Whole Wheat Pasta Salad With Walnuts And Feta Recipes
WHOLE-WHEAT PASTA SALAD WITH WALNUTS AND FETA CHEESE
Steps:
- Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
- In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
- In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.
WHOLE-WHEAT PASTA SALAD WITH WALNUTS AND FETA CHEESE
Steps:
- Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
- In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
- In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.
ALEX'S SIMPLE WHOLE WHEAT PASTA SALAD
Provided by Alex Guarnaschelli
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place the pepper directly over a gas flame to char and cook, turning, about 3 minutes per side. Place the pepper in a bowl and let sit, uncovered, until cool enough to handle.
- Place the pepper on a cutting board. Remove the seeds and core and open the pepper up so it lies flat on the cutting board, charred skin-side up. Use a kitchen towel to wipe the charred skin away. Sprinkle the pepper with the sugar, then chop the pepper into 1/4-inch dice. Place the diced peppers back in the bowl and drizzle with the vinegar. Set aside.
- Bring 4 quarts water to a rolling boil in a large pot. Add a generous amount of salt. (It should taste like seawater.) Cook the pasta, stirring from time to time, until "al dente" (chewy but not hard or raw tasting), 8 to 10 minutes. Drain, reserving 1 cup of the pasta water.
- Transfer the pasta to a large bowl and toss with the pesto. If the pesto is too thick, add some pasta water to thin it out. Place half of the pasta in a serving bowl, then top with half of the Parmesan and half of the roasted peppers. Top with the remaining pasta, Parmesan and roasted peppers. Garnish with fresh basil and serve.
- Pulse the basil with the garlic, sugar and salt in a food processor. Slowly stream in 1/2 cup olive oil and 1/4 cup water through the top of the machine, pulsing until almost completely smooth. Taste for seasoning. Add more oil if too chunky or dry. Transfer to a bowl and stir in the Parmesan.
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