MEDITERRANEAN PASTA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 31m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
MEDITERRANEAN PASTA SALAD
Juicy tomatoes and cucumbers along with salty olives, red onion, tender pasta, and spinach are tossed together with creamy feta cheese in a homemade dressing for a crave-able salad that's so easy to make!
Provided by Donya Mullins
Categories Main Course Pasta Salad
Time 25m
Number Of Ingredients 18
Steps:
- To a pot of salted boiling water, add the pasta and cook until al dente. Drain and rinse with cold water.
- Add pasta, tomatoes, cucumbers, red onion, spinach, and olives to a large bowl. Drizzle on about 1/2 cup of Greek Salad Dressing and toss all ingredients. Add feta cheese and more dressing plus salt and pepper if desired and toss until just combined. Serve immediately and enjoy!
MEDITERRANEAN VEGETABLE PASTA
"I created this fast-to-fix recipe to use up excess zucchini from our garden, and at the same time, serve a pasta dish that was lower in calories," relates Jan Clark of New Florence, Missouri about her prize-winning recipe.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, green pepper and onion in oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives and pepper; heat through., Drain pasta; divide between two plates. Top with vegetable mixture and cheeses.
Nutrition Facts : Calories 321 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 727mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
GRILLED VEGGIE AND ORZO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
- Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
- Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
- To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
- Serve immediately or keep at room temperature until ready to serve.
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- Cook pasta al dente according to package directions. Max 10 minutes, you need them al dente.
- Slice the tomatoes, mozzarella cheese and Kalamata olives in half, the artichokes in quarters, slice cucumbers, finely dice the red onion and red bell pepper and chop the parsley.
- Once the pasta has cooked, drain and run it under some cold water. Drain again very well and transfer to a large bowl.
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- Heat a large pot of salted water and cook the pasta al dente according to package instructions. Drain in a colander, then transfer the pasta to a large serving bowl.
- To prepare the dressing, whisk together all the ingredients for the dressing in a small mason jar. Immediately toss the pasta with the dressing.
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