Recipe: Pasta Recipes (6) - 07-31-99 Recipe Swap (updated)

6 PASTA RECIPES
Recipe Swap - July 31, 1999

RECIPES IN THIS FILE:
Black Bean-Chicken Pasta Salad with Creamy Cilantro Dressing
Creamy Pesto Salad
Pineapple Pasta Salad
Steak and Pasta Salad with Peanut-Pepper Dressing
Vegetable-Pasta Salad
Rigatoni alla Carbonara

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BLACK BEAN-CHICKEN PASTA SALAD WITH CREAMY CILANTRO DRESSING
Adapted from: Sharon, N.C. - 10-04-98
From: Terrytx

"Hi all!! Thought someone would like this, it goes very well in the coffee shop I run." - Sharon

2 tsp. olive oil
1 lb. boneless, skinless chicken breasts, sliced into 1/2-inch strips*
1 tsp. chili powder
1/8 tsp garlic powder
1/8 tsp. salt
2 cups uncooked Rigatoni pasta (medium tubes) (6 oz.)**
1 (15 oz.) can black beans, rinsed and drained
1 large tomato, chopped (1 cup)
(I added a chopped avocado)
Creamy Cilantro Pesto Dressing (recipe follows)

Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil for 6-8 minutes , stirring occasionally, until no longer pink in the center.

Toss chicken, chili powder, garlic and salt (add more seasonings to taste if you wish. Set chicken aside.

Cook and drain pasta as directed on package. Rinse with cold water and drain.

Mix pasta, chicken, beans, tomato, avocado (if using) and the dressing. Enjoy!!!

CREAMY CILANTRO-PESTO DRESSING

1 1/2 cups chopped fresh cilantro (3/4 cup dried)
1/2 cup shredded Parmesan cheese
1/3 cups pine nuts
1/3 cup olive oil
1/4 cup heavy whipping cream***
1 tsp. grated lemon peel
1 tbsp. lemon juice****
1/8 tsp. ground red pepper
2 cloves garlic

Place all above ingredients in a food processor or blender. Cover and process until smooth.

MY CHANGES (Terrytx):
*I used leftover grilled chicken.
**1 (16 oz) pkg. pasta - 2 cups wasn't enough.
***1/3 cup light cream
****juice of 1 lime

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CREAMY PESTO SALAD
From: Terrytx

1 (1.2 oz) pkg Knorr Creamy Pesto Pasta Sauce Mix
3/4 cup regular or light mayonnaise
1/3 cup milk
2 tablespoons red wine vinegar
1 pint (2 cups) cherry tomatoes, halved
8 ounces uncooked pasta twists or rotelle (about 4 cups)
1 cup (4 oz) shredded or cubed mozzarella
OPTIONAL ADDITIONS (SELECT ONE):
1 cup diced cooked chicken
1/2 cup slivered salami slices
6 oz. cleaned cooked shrimp

Cook pasta according to package directions. Rinse and drain.

In large bowl, stir (dry) pasta sauce mix, mayonnaise, milk and vinegar until blended. Add tomatoes, pasta, cheese and desired addtions; toss to coat. Cover; refrigerate to blend flavors.

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PINEAPPLE PASTA SALAD
From: Terrytx
Makes 6-8 servings

3 cups (8 oz) spiral pasta, uncooked
1 (20 oz) can pineapple tidbits, drained
2 cups cubed assorted melon
1 cup seedless grapes, halved
1 cup sliced celery
1 cup vanilla yogurt
1/4 cup mayonnaise
1/2 tsp ground ginger
Fresh mint (optional, to garnish)

Cook pasta according to pkg. directions; drain. Rinse with cold water to cool quickly; drain well.

In a large bowl, stir together pasta with remaining ingredients, except the mint. Garnish with fresh mint. Cover and chill.

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STEAK AND PASTA SALAD WITH PEANUT-PEPPER DRESSING
Source: Better Homes and Gardens - Hot & Spicy
From: Terrytx
Makes 4 servings

4 ounces uncooked fine noodles or fusilli pasta*
1/3 cup rice wine vinegar
1/4 cup salad oil
3 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon chopped fresh lemongrass (or snipped fresh cilantro)
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 pound boneless beef top sirloin, cut 1-inch thick
5 cups shredded bok choy, Chinese cabbage, spinach, and/or romaine
1/2 cup shredded carrots
4 green onion, quartered lengthwise, then cut in 1-inch pieces
1/2 medium cucumber, sliced
1 medium yellow summer squash, halved lengthwise, sliced
1/4 cup chopped peanuts
Hot chile peppers (optional)

Cook pasta according to pkg directions; drain. Rinse and drain again. Chill.

To prepare the dressing/marinade, combine vinegar, oil, peanut butter soy sauce, lemongrass or cilantro, garlic, and crushed red pepper in a blender container or food processor bowl. Cover and blend or process till combined. Set aside.

Trim fat from meat. Place meat in a shallow dish. Pour 1/3 cup of the dressing over meat; turn once. Cover and marinate in refrigerator for 2 hours. Chill remaining dressing.

WHEN READY TO COOK:
Preheat broiler.

Drain meat, discarding marinade. Place meat on the unheated rack of a broiler pan.

Broil 3-inches from heat for 12-15 minutes for medium doneness, turning once (or grill).

Meanwhile, combine pasta, cabbage or greens, carrot and green onions in a mixing bowl. Add 1/4 cup of the remaining dressing. Toss to coat.

TO SERVE:
Arrange pasta on 4 plates. Cut warm meat into thin slices. Place meat on pasta. Arrange cucumber and squash around the pasta. Drizzle with remaining dressing. Sprinkle with peanuts. Garnish with hot chile pepper, if desired.

TERRY'S NOTES:
*I used an (8 oz) pkg of rice stick noodles
Double the dressing

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VEGETABLE-PASTA SALAD
From: MED/TN

1 cup cooked and cooled corkscrew macaroni
2 small carrots, julienned
3/4 cup sliced celery
10 cherry tomatoes, halved
1/4 cup frozen green peas, thawed
1 (2 oz.) jar pimiento, drained
(I also add sliced black olives)
2 tablespoons chopped fresh parsley
1/2 cup commercial Italian dressing (or mayonnaise)

Mix all the ingredients together. Refrigerate to chill before serving.

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RIGATONI ALLA CARBONARA
From: Verla, Il

My friend lived and took cooking classes in Rome. This is her wonderful recipe.

1/4 lb bacon, diced
1 bunch green onions, chopped
1/3 cup dry white wine
2 Tbsp. chopped fresh parsley
3 eggs
1/4 lb freshly grated Parmesan cheese
1/4 tsp. ground black pepper
1 lb. uncooked pasta (penne, rigatoni, or spaghetti)

Saute bacon. When most of the fat has been rendered add chopped onion; saute until onion is slightly limp. Add wine and simmer.

In small bowl beat eggs. Add cheese and pepper. Set aside.

Cook pasta al dente. Drain pasta.

Pour bacon mixture over hot cooked pasta and stir to completely coat. Pour egg cheese mixture over pasta. Mix well. Sprinkle with parsley. Serve!