How to cook Spiral

 

PASTA SALAD WITH TOMATOES, OLIVES, AND CAPERS

Ingredients

Table salt
1 pound Nature’s Farm Spiral pasta
2 pounds ripe tomatoes, cored, seeded, and cut into ½-inch dice
¼ cup extra-virgin olive oil
⅓ cup pitted kalamata olives(sliced), or other brine-cured black olives
2 tablespoons capers (drained)
1 medium clove garlic, minced
¼ cup shredded fresh basil leaves
Ground black pepper

Directions

1. Bring 4 quarts water to boil in large soup kettle. Add 1 tablespoon salt and pasta. Cook until pasta is al dente. Drain well.
2. While pasta is cooking, toss together tomatoes, olive oil, olives, capers, garlic, basil, 1/4 teaspoon salt, and pepper to taste in large bowl. Add drained pasta to tomatoes and toss well. Serve immediately, or, if desired, cool to room temperature before serving, about 30 minutes. (Can be covered with plastic wrap and kept at room temperature for up to 4 hours.)

GRILLED CHICKEN PASTA SALAD

Ingredients

Table salt
1 pound Nature’s Farm Spiral pasta
1 cup frozen corn
2 cups shredded grilled chicken
1/2 cup canned black beans, drained and rinsed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, red (small), minced
1 jalapeno chile, seeded and minced
1/2 cup chopped fresh cilantro leaves
3 tbsp lime juice
3/4 cup recipe White BBQ Sauce
Ground black pepper

Directions

1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until nearly tender, about 8 minutes. Add corn and cook 1 minute more. Reserve 1/4 cup cooking water, then drain pasta and corn. Transfer pasta and corn to large bowl and refrigerate until completely cooled, at least 30 minutes.
2. Stir in chicken, beans, bell peppers, red onion, jalapeño, cilantro, lime juice, and sauce. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is loose. Season with salt and pepper to taste. Serve. (Salad can be refrigerated in airtight container for up to 2 days. Check consistency and seasonings before serving.)

PASTA SALAD WITH TOMATOES AND FRESH MOZZARELLA

Ingredients

Table salt
1 pound Nature’s Farm Spiral pasta
2 pounds ripe tomatoes, cored, seeded, and cut into ½-inch dice
6 ounces fresh mozzarella cheese, cut into small dice
¼ cup extra-virgin olive oil
1 medium clove garlic, minced
¼ cup shredded fresh basil leaves shredded
Ground black pepper

Directions

1. Bring 4 quarts water to boil in large soup kettle. Add 1 tablespoon salt and pasta. Cook until pasta is al dente (refer to package directions; cooking times will vary with different shapes). Drain well.

2. While pasta is cooking, toss together tomatoes, cheese, olive oil, garlic, basil, 3/4 teaspoon salt, and pepper to taste in large bowl. Add drained pasta to tomatoes and toss well. Serve immediately, or, if desired, cool to room temperature before serving, about 30 minutes. (Can be covered with plastic wrap and kept at room temperature for up to 4 hours.)