Tag Archives: pasta

acini di pepe savory salad

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i came up with this recipe on a whim when trying to figure out something to bring as a side dish to a family gathering. i thought about the typical potato salad or fruit salad, but wanted to make something different.

i think i succeeded. this salad was light and refreshing and super easy to make! (oh, and for all you veggie/vegan heads out there, it’s friendly for you too!)

typically acini di pepe pasta is used to make sweet salads usually with pineapple. i think it worked quite nicely in this savory dish.

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ingredients:

1 box acini di pepe pasta (or any small pearl pasta or orzo will do)
1 cup red onion, diced
1 green bell pepper, diced
16 oz. package of heirloom tomatoes (grape size)
1/4 cup newman’s own light balsamic vinaigrette dressing (you can add more or less to your liking.)
1/4 cup  italian parsley, chopped
salt & pepper to taste

preparation:

  • cook pasta following directions on box.
  • dice onion, green bell pepper, and slice all tomatoes in half.
  • once pasta is done cooking, drain and rinse with cool water.
  • transfer pasta to large bowl and add all ingredients and stir well.
  • cover to cool in the refrigerator for at least an hour.

i hope you enjoy this light, summery pasta salad alternative!

printable recipe here.

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baked penne with roasted vegetables

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this has become an easy go to recipe for me. you can keep it vegetarian, add meat (turkey sausage works nicely) or i’ve even made a vegan version for my sister-in-law (i can’t even imagine eating it with out all the ooey-gooey cheese!) this recipe comes courtesy of giada de laurentiis and is one of my favorites. (note: you can substitute smoked gouda if you can’t find smoked mozzarella in the store.)

ingredients

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried italian herb mix or herbs de provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

directions

preheat the oven to 450 degrees F.

on a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. roast until tender, about 15 minutes.

meanwhile, bring a large pot of salted water to a boil over high heat. add the pasta and cook for about 6 minutes. since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. drain in a colander.

in a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

pour the pasta into a greased 9 by 13-inch pan. top with the remaining 1/3 cup parmesan and butter pieces. bake until top is golden and cheese melts, about 25 minutes.