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Italian pasta salad recipes - 3 recipes

Chef Tips and Tricks

VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!

Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!

Top rated Italian pasta salad recipes

By

Here is a lighter version of the traditional italian pasta salad

  • 1 pound whole wheat short pasta, such as fusili, bowtie or penne
  • 1 pint cherry or grape tomatoes, halved
  • 1 cup pearl-sized fresh mozzarella, drained
  • 1/4 pound salami, ( I use turkey salami) sliced about as wide as the pasta you are using
  • 1/2 red onion, thinly sliced
  • 1/2 cup loosely packed basil leaves, julienned
  • 1/4 cup balsamic vinegar
  • 2 to 3 tablespoons extra-virgin olive oil (use the lower amount if you prefer a more tart dressing)
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon fine-grain sea salt
  • 1/2 teaspoon crushed red pepper flakes
3.7/5 (23 Votes)

By

Antipasto Pasta Salad. Discover our recipe

  • •1 Pound Dry Gemelli Pasta
  • •2 Tablespoons Olive Oil
  • •1 Medium Yellow Onion, cut in ½” dice
  • •1 Large Clove Garlic, minced
  • •1 Yellow Bell Pepper, cut in ½” dice
  • •1 Red Bell Pepper, cut in ½” dice
  • • ½ Teaspoon Red Pepper Flakes
  • • 1 Teaspoon Herbes de Provence
  • • 1 (14 Ounce) Jar or Can Artichoke Hearts, not marinated, cut in quarters
  • • 4 Ounces Kalamata Olives, pitted and cut in half
  • • ½ Cup Mayonnaise
  • • Kosher Salt
3.5/5 (14 Votes)

By

Cook pasta according to package directions

  • 7 oz corkscrew macaroni or one 7 oz package tortellini
  • 1 1/2 cups cubed Swiss or provolone cheese (6 oz)
  • 6 oz sliced salami cut into strips
  • 1 cup cauliflower florets thinly sliced
  • 1 small zucchini thinly sliced (about a cup)
  • 1/2 cup chopped green and/or red sweet pepper
  • 1 small onion thinly sliced and separated into rings
  • 1/2 cup sliced pitted olives
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup snipped parsley
  • 1/2 cup olive oil
  • 1/4 cup wine vinegar
  • 2 cloves minced garlic
  • 2 teaspoons crushed dried basil
  • 1 teaspoon crushed dried oregano
  • 1/2 teaspoon black pepper
  • 2 medium tomatoes cut into wedges
2.9/5 (17 Votes)

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