|The Asian Kitchen|
|by Luca Invernizzi Tettoni|
Asian cooks are masters at retaining the goodness of their raw materials, creating surprising and often spicy taste sensations that stimulate the ...
1 - 10 of 170 for zucchini pasta salad
Slice zucchini (or other favorite ... chop coarsely. Cook pasta according to package ... A, less than 1mcg Vitamin B12, 57.8mg Vitamin C, 0IU Vitamin D.
Add other vegetables for variety. Boil pasta in salted water ... Toss cooked pasta with salad dressing. Add zucchini, radishes, Parmesan cheese and salt.
Julienne (slice into long thin square strips) the zucchini squash, carrots and bell peppers. Cook pasta, according to ... Season with pepper, Salad Supreme and Romano/Parmesan ... cheese in this salad.
Prepare pasta. Drain in ... Combine spam, pasta, zucchini, bell pepper, ... pepper. Add to salad mixture, then toss. ... chill. Stir gently before serving.
Break sticks of ... chopped vegetables. Chill salad in fridge. Salad ... dressing and add dressing to the pasta salad, stir in the parmesan cheese and serve.
Colorful peppers make ... package directions. Colored pasta makes a festive variation. In a salad bowl, stir together ... refrigerate. Makes about 8 cups.
Cook Suddenly Salad mix as directed ... in the eggplant, zucchini and onion. Cook, ... Stir in tomatoes, pasta salad mix, vegetables, ... Refrigerate any remaining salad.
For Dressing: Mix ... blended. Reserve. For Pasta Salad: Cook noodles ... serve at room temperature. Stir in Romano cheese just before serving. Serves 12.
Combine ingredients in ... all vegetables. Cook pasta al dente or ... crabmeat, vegetables and salad dressing to cold ... of lettuce. Yield: 6 servings.
Toss pasta with oil, cool. ... hours. Add more salad dressing before serving, if needed. Makes 8 servings. Omit capers, and add 1/2 teaspoon curry powder.
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