Yield 10 Number Of Ingredients 10 Steps:
Cook rotini to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well. In large bowl, combine cooked rotini and all remaining salad ingredients; mix gently. In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently to coat.
Time 1h5m Yield 8 Number Of Ingredients 15 Steps:
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside. Mix apples, figs, onion, basil, black olives, mint, and garlic together in a large bowl. Whisk mayonnaise, Pecorino Romano cheese, sour cream, sugar, vinegar, lime zest and juice, salt, and pepper together in a separate bowl. Add cooked rotini to apple mixture, stir, and pour dressing on top. Mix well and refrigerate, covered, for at least 30 minutes. Serve chilled.
Time 21m Yield 6 servings Number Of Ingredients 6 Steps:
Edible flowers, for garnish Bring a large pot of water to a boil. Add haricots verts and cook until crisp tender, about 3 minutes. Using a slotted spoon, transfer the haricots verts to a bowl of ice water to stop them from cooking. Return the pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and let cool. In a large serving bowl, combine all ingredients, except edible flowers. Toss until ingredients are thoroughly coated with dressing. Garnish with edible flowers and serve cold or at room temperature.
Time 30m Yield 8 serving(s) Number Of Ingredients 16 Steps:
To make dressing: Combine milk, mayonnaise, mustard, garlic, salt and pepper, stirring until smooth. Stir in finely chopped herbs. Gradually whisk in vinegar. Let stand for 10 minutes or until pasta is ready. To make salad: In large pot of boiling water, cook fusilli according to package. Drain pasta and rinse under running cold water until cool. In large bowl, combine pasta, veggies and dressing. Toss to coat and sprinkle with green onions. Allow to cool in refrigerator for at least 1 hour.
Time 20m Number Of Ingredients 6 Steps:
In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain and rinse pasta under cold water; leave in colander and set aside. Meanwhile, in a small saucepan, heat oil and garlic over medium heat. Cook, stirring, until garlic is fragrant and sizzling, about 1 minute. Remove from heat; let stand 10 minutes. Pour garlic oil through a sieve into a large bowl; discard garlic. Add pasta and herbs to oil. Season generously with salt and pepper; toss to combine. Cover and refrigerate until ready to serve, chilled or at room temperature.
Time 15m Yield 1-2 serving(s) Number Of Ingredients 13 Steps:
Put all ingredients for the dressing in a small bowl. Whisk together with a fork or small whisker until emulgated. Set aside. Rinse the fruits and tap dry with paper towels. Cut peach into bite-sized pieces. Cut strawberries in half or bite-sized pieces. Remove the core from the apple and cut into bite-sized pieces. Put into small bowl, add apple cider vinegar and mix. This avoids brown discoloring of the apple. Add peach and strawberries to apple. Add dressing and mix gently. Cut the fresh herb leaves into small strips. Add them to the fruits and mix gently. Add some walnuts as topping and serve immediately. ENJOY. NOTE: Herb leaves should be prepared shortly before serving to maintain the full flavor. Basil leaves also tend towards getting brown. NOTE: We always have fresh basil, peppermint and sage plants in pots on our terrace. So it is very easy to pick up the necessary leaves immediately before use.
More about “fruity pasta salad with herbs recipes”
Time 20m Yield 14 servings. Number Of Ingredients 13 Steps:
Cook pasta according to package directions. Rinse with cold water and drain. In a bowl, combine the yogurt, mayonnaise, dill, salt and hot pepper sauce. , In a large serving bowl, combine the pasta, apples, grapes, celery and mandarin oranges. Gently stir in 1 cup yogurt mixture. , Cover and refrigerate salad and remaining yogurt mixture for 2-3 hours. Just before serving, stir in bananas, walnuts and remaining yogurt mixture.
