Columbia Star

Star Chefs


 

 

Chicken Caesar Pasta

1 pound dry penne
pasta
1 Tbsp. butter
6 skinless, boneless
chicken breast
halves—cut into
1 inch cubes
½ tsp. ground black
pepper
¼ tsp. salt
1 (8 ounce) bottle
Caesar salad
dressing
¼ cup red wine vinegar
½ cup grated Parmesan
cheese

1 head romaine lettuce
—rinsed, dried and
shredded
1 large tomato,
chopped

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat.

In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.

Summer Pasta

1 (16 ounce) package
linguini pasta
6 roma (plum)
tomatoes, chopped
1 pound shredded
mozzarella cheese
. cup chopped fresh
basil
6 cloves garlic, minced

½ cup olive oil
½ tsp. garlic salt
Ground black pepper
to taste

Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.

Meanwhile, cook pasta according to package directions.

Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.

Mediterranean Orzo Salad

½ (16 ounce) package
uncooked orzo
pasta
½ pint cherry tomatoes,
halved
½ cup diced red onion
1 cup diced cucumber
1 cup chopped black
olives
1 cup Asiago cheese
Vinaigrette:
1-½ tsp. minced fresh
garlic
½ cup extra-virgin olive
oil
½ cup red wine vinegar
½ lemon, juiced
1 tsp. salt

½ tsp. ground black
pepper
¼ cup chopped fresh
basil
2 Tbsp. chopped fresh
parsley

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.

Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.

Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

Antipasto Pasta Salad

1 pound seashell pasta
¼ pound Genoa salami,
chopped
¼ pound pepperoni
sausage, chopped
½ pound Asiago
cheese, diced
1 (6 ounce) can black
olives, drained and
chopped
1 red bell pepper, diced
1 green bell pepper,
chopped
3 tomatoes, chopped
1 (.7 ounce) package
dry Italian-style
salad dressing mix
¾ cup extra virgin olive

oil
¼ cup balsamic vinegar
2 Tbsp. dried oregano
1 Tbsp. dried parsley
1 Tbsp. grated
Parmesan cheese
Salt and ground black
pepper to taste

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.

To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

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