A Pasta Salad that's Ready in 15 Mins!!
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Ingredients
For the Salad:
20-24 ounces refrigerated cheese tortellini or your favorite pasta
16 ounces (400g) grape tomatoes cut in half
5-6 scallions, thinly sliced
1 bell pepper, finely chopped or 2 roasted red peppers, diced
1 cucumber, peeled and diced
8 ounces (250 g) Kalamata olives, pitted and chopped
8 ounces (250g) feta cheese, crumbled
5-6 pepperoncini, sliced
For the Dressing:
1/3-1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup mild harissa sauce
2-3 garlic cloves, grated
1 teaspoon dried oregano
salt, to taste
Instructions
Bring a large pot of water to a boil. Add 1 teaspoon of salt. Add the tortellini pasta to the boiling water and cook according to the package instructions. Drain and add to a large bowl.
In a small mixing bowl, whisk together all of the salad dressing ingredients.
Add all of the salad ingredients to the pasta and pour the dressing over top.
Mix together and taste. Adjust teh seasoning if needed. Serve.
Kali Orexi!
Notes
Store leftovers in the refrigerator for up to 3-4 days.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Kofta Pasta (Tasty Vegetarian- Potato and Cottage cheese pasta) Indian Style
Kofta Pasta recipe -Pasta recipe Indian style -
This is an Indian -Italian fusion recipe. This vegetarian kofta curry made with mashed potato and crumbled paneer/cottage cheese is usually served with rice, chappati and other Indian pancakes and flat breads. In this recipe, Pasta is added to the Kofta curry making it a yummy fusion dish...If you are looking for a super-tasty unique Pasta recipe, this is the one!
Kofta Pasta recipe in detail
Serves : 2-3 -for 4-5 servings 'double the recipe'
Ingredients :
*********
For Kofta - Potato Paneer balls:
***********************************
4 medium boiled Potatoes -mashing consistency
100gms Paneer crumbs-substitute with cottage cheese or ricotta cheese
1/2 tsp salt
2 tsp Corn flour
Oil for deep frying
For Kofta stuffing -optional:
*********************
1/4 cup boiled chickpeas / chana -I used the leftover from chickpea/ chana curry
Roughly 1 cup - Mexican cheese blend or any cheese shreds
For Pasta:
********
2 cups Farfalle pasta - use pasta of your choice, preferably big ones like Farfalle/Farfalle Tonde/ Fiocchi Rigati/ Pennete/ Rigatoni/ Penne Rigate/
6 cups water for boiling
3/4 tsp salt
For the sauce:
***********
2 tsp oil
1 ginger piece or 1 tsp ginger paste
1 medium onion
2 medium tomato paste
1 cup water
1/2 tsp salt
1 tbsp chopped mint leaves
-You will be doing 'Kofta Pasta' in 4 Parts: all steps included in video
Part 1- Make kofta's and deep fry them
Part 2- Boil pasta till soft
Part 3- Make sauce & add fried kofta's
Part 4- Add cooked pasta to sauce, mix and serve
For frequently asked questions-FAQs about 'Kofta Pasta Recipe',
click the link
and scroll down the page and look for title
'FAQs-Frequently Asked Questions for Kofta Pasta'
If the FAQs doesn't answer your questions, comment below or
on this recipe page
For how to make 'Paneer crumbs/cottage cheese crumbs',
click
For more unique Pasta Recipes and Pasta recipes Indian style,
click
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Moroccan Lamb With Potato & Raisins | Gordon Ramsay
This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.
#GordonRamsay #Cooking
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Amazing Chickpea Spinach Salad | Hurry The Food Up
This chickpea spinach salad really is the king of salads. And it's delicious one.
Check out the full recipe here:
Ingredients:
- One can chickpeas (rinsed)
- Large handful or spinach (about 100g should do it)
- 100g soft cheese (like feta)
- 1/2 lemon or 1 tbsp white or malt vinegar
- 1 tbsp honey
- Pinch of cumin
- Pinch of salt
- Couple of chili flakes (or dried cayenne pepper will do the trick nicely)
- Small handful of raisins (or malt loaf, chopped, if you have it)
Directions:
- Chop the cheese and add with the spinach and chickpeas to a - -large bowl
- Mix the honey, oil, lemon juice and raisins in a small bowl
- Add the cumin, salt and pepper to the dressing bowl and mix well
- Drizzle devilishly delicious dressing over the salad
Enjoy
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Recipe adapted from: Essen & Trinken
Music:
- Intro & Outro: The Denotes - Wild Bush Man
- Middle Part: zthmusic.com - Time Will Tell
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Roasted Sweet Potato Couscous Salad (Easy, Healthy, Vegan Recipe)
Today’s brand new recipe is a super hearty, flavourful and healthy couscous salad, packed with delicious roasted onions and sweet potato. Dotted with protein-packed chickpeas and beautiful pomegranate seeds, topped with cream hummus and wrapped up in fragrant spices like ras-el-hanout. This recipe is a real winner! ????
For the sweet potatoes:4 medium sweet potatoes
400g tin chickpeas
1 red onion
2 tbsp olive oil
1 tbsp ras el hanout
½ tsp chilli flakes
Salt and pepper to taste
For the couscous:
350ml low sodium vegetable stock
2 tbsp olive oil
2 tsp ras el hanout
Salt and pepper to taste
300g couscous
50g raisins
1 lemon
Salad:
100g cavolo nero
80g pomegranate seeds
15g parsley
To Serve:
200g Hummus
Prepare the sweet potato | Cut the sweet potato into 1 inch cubes | Drain, rinse and pat dry the chickpeas | Peel the red onion and cut into 8 wedges | Put the olive oil, ras el hanout, salt and pepper in the mixing bowl and stir to make a marinade | Add the sweet potato, chickpeas and red onion to the bowl and stir to coat | Tip the contents of the bowl evenly onto the baking tray, put the tray in the oven and roast for 25-30 minutes until the potatoes are tenderPrepare the couscous | Mix the stock, olive oil, ras el hanout, chilli flakes and a little salt and pepper in a jug | Add the couscous and raisins to a mixing bowl and toss to combine | Pour the stock into the bowl, stir once to mix, cover the bowl and set to one side for at least 10 minutes
Prepare the cavolo nero | Rip the spines from the cavolo nero leaves and discard | Shred the cavolo nero | Place the cavolo nero in a colander, put the colander in the sink and pour boiling water from the kettle over the cavolo nero | Shake to get rid of any excess water
Build the salad | Cut the lemon in half | Pick the parsley leaves and finely slice (set half to one side for garnish) | Fluff the couscous with a fork | Squeeze half the lemon juice over the couscous, sprinkle over the parsley and toss to combine | Remove the roasting tin from the oven, transfer the contents of the bowl to the tin, add the cavolo nero and toss to combine | Sprinkle over the pomegranate seeds, remaining parsley and lemon juice
Time to serve | Spoon the Sweet Potato Couscous Salad into serving bowls | Garnish with any remaining parsley and pomegranate seeds | Dress the salad with dollops of hummus and serve immediately
#vegan #dinner #recipe #couscous #healthy #salad
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DATES IN SALAD YAY OR NAY? Radhi Devlukia Fans #shorts (Important ????? look to description????)
DATES IN SALAD YAY OR NAY? Some people are funny about having dates or raisins or anything sweet in their savory food BUT don’t knock it till you try it there’s a science behind the balance of flavors to create a satisfying meal ..
RECIPE
INGREDIENTS
Salad
1 1/2 cup chopped spinach
1/2 cup grated carrots
1/2 cup grated or shaved fennel
5 degelet dates chopped
3/4 cup chickpeas
1/2 avocado chopped
2 tbsp Toasted pumpkin seeds
Dressing
1/2 cup sunflower seeds
1/2 cup cashews ( soaked for about half hour in hot water)
1 tbsp olive oil
1 tbsp nutritional yeast
2 tsp Curry powder
1 tsp Salt
1/4 tsp Asafoetisa
3-5 slices Jalapeños
3 tbsp Lemon
Mix all salad ingredients in a bowl
Blend all dressing ingredients
Pour generous amount of dressing on salad and mix
Sprinkle on seeds
Say a prayer of gratitude and eat with joy