Aegean Pasta Salad Recipes

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MEDITERRANEAN PASTA SALAD



Mediterranean Pasta Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
1 pound tricolor pasta, such as bow tie or fusilli
1/4 cup balsamic vinegar
2 to 3 teaspoons dijon mustard
Freshly ground pepper
2/3 to 3/4 cup extra-virgin olive oil
1/3 cup diced sun-dried tomatoes
1/4 cup fresh basil, julienned
1/4 cup diced onion
2 large pickled pepperoncini peppers, diced
3 tablespoons halved black olives
2 teaspoons chopped fresh oregano
1 1/2 ounces feta cheese, crumbled
1 1/2 tablespoons grated romano cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
  • Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
  • Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

GREEK PASTA SALAD



Greek Pasta Salad image

Great summer pasta salad.

Provided by Danielle Laroche

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 3h30m

Yield 8

Number Of Ingredients 14

2 cups penne pasta
¼ cup red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, crushed
2 teaspoons dried oregano
salt and pepper to taste
⅔ cup extra-virgin olive oil
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cucumber, sliced
½ cup sliced black olives
½ cup crumbled feta cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
  • Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 19.3 g, Cholesterol 14 mg, Fat 23.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 258.1 mg, Sugar 2.8 g

AEGEAN PASTA SALAD



Aegean Pasta Salad image

"Party Pasta", Good Food Magazine, August 1986. A nice summer pasta salad that is really a meal.

Provided by JackieOhNo

Categories     Greek

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

12 ounces spiral pasta (cavatappi or fusilli)
1/2 cup pine nuts
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/2 teaspoon grated lemon zest
1/2 cup coarsely chopped oil-cured olives
1/3 cup minced fresh parsley
2 cups cherry tomatoes, stemmed, halved
1 lb medium shrimp, cooked, shelled, deveined
8 ounces feta cheese, diced
salt & freshly ground black pepper

Steps:

  • Heat large pot of water to boiling. Salt water. Add past and cook according to package directions until tender but still firm to the bite. Drain, cool under cold running water, and drain again.
  • Toast pine nuts in a small skillet over low heat until golden.
  • Transfer pasta to large bowl. In small bowl, combine oil, vinegar, and lemon zest. Pour over pasta and toss to coat. Add nuts, olives, and parsley and combine thoroughly. Gently stir in tomatoes, shrimp, and cheese, Season to taste with salt and pepper.
  • You can serve at once, or you can refrigerate and serve cold. (I always prefer to let the flavors blend.).

Nutrition Facts : Calories 469.2, Fat 27, SaturatedFat 7, Cholesterol 98.4, Sodium 665.8, Carbohydrate 37.8, Fiber 2.2, Sugar 4.9, Protein 19.2

GREEK PASTA SALAD



Greek Pasta Salad image

Chock-full of tomato, red and green pepper and tricolor spirals, this full-flavored Greek pasta salad is as attractive as it is delicious. I add feta cheese and black olives to the medley before coating it with a speedy homemade dressing. -Dawna Waggoner, Minong, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 15

3 cups uncooked tricolor spiral pasta
1 medium tomato, cut into wedges
1 small sweet red pepper, julienned
1 small green pepper, julienned
4 ounces crumbled feta cheese
1/2 cup sliced ripe olives
DRESSING:
2/3 cup olive oil
1/4 cup minced fresh basil
3 tablespoons white vinegar
2 tablespoons chopped green onions
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano

Steps:

  • Cook the pasta according to package direction's rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives., In a blender, combine the dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Cover and refrigerate for 2 hours or overnight. Toss before serving.

Nutrition Facts : Calories 268 calories, Fat 18g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 298mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

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