2 main-course servings
Ingredients:
3 large vine-ripened tomatoes, seeded and chopped
1 medium yellow bell pepper, chopped fine
2 garlic cloves, to taste, minced
1 cup shredded mozzarella (4 ounces)
1/2 cup Niçoise or other brine-cured black olives, pitted and halved
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar, or to taste
1/2 pound cavatappi or other spiral shaped pasta such as rotini
3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves
COMBINE tomatoes, bell pepper, garlic mozzarella, olives, oil, vinegar, and salt and pepper in a large bowl and let stand 30 minutes.
COOK the pasta until al dente. Drain pasta well; do not rinse.
TOSS hot pasta with the tomato sauce. Add herbs and toss well.
Showing posts with label black olives. Show all posts
Showing posts with label black olives. Show all posts
Greek Pasta Salad
Ingredients:
black olives,
cherry tomatoes,
feta cheese,
garbanzo beans,
garlic,
lemon juice,
macaroni,
onion
Ingredients:
1 cup uncooked macaroni
19 ounce can garbanzo beans, drained
4 tomatoes, chopped
1 onion, chopped
1 clove garlic, minced
6 ounces feta cheese, crumbled
1 cup pitted black olives
salt and ground black pepper to taste
1/2 cup olive oil
1/4 cup fresh lemon juice
COOK pasta until al dente. Rinse under cold water and drain.
COMBINE the pasta, garbonzos, tomatoes, onion, garlic, cheese, olives, salt, pepper, olive oil and lemon juice in a large bowl.
TOSS together and refrigerate until chilled.
1 cup uncooked macaroni
19 ounce can garbanzo beans, drained
4 tomatoes, chopped
1 onion, chopped
1 clove garlic, minced
6 ounces feta cheese, crumbled
1 cup pitted black olives
salt and ground black pepper to taste
1/2 cup olive oil
1/4 cup fresh lemon juice
COOK pasta until al dente. Rinse under cold water and drain.
COMBINE the pasta, garbonzos, tomatoes, onion, garlic, cheese, olives, salt, pepper, olive oil and lemon juice in a large bowl.
TOSS together and refrigerate until chilled.
Liguria style Elbows
Ingredients:
basil,
black olives,
cherry tomatoes,
elbows,
extra virgin olive oil,
garlic,
mozzarella,
parmigiano cheese,
pecorino cheese,
pine nuts
15 minutes to prepare
5 minutes to cook
5 Servings
Ingredients
1 box Elbows pasta
1/3 cup + 1 tablespoon extra virgin olive oil
2 tablespoons pine nuts
1 clove garlic
1 cup packed fresh basil
salt & freshly ground black pepper to taste
2 tablespoons Parmigiano cheese, grated
2 tablespoons Pecorino Romano
2 pints, cut in halves cherry tomatoes
1 cup, cut in halves kalamata olives, pitted
1 1/2 pounds, cut in half fresh mozzarella cheese
COOK pasta one minute under the recommended cooking time. Drain pasta reserving 1 cup pasta cooking water.
SPREAD on sheet tray to cool. Drizzle with 1 tablespoon olive oil.
SAUTE pine nuts in a pan for few minutes until slightly brown.
MIX the oil, garlic and basil with salt, pepper, pecorino and parmigiano cheese in a blender to make a pesto. Thin with pasta cooking water if too thick.
COMBINE pasta with cherry tomatoes, drained olives and mozzarella cheese in a large bowl.
ADD pasta and pesto. Mix well.
5 minutes to cook
5 Servings
Ingredients
1 box Elbows pasta
1/3 cup + 1 tablespoon extra virgin olive oil
2 tablespoons pine nuts
1 clove garlic
1 cup packed fresh basil
salt & freshly ground black pepper to taste
2 tablespoons Parmigiano cheese, grated
2 tablespoons Pecorino Romano
2 pints, cut in halves cherry tomatoes
1 cup, cut in halves kalamata olives, pitted
1 1/2 pounds, cut in half fresh mozzarella cheese
COOK pasta one minute under the recommended cooking time. Drain pasta reserving 1 cup pasta cooking water.
SPREAD on sheet tray to cool. Drizzle with 1 tablespoon olive oil.
SAUTE pine nuts in a pan for few minutes until slightly brown.
MIX the oil, garlic and basil with salt, pepper, pecorino and parmigiano cheese in a blender to make a pesto. Thin with pasta cooking water if too thick.
COMBINE pasta with cherry tomatoes, drained olives and mozzarella cheese in a large bowl.
ADD pasta and pesto. Mix well.
The Ranch Pasta Salad
Ingredients:
bacon,
black olives,
cheddar cheese,
green olives,
green onion,
monterey jack cheese,
pasta,
ranch salad dressing
6 servingsINGREDIENTS
16 ounces pasta
1 (6 ounce) can black olives, drained and chopped
1 (5 ounce) jar stuffed green olives, sliced
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
2 1/2 tablespoons bacon bits
1 (16 ounce) bottle ranch-style salad dressing
1/2 cup chopped green onions
1/2 teaspoon ground black pepper
COOK pasta for 8 to 10 minutes or until al dente; drain and reserve.
MIX black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta ina large bowl.
COVER and refrigerate the bowl to chill for one hour, and serve.
Artichoke and Sun-dried Tomato Pasta
Ingredients:
artichoke hearts,
asparagus,
black olives,
butter,
dry white wine,
fettuccini noodles,
garlic,
lemon juice,
mushrooms,
onion,
parmesan cheese,
sun-dried tomatoes,
tomatoes
30 Minutes to prepare
10 Minutes to cook
4 servings
10 Minutes to cook
4 servings
INGREDIENTS
1 (8 ounce) package fresh fettuccine
4 tablespoons butter
3 cloves garlic, crushed
1 (8 ounce) package sliced mushrooms
1/2 medium onion, chopped
10 fresh asparagus
m10 ounces marinated artichoke hearts
2/3 (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
1 teaspoon black pepper
1 ripe tomato, chopped
2 tablespoons lemon juice
2/3 (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
1 teaspoon black pepper
1 ripe tomato, chopped
2 tablespoons lemon juice
3 taplespoons of sliced black olives
1 cup dry white wine
1 cup Parmesan cheese
COOK pasta in boiling water until done and drain.
1 cup dry white wine
1 cup Parmesan cheese
COOK pasta in boiling water until done and drain.
MELT butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, asparagus, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes.
TOSS pasta with sauce. Top with tomatoes, lack olives and cheese, add pepper to taste, and serve.
Summer Pasta D'lite
Ingredients:
black olives,
cucumber,
onion,
tomatoes,
tuna
2 Hrs 10 Min to prepare
10 Min to cook
Ready by 2 Hrs 20 Min
2 servings
INGREDIENTS
6 large black olives, chopped
3 tomatoes, chopped
1 (6 ounce) can tuna, drained
1/2 cucumber, chopped
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
salt and pepper to taste
4 ounces angel hair or favorite pasta
MIX olives, tomatoes, tuna, cucumber, onion, garlic, olive oil, salt and pepper. Stir well and chill in refrigerator for 2 hours.
COOK the pasta for 8 to 10 minutes or until al dente; drain and rinse with cold water until cool.
TOSS with tomato mixture, and serve.
10 Min to cook
Ready by 2 Hrs 20 Min
2 servings
INGREDIENTS
6 large black olives, chopped
3 tomatoes, chopped
1 (6 ounce) can tuna, drained
1/2 cucumber, chopped
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
salt and pepper to taste
4 ounces angel hair or favorite pasta
MIX olives, tomatoes, tuna, cucumber, onion, garlic, olive oil, salt and pepper. Stir well and chill in refrigerator for 2 hours.
COOK the pasta for 8 to 10 minutes or until al dente; drain and rinse with cold water until cool.
TOSS with tomato mixture, and serve.
Confetti Pasta Salad
Ingredients:
basil,
black olives,
garlic,
mayonnaise,
red wine vinegar,
rotini,
tomatoes,
yellow bell pepper
6 servings
INGREDIENTS
1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives
COOK pasta according to package directions. Rinse in cold water, and drain.
WHISK together mayonnaise, vinegar, salt, black pepper, and garlic in a large mixing bowl, until well blended. Mix in basil.
ADD pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.
INGREDIENTS
1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives
COOK pasta according to package directions. Rinse in cold water, and drain.
WHISK together mayonnaise, vinegar, salt, black pepper, and garlic in a large mixing bowl, until well blended. Mix in basil.
ADD pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.
Shrimp & Pasta Salad
Ingredients:
black olives,
celery seeds,
mayonnaise,
pineapple,
shrimp,
vinegar
Great summer treat! Easy and delicious...
8 Servings
Ingredients:
2 cups pasta cooked, drained and tossed with 1 Tsp. olive oil
1 Tsp. Vinegar
2 handsfull of Olives, chopped
1 4 oz. can Pineapple, crushed and drained
1 tsp. Celery Seed
salt & pepper
1 8 oz. Shrimp, drained
2 cups Mayonnaise
TOSS all ingredients together and refrigerate until ready to serve.
8 Servings
Ingredients:
2 cups pasta cooked, drained and tossed with 1 Tsp. olive oil
1 Tsp. Vinegar
2 handsfull of Olives, chopped
1 4 oz. can Pineapple, crushed and drained
1 tsp. Celery Seed
salt & pepper
1 8 oz. Shrimp, drained
2 cups Mayonnaise
TOSS all ingredients together and refrigerate until ready to serve.
Sour Pasta Salad
Ingredients:
Apple Juice Vinaigrette,
black olives,
red bell pepper,
scallions
2 servings
ready by 20 minutes
Ingredients:
2 cups cooked pasta (tubes, macaroni, small shells, or twists)
Half a red bell pepper, minced
1 scallion, minced
2 tablespoons chopped black olives
6 tablespoons Apple Juice Vinaigrette
Salt and pepper
COOK 1 cup (1/4 pound) pasta and run cold water after boiling. Rinse and transfer to a medium-sized bowl.
PUT the bell pepper, scallion, and olives to the pasta in the bowl and mix.
SHAKE Apple Juice Vinaigrette jar and pour 6 tablespoons into the pasta.
Stir again with a wooden spoon.
ADD a few shakes of salt and pepper, stir again, and serve warm or cool.
See also: Apple Juice Vinaigrette
ready by 20 minutes
Ingredients:
2 cups cooked pasta (tubes, macaroni, small shells, or twists)
Half a red bell pepper, minced
1 scallion, minced
2 tablespoons chopped black olives
6 tablespoons Apple Juice Vinaigrette
Salt and pepper
COOK 1 cup (1/4 pound) pasta and run cold water after boiling. Rinse and transfer to a medium-sized bowl.
PUT the bell pepper, scallion, and olives to the pasta in the bowl and mix.
SHAKE Apple Juice Vinaigrette jar and pour 6 tablespoons into the pasta.
Stir again with a wooden spoon.
ADD a few shakes of salt and pepper, stir again, and serve warm or cool.
See also: Apple Juice Vinaigrette
Baked Mostaccioli
Ingredients:
black olives,
mostaccioli,
mozzarella,
mushroom and garlic sauce,
onion,
parmigiano cheese,
parsley,
sausage
20 minutes to prepare
27 minutes to cook
7-9 servings
Ingredients
1 pound sausage, crumbled
1 cup chopped onion
2 jars Mushroom & Garlic Sauce
1 can (2-1/4 ounces) sliced black olives, drained
1 box (16 ounces) Mostaccioli
1/4 cup freshly grated Parmigiano Reggiano cheese
1 cup (4 ounces) Mozzarella cheese, shredded
1 tablespoon chopped parsley
PREHEAT oven to 350%B0F.
HEAT sausage and onion in large skillet over medium-high heat. Cook 7 to 10 minutes or until meat is cooked through, stirring occasionally.
STIR in Mushroom & Garlic Sauce and olives. Reduce heat to medium low; simmer 5 minutes. COOK Mostaccioli according to package directions; drain and return to pot.
ADD sauce mixture and Parmigiano cheese to hot Mostaccioli; toss. Pour into greased 13x9-inch baking dish; cover.
BAKE 20 minutes; uncover. Sprinkle mozzarella cheese over pasta; continue baking uncovered 5 to 7 minutes, or until cheese is melted. Sprinkle with parsley and serve.
27 minutes to cook
7-9 servings
Ingredients
1 pound sausage, crumbled
1 cup chopped onion
2 jars Mushroom & Garlic Sauce
1 can (2-1/4 ounces) sliced black olives, drained
1 box (16 ounces) Mostaccioli
1/4 cup freshly grated Parmigiano Reggiano cheese
1 cup (4 ounces) Mozzarella cheese, shredded
1 tablespoon chopped parsley
PREHEAT oven to 350%B0F.
HEAT sausage and onion in large skillet over medium-high heat. Cook 7 to 10 minutes or until meat is cooked through, stirring occasionally.
STIR in Mushroom & Garlic Sauce and olives. Reduce heat to medium low; simmer 5 minutes. COOK Mostaccioli according to package directions; drain and return to pot.
ADD sauce mixture and Parmigiano cheese to hot Mostaccioli; toss. Pour into greased 13x9-inch baking dish; cover.
BAKE 20 minutes; uncover. Sprinkle mozzarella cheese over pasta; continue baking uncovered 5 to 7 minutes, or until cheese is melted. Sprinkle with parsley and serve.
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