Karl's Kitchen

by Chef Karl Marsh

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Summertime Pasta Salads

Here in Nebraska, the summers can get brutally hot. Sometimes it is just so hot that all I want to eat is a cool refreshing salad. My favorite salads to make are pasta salads because they have more substance and I can make them ahead of time. Here are three of my favorite pasta salad recipes. Feel free to substitute your favorite vinaigrette salad dressing or any of the other ingredients. I hope you give them a try and enjoy them as much as I do.

Cheers! Chef Karl

Italian Chicken Pasta Salad

Prep Time: 2 hourschicken
Cook Time: 15 minutes
Total Time: 2 hours and 15 minutes
Serves 8-10

Ingredients:
1 -1/2 cup Italian Vinaigrette Salad Dressing
16 oz Dry Rigatoni Pasta
8 Omaha Steaks® Italian Chicken Breasts (Thaw and chop into 1/2 inch cubes)
1 lb. Mozzarella Cheese (1/2 inch cubes)
12 oz. Can Marinated Artichoke Hearts (drained)
12 oz. Can Roasted Red Peppers (drained and 1/2 inch diced)
1 bunch Grilled or steamed Asparagus (white stem removed and chop into 1 inch segments)
1 cup Grated Parmesan

Procedure:
1. Grill or steam and completely cool Asparagus.
2. Cook pasta according to directions on packaging.
3. Drain pasta well, place in large bowl and immediately toss with the Italian Vinaigrette Salad Dressing
4. Place dressed pasta in a shallow bowl and put in refrigerator to cool completely.
5. Toss with rest of ingredients and serve or store in fridge for up to 3 days.

Mediterranean Sirloin Pasta Salad

Prep Time: 30 minutessteak
Cook Time: 10 minutes
Total Time: 40 minutes

Serves 8-10

1-1/2 cup Italian Vinaigrette
16 oz Dry Penne Rigate
4 Omaha Steaks® Mediterranean Sirloin Skewers
8 oz. Feta Goat Cheese Crumbles
12 oz. Can Roasted Red Peppers (drained and 1/2 chopped)
12 oz. Can Kalamata Olives (pitted, drained and sliced)
7 oz. Jar Large Capers (drained)

* Thaw, grill and completely cool Mediterranean Sirloin Skewers.
* Remove beef from skewers and cut into bite size pieces.
* Cook pasta according to directions on box.
* Drain pasta well, place in large bowl and immediately toss with the Bold Parmesan & Garlic Artisan
Vinaigrette.
* Place dressed pasta in a shallow bowl and put in refrigerator to cool completely.
* Toss with rest of ingredients and serve or store in fridge for up to 3 days.

Summer Salmon Pasta Salad

Prep Time: 30 minutessalmon
Cook Time: 10 minutes
Total Time: 40 minutes
Serves 8-10

1 12 oz Bottle Italian Salad Dressing
16 oz Dry Farfalle Pasta
4 Pieces grilled Omaha Steaks® Salmon
1 Basket Grape Tomatoes (washed and halved)
1 Medium Red Onion, sliced into short strips
1 English Cucumber (quartered, seeded, and sliced)
½ cup Fresh chopped basil (3/4 oz. retail package found in produce department)

* Thaw, grill, and completely cool Salmon portions.
* Chop up salmon in to small chunks.
* Cook pasta according to directions on box.
* Drain pasta well, place in large bowl and immediately toss with the Vinaigrette.
* Place dressed pasta in a shallow bowl and put in refrigerator to cool completely.
* Toss with rest of ingredients and serve or store in fridge for up to 3 days.






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About the Author

Karl Marsh is Omaha Steaks' Executive and Research Chef. A graduate of the Century School of Culinary Arts in San Diego, California, Karl has worked as a professional chef for more than 23 years. His responsibilities at Omaha Steaks include new product development and testing, quality assurance, and recipe development. Karl's award-winning creativity in the kitchen has inspired him to develop many interesting and innovative recipes that feature mouth-watering Omaha Steaks products.



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