pasta salad recipes

Salad

Vegan Galette des Rois

Galette des Rois, or kings’ cake, makes its appearance in French pâtisseries around Christmas, but it is a delicious dessert option anytime.

ingredient list

Serves 12

• 4 oz. vegan margarine, softened (1/2 cup)
• 4 oz. crumbled firm tofu (1/2 cup)
• 1 cup sugar, divided, plus more for sprinkling, optional
• 1/2 tsp. almond extract
• 1 tsp. Kirsch brandy, optional
• 1 cup almond flour
• 1/4 cup all-purpose flour
• 2 Tbs. flaxseed meal
• 2 tsp. baking powder
• 1 17.3-oz. pkg. puff pastry, thawed (2 sheets)

Directions

1. Beat margarine and tofu with electric mixer until creamy. Add 1/2 cup sugar, and beat 2 minutes, or until sugar is dissolved (mixture will look grainy). Beat in almond extract and Kirsch, if using. Add almond flour, all-purpose flour, flaxseed meal, and baking powder; beat 3 minutes, or until mixture is smooth and light in color. Chill batter 2 hours, or overnight.

2. Line baking sheet with parchment paper. Unroll puff pastry sheets onto lightly floured work surface. Cut each puff pastry sheet into largest circle possible. Discard scraps.

3. Transfer 1 puff pastry sheet to prepared baking sheet. Spread almond mixture in circle in center of pastry, leaving a 1-inch border all around. Brush border with water, and top galette with remaining puff pastry sheet. Press edges well to seal. Chill 1 hour, or overnight.

4. Preheat oven to 425°F. Draw circle with tip of knife on top of galette around almond filling. Score curved lines to create pinwheel inside of circle with tip of knife, making sure puff pastry is slashed but not completely cut through. Score edges outside circle with diagonal lines. To crimp edges of galette, slide back of knife under galette, and gently lift upward and inward to create scallop effect, cutting into dough a bit.

5. Bake 15 minutes. Reduce oven to 350°F, and bake 45 minutes more, or until galette is brown on top and bottom.

6. Meanwhile, bring remaining 1/2 cup sugar and 1/4 cup water to a boil in small saucepan. Cook 1 minute, or until sugar is completely dissolved.

7. Remove galette from oven, and brush sugar syrup all over top. Sprinkle with additional sugar, if using. Cool completely before serving.

Mediterranean Terrine

This updated version of a classic French terrine brings back the flavors of summer in a way that doesn't feel out of place on a harvest table. Agar powder, a vegetarian substitute for gelatin, is available at natural-food stores and Asian markets. Garnish with Parsley-Garlic Crème.

ingredient list

Serves 6

CASHEW CHEESE

• 3/4 cup raw cashews
• 1/4 cup nutritional yeast
• 1 Tbs. lemon juice
• 1 tsp. smooth Dijon mustard
• 1 tsp. salt
• 2 tsp. agar powder
• 1 tsp. garlic powder
TERRINE

• 2 large globe eggplants, sliced 1/2-inch thick
• 1 tsp. salt
• 5 medium red bell peppers
• 1/4 cup olive oil, for brushing
• Flat-leaf (Italian) parsley, for garnish

Directions

1. To make Cashew Cheese: Soak cashews 3 hours in large bowl of water. Drain, and return to bowl. Add nutritional yeast, lemon juice, mustard, and salt to bowl; set aside.
2. Whisk agar and garlic powders into 1 1/2 cups water in saucepan, and bring to a boil over medium heat. Simmer 5 minutes, or until liquid thickens and agar dissolves, whisking constantly.
3. Add agar mixture to cashew mixture. Blend with immersion blender until smooth. Pour into terrine mold or loaf pan. Chill 1 hour.
4. To make Terrine: Sprinkle eggplant slices with salt. Let stand 20 minutes to sweat.
5. Preheat oven to broil. Place bell peppers on baking sheet, and roast under broiler 20 minutes, or until soft and blackened on all sides, turning occasionally. Cool.
6. Reduce oven heat to 400°F. Blot eggplant slices with paper towel, brush with oil, and place in single layer in roasting pan. Roast 1 hour, or until soft and brown. Alternatively, grill eggplant slices in grill pan over medium-high heat 10 to 15 minutes, or until grill marks appear and slices are tender, turning once or twice. Cool.
7. Rub skins off of cooled bell peppers, remove stems and seeds, and cut each pepper in half.
8. Unmold Cashew Cheese from terrine mold, and slice in half horizontally so you have 2 long slabs. Rinse out terrine mold, and line with plastic wrap, allowing plastic wrap to hang over sides. Lay a few parsley leaves along bottom of mold, and top with a layer of eggplant, a layer of bell pepper, and a layer of Cashew Cheese. Repeat, ending with a layer of eggplant.
9. Fold ends of plastic wrap over Terrine, and place a weight (such as 2 15-oz. cans) on top. Chill 2 hours or up to 2 days. 10. To serve: Tilt Terrine over sink, and pour off any liquid. Invert Terrine onto platter to unmold, and slice into 1-inch-thick slices.

Frisée Salad with Creamy Truffle Vinaigrette

This spring salad is an inventive redo of French salade lyonnaise, traditionally made with poached egg and bacon.

ingredient list

Serves 6

Dressing

• 2 Tbs. vegan mayonnaise
• 1 1/2 tsp. white truffle oil
• 1 1/2 tsp. chopped fresh chives
• 1/2 tsp. Dijon mustard
• 1/4 tsp. sherry vinegar
• 2 Tbs. olive oil

Salad

• 3 large Yukon gold potatoes, diced
• 2 Tbs. canola or safflower oil
• 2 heads frisée lettuce, leaves left whole (8 cups)
• 2 medium tomatoes, cut into wedges
• 1 bunch French breakfast radishes or red radishes, quartered lengthwise (1 cup)
• 1 cup roasted pistachios, crushed

Directions

1. To make Dressing: Whisk together mayonnaise, truffle oil, chives, mustard, and vinegar in bowl. Whisk in olive oil. Season with salt and pepper, if desired.
2. To make Salad: Preheat oven to 400°F. Toss potatoes with canola oil on baking sheet, then spread into single layer, and season with salt and pepper, if desired. Bake 25 minutes, or until golden brown, turning occasionally.
3. Toss frisée with Dressing. Arrange potatoes on platter, top with frisée, and garnish with tomatoes, radishes, and pistachios.

Double Blueberry-Oat Bran Waffles

This recipe makes 4 large rectangular waffles (half a waffle per person)—but for a hungry crowd, serve a large one each.

ingredient list

Serves 8

• 1 cup nonfat vanilla yogurt
• 1/2 cup skim milk
• 2 large eggs, separated
• 1 Tbs. vegetable oil
• 1 tsp. lemon extract
• 1/2 cup oat bran
• 1 cup all-purpose flour
• 3 Tbs. granulated sugar
• 1 tsp. baking powder
• Pinch salt
• 1 3-oz. pkg. dried blueberries
• Wild blueberry preserves for garnish
• Fresh blueberries as desired for garnish
• Confectioners’ sugar for garnish

Directions

1. Preheat nonstick waffle iron, and spray cooking surface with cooking spray.
   
2. Beat together yogurt, milk, egg yolks, oil and lemon extract in large mixing bowl. Stir in bran, flour, sugar, baking powder and salt. In separate bowl, beat egg whites until stiff. Fold egg whites into yogurt-flour mixture, then fold in dried blueberries.
   
3. Spoon about 3/4 cup batter onto hot waffle iron. Bake waffles according to manufacturer’s directions, spraying appliance in between each baking. Serve hot waffles with a dollop of blueberry preserves, fresh blueberries as desired and a dusting of confectioners’ sugar.

Fruit-and-Flower Salad

Edible flowers are an irresistible way to turn fresh salads into party food. Purchase prepicked, certified edible flowers at well-stocked supermarkets. Serve with toasted cheese squares and chilled lemon tea.

ingredient list

Serves 6

• 1/2 cantaloupe, cut into cubes
• 1 cup fresh pineapple cubes
• 1/2 pint fresh raspberries
• 1/2 pint fresh blackberries
• 1 banana, peeled and thinly sliced
• 1 cup seedless green grapes
• 1 mango, peeled and cubed
• 4 oz. part-skim Swiss-style cheese, diced
• 2 Tbs. rose water, or more to taste
• 1 cup plain nonfat yogurt
• 4 Tbs. mango chutney, or to taste
• 1/2 cup sliced almonds, toasted
• About 1 cup edible flowers

Directions

1. Combine fruits and cheese in bowl. Sprinkle with rose water; toss. Blend yogurt and chutney, and pour over salad; toss, if desired. To serve, spoon portions onto individual plates, and garnish with almonds and flowers.

Baked Peaches with Pine Nuts

Simplicity is key to most Spanish cooking, and this light dessert is no exception. Serve warm, with a scoop of ice cream or a dollop of crème fraîche.

ingredient list

Serves 8

• 1/2 cup dry white wine
• 1/4 cup sugar
• 8 large peaches, peeled, halved, and pitted
• 4 Tbs. butter
• 3/4 cup pine nuts

Directions

1. Preheat oven to 350°F. Whisk together wine and sugar in small bowl. Place peaches cavity-side-up on foil-lined baking sheet; fill each cavity with wine mixture. Bake 1 hour, or until tender.

2. Just before serving, melt butter in small skillet over medium heat. Add pine nuts, and cook 3 to 4 minutes, or until pine nuts are golden brown.

3. To serve: Place 2 peach halves on each plate. Top with 1 1/2 Tbs. pine nuts.

Maple-Roasted Pear Salad

This tangy-sweet salad is a good excuse to explore the gourmet cheese section of your supermarket and try something like Zamorano, a cheese made from aged sheep’s milk in the Castile-León region of Spain.

ingredient list

Serves 8

• Salad
• 2 Tbs. maple syrup
• 1 Tbs. hazelnut, walnut, or olive oil
• 4 small firm Bosc pears, halved
• 1/2 cup hazelnuts
• 8 cups baby arugula
• 3 oz. Parmesan, Pecorino, Zamorano, or other hard cheese
•  
• Beet Dressing
• 3 Tbs. hazelnut, walnut, or olive oil
• 2 Tbs. sherry vinegar
• 1 shallot, minced (2 Tbs.)
• 1 1/2 Tbs. honey
• 1 Tbs. whole-grain mustard
• 8 oz. cooked beets, finely diced (1 cup)

Directions

1. To make Salad: Preheat oven to 400°F, and line baking sheet with foil. Whisk together maple syrup and hazelnut oil in bowl. Brush oil mixture on pears, and place cut-side down on prepared baking sheet. Roast 22 minutes, or until pears are tender and cut sides caramelized. Set aside to cool.
2. Reduce oven heat to 350˚F. Spread hazelnuts on baking sheet, and toast 7 minutes, or until browned. Transfer to kitchen towel, and rub off skins with towel. Cool, chop, and set aside.
3. To make Beet Dressing: Whisk together oil, vinegar, shallot, honey, and mustard in bowl. Stir in beets, and season with salt and pepper. Toss arugula with Beet Dressing in bowl. Divide among 8 plates, and top each with pear half. Shave cheese over each salad with vegetable peeler, and sprinkle with hazelnuts.

Goat Cheese Spinach Flans with Warm Asparagus Salad

Using a steamer to cook vegetable flans keeps them soft and creamy.

ingredient list

Serves 4

• Flans
• 4 cherry tomatoes, thinly sliced
• 5 oz. frozen chopped spinach, thawed and squeezed dry
• 1/2 cup frozen baby peas, thawed
• 2 large eggs
• 1/4 cup evaporated skim milk
• 1/4 tsp. salt
• 1/8 tsp. grated nutmeg
• 1/3 cup crumbled aged goat cheese
•  
• Salad
• 1 lb. asparagus
• 6 cups baby arugula
• 2 cups torn fresh basil leaves
• 1/2 yellow bell pepper, thinly sliced
• 2 tsp. lemon juice
• 1 1/2 Tbs. garlic oil

Directions

1. To make Flans: Coat 4 4-oz. ramekins with cooking spray. Arrange 3 tomato slices in bottom of each ramekin.
2. Pulse spinach, peas, and eggs in food processor until smooth. Add milk, salt, and nutmeg; process until combined. Pour half of mixture into prepared ramekins. Sprinkle with goat cheese, then top with remaining egg mixture. Cover with squares of foil coated with cooking spray. Place in bottom basket of steamer.
3. To make Salad: Arrange asparagus in top basket of steamer, and cover. Fill large skillet with 2 inches water, and bring to a boil. Place steamer in skillet, and reduce heat to medium. Steam asparagus 6 minutes; cool until easy to handle. Cook Flans 6 minutes more, then remove from heat.
4. Cut asparagus into 1-inch pieces. Toss together arugula, basil, bell pepper, lemon juice, garlic oil, and asparagus. Unmold Flans onto plates and surround with Salad.

Roasted Red Pepper Pita Pizzas

Jarred roasted red peppers create a speedy homemade sauce for these mini pizzas, but you can also roast your own red peppers to cut down on sodium. 
The mozzarella topping puts a deposit in your tryptophan account.

ingredient list

Serves 4

• 1 cup jarred roasted red peppers, rinsed and drained (2 large peppers), plus more for garnishing pizzas, if desired
• 6 oil-packed sun-dried tomatoes, drained, plus 1 Tbs. oil
• 2 6 1/2-inch whole-wheat pita rounds, split apart to make 4 thin rounds
• Dried oregano, for sprinkling
• 1/4 lb. (1 ball) fresh mozzarella cheese, drained and thinly sliced
• 16 small fresh basil leaves

Directions

1. Preheat oven to broil. Purée red peppers and sun-dried tomatoes and their oil in food processor 1 to 2 minutes, or until smooth.

2. Place pita rounds on baking sheet. Spread 1/4 cup red pepper sauce on cut side of each pita. Sprinkle with oregano, then top with mozzarella and garnish with sliced red peppers, if desired. Broil 3 to 5 minutes, or until cheese is melted and bubbly. Scatter basil leaves over pizzas, and serve immediately.

Natale Stuffed Portobellos

The inspiration for this recipe came from Chance Genovese's Italian heritage. "I wanted a dish that used traditional ingredients of Italy but were easily found at the local market," says Genovese, who adopted a meat-free diet at a very young age. "Above all, I knew the dish had to be easy to prepare in the chaos of a holiday celebration."

ingredient list

Serves 4

Mushrooms

• 1/4 cup Bragg extra virgin olive oil
• 2 Tbs. Spectrum balsamic vinegar
• 1 clove garlic, minced (1 tsp.)
• 4 large portobello mushroom caps

Filling

• 2 Tbs. breadcrumbs
• 1 Tbs. Bragg extra virgin olive oil
• 1/4 cup chopped onion
• 8 oil-packed sun-dried tomatoes, sliced
• 1 clove garlic, minced (1 tsp.)
• 1/2 cup light cream or Silk soy creamer
• 10 oz. fresh spinach leaves (8 cups)
• 1/4 cup grated Asiago cheese
• 4 oz. fresh mozzarella cheese, chopped

Directions

1. To make Mushrooms: Preheat oven to 375ºF. Whisk together oil, vinegar, and garlic in bowl. Brush mushroom caps with oil mixture, and place on baking sheet. Roast 30 minutes, or until tender. Drain on paper-towel-lined plate.

2. To make Filling: Toast breadcrumbs on baking sheet 2 to 3 minutes, or until light brown. Set aside.

3. Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until soft. Add sun-dried tomatoes and garlic; sauté 30 seconds. Stir in cream, and cook 2 minutes. Add spinach, and cook 3 to 4 minutes, or until spinach is wilted. Stir in cheeses, and cook 2 to 3 minutes. Spoon Filling into mushroom caps, and top with toasted breadcrumbs.

Halloween Party Mix

These tasty nibbles make a festive alternative to chips or roasted nuts.

ingredient list

Serves 6

• 1/8 tsp. olive oil
• 1/2 cup raw pumpkin seeds
• 1/4 cup pine nuts
• 1/4 cup dried cranberries
• 1/4 cup cocoa nibs
• 1/4 tsp. cayenne pepper
• 1/4 tsp. salt

Directions

1. Toss pumpkin seeds in small bowl with oil until coated. Spread seeds in skillet, and heat over medium-high heat. Cook 3 minutes, shaking skillet constantly, or until most of pumpkin seeds swell and pop. Transfer to bowl.
2. Add pine nuts to skillet, and cook 30 seconds, shaking skillet constantly, or until golden flecks appear. Transfer to bowl with pumpkin seeds. Stir in dried cranberries, cocoa nibs, cayenne pepper, and salt, and mix thoroughly. Season with more salt, if desired.

Toffee Apples

Think toffee-covered apples are too much trouble? Think again. If you can read a candy thermometer (found in kitchen supply stores), you can make perfect toffee. Brown rice cereal adds crunch to these treats, but you could also roll them in chopped nuts or granola.

ingredient list

Makes 6 apples

• 6 small, crisp apples, such as Golden Delicious, Honeycrisp, Braeburn, or Newtown pippin
• 1 cup sugar
• 2 Tbs. unsalted butter
• 1 tsp. apple cider vinegar
• Pinch coarse salt
• ¾ cup crispy brown rice cereal

Directions

1. Line baking sheet with wax paper. Remove stems from apples, if necessary, and push Popsicle stick or chopstick in stem end of apple.

2. Combine sugar and ½ cup water in saucepan. Bring to a boil. Add butter, vinegar, and salt, then simmer over medium heat 10 to 15 minutes, or until mixture reaches hard crack stage (290°F) on candy thermometer. Alternatively, boil toffee until tiny amount dripped into bowl of cold water becomes firm.

3. Place brown rice cereal in bowl. Dip apples in toffee, twirling to coat bottom half. Let toffee drip off bottoms before rolling in cereal. Place on prepared baking sheet, and cool. If not eating right away, wrap in wax paper and refrigerate.

Fennel and Tomato Soup

Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish. This soup freezes well, so you may want to double the recipe to save half for later.

ingredient list

Serves 6

• 3 Tbs. olive oil
• 1 large fennel bulb, diced (4 cups)
• 3 vegan Italian sausages, sliced into 1/2-inch-thick rounds (2 cups)
• 1 tsp. fennel seeds
• 2 Tbs. dry vermouth, dry white wine, or water
• 4 cups low-sodium vegetable broth
• 1 28-oz. can crushed tomatoes, preferably San Marzano
• 3 Tbs. chopped fresh Italian parsley

Directions

Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.

Caramelized Onion and Savoy Cabbage Chowder with Thyme

Green cabbage can be substituted for savoy cabbage in this hearty chowder.

ingredient list

Serves 6

• 1/2 cup apple cider
• 1 Tbs. low-sodium soy sauce
• 2 tsp. apple cider vinegar
• 2 Tbs. olive oil, divided
• 2 Tbs. unsalted butter, divided
• 12 oz. savoy cabbage, cut into large dice (6 to 7 cups)
• 3 large onions, cut into large dice (1 1/2 lb.)
• 3 cloves garlic, minced (1 Tbs.)
• 2 Tbs. fresh thyme leaves, roughly chopped, divided
• 3 cups Cheese Croutons (recipe, p. 61)

Directions

1. Combine apple cider, soy sauce, and vinegar in small bowl.

2. Heat 1 Tbs. olive oil and 1 Tbs. butter in skillet over medium-high heat. Add cabbage, and season with salt, if desired. Cook 5 to 7 minutes, stirring occasionally. Transfer to shallow bowl.

3. Heat remaining 1 Tbs. oil and 1 Tbs. butter in large Dutch oven over medium heat. Add onions, and season with salt, if desired. Cover, and cook 8 to 10 minutes, or until onions are softened, stirring occasionally. Uncover, and cook 16 to 18 minutes, or until onions are golden brown. Add garlic, 1 1/2 Tbs. thyme, and apple cider mixture, stirring to scrape up browned bits on pan bottom. Bring to a simmer, and cook 1 minute. Add cabbage and 5 cups water, and bring to a boil. Reduce heat to medium-low, partially cover, and cook 
15 minutes. Serve topped with Cheese Croutons and remaining 1 1/2 tsp. thyme.

Mushroom and Pappardelle Soup with Gremolata

Mascarpone is stirred into this noodle soup just before serving to give it a luscious creaminess and cheesy tang.

ingredient list

Serves 6

Soup

• 2 Tbs. olive oil
• 4 oz. cremini mushrooms, sliced 1/4-inch thick (2 cups)
• 1 large onion, diced (1 1/2 cups)
• 3/4 tsp. dried Italian seasoning
• 7 cups low-sodium vegetable broth
• 4 oz. pappardelle noodles
• 1 1/2 cups green beans, cut into 1-inch pieces
• 1/3 cup mascarpone cheese

Gremolata

• 1/4 cup fresh Italian parsley
• 1 clove garlic, peeled
• 2 tsp. grated lemon zest

Directions

1. To make Soup: Heat oil in pot over medium-high heat. Add mushrooms and onion, and sauté 5 minutes. Stir in Italian seasoning, then broth. Cover, and bring to a boil. Set aside 1/2 cup broth, then add noodles; simmer 3 minutes, stirring occasionally. Add green beans, and simmer 3 minutes. Remove from heat.

2. Whisk reserved 1/2 cup broth into mascarpone in bowl. Slowly stir mascarpone mixture into Soup.

3. To make Gremolata: pulse parsley, garlic, and lemon zest in food processor until finely chopped.

4. Ladle Soup into bowls. Garnish each with 2 tsp. Gremolata.