GREEK PASTA SALAD
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
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
CREAMY GREEK SALAD PASTA RECIPE
This Greek salad pasta is a healthy, meatless recipe that's best served cold. Greek yogurt adds extra protein and makes it creamy and refreshing.
Provided by The Hungry Bites
Categories Salad Vegetarian
Time 32m
Number Of Ingredients 14
Steps:
- Take care to chop all the vegetables about the same size.
- Cook the pasta according to the directions on the package, drain well using a colander and rinse with cold water until no longer warm. Set aside to drain.
- Transfer all the ingredients to a large bowl and mix gently with a spatula until everything is combined. Taste and adjust salt.
- Serve immediately or refrigerate for 1 hour to chill.
- Eat!
Nutrition Facts : Calories 663 kcal, ServingSize 1 serving
KITTENCAL'S CREAMY GREEK-STYLE PASTA SALAD
If you are a lover of Greek salad and Greek food then you are certain to enjoy this --- once you make this a few times you will most likely need to play around with the dressing ingredient to suit taste, I have listed 1/3 cup mayonnaise to be added to the dressing you may need to adjust the mayonnaise amount to desired creaminess after the salad is mixed --- plan ahead this salad needs to chill for at least 4 hours before serving
Provided by Kittencalrecipezazz
Categories Vegetable
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Cool the pasta in boiling water until al dente; drain then rinse well under cold water.
- Place the pasta in a large bowl.
- Add in cucumber, tomatoes, bell pepper, onion, olives and cubed feta cheese; toss to combine.
- For the dressing; in a processor place the garlic clove and process until minced.
- Add in all the remaining ingredients except the mayonnaise;process until well blended (about 20-30 seconds) then add in the mayonnaise and process until combined.
- Pour over the salad ingredients in the bowl; toss to combine (if you prefer a creamier salad then add in more mayonnaise to taste).
- Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 488.3, Fat 25.7, SaturatedFat 7.6, Cholesterol 31.8, Sodium 529.2, Carbohydrate 52.2, Fiber 3.2, Sugar 5.8, Protein 13.1
CREAMY GREEK PASTA SALAD RECIPE
Steps:
- Add water and 1 tablespoon of salt to a six-quart Dutch oven. Bring to a boil, then add pasta.
- Stir the pasta to keep it from sticking together and cook for ten minutes, or according to package directions. Drain the pasta in a strainer and rinse with cold water.
- Add cucumber, bell pepper, red onion, tomatoes, black olives, and hot chili peppers to a medium-sized bowl. Add pasta to the bowl and mix to combine.
- Whisk dressing ingredients together in a measuring cup. Pour dressing over the pasta salad and gently mix to combine.
- Sprinkle feta cheese over the pasta salad and fold in until completely incorporated. Chill and serve as a side or appetizer.
Nutrition Facts : Calories 349 kcal, Carbohydrate 31 g, Protein 9 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 48448140 mg, Fiber 2 g, Sugar 5 g, ServingSize 8 people
GREEK PASTA SALAD
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
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.
EASY GREEK PASTA SALAD
My mother-in-law gave me this great recipe, and I have made it many times. I've taken it to church picnics and potlucks, and someone always asks for the recipe. -Laura Freeman, Ruffin, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, turkey, olives, peppers and feta cheese. Drizzle with dressing and toss to coat. Cover and refrigerate until serving.
Nutrition Facts :
KIDS' PASTA SALAD
Make our Greek pasta salad with the kids. The recipe is specially designed for younger cooks, and we've noted all the equipment they'll need to make it
Provided by Cassie Best
Categories Dinner
Time 30m
Number Of Ingredients 20
Steps:
- Fill a medium saucepan with hot water from the tap until it's three-quarters full. Set the pan on the hob. Season the water with a pinch of salt, then turn the heat to medium-high - the water should start to boil after a minute or so. Slowly tip the pasta into the boiling water - do this carefully, as any splashes could burn your skin.
- Holding the handle of the saucepan with one hand (use a cloth if it's hot), carefully stir the pasta with a long wooden spoon in the other hand - this will prevent the pasta from sticking together. Set a timer for 10 mins. Stir the pasta every minute or so, and keep checking the heat to make sure the water is gently boiling while the timer counts down.
- While the pasta cooks, measure 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar and 1 tsp dried oregano into a mixing bowl. Season with some salt and black pepper, and mix well - this will make a zingy dressing for the pasta.
- When the timer beeps, it's time to check if the pasta is cooked. To do this, scoop one piece of pasta out of the boiling water using the wooden spoon, tip it onto a plate and leave it to cool slightly. Taste the pasta: if it's soft, it's cooked through, but if it's still a little hard in the middle, it needs to cook for a bit longer. Set the timer for another 2 mins, then check again.
- Place a large colander or sieve in the sink. When the pasta is cooked, turn off the heat and, using two hands, carefully carry the saucepan over to the sink and tip the pasta into the colander to drain away the hot water. Leave to cool for a few minutes in the colander, then tip the pasta into the mixing bowl with the dressing. Mix together until the pasta is coated in the dressing.
- Put a chopping board on a work surface. Cut the cherry tomatoes in half by pinching each one between your thumb and index finger, and carefully slicing through the middle of the tomato with a small serrated knife. Slice the pitted olives in the same way, then tip all the tomatoes and olives into the pasta.
- Put the cucumber on the chopping board and cut it in half lengthways. Lay the two halves on the board cut-side down, so they don't roll around. Cut each piece in half again, so you have four long, chunky pieces. Cut across the cucumber pieces in the other direction so you end up with small cucumber triangles. Tip these into the bowl with the pasta, tomatoes and olives.
- Put the onion on the board and hold it securely. Cut off the pointy end, then cut the onion in half through the root end. Peel away the papery outer layers until you're left with just the shiny onion underneath. Lay each onion half on the board, cut-side down so it doesn't roll around. Holding onto the root end, carefully slice the halves into half-moon shapes, as thinly as you can. Stop when you get to the root. Tip the onions into the bowl.
- Crumble the feta cheese into small pieces over the bowl, then gently mix everything together until well combined. Eat straightaway, or chill for up to a day before eating.
Nutrition Facts : Calories 363 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.26 milligram of sodium
EASY GREEK PASTA SALAD WITH TAHINI DRESSING
Create fresh deli-like salads in minutes with Betty Crocker™ Suddenly Pasta Salad™!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix (from salad box), oil, tahini, lemon juice and water.
- Drain pasta; rinse with cold water. Shake to drain well.
- Add drained pasta, tomatoes, cucumber, arugula and chick peas to tahini dressing mixture. Measure out and reserve 2 tablespoons feta cheese. Add remaining feta cheese to pasta; toss to combine. Sprinkle with reserved feta cheese. Serve immediately, or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 15 mg, Fat 3 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 5 g, TransFat 0 g
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