Italian flavors Archives - RecipeWikki

Name: The Ultimate Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, minced; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 12 oz pasta (penne, rotini, or bowtie); 1 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1/2 cup bell pepper, chopped; 1/4 cup red onion, finely chopped; 1/2 cup black olives, sliced; 1/2 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped

The Ultimate Pasta Salad

Chef — Mon, 16 Dec 2024 00:00:04 +0000

The Ultimate Pasta Salad is a vibrant and flavorful dish packed with fresh vegetables, hearty pasta, and a zesty dressing. Perfect for potlucks, picnics, or a quick weekday meal, this salad is a crowd-pleaser with its mix of textures and bold flavors.

Origin The Ultimate Pasta Salad

Pasta salad has its roots in Italian cuisine, where cold pasta dishes have long been enjoyed with olive oil, herbs, and vegetables. Over time, different variations have emerged across the world, incorporating ingredients like cheese, meats, and tangy dressings to create a more robust and satisfying dish.

What I Love About This Recipe

This pasta salad is incredibly versatile—you can customize it with your favorite ingredients, whether it’s extra veggies, grilled chicken, or different cheeses. The combination of a tangy dressing with crunchy vegetables and al dente pasta makes every bite exciting. Plus, it’s easy to make ahead, making it a go-to for meal prep and gatherings.

Also Read : Creamy Italian White Bean Soup

The Ultimate Pasta Salad

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

411

kcal

Ingredients

1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
12 oz pasta (penne, rotini, or bowtie)
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/2 cup bell pepper, chopped
1/4 cup red onion, finely chopped
1/2 cup black olives, sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped

Directions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until well combined.
In a large mixing bowl, add the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and parsley.
Pour the dressing over the salad and toss everything together until well coated.
Gently fold in the crumbled feta cheese.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled and enjoy!

Notes

For a protein boost, add grilled chicken, chickpeas, or salami.

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Tomato Gorgonzola Soup

Chef — Sun, 15 Dec 2024 04:01:42 +0000

Tomato Gorgonzola Soup is a rich and creamy dish that blends the tangy sweetness of tomatoes with the bold, slightly pungent flavor of Gorgonzola cheese. This comforting soup is perfect for chilly days and pairs beautifully with crusty bread or a grilled cheese sandwich.

Origin Tomato Gorgonzola Soup

This soup is inspired by classic Italian flavors, as both tomatoes and Gorgonzola cheese are staples in Italian cuisine. Gorgonzola, a type of blue cheese, originates from Northern Italy and has been used in soups, sauces, and pasta dishes for centuries.

What I Love About This Recipe

The combination of tangy tomatoes and creamy, slightly sharp Gorgonzola creates an incredibly comforting and flavorful soup. It’s easy to make, requires minimal ingredients, and is a great way to elevate a simple tomato soup into something more indulgent. The texture is smooth and velvety, and the flavors get even better the next day!

Tomato Gorgonzola Soup

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

227

kcal

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 cups vegetable broth
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ cup heavy cream
4 oz Gorgonzola cheese, crumbled
Fresh basil or parsley for garnish

Directions

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
Add minced garlic and sauté for another 30 seconds until fragrant.
Pour in the crushed tomatoes, vegetable broth, dried basil, oregano, salt, and black pepper. Stir well and bring to a simmer.
Cover and let the soup cook for about 15 minutes, stirring occasionally.
Reduce the heat to low, then stir in the heavy cream and crumbled Gorgonzola cheese. Stir until the cheese is fully melted and incorporated.
Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh basil or parsley, and enjoy with a slice of crusty bread.

Notes

Add a pinch of red pepper flakes for a subtle heat boost.
If the soup is too thick, add a bit more vegetable broth to reach your desired consistency.

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