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RECIPE: pasta and wrap recipe needed

17 years ago

I am having guest for lunch this weekend and i am looking for a cold pasta recipe and wrap recipes with coldcuts.Any ideas.Thanks

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Comments (5)

roselin32
17 years ago
We like this pasta salad:
Cold Noodle Salad
12 oz linguine
2c snow peas, cut in thirds
1 carrot, julienned
1/2c chopped green onion
Dressing:
1 tsp sugar
1 tsp salt
3T Rice vinegar
2 1/2 T sesame oil
2 1 /2 T soy sauce
1/4 tsp red pepper flakes`
Cook pasta and add carrots and snowpeas during the last 3 minutes. Drain well. Combine all dressing ingredients stirring til sugar and salt dissolve. Mix all together and serve at room temperature.
Hope you will try it and enjoy it.
RL`
ginger_st_thomas
17 years ago
TOMATO, BASIL & COUSCOUS SALAD
2 1/4 cups chicken broth
10 oz box couscous
1 cup chopped green onions
1 1/2 cups seeded & diced plum tomatoes
1/3 cup thinly sliced fresh basil
1/3 cup olive oil
1/4 cup balsamic vinegar
1/4 tsp dried crushed red pepper
Salt & pepper to taste
Cherry tomatoes, halved for garnish

Bring broth to a boil in a medium saucepan, add couscous & remove from heat. Cover & let stand 5 minutes. Transfer to a large bowl & fluff with a fork. Let cool. Add green onions & next 5 ingredients to couscous, stirring well. Season w/salt & pepper & garnish.~~

HERBED ORZO SALAD (serves 8)
6 oz sugar snap peas, cut into 3/4" pieces
2 2/3 cups uncooked orzo pasta
1 1/4 cup seeded cubed tomato
3/4 cup peeled, seeded & cubed cucumber
1/2 cup chopped green onion
1/4 cup fresh parsley
1/4 chopped fresh mint
2 tsp fine lemon zest
Salt & pepper to taste
Lemon Garlic Dressing

Bring a large heavy pan of salted water to boil. Add peas & boil 1 minutes. Remove peas with a wire strainer & rinse with cold water. Add orzo to pan & boil 8 minutes or until al dente. Drain & let cool. Combine peas, orzo, tomato & next 7 ingredients in a large bowl. Combine orzo mixture & 1/2 of the Lemon Garlic Dressing, tossing to coat. Cover & chill salad & remaining 1/2 of dressing up to 6 hours. Remove salad & dressing from refrigerator, bring to room temperature. Toss orzo salad & enoughh remaining dressing to coat. Serve orzo in a lettuce lined serving bowl.~~

Lemon Garlic Dressing
2 tsp grated lemon zest
1/4 cup fresh lemon juice
1 tsp minced garlic
3/4 cup olive oil
Salt & pepper to taste

Combine first 3 ingredients in a medium bowl, gradually whisk in oil. Season w/salt & pepper.~~
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The nice thing about all theses recipes is that they can be combined by using what you have on hand...and what you like. I'm making one this morning for the weekend. I always have olives, pulled some pecans out of the freezer from the holidays that i will toast and lightly chop. Roast a red pepper on the gas burner. My basil bed is doing well but not enough for a pesto so i'll pinch off a dozen tops but the cilantro is bolting so i'll add that at the end with a squeeze of lime. Tomatoes are a month away but i have a dozen early sungolds (the size of marbles)...I'll cut in half and toss on top fresh. i have a bit of fetta left i need to use. A dozen sugar snap peas sliced in half. Not enough for a side dish. I made succotash wed and have an ear of corn left and half a zucchini and squash i'll use up. (my local Stop-n-Shop grocery has a local farm stand set up inside) A wooden cart with an umbrella, haha. I usually prefer simplicity and just a few ingredients but this time of year i have a little bit of everything...reminds me of my MIL's saturday soup my husband grew up on...all the bits of the weeks meals tossed in a soup pot with homemade stock from the freezer, maybe some rice or pasta. Not really left-overs using fresh, but certainly a 'garden party' pasta. Still a light sauce. I'm going to make a full lb so it will be a side dish tonight with cod cakes, a cold salad for tomorrows lunch, (DH will have some for breakfast, lol). Sunday night's return from the mountains i'll put the leftovers in a casarole, top with extra cheese, 'yogurt milk', panko and any grill leftovers, (lamb sausage!) and make an adult mac-n-cheese. (i have some rich stinky fancy munster i need to use up). A completely different meal when baked and toasted. sallyparis-love your blog. My husband caught me grating a few tomatoes last season, "now what are you doing!?", haha. Works great in a hurry but needs a big bowl. Love warm pasta tossed in all that yummy juice when tomatoes are so sweet and abundant. tricia-haha, the harried greek housewife. Now i know what to call it! Gwlolo- No need to 'cook' the sauce, but a few ingredients do 'brighten' flavors with a few minutes in a large wide saucepan, just a few minutes as the pasta is finishing. Add the warm pasta to the saucepan and toss. A caprese is nice just on top fresh when serving along with toasted nuts if using. If you have an abundance of fresh basil, some is nice tossed in the warm pasta but save most for the top garnish. Arugula is delightful as well.
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Here's another one I just found on the internet. Zucchini Walnut Lasagna Prep: 50 min. Bake: 40 min. Ã¢ÂÂ¢ 2 medium zucchini Ã¢ÂÂ¢ 4 tsp. olive oil Ã¢ÂÂ¢ 2 large onions, cut into wedges Ã¢ÂÂ¢ 2 large carrots, sliced Ã¢ÂÂ¢ 4 cloves garlic Ã¢ÂÂ¢ 2 cups purchased marinara sauce Ã¢ÂÂ¢ 1 Tbsp. snipped fresh basil or 1 teaspoon dried basil, crushed Ã¢ÂÂ¢ 1/8 tsp. ground black pepper Ã¢ÂÂ¢ 1-1/2 cups shredded mozzarella cheese (6 oz.) Ã¢ÂÂ¢ 1/2 cup grated Parmesan cheese Ã¢ÂÂ¢ 9 no-boil lasagne noodles Ã¢ÂÂ¢ 1/2 cups chopped walnuts, toasted Ã¢ÂÂ¢ Chopped walnuts, toasted (optional) 1. Preheat broiler. Lightly grease a 2-quart square baking dish; set aside. Trim ends off zucchini. Slice zucchini lengthwise into 1/8-inch-thick slices. Place in a single layer on a baking sheet. Brush with 1 teaspoon of the oil. Broil 3 to 4 inches from the heat about 5 minutes or until zucchini is crisp-tender, turning once. Cool. Adjust oven temperature to 375 degrees F. 2. Meanwhile, for sauce: In a food processor, combine onions, carrots, and garlic. Cover and process until finely chopped. In a large saucepan, heat the remaining 3 teaspoons oil over medium-high heat. Add onion mixture; cook and stir about 5 minutes or until tender. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. 3. In a small bowl, combine mozzarella cheese and Parmesan cheese. 4. To assemble, arrange three of the noodles in the prepared baking dish. Spread with one-third of the sauce. Sprinkle with about 3 tablespoons of the nuts. Top with one-third of the zucchini and one-third of the cheese mixture. Repeat layering noodles, sauce, nuts, zucchini, and cheese mixture, alternating the direction of the zucchini in each layer. Top with the remaining noodles, remaining sauce, remaining nuts, and remaining zucchini. 5. Cover dish with foil. Bake for 20 minutes. Sprinkle with the remaining cheese mixture. Uncover and bake about 20 minutes more or until heated through. Let stand for 15 minutes before serving. If desired, sprinkle with additional chopped walnuts. Makes 6 servings.
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ginger_st_thomas
17 years ago
I found several really good-sounding wrap recipes at the site below. Some would work with cold cuts & there also might be some using them but I didn't look at all. At least it will give you some ideas.

Here is a link that might be useful: Wraps
anettemartinrn
17 years ago
one of my favorites:

rainbow rotini
drained rotel tomatoes
catalina dressing

add as desired:

meat-bacon bits, chopped ham, shredded chicken
cheese-shredded or cubed
vegs-whole kernel corn, snow peas, green peas, black olives

you get the idea, its very user friendly.
woodie
17 years ago
The wraps are from Wizardnm and she posted these a while ago and they're very good!

Cream cheese filling for wraps
8 oz pkg. cream cheese
2 green onions (white part and about 1 inch of the green part)
2 tbsp. dry ranch dressing mix
2 to 3 tbsp white wine (optional)
Combine all in a food processor and process until smooth. Spread a couple tbsp of mixture on each tortilla.
Fill using leaf lettuce, sliced deli meat of choice.
A great cocktail pinwheel can also be made using the above mixture and the following.
Olive and Green Chili Blend
Â¾ C chopped green olives
Â¾ C chopped black olives
1 can (4.5 oz) chopped green chili's
Combine the olives and green chili's.
Spread a tortilla with the cream cheese mixture then spread with olive mixture.
Roll up tightly and wrap in plastic wrap. Refrigerate 2 hrs or longer.
Unwrap and slice into pinwheels about 1 inch thick.
During the holidays I like to combine cream cheese with a bit of cranberry relish, spread on a tortilla and place deli thin sliced smoked turkey on it. Roll up and refrigerate as above. Yummy!
Nancy

Here is a family favorite pasta salad.

ORZO WITH ROASTED VEGETABLES

1 small eggplant, peeled, 3/4" dice
1 red pepper, 1" dice
1 yellow pepper, 1" dice
1 red onion, peeled, 1" dice
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1/2 teaspoon ground black pepper

1/2 lb Orzo, cooked

1/3 cup fresh lemon juice
1 teaspoon salt
1-1/2 teaspoon ground black pepper

3 scallions, minced
1/4 cup toasted Pignoli nuts
3/4 lb Feta cheese, 1/2" dice
15 basil leaves, chiffonade

Mix first 7 ingredients together and place in one layer in large roasting pan.
Roast @ 425 degrees for 40 minutes, turning once.

Mix warm orzo with warm cooked vegetables and all of their juices.
Add lemon juice, salt and pepper and toss together and let cool to room temperature.

Add scallions, nuts, Feta and basil and serve.

Serves 6

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