TOMATO, BASIL AND FETA PASTA SALAD
Tomato Pasta Salad with pasta, tomatoes, bell peppers, feta cheese, fresh basil and garlic. It is a 20 minute crowd pleaser.
Provided by Olena Osipov
Categories Salad
Time 20m
Number Of Ingredients 9
Steps:
- In a large salad bowl, add ingredients as you are preparing them in the above listed order: tomatoes, bell peppers, basil, feta cheese, garlic, olive oil and pepper.
- Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm. Drain.
- Add cooked pasta directly from the pot to salad bowl. This will allow hot pasta to melt feta cheese a bit and help flavours marry each other. A bit of pasta water transferring with pasta is fine.
- Add a pinch of salt and gently stir pasta salad just enough to combine. Serve warm or cold.
Nutrition Facts : ServingSize 1 cup, Calories 315 kcal, Sugar 7 g, Sodium 222 mg, Fat 9 g, SaturatedFat 3 g, Carbohydrate 46 g, Fiber 7 g, Protein 11 g, Cholesterol 17 mg
TOMATO FETA PASTA SALAD RECIPE
This easy tomato feta pasta salad recipe requires just a few simple ingredients and is made with fresh cherry tomatoes and crumbled feta.
Provided by Agnes Hsu
Categories Salad
Time 30m
Number Of Ingredients 9
Steps:
- Fill a large pot halfway with water and heat over high heat until boiling.
- Add pasta and cook for 9 minutes, or until tender.
- While pasta is cooking, cut tomatoes in half, and chop basil.
- Strain pasta and rinse well with cold water. Pour into a large bowl.
- In a small bowl, mix olive oil, mustard, garlic, salt, and pepper.
- Add dressing mixture to pasta and stir well.
- Add tomatoes, feta, and basil to pasta, and toss to combine.
- Chill for 1 hour before serving.
Nutrition Facts : ServingSize 8 g, Calories 94 kcal, Carbohydrate 3 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 195 mg, Fiber 1 g, Sugar 2 g
FETA, BASIL, TOMATO AND BOWTIE PASTA SALAD RECIPE
Steps:
- Boil bowtie pasta until al dente.
- Slice cherry tomatoes.
- Finely Mince garlic.
- Slice basil into strips.
- In a bowl, whisk together the olive oil, vinegar, minced garlic and spices.
- Add pasta, tomatoes, basil and feta to a large glass bowl.
- Pour dressing over the top and stir.
- Cover tightly and place it in the fridge for at least an hour to chill and marinate.
- Serve as a meal or side dish.
Nutrition Facts : ServingSize 1 g, Calories 388 kcal, Carbohydrate 46 g, Protein 7 g, Fat 18 g, SaturatedFat 2 g, Sodium 11 mg, Fiber 1 g, Sugar 4 g
TOMATO FETA PASTA SALAD
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
PASTA SALAD WITH OLIVES, FETA CHEESE AND TOMATOES
The Pasta Salad with Olives, Feta Cheese and Tomatoes recipe out of our category Pasta Salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Break macaroni into smaller pieces and cook in salted water for 10-12 minutes. Drain and cool. Rinse zucchini and tomatoes and cut into slices. Cut ham into strips. Cut feta cheese into cubes.
- Combine all salad ingredients. Prepare dressing by mixing vinegar, red wine, olive oil and herbs. Season with salt and pepper. Toss salad with the dressing and serve.
Nutrition Facts : Calories 496.81 kcal, Fat 25.76 g, SaturatedFat 7.11 g, Protein 22.83 g, Carbohydrate 42.43 g, Sugar 0 g, Cholesterol 59.31 mg
GREEK PASTA SALAD WITH FETA AND OLIVES
Tomato, cucumber, feta, olives and pasta are tossed with an oregano vinaigrette for a filling Greek-style salad.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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
TOMATO, BASIL, AND FETA SALAD
Fresh tomatoes combine with cucumber, fresh basil, and feta for a simple and refreshing salad full of flavor!
Provided by VANCGIRL2
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.
Nutrition Facts : Calories 140 calories, Carbohydrate 7.4 g, Cholesterol 6.3 mg, Fat 11.9 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 88.6 mg, Sugar 4.8 g
PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL
This summery dish walks the line between tangy, juicy tomato salad and hearty pasta salad. To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a wonderfully soupy dressing for the pasta. Then the pasta is added while still hot to mix; as it cools, it absorbs all the bright flavors. If you can, choose heirloom tomatoes in an array of hues, and serve this in a glass bowl to show it off. Cubes of fresh mozzarella, or bocconcini, make for creamy addition. Add them just before serving, so the heat of the pasta doesn't melt the cheese.
Provided by Melissa Clark
Categories pastas, salads and dressings, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
- Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.
LEMON PASTA SALAD WITH TOMATOES AND FETA
So good, and a nice change from typical pasta salads. I always get asked for this recipe at potlucks. I usually increase the dressing by about a third, as we like salads moist. A few hours before serving I add the tomatoes along with chopped artichokes, kalamata olives, basil and parsley. Right before serving, I add some roasted pine nuts. This recipe is very versatile, add whatever you want, some of the ingredients I have added in the past are fresh grated parmesan cheese and cucumbers. This dish gets better the longer it sits, even 24 hours works just fine. Cooking time does not include the setting time. Adapted from Bon Appétit, August 2003.
Provided by Scoutie
Categories Penne
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk oil, lemon juice, mustard, garlic, and lemon zest in small bowl to blend. Season dressing with salt and pepper.
- Cook penne in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse pasta with cold water to cool quickly and drain again. Transfer pasta to large bowl. Add tomatoes, bell peppers, feta cheese, and green onions. Pour dressing over and toss to coat. Season to taste with salt and pepper.
Nutrition Facts : Calories 474.9, Fat 25.4, SaturatedFat 8, Cholesterol 33.4, Sodium 510.7, Carbohydrate 54, Fiber 8.4, Sugar 5.3, Protein 11.1
FETA, TOMATO, BASIL AND OLIVE SALAD
A very quick and simple salad I threw together when I couldn't find any greens in the fridge. It turned out delicious. In truth, amounts are guesstimates, dependent on what you have in your fridge!
Provided by Luschka
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cube the Feta.
- Quarter the cherry tomatoes.
- Slice the olives.
- Chop the basil.
- Mix in a mixing bowl.
- Sprinkle with olive oil.
- salt and pepper to taste.
- If possible, let it stand for 15 minutes to an hour or so before serving, but its great either way!
PASTA SALAD WITH TOMATOES AND FETA
Sun-dried tomatoes, feta and fresh basil give this farfalle pasta salad its sun-kissed Mediterranean appeal.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 6 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Combine ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
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