12 oz pasta (such as rotini or penne) 1 cup broccoli florets, blanched; 1/2 red bell pepper, diced; 1/4 cup red onion, finely ...

4 oz. rotini pasta; 2 cups broccoli florets; 1 cup grape tomatoes, halved; 1/4 red onion. thinly slice (about 1/4 cup); 1/4 cup packed fresh basil, thinly sliced; 1/4 cup Pesto (page 122) or store ...

I tried Ina Garten's easy pasta salad recipe, and it's my new go-to for summer barbecues. As a chef, I made some adjustments ...

Creamy, Cheesy, and Ready in 20 Minutes – No Compromise on Flavor. What makes this salad so irresistible is its balance of textures and bold ingredients.

Cherry tomatoes are reliably delicious all year long, providing vibrant pops of color and flavor even when full-sized tomatoes are lackluster. Add them to salads, toss them with pasta, leave them ...

Combine warm pasta, anchovies, tomato liquid, and 1/3 cup cooking liquid in a large skillet over medium-high. Cook until sauce slightly thickens and coats pasta, about 2 minutes. Remove from heat.

Broccoli salad often contains cherry tomatoes, but in my testing, I found they all sunk to the bottom of the bowl, so I omitted them. And my boyfriend—who was highly skeptical of this recipe ...

1. Preheat the oven to 160˚C. (fan-forced) and put a large pot of water on to boil for the corn and pasta. 2. Place the sliced cherry tomatoes and garlic (skin on) in a baking tray with high ...

She then adds halved cherry tomatoes and small mozzarella pearls and lets them marinate for about 15 minutes. Drummond then tosses in the cooled pasta. And she garnishes the salad with fresh basil ...