Best 6 Campanelle Pasta Salad Recipes

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When it comes to a flavorful and visually appealing side dish for your next gathering or a satisfying lunch option, campanelle pasta salad stands out as an excellent choice. Its unique shape, resembling small bells or flowers, adds an elegant touch, while its versatility allows you to explore a wide range of flavors and ingredients. Dressed in a variety of sauces, from light and tangy vinaigrettes to creamy and savory dressings, campanelle pasta salad becomes a canvas for your culinary creativity.

Let's cook with our recipes!

SUNGOLD TOMATO CAMPANELLE



Sungold Tomato Campanelle image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 teaspoons kosher salt, plus more for pasta water
1 pound campanelle pasta
1/4 cup olive oil, plus more to finish
2 cloves garlic, smashed and peeled
27 ounces (about 4 cups) sungold or cherry tomatoes, halved
1 cup freshly grated Parmesan, plus more to finish
1 cup freshly grated Pecorino Toscano cheese, or other mild sheep's milk cheese
1 cup chopped basil

Steps:

  • Bring a large pot of water to a boil over medium-high heat. Season well with salt. Add the pasta and cook for 3 minutes less than package directions, about 5 minutes. Drain well, reserving 1/2 cup of the pasta water.
  • Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant and just beginning to brown. Add the tomatoes and the salt and cook, stirring often, until the tomatoes are just beginning to break down and release their juices, about 3 minutes. Add the pasta to the tomatoes and sprinkle with the Parmesan. Toss well to coat the pasta in the tomatoes. Sprinkle in the pecorino and basil and toss one more time to combine. Loosen the sauce with the reserved pasta water if needed. Serve with a drizzle of olive oil and more Parmesan if desired.

CAMPANELLE SALAD WITH VEGETABLES AND BALSAMIC DRESSING



Campanelle Salad with Vegetables and Balsamic Dressing image

The perfect campanelle pasta salad filled with colorful vegetables. Seasoned with a balsamic reduction sauce.

Provided by Emily

Time 45m

Yield 8

Number Of Ingredients 12

1 pound campanelle pasta
1 cup chopped zucchini
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
¼ cup chopped carrot
¼ cup chopped green onions
1 medium tomato, diced
3 tablespoons olive oil
½ cup balsamic vinaigrette
2 tablespoons honey
½ teaspoon salt, or more to taste
½ teaspoon dried oregano

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse gently, and drain again.
  • While pasta boils, toss zucchini, bell peppers, carrot, green onions, and tomato with olive oil in a large bowl.
  • Combine balsamic vinaigrette and honey in a small saucepan and bring to a boil. Lower heat and simmer until it coats the back of a spoon, 8 to 10 minutes.
  • Add pasta and balsamic reduction to the bowl of vegetables and toss gently. Season with salt and oregano; toss. Adjust seasonings as needed.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 51.3 g, Fat 11.1 g, Fiber 3.1 g, Protein 8.4 g, SaturatedFat 1.5 g, Sodium 330.5 mg, Sugar 8.9 g

CAMPANELLE WITH WALNUTS, RICOTTA, AND LEMON



Campanelle with Walnuts, Ricotta, and Lemon image

This Campanelle with Walnuts, Ricotta, and Lemon dish tastes great at room temperature, and the recipe can easily be doubled or tripled to feed a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 8

1/2 cup plus 2 tablespoons extra-virgin olive oil
4 large garlic cloves
Coarse salt and freshly ground pepper
1 pound campanelle pasta
1 cup packed fresh flat-leaf parsley leaves, divided, plus 2 tablespoons finely chopped parsley stems (from 1 small bunch)
2 heaping tablespoons finely grated lemon zest (from 3 large lemons)
4 ounces walnuts, toasted well and roughly chopped (1 1/4 cups)
1 cup fresh ricotta cheese

Steps:

  • Heat oil in a medium pan over medium heat until shimmering. Meanwhile, very thinly slice garlic with a mandoline (you should have 1/4 cup). Add to oil, and cook, stirring constantly, until garlic is pale golden brown and crisp, about 3 minutes. Drain garlic chips in a sieve set over a large bowl (reserve oil). Spread garlic chips on paper towels; season with salt.
  • Bring a large pot of salted water to a boil. Cook pasta until just barely al dente. Drain. Add pasta to oil, and toss. Partially cover, and let cool at least 20 minutes and up to 1 1/2 hours.
  • Roughly chop 3/4 cup parsley leaves, and add them with parsley stems, lemon zest, and walnuts to pasta. Toss to combine. Dot with cheese, and season with salt and pepper. Toss gently to combine, being careful not to fully incorporate cheese. Garnish with remaining parsley leaves, and serve with garlic chips.

CAMPANELLE PASTA SALAD



Campanelle Pasta Salad image

Categories     Salad     Sauce     Pasta     Brunch     Boil

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound campanelle pasta
1/2 cup olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 (6-ounce) can Italian tuna in oil, such as Flott, drained
1 pint (2 cups) cherry tomatoes, halved
8 ounces frozen artichoke hearts, thawed and quartered
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley leaves
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain the pasta, reserving about 1 cup of the pasta water.
  • In a 14-inch skillet, heat 1/4 cup of the oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8 to 10 minutes.
  • Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper. Transfer the pasta salad to a serving bowl and serve warm or at room temperature.

CAMPANELLE PASTA WITH TURKEY BACON



Campanelle Pasta with Turkey Bacon image

This recipe is simply delicious and easy to make. One day I had to make pasta but ran out of sauce and used what I had in my kitchen. Results...were positive!

Provided by Yajaira

Categories     Pasta Main Dishes

Time 30m

Yield 6

Number Of Ingredients 9

1 (16 ounce) package penne pasta, dry
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 medium ripe tomato, chopped, or more to taste
1 (8 ounce) package fresh spinach
salt and ground black pepper to taste
6 strips turkey bacon
¼ cup crumbled Gorgonzola cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • While pasta cooks, heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until softened, about 5 minutes. Toss in tomatoes and cook and stir for 5 minutes. Gradually toss in spinach and season with salt and pepper. Reduce heat and simmer mixture for 15 minutes.
  • Meanwhile, place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Drain bacon slices on paper towels. Crumble and transfer to tomato mixture.
  • Pour tomato mixture into drained pasta and add Gorgonzola cheese.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 58.3 g, Cholesterol 15.8 mg, Fat 8 g, Fiber 3.8 g, Protein 14.3 g, SaturatedFat 2.5 g, Sodium 216.7 mg, Sugar 3.8 g

CAMPANELLE WITH CORN, SCALLIONS, AND ARUGULA



Campanelle with Corn, Scallions, and Arugula image

Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 11

4 cups corn (from 5 ears)
1/2 cup chicken stock
2 tablespoons extra-virgin olive oil
2 ounces sliced smoked bacon, chopped
4 tablespoons unsalted butter
1 red Thai chile, finely chopped
Coarse salt and freshly ground pepper
1 pound campanelle or other shell-shaped pasta, such as orecchiette, cooked until al dente (1 cup cooking water reserved)
3 scallions, white and pale-green parts only, thinly sliced
2 cups baby arugula
Garnish: shaved Parmigiano-Reggiano or Parmesan cheese

Steps:

  • Puree 1 cup corn and the chicken stock in a blender.
  • Heat oil in a large skillet over medium heat. Cook bacon until crisp, about 8 minutes. Add corn puree, remaining 3 cups corn kernels, 2 tablespoons butter, and the chile. Season with salt and pepper. Cook until corn is soft, about 5 minutes.
  • Toss in pasta, reserved cooking water, and remaining 2 tablespoons butter. Cook until sauce is creamy, about 3 minutes. Toss in scallions and arugula. Garnish with cheese.

Tips:

  • Choose the right pasta. Campanelle, with its unique shell shape, is the perfect pasta for this salad. It holds the dressing well and is sturdy enough to stand up to the other ingredients.
  • Cook the pasta al dente. This means cooking it until it is just tender, but still has a little bite to it. This will help the pasta hold its shape and prevent it from becoming mushy.
  • Use a variety of vegetables. This salad is a great way to use up leftover vegetables. Some good options include tomatoes, cucumbers, bell peppers, onions, and zucchini.
  • Choose a flavorful dressing. The dressing is what really brings this salad together. A good option is a vinaigrette made with olive oil, vinegar, Dijon mustard, and herbs.
  • Add some protein. If you want to make this salad a more substantial meal, you can add some protein, such as grilled chicken, shrimp, or tofu.
  • Serve the salad immediately. This salad is best served immediately after it is made. The pasta will start to absorb the dressing and become mushy if you let it sit for too long.

Conclusion:

Campanelle pasta salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. With a variety of vegetables, a flavorful dressing, and some protein, this salad is sure to be a hit.

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