Best 4 Country Pasta Recipes

ANTIPASTO PASTA SALAD, FROM COOK'S COUNTRY RECIPE - (4.2/5)

Steps:

• 1. Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer sopresatta on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside. 2. Whisk 5 tablespoons vinegar (1/2 of the 10 tablespoons in the ingredient listing), olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. 3. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes. 4. Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool. 5. Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days. NOTE: We loved this salad, but thought it tasted best eaten the same day it was made. The mushrooms are amazing, and I would double them, or even make just the mushrooms as a great appetizer/snack.

COUNTRY PASTA WITH MOZZARELLA

Steps:

• Cook rigatoni according to package directions and drain.
• In a 10 inch skillet cook the bacon over medium heat, stirring occasionally, until the bacon is browned. Add the broccoli and garlic. Cook, stirring occasionally, until the broccoli is slightly tender (about 4 to 5 minutes).
• Stir in the cooked rigatoni, mozzarella cheese, parmesan cheese and cayenne pepper. Cook, stirring occasionally, until the cheese is melted. Sprinkle with the fresh chopped parsley.

COUNTRY PASTA

Steps:

• In large skillet, saute the onion and garlic in the olive oil until soft.
• Add the mushrooms and tomato sauce, stirring to combine.
• Cook about 10 minutes, or until heated thoroughly and mushrooms are softened.
• Add the olives and crushed red pepper, cooking for a few more minutes.
• In serving bowl, toss the cooked pasta with the sauce, and sprinkle with the parmesan cheese.

COUNTRY CHICKEN AND PASTA BAKE

Steps:

• Heat oven to 375°F. Cook and drain pasta as directed on package using minimum cook time.
• In ungreased 2 1/2-quart casserole, mix pasta and remaining ingredients except stuffing and butter.
• Cover casserole; bake 20 minutes. Uncover and stir casserole. In small bowl, mix stuffing and butter; sprinkle on top. Bake uncovered about 10 minutes longer or until hot and topping is brown.