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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

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

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

Cold Spaghetti Salad
Salad Italian

Cold Spaghetti Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse under cold water and drain. Transfer to a large bowl.
  2. 2 Pour Italian dressing and vinegar over spaghetti; mix well. Add Parmesan cheese, diced tomatoes, onion, pepperoni, mushrooms, olives, and salad seasoning mix; stir until well combined.
  3. 3 Serve at room temperature, or refrigerate, covered, for about 3 hours, or marinate 8 hours to overnight.

By JENNIFER J

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

Mom's Italian Potato Salad
Lunch Italian

Mom's Italian Potato Salad

4.1

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
  2. 2 Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
  3. 3 Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.

By marisella

Tomato Basil Panzanella
Dinner Italian

Tomato Basil Panzanella

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
  2. 2 Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
  3. 3 Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.

By Cecilia Smith

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

Pasta with Fresh Tomatoes and Corn
Dinner Italian

Pasta with Fresh Tomatoes and Corn

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 In a large pot with boiling salted water cook pasta until al dente. Drain.
  2. 2 Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
  3. 3 Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

By Simmi G

Pasta Chickpea Salad
Dinner Italian

Pasta Chickpea Salad

4.1

Prep
10 min
Cook
25 min
Total
525 min

Instructions

  1. 1 Bring a large pot of salted water to a boil, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.
  2. 2 As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool, 10 to 15 minutes.
  3. 3 Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar, grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours to overnight.
  4. 4 When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.

By Anita Hughes

Linguine with Portobello Mushrooms
Dinner Italian

Linguine with Portobello Mushrooms

3.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven broiler.
  2. 2 Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
  3. 3 Brush the mushrooms with 1/2 the olive oil, and arrange on a medium baking sheet. Broil in the prepared oven 6 to 8 minutes, turning frequently, until browned and tender.
  4. 4 Cut the mushrooms into 1/4 inch slices, and place in a medium bowl. Mix with the remaining olive oil, red wine vinegar, oregano, basil, rosemary, garlic, and lemon juice. Season with salt and pepper.
  5. 5 In a large bowl, toss together cooked linguine and the mushroom mixture.

By Maryanne

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

Mamma Annette's Caponatina (Eggplant Salad)
Dinner Italian

Mamma Annette's Caponatina (Eggplant Salad)

5.0

Prep
20 min
Cook
45 min
Total
125 min

Instructions

  1. 1 Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
  2. 2 Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
  3. 3 Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
  4. 4 Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
  5. 5 Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.

By Rosemarie Yandoli-Smith

Vegan Italian Pasta Salad with Vegetables and Olives
Dinner Italian

Vegan Italian Pasta Salad with Vegetables and Olives

Prep
30 min
Cook
35 min
Total
140 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.
  2. 2 Combine pitted olives, parsley, capers, red pepper flakes, 1/2 of the garlic, vinegar, and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough, runny paste. Set dressing aside.
  3. 3 Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.
  4. 4 Cook bell pepper, onion, and remaining 1/2 of the garlic in the same skillet until softened, 3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.
  5. 5 Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.

By Buckwheat Queen

Bruschetta Salad
Salad Italian

Bruschetta Salad

4.9

Prep
15 min
Cook
Total
30 min

Instructions

  1. 1 Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes.

By Stephanie Moyle Barber

Carabaccia (Tuscan Onion Soup)
Dinner Italian

Carabaccia (Tuscan Onion Soup)

4.8

Prep
20 min
Cook
105 min
Total
125 min

Instructions

  1. 1 Make the soup: Peel onions and cut in half. Cut along the grain lengthwise into thin slices.
  2. 2 Heat oil in a very large skillet over medium-high heat. Add onions and kosher salt. Cook and stir until starting to turn translucent, 5 to 7 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until very soft and sweet, about 1 hour.
  3. 3 Add sage leaves, pepper, cinnamon, and almonds to the onions. Cook and stir until fragrant, 3 to 5 minutes. Transfer mixture to a soup pot. Pour in vinegar and broth and bring to a simmer over high heat. Reduce the heat to medium-low and simmer until flavors blend, about 30 minutes.
  4. 4 When the soup is almost finished, make the toast: Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil.
  5. 5 Place Italian bread onto the prepared baking sheet. Drizzle some olive oil over the bread; sprinkle sliced sage and some Parmesan cheese on top.
  6. 6 Toast in the preheated oven until browned, about 15 minutes.
  7. 7 Ladle soup into serving bowls and top each with a piece of toast. Drizzle remaining olive oil over the toast and sprinkle remaining Parmesan cheese on top. Dunk toast into the soup and let soak for a few minutes before serving.

By John Mitzewich

Focaccia Panzanella
Appetizer Italian

Focaccia Panzanella

5.0

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. 2 Place bread cubes on the prepared baking sheet.
  3. 3 Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.
  4. 4 Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.
  5. 5 Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.
  6. 6 Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil.
  7. 7 Taste for seasoning before serving. Enjoy!

By John Mitzewich

Homemade Sweet Italian Sausage (Mild or Hot)
Dinner Italian

Homemade Sweet Italian Sausage (Mild or Hot)

4.7

Prep
20 min
Cook
15 min
Total
755 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place pork and red wine vinegar in a large mixing bowl. Sprinkle with parsley, garlic powder, onion powder, basil, salt, black pepper, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme.
  3. 3 Knead until flecks of spice are evenly distributed throughout meat.
  4. 4 Divide sausage into thirds. Form each into a 3-inch diameter log, wrap securely in plastic wrap, and place in a zip-top bag. Refrigerate for at least 12 hours before cooking.
  5. 5 When ready to cook, remove logs from the zip-top bags and place on a cutting board. Use a finely serrated knife to cut logs right through the plastic wrapping into 1/4- to 1/2-inch-thick patties. Carefully remove and discard any plastic.
  6. 6 Heat a large skillet over medium heat. Working in batches, cook sausage patties in the hot skillet until no longer pink in the center, 2 to 6 minutes per side, depending on thickness. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Michelle Leigh Gossman

Italian Bread Salad with Strawberries and Tomatoes
Lunch Italian

Italian Bread Salad with Strawberries and Tomatoes

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer.
  3. 3 Bake in preheated oven until toasted, about 10 minutes.
  4. 4 Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.

By Debra

Muffuletta Spread
Dinner Italian

Muffuletta Spread

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Stir together green and black olives, olive oil, capers, red wine vinegar, shallot, garlic, oregano, salt, and pepper in a small bowl.
  2. 2 Cut salami and deli ham so they fit onto crackers.
  3. 3 Spread cream cheese on crackers; top each cracker with a piece of salami, a piece of ham, and a spoonful of olive salad.

By lutzflcat

Strawberry Caprese Panzanella
Dinner Italian

Strawberry Caprese Panzanella

4.2

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 For the dressing, whisk together garlic, shallot, vinegar, honey, pepper and salt in a medium bowl until well combined. While whisking, slowly drizzle in oil until all oil is incorporated.
  2. 2 For the panzanella, preheat oven to 400 degrees F (200 degrees C).
  3. 3 Place bread cubes on rimmed baking pan and drizzle with oil; toss until all bread cubes are coated in oil. Transfer to oven and bake 10 to 12 minutes or until bread is dry and dark golden brown.
  4. 4 Meanwhile, place tomatoes, salt, and pepper in large bowl; toss until well combined. Let stand 5 minutes.
  5. 5 Add Stella mozzarella cheese, strawberries, basil, toasted bread, and dressing to bowl with tomatoes; toss until well combined.
  6. 6 Serve immediately, or for best flavor, allow salad to sit at room temperature 30 minutes before serving.

By Stella Cheese