Coarsely mash tomatoes.
Add pasta and remaining roasted tomatoes; toss
Pasta cooking directions:
1.\tBring
Mix all together.
Marinate overnight in refrigerator.
Cook the pasta as per package instructions. Rinse in cold water and toss with a little olive oil. Refrigerate.
For each day, whisk together the liquid ingredients, if there is more than one.
Mix the remaining ingredients with 1 1/2 cup of the cooked pasta, then toss with the liquid ingredients.
For the Chicken and Pesto version, I found that warming the pasta in the microwave just a bit helped it toss more evenly with the pesto. You do need to let it cool a bit before packing it up for your lunch.
Cook pasta in boiling salted water for 10 mins, or until tender. Drain.
Meanwhile, heat 2 tbsp oil in a large frying pan over medium heat. Cook garlic for 20 seconds, or until fragrant. Add mushrooms, zucchini and pepper. Cook for 4-5 mins, or until softened. Remove from pan and cover to keep warm.
Wipe pan clean. Add remaining oil and cook halloumi for 1 min per side, or until golden.
Toss hot pasta with spinach, salami, vegetables, basil and lemon zest. Spoon into shallow serving bowls. Serve topped with halloumi.
Boil water for pasta in a pasta pot, fitted with a strainer.<
o the boil and cook pasta according to packet instructions.
Cook pasta according to package directions. Rinse with cold water and drain well. Add the artichokes, olives, peas, bell pepper, zucchini, onion and Parmesan cheese to pasta. Toss well.
In separate bowl, combine mayo, Italian dressing, parsley, dill weed, and pepper. Stir with wire whisk. Add to pasta salad and mix well.
Chill.
Place tomatoes cut side up on foil lined pan sprayed with Pam. Mix 1/4 cup olive oil, garlic, and seasonings in small bowl. Spoon over tomatoes. Drizzle with 2 T of remaining oil.
Roast in preheated 400\u00b0F oven 45-60 minutes until tomatoes are soft and browned on top.
Prepare pasta as directed on package. Drain well. Place 1/2 of roasted tomatoes in bowl with remaining 2 T olive oil and mash coarsely. Add pasta and remaining tomatoes. Toss to mix well. Sprinkle with parmesan and additional crushed pepper if desired.
oft.
Add the uncooked pasta and continue to simmer for
15-30 minutes.
Cook pasta until al dente, 8-10
Boil pasta in salted water until al dente.
Prepare vegetables as listed.
Drain and rinse all canned items.
Combine pasta, cheese, canned items, and fresh vegetables in a very large mixing bowl.
Add 3/4 of the bottle of salad dressing ( I use Bernstein's Restaurant Recipe Italian) and stir to combine.
Add parsley for extra color, add a splash of red wine vinegar (optional) to \"brighten\" the flavor.
The next day, add the remaining salad dressing before serving, and stir thoroughly.
Prepare pasta as directed on package; drain.
Rinse with cold water; drain.
Toss pasta and remaining ingredients in large bowl. Cover.
Refrigerate for 1 hour or until ready to serve.
Makes 4 to 6 servings.
Bring a large pot of lightly salted water to a boil. Add the pasta and return the water to a boil. Stir the olive oil and garlic into the pasta and water; continue cooking until cooked through yet firm to the bite, about 11 minutes; drain. Reduce the heat to medium-low and return the pasta to the pot.
Stir the tomatoes, bell pepper, fava beans, onion, and lemon juice into the pasta; simmer together until hot and the flavors have melded, 7 to 8 minutes. Top with halloumi cheese and sliced almonds to serve.
Cook sausage; drain.
Stir in sauce, olives, and spinach; heat through.
In a large bowl, combine meat sauce with pasta. Toss well.
Coat a 13 x 9 dish with cooking spray.
Pour half of pasta mixture in dish; top with cheese.
Repeat.
Cover with foil. Bake at 350\u00b0 for 20-25 minutes or until cheese is melted.
Serves 6.
Mix cold pasta with tomatoes, cheese, olives and basil.
Mix dressing ingredients together.
Pour dressing over pasta.
o a full boil. Add pasta and cook until al dente
Dissolve sugar in vinegar.
Stir in tomatoes, oil, parsley, basil and garlic.
Toss gently with pasta, olives and onions. Cover and chill 2 hours. Before serving, add cheese, salt and pepper.
Makes 6 to 8 servings.
Process oil, vinegar, basil, green onions, Parmesan cheese, salt and pepper in blender until smooth.
Put pasta, bell pepper strips, tomato wedges and olives in large bowl.
Pour in dressing; toss to mix.
Roll cheese cubes in remaining 2 tablespoons basil to coat.
Add to salad; sprinkle with oregano.
Toss lightly.
Serve at room temperature.
Serves 4 main dish servings.
Process oil, vinegar, 2 tablespoons basil, green onion, Parmesan, salt and pepper in blender or food processor until smooth.
Put pasta, bell pepper strips, tomato wedges, nuts and olives in large bowl.
Pour in dressing; toss to mix.
Roll cheese cubes in remaining 2 tablespoons basil to coat.
Add to salad; sprinkle with oregano.
Toss lightly.
Serve at room temperature. Makes 4 main dish servings.