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How To make Carole's Pasta Salad with Basil Vinaigrette
Basil Vinaigrette 4 lg Garlic cloves
2 T Dried basil
1 1/2 t Sugar
1 T Dry mustard
3 T Fresh lemon juice
6 T Red wine vinegar
2 t Kosher salt
1 t Freshly ground black pepper
1 1/4 c Olive oil
------------------------ 2 ea Zucchinis, halved lengthwise
(cut into 1/2-in. pieces) 6 oz Dried fusilli (curly noodles)
3 Cooked chicken breast 1/2s
(skinned, boned,1/2-in cubes 2 md Tomatoes, diced
3 Green onions, chopped
12 Black Greek olives
1/4 c Toasted pine nuts
1/2 c Grated fresh parm cheese
Mince garlic in a food processor. Add 1 1/2T basil, sugar, mustard, lemon juice, 2t salt and 1t pepper. Process 10 seconds. With the machine running, drizzle in oil until slightly thickened. The vegetables and chicken will dilute the intense flavor of the dressing. Makes 1 3/4c. Steam zucchini 1 minute and drain. Cool under running water. Cook pasta al dente, cool under running water, drain and dry. In separate bowls, toss chicken, zucchini, pasta and tomatoes with 1/4 cup dressing each. Gently combine chicken, zucchini, pasta and
green onions. Adjust seasonings and dressings to taste. Spoon salad onto a platter. Sprinkle tomatoes, olives and pine nuts on top. Pass cheese separately.
How To make Carole's Pasta Salad with Basil Vinaigrette's Videos
Roasted Corn and Pepper Salad with Crispy Tortilla Strips with Guerrero® Tortillas
Make it at home!
Servings: Makes 6 cups
Ingredients:
2 Guerrero Corn Tortillas, sliced into ½ inch strips, cut in half
2 teaspoons extra virgin olive oil
Vegetables:
2 corn cobs, peeled, silk removed
1 large red pepper, seeded and cored, cut into 4 pieces
1 medium red onion, peeled, cut into 6 pieces
1 jalapeno pepper, cut in half and seeded
1 hot yellow pepper, cut in half and seeded
3 tablespoon extra virgin olive oil
4-ounces fresh Mozzarella balls or pieces cut into ½ inch squares
¼ cup sliced fresh basil leaves
2 tablespoons freshly squeezed lime juice
2 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
¼ teaspoon freshly cracked pepper
Ingredients:
In bowl place tortilla strips and toss with 2 teaspoons olive oil. Spread strips on a parchment lined baking sheet. Bake in 400 F oven until lightly toasted (8 to 10 minutes). Cool completely; set aside. Meanwhile, in large bowl toss together all vegetable and
3 tablespoons olive oil. Place vegetables on grill over medium high heat and roast until lightly charred on all sides (10 to 12 minutes). Remove from grill; cut corn off cobs and cut onion and red pepper into strips. Finely chop jalapeno and hot yellow peppers. Toss all vegetables with Mozzarella balls, basil leaves, set aside tortilla strips, and all salad dressing ingredients. To serve: Spoon salad onto plate.
Buen provecho!
Enjoy!
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A little piece of Mexico/ Un pedacito de Mexico
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Executive Chef Marc Daniels and Dr. Michael Blanc create a Pasta with Kale Pesto dish
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Explore the world of plant-based baking and cooking without added oils, salt, or sugar. Chef Carole Levy, PPMNY Culinary Educator, presents some of her favorite recipes, made with easy-to-access ingredients.
Memorial Day Weekend-themed menu:
Smoky Black Beet Burgers
Potato Salad
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Boston Flower Show 2011 - Out of the Container and into the Pan Cooking Demo
Carole Murko of Heirloom Meals and Jennifer Murko Gower, The Lahvish Chef demonstrate a lovely springtime meal from their container herb garden. On the Menu - Tarragon-Chive Pasta Salad, Pesto Rubbed Grilled Pork Tenderloin and Strawberries in Mint Simple Sugar. A fun and informative time was had by all!!
Recipes on heirloommeals.com
Carla's Mom's Pasta Salad
Caprese salad and margherita pizza had a pasta salad baby. The only thing you need to cook is the pasta! Use the sweetest, best tomatoes and freshest, juiciest mozzarella you can get your hands on.
0:56: Caprese Salad, But It's Sauce
6:14: Hot Pasta Tomato Magic Time
8:59: Cheesy Strands = Joy
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Producer: Zoie Omega
Director of Photography: Tim Racca
Food Stylist: Cybelle Tondu
Editor and Comic Genius: Meg Felling
Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
Theme music Magic Hours by Amy Crawford
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Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Arcadia - Wonders by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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If I can do it, you can do it. Now let's get cooking.
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