Roasted Pepper Pasta Salad With Herbs And Feta Recipes

ROASTED-PEPPER PASTA SALAD

Steps:

• Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
• Photographs by Antonis Achilleos

ROASTED PEPPER SALAD WITH FETA, PINE NUTS & BASIL

Steps:

• Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.
• Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.
• Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
• Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.

ROASTED SWEET PEPPER PASTA SALAD WITH HERBS AND FETA

Steps:

• Heat oven to 450°. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place bell peppers and onion in single layer in pan. Spray vegetables with cooking spray. Bake uncovered 15 to 20 minutes or until vegetables are lightly browned and tender.
• Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain.
• Toss bell peppers, onion, pasta and remaining ingredients in large bowl. Serve immediately, or refrigerate 1 to 2 hours.

LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA

Steps:

• In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
• Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
• Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.

ROASTED PEPPER PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, onions, red peppers and cheese. , In a small bowl, whisk the salad dressing mix, broth and vinegar. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.

ORZO SALAD WITH PEPPERS AND FETA

Steps:

• Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
• Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
• Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
• Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.

FUSILLI WITH ROASTED RED PEPPERS, FETA, AND HERB DRESSING

Steps:

• For dressing: Place all ingredients in a jar. Close lid tightly and shake until blended.
• In a large pot of lightly salted water, cook pasta according to package directions. While pasta is cooking, soak red onion in ice water to mellow its flavor. Drain cooked pasta and place in a large bowl. Drain onions and pat dry, add to pasta, Add dressing, olives, peppers and feta to warm pasta and toss. Serve at room temperature.

ROASTED PEPPERS WITH FETA

Steps:

• Place peppers on grill and char. Remove from grill and place in bowl and cover with plastic wrap for 10 minutes. Cut peppers in half and remove skin and seeds. Mix eggs, feta, parsley, and chiles. Fill peppers evenly and place under broiler until golden brown.

ROASTED PEPPER PASTA SALAD WITH HERBS AND FETA

Steps:

• Cut peppers into 1 inch pieces. Cut onion into wedges.
• Heat oven to 450 degrees. Place vegetables on a single layer on pan and toss with olive oil. Bake uncovered for 15 to 20 minutes or until they are lightly browned and tender.
• Meanwhile cook and drain pasta as directed. Rinse with cold water and drain.
• Toss peppers, onions, pasta and remaining ingredients in a large bowl.
• Serve immediately or refridgerate for 1 to 2 hours.

HERB SALAD WITH FETA, ROASTED RED PEPPERS, AND TOASTED NUTS

Steps:

• Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among plates and serve.