Artichoke Pasta Salad
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Ingredients 1 cup salad macaroni 6 oz marinated artichoke hearts 4 pound mushrooms, sliced 1 cup halved cherry tomatoes 1 cup med pitted ripe olives 1 tablespoon parsley 2 teaspoon dry basil
Directions:Cook macaroni according to package; drain well, rinse with cold water and
drain again. Turn into a large bowl. Add artichokes and their liquid,
mushrooms, cherry tomatoes, olives, parsley and basil; toss gently.
Cover and refrig for at least 4 hours. Before serving, season with salt and pepper to taste.
Category:Appetizers
Acquasale (Sweet Pepper Sauce)
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Ingredients 3 tablespoons olive oil 1 medium red onion, finely sliced 1/2 clove garlic, finely minced 3 each red bell peppers, roasted, ribs, membranes and seeds removed and cut into 1/2 inch slices 2 medium tomatoes, seeded and cut into chunks 1/4 teaspoon salt 1/4 cup breadcrumbs, optional, fresh
Directions:Warm the olive oil in a large heavy saute pot. Add the red onion and saute over a low heat until the onion becomes limp and translucent.
Add the garlic and saute briefly. Stir in the pepper strips and sweat them over low heat for 20 to 25 minutes. Add the tomatoes, salt and cook another 2 to 3 minutes. Cool to room temperature.
Put the mixture in a food processor and pulse about 30 times. DO NOT PUREE. If it seems too moist, add the breadcrumbs.
Serve either as an antipasto, or as a main dish with pasta or polenta.
Or, add stock & serve as a soup.
Category:Appetizers
Antipasto Salad I
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1 Cauliflower,small
-in small flowerettes 3 Carrots; large, thinly slic
1 Green pepper; diced
1 c Black olives
2 1/2 c Pasta; rotini
———————————-DRESSING———————————- 1 1/4 c Oil; vegetable or corn
3/4 c Vinegar, cider
2 Garlic cloves; peeled & min
1 tb Sugar
Salt & pepper In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil,
vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary. Source: _The Canadian Living Cookbook_ by Carol Ferguson
Category:Appetizers
Antipasto Salad Platter
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———————————-DRESSING———————————- 1/2 c Olive or salad oil
1 t Salt
1/8 t Crushed red pepper
1 Clove garlic
1/4 c Lemon juice
1/4 t Freshly ground black pepper
1 T Snipped fresh basil*
———————————–SALAD———————————– 1 T Salt
8 oz Radiatori or other pasta
1/2 c Cubed red pepper
1/2 c Cubbed green pepper
1/4 lb Provolone cheese, cubed
20 oz Can Garbanzo beans, drained
1/4 lb Salami (slice into quarters)
1/4 c Small pitted black olives
1 T Salad oil
4 Med mushroom,washed & sliced
2 T Chopped parsley
* OR 1 teaspoon dried basil leaves NOTE: Make Dressing First…. Make dressing in a jar with a tight fitting lid, combine oil, lemon juice, 1
teaspoon salt, black pepper, red pepper, garlic, and basil; shake until well combined. Cook pasta: In a large kettle bring 3 quarts water, salt and salad oil to a boil. Add pasta; bring back to boiling; cook uncovered stirring occasionally with long fork to prevent sticking, just until tender. – about 7 to 8 minutes. Do not over cook. Drain well; do not rinse. Turn into large bowl; add dressing; toss to combine. Cool completely. To pasta mixture, add green and red peppers, sliced mushrooms, provolone cheese, garbanzo beans, salami, olives, and parsley; toss lightly to combine. Turn into serving bowl; Refrigerate covered 1 hour.
Category:Appetizers
