Spinach Pasta Salad

So I came across this recipe on Pinterest. It originally came from the site, Barefeet in the Kitchen. I like pasta salad, I like spinach, I like tomatoes: so I thought this would be a great recipe to try.

Ingredients:

  • 1 8-oz Package of Bowtie Pasta Noodles (Farfalle)
  • 1/2 of a Small Red Onion, thinly sliced and cut into 1-inch pieces (about 1/4 cup)
  • 3 Large Cloves of Garlic, minced
  • 6 Tablespoons of Olive Oil
  • 1/4 Cup of Red Wine Vinegar (I didn’t have any so I substituted with Balsamic Vinegar)
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • 4 Cups of Baby Spinach (About one 6-oz package)
  • 2 Cups of Grape Tomatoes, Halved
  • Grated Fresh Parmesan Cheese

Directions:

  1. Bring a large pot of water to boil.
  2. Cook according to the directions on the box.
  3. When finished cooking, drain but do not rinse the noodles.
  4. While the pasta is cooking place the onions and garlic in a large mixing bowl.
  5. Add the olive oil and vinegar to cover the onions and garlic.
  6. When the pasta has been drained add it to the mixing bowl and toss well.
  7. Add tomatoes and spinach.
  8. Toss well.
  9. Serve with a sprinkle of salt, pepper, and Parmesan Cheese.

Thoughts After Cooking:

I loved it! I didn’t want to stop!

It was that good.

Definitely, try this recipe out.

For more pasta salad recipes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

For more salad recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more Pinterest recipes, go to Irish Apple Cake with Custard Sauce

For more recipes, go to Baked Potato Soup

Pasta with Prosciutto, Cherry Tomatoes, and Asiago

Pasta Noodles

Thoughts Before Cooking:

I was on my break and flipping through the magazine Cooking Light when I found this recipe. I found a lot more that sound incredibly tasty, so those will be coming in the future.

This recipe is supposed to be healthy and isn’t too expensive, the only thing being the prosciutto. But the way to get around that is to just go to the deli and have the amount needed cut for you instead of buying an expensive package.

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Ingredients:

  • 8-oz of Uncooked Whole-Grain Penne or Rotini
  • 3 Tablespoons of Olive Oil, divided
  • 1 Ounce of thinly prepared Prosciutto, coarsely chopped
  • 1 Cup of chopped Red Onion
  • 8 Garlic Cloves, thinly sliced
  • 1/8 Teaspoon of Crushed Red Pepper
  • 1 Medium Zucchini, quartered lengthwise and sliced
  • 3 Cups of Multicolored Cherry Tomatoes, Halved (If you can find them.)
  • 1/2 Teaspoon of Kosher Salt (I used regular)
  • 2 Teaspoons of Balsamic Vinegar
  • 1/3 Cup of Chopped Fresh Flat-Leaf Parsley
  • 2-oz (1/2 Cup) of Asiago Cheese, Grated and divided

Directions:

  1. Cook pasta according to package directions.
  2. Heat one tablespoon of oil in a large skillet over medium-high heat.
  3. Add prosciutto; cook for three minutes or until crisp.
  4. Remove prosciutto from pan.
  5. Add onion, garlic, and pepper; sauté 4 mins.
  6. Add zucchini, cook 1 min.
  7. Add tomatoes and salt, cook 3 mins.
  8. Stir in pasta and vinegar; cook for 30 seconds.
  9. Remove pan from heat; stir in parsley and one ounce of the cheese.
  10. Divide the pasta mixture among four bowls; top with prosciutto and remaining ounce of cheese.

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Thoughts After Cooking:

I can never find multicolored cherry tomatoes anywhere when a recipe calls for them. Can you believe that?

seriously

So this was absolutely delicious. I definitely recommend making it.

loveitSupernatural

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For more pasta salad, go to Simple Pasta Salad

For more low calorie dishes, go to Ratatouille

For more recipe reviews, go to 1-2-3-4 Peanut Butter Cookies

Simple Pasta Salad

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Thoughts Before Cooking:

Just a simple pasta salad I like to whip out when I need to.

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Ingredients:

  • 2 Stalks of Celery
  • ~10 Black Olives
  • Mayonnaise to Taste
  • Mustard to taste
  • Pasta Noodles of your choice
  • Salt & Pepper

Directions:

  1. Prepare the pasta according to the pasta directions.
  2. While that is occurring slice the celery in half. Afterwards, chop the stalks into small pieces.
  3. Slice the olives.
  4. When the pasta is done cooking, strain, and rinse in cold water.
  5. Add the olives and celery to the pasta.
  6. Add mayonnaise and mustard to taste.
  7. Place in the fridge to cool or eat right away.

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PastaSalad

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Thoughts After Cooking:

Fast and tasty. A great side dish when you are in a hurry or just have a hanker.

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For more pasta salads, go to Garden Pasta Salad with Bocconcini

For more salad recipes, go to Ratatouille

For more recipes, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

Garden Pasta Salad with Bocconcini

foodie

Thoughts before cooking:

So I was looking though the recipes in this magazine and I spotted this one. It  sounded absolutely delicious and I couldn’t wait to make it.

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Ingredients:

Dressing:

  • 1 Clove of Garlic
  • 1/2 Cup of Cherry Tomatoes (preferably mixed colors)
  • 3 Tablespoons of Red Wine Vinegar
  • 1/4 Cup of Fresh Basil
  • 1/3 Cup of Extra-Virgin Olive Oil
  • Salt
  • Pepper

Salad

  • Salt
  • 8 oz Campanelle or Fusilli Pasta (~4 Cups)
  • 1 Small Zucchini
  • 1.5 Cups of Halved Cherry Tomatoes
  • 1 Cup of Halved Bocconcini (Small Mozzarella Balls)
  • 1/4 Cup of Slivered Almonds or Pine Nuts, Toasted
  • 1/2 Cup of Basil, thinly sliced
  • Pepper

Directions

  1. Bring a small saucepan of water to boil; add the garlic and cook for two minutes.
  2. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth.
  3. With the motor running, add the olive oil in a slow, steady, stream and blend until smooth.
  4. Season with salt and pepper.
  5. Bring a large pot of water to boil, adding the pasta and cooking until al dente.
  6. Drain and rinse under cool water, shaking off the excess.
  7. Transfer the pasta to a bowl and toss with the dressing.
  8. Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta.
  9. Add the tomatoes, bocconcini, pine nuts or almonds, and basil.
  10. Toss.
  11. Season with salt and pepper.
  12. Serve immediately or refrigerate, covered, up to 6 hours (bring to room temperature before serving.)

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Thoughts After Cooking:

It was phenomenal.

wow

I loved it!!!

loveitSupernatural

I took it to a potluck and it was gobbled up in like five mins.

Rachel_pasta_ooh_mine_eating_stuff

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For more from Food Network Magazine, go to Broken Lasagna with Zucchini-Tomato Sauce

For more salad recipes, go to Happy 4th of July Triple Berry Salad

For more recipes, go to Mini Lemon Pancake Cookies