Feta And Vegetable Rotini Salad Recipes
ZESTY FETA AND VEGETABLE ROTINI SALAD
If pasta salads are a favorite, you'll want to try this Healthy Living recipe the next time you make one! It's as tasty as it is fabulously colorful.
Provided by My Food and Family
Categories Pasta
Time 1h30m
Yield 8 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Combine ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
FETA VEGGIE SALAD
"If you're tired of the same old green salads, try this medley I cam up with after tasting something similar at a restaurant," suggests Kristen Zayon of Anchorage, Alaska. Tip: "It makes a wonderful meal paired with grilled chicken and steamed rice," Kristen says.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large salad bowl, combine the first seven ingredients. Drizzle with vinaigrette and toss to coat. Chill until serving.
Nutrition Facts :
FETA AND VEGETABLE ROTINI SALAD AKA GREEK SALAD
Make and share this Feta and Vegetable Rotini Salad Aka Greek Salad recipe from Food.com.
Provided by Shirl
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Toss all ingredients in a bowl. Cover and refrigderate atleast one hour before serving.
Nutrition Facts : Calories 596.6, Fat 39.5, SaturatedFat 11.9, Cholesterol 56.9, Sodium 2292.9, Carbohydrate 45.9, Fiber 3.9, Sugar 8.7, Protein 16.6
FETA AND VEGETABLE ROTINI SALAD
A very tasty pasta salad, especially with the best veggies of the season. If cherry tomatoes are not available, chop a few plum tomatoes, or add chopped red and green pepper in place of cucumber. To make this delicious pasta a hit with your kids, omit olives and onion. Prepares as directed, using your favorite pasta shape and substituting Kraft Cheddar Cheese, cubed, for the Feta.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Toss all ingredients in large bowl. Refrigerate at least 1 hour to blend flavours.
Nutrition Facts : Calories 268.5, Fat 6, SaturatedFat 0.9, Sodium 320.3, Carbohydrate 45.8, Fiber 2.4, Sugar 3.1, Protein 7.8
FETA AND VEGETABLE ROTINI SALAD FROM ATHENOS
Dare we say WOW when talking about a pasta salad? In this case, absolutely. Zesty dressing, feta and crisp, fresh veggies unite for a zingy response to 'What should I bring?'
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Combine ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 157.5 calories, Carbohydrate 20 g, Cholesterol 14.7 mg, Fat 6.2 g, Fiber 1.9 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 506.5 mg, Sugar 1.7 g
FETA AND VEGETABLE ROTINI SALAD
.
Provided by Allrecipes Member
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Toss all ingredients in large bowl. Cover. Refrigerate at least 1 hour to blend flavors.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 19.4 g, Cholesterol 13.8 mg, Fat 8.4 g, Fiber 1.9 g, Protein 6.5 g, SaturatedFat 2.4 g, Sodium 358.8 mg, Sugar 1.5 g
GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)
I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.
Provided by Chef John
Categories Greek Appetizers
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
- Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
- Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
- Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
- Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
- Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.
Nutrition Facts : Calories 170.4 calories, Carbohydrate 25.3 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 1298.9 mg
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