Soup and Salad Recipes:
Pasta Salads

Ziti Pasta Salad
Sicilian Pasta Salad Piccata
Pasta and Walnut Fruit Salad
Artichoke and Penne Pasta Salad
Baby Shell Pasta Salad with Kalamata Olives and Roasted Fennel

Ziti Pasta Salad

Makes 4 servings

Ingredients:

1 pound ziti
1 pound broccoli
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1/4 cup parmesan cheese, fresh grated
2 medium tomatoes, garnish

Preparation:

In a large pot of boiling salted water, cook the ziti according to package directions. Drain and rinse under cold water. Drain again and set aside.

Bring a large pot of salted water to boiling. Separate the broccoli into small flowerets, discarding the stems. Add the broccoli to the pot, bring back to a boil and cook rapidly for 2 to 3 minutes. Drain and refresh under cold running water. Drain again and spread out on paper towels to dry.

In large bowl, stir the mustard, salt, pepper and vinegar until everything is dissolved. Slowly add the oil, whisking until smooth. Add the pasta, broccoli, and cheese, but do not toss. Cover and refrigerate.

Just before serving, gently toss until all the ingredients are coated with the sauce. Core the tomatoes, cut into wedges and use to garnish the salad.

Sicilian Pasta Salad Piccata

Makes 8 servings

Ingredients:

2 cups rotini pasta, uncooked
1 pound chicken breasts, boneless and skinned
1/2 cup dry white wine
1/2 cup water
1/3 cup extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 1/2 cups thinly sliced sweet red pepper, cut in 2-inch lengths
1/2 cup chopped fresh parsley
1/2 cup sliced green onion
2 tablespoons capers

Preparation:

Cook pasta according to package directions, drain. Rinse with cold water to cool quickly. Drain well.

In a small saucepan, place chicken breasts; cover with wine and water. Simmer, uncovered, about 20 minutes or until done. Discard liquid. Set chicken aside to cool. Cut chicken into strips. In a small bowl, whisk together oil, vinegar, lemon juice, garlic, salt and pepper. In a large bowl, combine pasta, chicken and oil mixture. Add red pepper, parsley, onion and capers. Mix thoroughly. Cover and refrigerate.

Pasta and Walnut Fruit Salad

Makes 8 servings

Ingredients:

8 ounces shell pasta, uncooked
8 ounces plain yogurt
1/4 cup fresh orange juice
15 ounces canned mandarin oranges, drained
1 cup red seedless grapes
1 cup seedless white grapes
1 red apple, cored and diced
1/2 cup celery, sliced
1/2 cup walnut halves
lettuce, for garnish
strawberry, for garnish

Preparation:

Cook pasta according to package directions. Chill in cold water and drain well.

Blend orange juice and yogurt well. Toss remaining ingredients and the pasta with the juice yogurt mixture. Cover and chill thoroughly. Serve on a bed of lettuce. Garnish with fresh strawberries.

Artichoke and Penne Pasta Salad

Ingredients:

6 fresh baby artichokes
1/4 cup lemon juice
1/2 pound penne pasta
1/2 cup tomato juice
2 tablespoons olive oil
juice of one lemon
2 cloves garlic, minced
3 tablespoons fresh parsley
3 tablespoons fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh tomato, chopped
1/2 cup Kalamata olives
2 tablespoons capers
1/2 cup feta cheese, optional

Preparation:

Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. Chill.

In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water.

To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and purée for 30 seconds.

Toss together artichokes, penne, tomato, capers, olives and feta cheese in a large salad bowl. Pour dressing over and toss well.

Shell Pasta Salad with Kalamata Olives and Roasted Fennel

Ingredients:

Salad:

1 pound small pasta shells, uncooked
1 1/2 cup fennel bulb, cut in half lengthwise
1 large sweet onion, sliced 1/2-inch thick
2 teaspoons extra virgin olive oil
1 cup roma tomatoes, diced
3/4 cup Kalamata olives, sliced
1/2 cup fresh assorted herb leaves, finely chopped

Dressing:

2 garlic cloves, unpeeled
1/3 cup balsamic vinegar
1/3 cup extra virgin olive oil
2 tablespoons barbecue sauce
2 tablespoons lime juice
salt and freshly ground black pepper, to taste
shredded Romano cheese
crushed red chile peppers

Preparation:

Preheat oven to 375°F.

Prepare pasta according to package directions. Drain and rinse with cold water, set aside.

Toss garlic (which will go into the dressing), fennel and onion with 2 teaspoons olive oil. Spread on a cookie sheet and roast in oven until lightly browned and tender, approximately 20 to 30 minutes. Set aside fennel and onion.

In a bowl, whisk together olive oil, vinegar, barbecue sauce and lime juice in a bowl. Squeeze garlic out of its peel, dice and whisk into dressing. Season to taste with salt and pepper.

Dice onion, fennel and tomatoes and add to pasta. Add olives, herbs, and dressing and toss. Cover and refrigerate for 1 hour. To serve, sprinkle with Romano cheese and crushed red chile peppers.