ROASTED SWEET PEPPER PASTA SALAD WITH HERBS AND FETA
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this cheesy herbed pasta salad made with turkey pepperoni and baked veggies, for a filling Italian -style dinner that's ready in just 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 270, Carbohydrate 44 g, Cholesterol 20 mg, Fiber 4 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g
EASY RED BELL PEPPER AND FETA SALAD
This delicious summer salad is made with fresh red bell peppers and creamy feta. Great with a slice of crispy bread. You can also use a mix of bell peppers.
Provided by Christine
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine bell peppers, feta cheese, and onion in a large bowl.
- Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 17.8 g, Cholesterol 50.5 mg, Fat 32.8 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 11.3 g, Sodium 715.6 mg, Sugar 13.4 g
LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA
A delicious salad that works equally well warm or at room temperature.
Provided by Martha Rose Shulman
Categories appetizer
Time 40m
Yield Serves 6 generously
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 5 grams
ROASTED PEPPER PASTA SALAD
I first tried balsamic vinegar when I made this salad. Now I can't resist any recipe that features the ingredient. This pasts dish is not only ideal for summer picnics; it makes a great side salad or vegetarian entree.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
THREE PEPPER PASTA SALAD
Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.
Provided by LINDA DEMARIA
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
- In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g
ROASTED PEPPER & FETA SALAD
This colorful salad combines smoky roasted peppers with salty feta, bright lemon zest, and pepper-infused olive oil. Eat by itself or stuffed in a grilled pita for a perfect light lunch.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Wash peppers and lay them in a baking dish. Pour the olive oil over the peppers and bake for about 35 minutes, until wilted and beginning to turn brown. Remove peppers from oven and cover with foil or a towel. Allow to cool for at least 30 minutes. Carefully remove as much peel as you can from the peppers; discard. Some peel may be stubborn and remain - that's ok. Remove the centers and seeds also.
- Cut peppers into 1-inch pieces and add to a large bowl. Add parsley, feta, lemon zest, and the oil that the peppers cooked in. Toss and serve.
- Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.
HERB SALAD WITH FETA, ROASTED RED PEPPERS, AND TOASTED NUTS
Provided by Bon Appétit Test Kitchen
Categories Salad Nut Appetizer Side Vegetarian Quick & Easy Low Cal Dinner Lunch Feta Pecan Bell Pepper Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
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.
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