz Fresh Mozzarella Pearls (or mozzarella balls halved)
►1/2 cup Black Olives, pitted and sliced
►1/2 cup Kalamata olives, pitted and halved
►1/2 cup Roasted Red Peppers, coarsely chopped
►1/3 cup parsley, finely chopped
►1 cup Italian Dressing
ITALIAN DRESSING INGREDIENTS:
►½ cup extra virgin olive oil
►3 Tbsp white wine vinegar
►1/4 cup Parmesan cheese, finely grated
►1 Tbsp mayonnaise
►1 tsp granulated sugar
►1 garlic clove finely grated or pressed
►1/2 tsp dried oregano
►1/2 tsp dried parsley
►1/2 tsp dried basil
►3/4 fine sea salt or added to taste
►1/2 tsp black pepper or to taste
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Creamy Chicken Pasta Salad
This is a big batch Chicken Pasta Salad with plenty of creamy dressing, lightened up using a combination of sour cream and mayonnaise so it's not excessively oil. Make it today, enjoy it for days!
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Instant Farro Salad Recipe Perfect for an Autumn Lunch | Williams-Sonoma
Eating salads are a great way of incorporating a healthy diet. If you are planning to invite guests for lunch, you can serve a variety of salad recipes before the main course. In this video, Chef Erica Lins of Campanile shows us how to make an instant farro salad recipe.
She begins making the farro salad by adding farro to a saucepan containing olive oil. She stirs the farro for about three minutes and adds water to the saucepan. After reducing the heat, she covers the skillet with a lid and cooks the farro for about 25 minutes or until all the water has been absorbed. After the farro is cooked, Erica places it in the refrigerator to cool for about 20 minutes.
She prepares the dressing by whisking in some vinegar, shallots, lemon juice, olive oil, cumin, salt and pepper. She then adds the vinaigrette dressing to the refrigerated farro along with some parsley, sliced pears and olives. After tossing the mixture, she tops the farro salad with ricotta cheese and pomegranate seeds.
Try making this and many more quick and easy lunch salad recipes at home!
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