Pasta Salad With Olives Recipes

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GREEK PASTA SALAD WITH FETA AND OLIVES



Greek Pasta Salad with Feta and Olives image

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

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
1 small shallot, minced
1 teaspoon dried oregano
8 ounces dried ziti
1 cup chopped cucumber
1/2 cup crumbled feta
1/4 cup chopped flat-leaf parsley
1/4 cup pitted Kalamata olives, chopped
2 medium vine-ripe tomatoes, chopped

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.

PASTA SALAD WITH OLIVES



PASTA SALAD WITH OLIVES image

Categories     Pasta     Side     Vegetarian

Yield 12 servings as a side dish, 6 as a main course.

Number Of Ingredients 10

6 cups cooked pasta (any shape, I first made it with elbows, but have tried lots of different shapes and they all work fine), drained, rinsed and cooled
1/4 cup diced red onion
1/2 cup sliced pimento stuffed green olives(sliced black olives will do, but my family prefers the green in this dish)
1/4 tsp. liquid from olive jar
1 cup mayonaise
1 tbls. each of cider, white wine, red wine and tarragon vinegars
1/2 tsp. worcestershire sauce
1/4 tsp. yellow mustard
1 tsp. sugar
salt and pepper

Steps:

  • in a large bowl add pasta, onion, and olives. toss gently. in a seperate, smaller bowl mix remaining ingrdients thoroughly. pour mixture over pasta and mix gently. chill before serving.

PASTA SALAD WITH OLIVES AND MOZZARELLA



Pasta Salad with Olives and Mozzarella image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon olive oil
2 tablespoons salt
1 pound pasta, small tubes or shells
3/4 cup extra virgin olive oil
1 cup cubed Mozzarella cheese
3/4 cup black olives
2 medium tomatoes, peeled, seeded, and diced
1 large red onion, diced
3 pickling cucumbers or kirbies, peeled and diced
2 bunches fresh oregano, leaves only, chopped
1/3 cup red wine vinegar
3 dashes hot sauce
Salt and freshly ground black pepper to taste

Steps:

  • Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cool, transfer to a bowl, and toss with 1/4 cup extra virgin olive oil.
  • Mix all remaining ingredients in a bowl. Toss with pasta, adjust seasonings, and serve.

CAVATAPPI PASTA SALAD WITH TUNA AND OLIVES



Cavatappi Pasta Salad with Tuna and Olives image

This is a great macaroni salad with cavatappi pasta I started making a few years back and is now requested at every event I attend. So simple, yet delicious!

Provided by karabear8317

Time 25m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package cavatappi pasta
2 cups mayonnaise
2 (11 ounce) cans albacore tuna, drained
1 (6 ounce) can sliced black olives
4 stalks celery, chopped
½ medium white onion, chopped
kosher salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain and run under cold water until no longer hot. Drain again and transfer to a big bowl.
  • Add mayonnaise, tuna, olives, celery, onion, salt, and pepper to the pasta; toss until fully combined. Serve immediately or chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 772.9 calories, Carbohydrate 46.8 g, Cholesterol 45.1 mg, Fat 53.3 g, Fiber 3.1 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 823.1 mg, Sugar 1.2 g

MEDITERRANEAN PASTA SALAD WITH OLIVES AND CAPERS



Mediterranean Pasta Salad with Olives and Capers image

Provided by Mary deMuth

Categories     Salad     Olive     Pasta     Quick & Easy     Summer     Bon Appétit     Texas

Yield Makes 12 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 garlic cloves, minced
3 cups diced seeded plum tomatoes
2 cups chopped fresh fennel (about 1 medium bulb)
1 cup chopped fresh basil
6 green onions, chopped
1/2 cup chopped pitted Kalamata olives
1/4 cup drained capers
16 ounces penne pasta

Steps:

  • Whisk olive oil, tomato paste, vinegar, and garlic in small bowl to blend. Season dressing with salt and pepper.
  • Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes and up to 2 hours, tossing occasionally.
  • Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to large bowl. Pour dressing over and toss to coat. Add tomato mixture and toss to blend.

PASTA SALAD WITH SPINACH, OLIVES, AND MOZZARELLA



Pasta Salad With Spinach, Olives, and Mozzarella image

From Chowhound. The briny flavor of olives combines with creamy mozzarella and a tangy vinaigrette for a pasta salad that's a shoo-in for everything from brown-bag lunches to summer picnics.

Provided by Katzen

Categories     High In...

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

1 lb orecchiette or 1 lb short pasta, such as rotini
8 ounces fresh mozzarella cheese, drained and cut into small dice
3 ounces Baby Spinach, thoroughly washed and dried (about 4 cups)
1 1/2 cups kalamata olives, pitted and halved
1 cup parmesan cheese, finely grated
3 tablespoons red wine vinegar
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
6 tablespoons olive oil

Steps:

  • Bring a medium pot of heavily salted water to a boil over high heat. Cook pasta according to the package directions, or until al dente. Drain, then rinse under cold water until cool.
  • Transfer pasta to a large bowl and add mozzarella, spinach, olives, and Parmesan. Toss to combine.
  • In a separate, nonreactive bowl, combine vinegar, salt, and pepper. While whisking constantly, slowly add oil by pouring in a thin stream down the side of the bowl. Whisk until completely incorporated.
  • Pour vinaigrette over salad and toss until pasta is coated. Taste, adjust seasoning as desired, and serve.

Nutrition Facts : Calories 631, Fat 31.5, SaturatedFat 10.4, Cholesterol 44.6, Sodium 1337.3, Carbohydrate 61.1, Fiber 3.9, Sugar 2.6, Protein 25.4

PASTA SALAD WITH MOZZARELLA, OLIVES AND TOMATOES



Pasta Salad With Mozzarella, Olives and Tomatoes image

This salad is wonderful to make in the summer when tomatoes are ripe and basil is fresh! Take this salad along to your next picnic, barbecue or potluck. *** This is based on the review. this salad is not meant to be served warm. It should be allowed to chill several hours to let the flavors meld.

Provided by Little Bee

Categories     European

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 lb fresh mozzarella cheese, cut into 1/4 inch cubes
4 large ripe tomatoes, cut into 1/2 inch dice (about 3 lbs.)
1/2 cup kalamata olive, pitted and coarsely chopped
3 garlic cloves, minced
6 tablespoons coarsely chopped fresh basil (do not use dried)
1/4 cup finely chopped fresh flat-leaf parsley (do not use dried)
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
salt & freshly ground black pepper, to taste
1 1/2 lbs fusilli or 1 1/2 lbs corkscrew macaroni

Steps:

  • Combine the mozzarella, tomatoes, olives.
  • In a tight fitting jar compine garlic, basil, parsley, olive oil, vinegar, and salt and pepper and shake.
  • Set aside.
  • Meanwhile bring a large pot of salted water to a boil.
  • Cook the pasta until al dente, about 10 minutes.
  • Drain well.
  • Add the pasta to the mozzarella and tomato.
  • Pour dressing (use all or less according to taste) mixture over Pasta mixture and toss well.
  • Taste and adjust the seasonings, if necessary.
  • Serve chilled or at room temperature.
  • Serves 6 to 8.

Nutrition Facts : Calories 734, Fat 29.6, SaturatedFat 8, Cholesterol 29.9, Sodium 348.6, Carbohydrate 92.2, Fiber 5.7, Sugar 5.6, Protein 24.6

VEGAN ITALIAN PASTA SALAD WITH VEGETABLES AND OLIVES



Vegan Italian Pasta Salad with Vegetables and Olives image

A classic vegan pasta salad from Italy's Southern regions consisting of sauteed vegetables and dressed with a vegan olive-based sauce.

Provided by Buckwheat Queen

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 2h20m

Yield 5

Number Of Ingredients 13

1 (12 ounce) package fusilli pasta
3 tablespoons extra-virgin olive oil, divided, or more if needed
½ cup Kalamata olives, pitted
¼ cup Italian parsley
1 teaspoon capers in brine, drained
1 teaspoon red pepper flakes
1 clove garlic, minced, divided
⅛ teaspoon red wine vinegar
1 small eggplant, cut into 1/2-inch cubes
1 large zucchini, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1-inch cubes
1 small onion, cut into 1-inch cubes
10 cherry tomatoes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.
  • Combine pitted olives, parsley, capers, red pepper flakes, 1/2 of the garlic, vinegar, and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough, runny paste. Set dressing aside.
  • Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.
  • Cook bell pepper, onion, and remaining 1/2 of the garlic in the same skillet until softened, 3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.
  • Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 61.9 g, Fat 13.8 g, Fiber 7 g, Protein 11.6 g, SaturatedFat 2 g, Sodium 255.3 mg, Sugar 7 g

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