Mediterranean Penne Salad Recipes

GREEK PASTA SALAD

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.

MEDITERRANEAN SALMON PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
• Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
• Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine.

MEDITERRANEAN SALAD WITH ARTICHOKES, PENNE, AND SUN-DRIED TOMATOES

Steps:

• In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun-dried tomatoes, and cook until tender and pasta is al dente, 1 minute more. Drain pasta and tomatoes, rinse under cold water, and drain again; transfer to a large bowl.
• Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.
• Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.

PENNE PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Meanwhile, combine tomatoes, green pepper, onions and olives. Stir in pasta. Combine remaining ingredients; pour over salad and toss to coat. Cover; refrigerate at least 2 hours before serving.

MEDITERRANEAN PENNE

Steps:

• In a large pot, cook penne according to package directions.
• (I sometimes like to add vegetable boullion to the water during cooking to give the penne a little extra flavor); Drain and set aside.
• In a large wok style pan combine onions, peppers, garlic and Italian herbs with olive oil and sauteé until tender crisp, about 10 to 12 minutes.
• Mix in the kalamata olives and sundried tomatoes, cook another 2 minutes, or until heated through.
• Add the cooked penne, feta and freshly ground black pepper to the pan and toss gently to mix.
• Cook an additional 2 to 3 minutes, or until feta begins to melt.
• Top each serving with freshly grated Parmesan cheese.

MEDITERRANEAN PENNE SALAD

Steps:

• For the salad: heat the gril.
• Roast the red peppers, skin side up, under the grill until the skin blisters. Remove and cover with a damp towel. After 3-4 minutes the skin should peel off easily with a knife. Once cooled, cut into bite-sized pieces.
• Toast the pine nuts in a dry frying pan until golden brown and fragrant. Leave to cool.
• Cook the pasta in a large pan of salted boiling water until 'al dente'. Drain, rinse in cold water and leave to drain thoroughly.
• For the dressing: blend the parmesan, anchovies, garlic, parsley, olive oil, lemon juice, vinegar and mustard to a puree in a food processor. Season to taste with salt, pepper and sugar.
• Mix together the pasta, peppers, olives and lettuce with the dressing in a bowl. sprinkle over the pine nuts.

MEDITERRANEAN-STYLE PENNE

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to paper towels using slotted spoon. Add onion and eggplant to drippings in skillet. Sauté over medium-high heat until eggplant is tender and golden, about 15 minutes. Add tomatoes, garlic, vinegar and thyme. Reduce heat to medium and cook 5 minutes. Stir in capers. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer to large bowl. Toss with olive oil. Mix in eggplant sauce, feta, olives and bacon. Sprinkle with parsley and serve.

MEDITERRANEAN PENNE PASTA SALAD

Steps:

• 1. In a large pot of boiling water, cook penne pasta for 8 to 10 minutes or until tender but firm. Drain. Rinse under cold running water, drain well.
• 2. In a large bowl, toss pasta with artichokes, spinach, red onion and chick peas.
• 3. Whisk together artichoke liquid, wine vinegar, olive oil, salt, pepper, hot pepper sauce and parsley. Toss with penne pasta to coat.