Halaman

    Social Items

 


Ingredients

One pound of dried pasta—penne, rotini, fusilli, or farfalle


One cup of bell pepper pieces; one medium-sized


One cup of finely sliced zucchini, half of a medium-sized zucchini


One cup of cherry tomatoes split in half


One third cup of finely chopped scallions, five to six


If preferred, one quarter cup of chopped banana peppers or pepperoncini


One cup (four ounces) of varied olives, halfed


One cup (two ounces) of grated parmesan cheese or any kind of hard cheese


One cup six ounces of chopped fresh mozzarella balls


One third cup fresh parsley or basil, depending on taste


DIY dressing


One third cup of either white, red, or champagne vinegar.


0.5 teaspoon of fine sea salt; more is optional based on taste.


0.5 tsp freshly ground black pepper


0.5 tsp. dried oregano


Optional: Two to three teaspoons liquid drawn from a jar of pepperoncini.


½ cups extra-virgin olive oil


Directions: 

1. In a large pot set aside enough water and add salt. Usually spending between six to ten minutes, cook the pasta until it is soft and readily digestible. For the necessary cooking time, see the packing directions. Empty the material then carefully rinse it under cold water.


As the pasta cooks, arrange the dressing in the bottom of a large bowl. Mix until thoroughly incorporated the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if preferred), and olive oil. Well mix the pasta that has been drained and cleaned with the dressing.


To the mix add the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if preferred), olives, parmesan, mozzarella, and herbs (if desired). Stirring will help to combine everything. Taste the food to assess the seasonings; then, using salt and pepper, make any required corrections. Chilling the meal for at least thirty minutes and up to five days before serving is advised if you want best results.


Fast Easy Pasta Salad

 


Ingredients

One pound of dried pasta—penne, rotini, fusilli, or farfalle


One cup of bell pepper pieces; one medium-sized


One cup of finely sliced zucchini, half of a medium-sized zucchini


One cup of cherry tomatoes split in half


One third cup of finely chopped scallions, five to six


If preferred, one quarter cup of chopped banana peppers or pepperoncini


One cup (four ounces) of varied olives, halfed


One cup (two ounces) of grated parmesan cheese or any kind of hard cheese


One cup six ounces of chopped fresh mozzarella balls


One third cup fresh parsley or basil, depending on taste


DIY dressing


One third cup of either white, red, or champagne vinegar.


0.5 teaspoon of fine sea salt; more is optional based on taste.


0.5 tsp freshly ground black pepper


0.5 tsp. dried oregano


Optional: Two to three teaspoons liquid drawn from a jar of pepperoncini.


½ cups extra-virgin olive oil


Directions: 

1. In a large pot set aside enough water and add salt. Usually spending between six to ten minutes, cook the pasta until it is soft and readily digestible. For the necessary cooking time, see the packing directions. Empty the material then carefully rinse it under cold water.


As the pasta cooks, arrange the dressing in the bottom of a large bowl. Mix until thoroughly incorporated the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if preferred), and olive oil. Well mix the pasta that has been drained and cleaned with the dressing.


To the mix add the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if preferred), olives, parmesan, mozzarella, and herbs (if desired). Stirring will help to combine everything. Taste the food to assess the seasonings; then, using salt and pepper, make any required corrections. Chilling the meal for at least thirty minutes and up to five days before serving is advised if you want best results.


Aucun commentaire