Tag: gordon ramsay pasta salad

Spicy Rice Noodle Salad – Strange But Chew

The first time I had a spicy, cold rice noodle salad, it
wasn’t the bold flavors that caught me by surprise, but the strange and
addictive texture. It was so different to any pasta salad I’d ever had before,
that I was kind of bummed I hadn’t known about this stuff sooner. Makes
me sad to think about all the time back I wasted on those stupid, tri-color fusilli
salads.


Anyway, this is pretty easy and delicious stuff. I’m not
even sure these noodles are technically cooked, but simply softened in very hot
water to your personal preference of tenderness. You can, and many do, boil
this stuff like pasta for a couple minutes, and have what’s much closer to a
proper al dente angel hair, but I much prefer the toothsomeness you get using
the hot water method. 

Unlike undercooked wheat flour pastas, this isn’t a gummy,
crunch, but much more of a “pop” or “snap” as your teeth break through the
almost tender noodles. Once soaked with the vibrant dressing, and topped with
the optional, but highly recommended grilled chicken, you have a change-of-pace
lunch that will be the talk of the water cooler.


Speaking of the chicken, all you’ll need to do is double the
dressing recipe, and pour half over some boneless skinless chicken thighs (or
any other cut). Let sit out, marinating for 30 minutes, and then grill to
caramelized perfection. I hope you give this great spicy rice noodle salad a
try soon. Enjoy!

>

Ingredients for 2 large servings:
1 package (6.25 oz) thin rice noodle (soaked in almost
boiling water until desired tenderness, rinsed, drained thoroughly)
3 garlic cloves, crushed
1/3 cup seasoned rice vinegar
1 or 2 tbsp samal or other ground chili sauce
3 tbsp fish sauce
1 tsp brown sugar
1/4 tsp salt
1 cup carrot julienne
4 green onions, chopped
1/2 cup packed mixture of chopped basil, mint, and cilantro
1/2 cup chopped peanuts
1 tsp sesame oil
Optional:
6 grilled boneless skinless chicken thighs
sliced Fresno chilies

Roasted Veggie Pasta Salad with Lemon and Feta

Roasted Veggie Pasta Salad with Lemon and Feta

by Pam on September 25, 2014

I wanted a healthy side dish to the portobello burgers I was making for dinner. Since it was a cold & rainy day outside, I decided to roast some veggies and toss them with whole wheat pasta, some lemon, olive oil, and feta. Simple, easy, and healthy. My daughter only liked the pasta salad after she doused it with vinegar and my son picked out the peppers. My husband and I both liked it and thought it paired nicely with the rest of the meal.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Place the broccoli florets, onion, zucchini, and bell pepper onto the baking sheet then add the cloves of garlic (skins on). Drizzle with 1 tablespoon of olive oil then season with crushed red pepper flakes, dried oregano, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.

Place into the oven and roast for 20 minutes. Drizzle a bit more olive oil, if needed,  then add the tomatoes. Place back into the oven for 5-7 minutes. Remove from the oven and set aside to cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves thinly then sprinkle on top of the roasted veggies.

While the veggies roast, cook the pasta, per instructions, in salted water. Drain.

Combine the lemon juice, lemon zest, and remaining olive oil together with sea salt and freshly cracked pepper, to taste in a large bowl. Whisk until well combined. Add the drained pasta and toss to coat evenly. Taste pasta then add more seasonings, lemon, or olive oil if needed. Add the roasted veggies and the toasted pine nuts and fresh parsley then toss well. Pour into a serving bowl then sprinkle with feta cheese, to taste. Serve warm. Enjoy.



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Roasted Veggie Pasta Salad with Lemon and Feta




Yield: 6

Cook Time: 30 mins.



Ingredients:

2 tbsp olive oil, divided (more if desired)
1 cup of broccoli florets
1 small sweet yellow onion, large dice
Zucchini, cut into coins
1 red bell pepper, large dice
4-5 cloves of garlic, skin on
Crushed red pepper flakes, to taste
Dried oregano, to taste
Sea salt and freshly cracked pepper, to taste
Handful (or more) baby cherry tomatoes
6 oz whole wheat penne pasta, cooked per instructions
Juice and zest of 2 small lemons
2 tbsp toasted pine nuts
2 tbsp fresh parsley, chopped
Feta cheese, to taste

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Place the broccoli florets, onion, zucchini, and bell pepper onto the baking sheet then add the cloves of garlic (skins on). Drizzle with some olive oil then season with crushed red pepper flakes, dried oregano, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.

Place into the oven and roast for 20 minutes. Drizzle a bit more olive oil then add the tomatoes. Place back into the oven for 5-7 minutes. Remove from the oven and set aside to cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves thinly then sprinkle on top of the roasted veggies.

While the veggies roast, cook the pasta, per instructions, in salted water. Drain.

Combine the lemon juice, lemon zest, and remaining olive oil together with sea salt and freshly cracked pepper, to taste in a large bowl. Whisk until well combined. Add the drained pasta and toss to coat evenly. Taste pasta then add more seasonings, lemon, or olive oil if needed. Add the roasted veggies and the toasted pine nuts and fresh parsley then toss well. Pour into a serving bowl then sprinkle with feta cheese, to taste. Serve warm. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

A few of my favorites?

by Pam on August 1, 2013

I am  going to take the next few days off to visit with my husband’s family. I am looking forward to catching up with some of my favorite people, going on adventures, eating good food, playing games, and relaxing. I am leaving you with a few of my favorite recipes. See you in a few days!

Three Olive Tapenade

 

Caprese Skewers

 

Lemony Chicken Saltimbocca

 

Korean Street Tacos

 

Chicken Breasts with Tomato Herb Pan Sauce

 

Blackened Pork Chops with a Pineapple – Mango Salsa

 

Chicken Tostadas with Avocado Dressing

 

Pasta Salad with Tomatoes, Zucchini, and Feta

 

Lemony-Orzo Veggie Salad with Fresh Dill

 

Caprese Pasta Salad with a White Balsamic Vinaigrette

 

Super Moist Chocolate Cupcakes with Vanilla Buttercream Frosting

 

Raspberry and Lemon Curd Galette with Vanilla Bean Whipped Cream

 

Mini Lemon Pies and Mini Cherry Pies

 

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