Skip to content

Type what you have

Cook with

red wine vinegar ×
Italian Confetti Pasta Salad
Side Dish Italian

Italian Confetti Pasta Salad

4.4

Prep
10 min
Cook
10 min
Total
200 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water; set aside.
  2. 2 Whisk mayonnaise, vinegar, garlic, salt, and black pepper together in a large bowl until combined. Stir in basil.
  3. 3 Stir in rotini, tomatoes, bell pepper, and olives gently until combined. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.

By Jeri Mortinson

Antipasto Salad for Picnics
Side Dish Italian

Antipasto Salad for Picnics

4.4

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Cook pasta in a pot of boiling salted water until al dente. Drain.
  2. 2 In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
  3. 3 Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

By It's A New Day

Chef John's Panzanella
Side Dish Italian

Chef John's Panzanella

4.8

Prep
10 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Working in batches if necessary, place bread into a large skillet and drizzle with 1/4 cup olive oil. Cook and stir bread over medium heat, adding more oil as needed, until golden and crispy on the outside, 7 to 12 minutes.
  2. 2 Sprinkle Parmigiano-Reggiano over bread cubes; cook and stir until cheese is melted and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Let cool completely, 10 to 15 minutes.
  3. 3 Mix tomatoes, vinegar, 2 tabelspoons extra-virgin olive oil, garlic, sugar, salt, and pepper together in a bowl until well combined. Cover the bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
  4. 4 Toss basil into tomato mixture, then stir in bread cubes. Let sit at room temperature for 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and olive oil to taste. Season with salt and black pepper.

By John Mitzewich

Asparagus and Tomato Panzanella
Side Dish Italian

Asparagus and Tomato Panzanella

4.8

Prep
30 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss bread cubes, ¼ cup oil, and garlic together on a large baking sheet; season with salt and black pepper.
  3. 3 Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Cool.
  4. 4 Fill a large bowl with ice and cold water; set aside. Bring a pot of salted water to a boil; cook asparagus in the boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to ice water to cool. Drain; dry on a clean towel. Cut asparagus into thirds.
  5. 5 Toss bread cubes, asparagus, cucumber, yellow tomatoes, onion, olives, mozzarella, cherry tomatoes, and capers in a large bowl. Whisk vinegar and remaining ¼ cup oil in a small bowl; season with salt and black pepper. Pour vinaigrette over bread mixture; toss to combine. Set aside before serving for 20 minutes.

By Sarahscakes

Green Beans with Smokey Bacon Vinaigrette
Side Dish

Green Beans with Smokey Bacon Vinaigrette

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Make an ice bath by filling a large pot with ice and water; set aside.
  2. 2 Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.
  3. 3 Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.

By Frank 'exodus' Macera

Garlic Broccoli
Side Dish

Garlic Broccoli

4.2

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.

By ESJESSI

Sweet and Sour Veggies
Side Dish

Sweet and Sour Veggies

4.3

Prep
10 min
Cook
2 min
Total
12 min

Instructions

  1. 1 In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
  2. 2 In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.

By annabell

Baby Greens with a Warm Gorgonzola Dressing
Side Dish

Baby Greens with a Warm Gorgonzola Dressing

4.9

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
  2. 2 Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
  3. 3 Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

By Cheri

Red Cabbage Salad
Side Dish American

Red Cabbage Salad

4.4

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Mix red wine vinegar, canola oil, sugar, salt, seasoned salt, pepper, and onion powder in a bowl.
  2. 2 Place cabbage in a large glass bowl. Pour dressing over cabbage and toss to coat. Cover and refrigerate, 8 hours to overnight, stirring occasionally. Drain before serving.

By JORGINE

Brussels Sprouts Caesar
Side Dish

Brussels Sprouts Caesar

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry thoroughly.
  3. 3 Toss sprouts in a bowl with olive oil and paprika. Spread out on a baking sheet and sprinkle with sea salt.
  4. 4 Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes.
  5. 5 Make dressing: Whisk together heavy cream, Parmesan cheese, olive oil, lemon zest and juice, red wine vinegar, garlic, brown mustard, and paprika in a bowl until well combined.
  6. 6 Transfer whole sprouts and loose leaves to a serving bowl; pour in dressing and toss to combine.

By Allen Norvick

Shaved Brussels Sprouts with Bacon and Almonds
Side Dish American

Shaved Brussels Sprouts with Bacon and Almonds

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper-towel-lined plate using a slotted spoon; set aside.
  2. 2 Add almonds and garlic to drippings in the skillet; cook briefly over medium heat until toasted. Add Brussels sprouts; quickly toss to coat with drippings. Sprinkle red wine vinegar over sprouts; toss to coat. Cook, stirring frequently, until sprouts are wilted. Off heat, stir in bacon; season with salt and black pepper.

By Boomdog02

Irish Heritage Cabbage
Side Dish European

Irish Heritage Cabbage

4.6

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 10 to 15 minutes.
  2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain bacon slices on paper towels, crumble and set aside.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Drain cabbage and transfer to a baking dish; drizzle with melted butter and sprinkle with crumbled bacon and nutmeg.
  5. 5 Cook under the preheated broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper, and vinegar as desired.

By JOELSGIRL

Braised Collard Greens
Side Dish American

Braised Collard Greens

4.8

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Add chicken stock, ham hocks, salt pork, onion, bay leaves, sugar, and pepper flakes to a large pot; bring to a boil. Reduce heat to a simmer; simmer for 30 minutes.
  2. 2 Add collard greens to the pot; bring to a boil. Reduce heat to a simmer; simmer until greens are tender, about 30 minutes. Season with vinegar, salt, and black pepper.

By THYME4MA

Avocado and Black Eyed Pea Salsa
Side Dish Mexican

Avocado and Black Eyed Pea Salsa

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Mix together avocados, peas, corn, tomatoes, cilantro, and green onion lightly in a salad bowl until well combined.
  2. 2 Whisk together red wine vinegar, olive oil, cumin, and garlic in a medium bowl and pour over salad. Season with salt and pepper; lightly toss salad again. Chill in the refrigerator to blend the flavors before serving, about 1 hour.

By wusz

Gazpacho Slaw
Side Dish American

Gazpacho Slaw

4.5

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 In a bowl, mix the cabbage, cucumber, tomato, yellow bell pepper, green onions, and celery.
  2. 2 In a separate bowl, whisk together the tomato-vegetable juice cocktail, red wine vinegar, sugar, olive oil, salsa, and lemon juice. Season with salt and pepper.
  3. 3 Pour the dressing over the vegetables, and toss to coat. Cover, and refrigerate 2 hours before serving.

By florida gail

Best Greek Quinoa Salad
Side Dish Greek

Best Greek Quinoa Salad

4.8

Prep
15 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
  2. 2 Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

By AllisonKaye

Batman's Best Caesar Dressing
Italian

Batman's Best Caesar Dressing

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a food processor or blender, combine olive oil, vinegar, lemon juice, Worcestershire sauce, anchovy paste, mustard, garlic, sour cream, and Parmesan cheese. Process until smooth. Pour into a glass container, seal, and refrigerate until ready to use.

By John Marshall

Sweet and Sour Sicilian Tuna
Dinner Italian

Sweet and Sour Sicilian Tuna

4.3

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a heavy-bottomed skillet over medium heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes. Reduce heat to medium-low. Continue to cook and stir until onion is very tender and dark brown, 15 to 20 minutes more. Remove onion to a plate.
  2. 2 Place tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove tuna steaks to a serving tray; keep warm.
  3. 3 Stir together vinegar and sugar in the same skillet until sugar is dissolved. Return onion to the skillet and simmer until liquid reduces and is slightly thickened, about 5 minutes. Return tuna steaks to the skillet and cook for 3 to 5 minutes. Place tuna on the warm serving tray and top with onion and sauce.

By JoAnna Porreca Schade

Cannellini Shrimp Salad
Lunch Italian

Cannellini Shrimp Salad

2.8

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
  2. 2 In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
  3. 3 Cover and refrigerate several hours, or overnight, to develop flavors.

By P-Pok

Marinated Mushrooms with Red Bell Peppers
Appetizer Italian

Marinated Mushrooms with Red Bell Peppers

4.0

Prep
20 min
Cook
10 min
Total
300 min

Instructions

  1. 1 Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

By NONA

Nonna's Tuscan Salad Dressing
Pantry Italian

Nonna's Tuscan Salad Dressing

4.1

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Place mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container and refrigerate, at least 1 hour. Shake well before using.

By Baricat

Papaya Bruschetta
Appetizer Italian

Papaya Bruschetta

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut papaya in half and remove seeds. Reserve 2 tablespoons of seeds for the dressing. Peel and dice the papaya, and place in a medium bowl. Add tomatoes, red onion, red pepper and basil, and set aside.
  2. 2 In a food processor or blender, combine the papaya seeds, sugar, wine vinegar, oil, mustard and green onions. Process until smooth and thick, and most of the seeds have broken up. Pour over the papaya mixture and stir to coat all of the ingredients. Serve with slices of baguette.

By Lisa Jolley