Best Mediterranean Penne Pasta Salad Recipes

Mediterranean Penne Pasta Salad image

Provided by newfie wanna be

Categories < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 cups penne pasta
2 (10 ounce) jars marinated artichoke hearts, drained with liquid reserved
2 cups packed fresh spinach, shredded
1/4 red onion, thinly sliced
1 (8 ounce) can chickpeas, drained and rinsed
2/3 cup reserved artichoke liquid
2 tablespoons wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 dash hot pepper sauce
1/4 cup fresh parsley, chopped (optional)

Steps:

1. In a large pot of boiling water, cook penne pasta for 8 to 10 minutes or until tender but firm. Drain. Rinse under cold running water, drain well.
2. In a large bowl, toss pasta with artichokes, spinach, red onion and chick peas.
3. Whisk together artichoke liquid, wine vinegar, olive oil, salt, pepper, hot pepper sauce and parsley. Toss with penne pasta to coat.

Nutrition Facts : Calories 327.1, Fat 6.4, SaturatedFat 0.9, Sodium 375, Carbohydrate 62.4, Fiber 15.9, Sugar 1.2, Protein 8.9

Mediterranean Pasta Salad image

Provided by Soup Fly

Categories Penne

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

7 ounces penne pasta, cooked al dente and cooled
8 ounces cherry tomatoes, cut into quarters
4 ounces goat cheese (I used feta)
20 black olives
basil, finely chopped,to taste
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/2 tablespoons water
1 pinch sugar
salt and pepper

Steps:

Nutrition Facts : Calories 387.2, Fat 18.7, SaturatedFat 7.3, Cholesterol 22.4, Sodium 315.4, Carbohydrate 45.9, Fiber 6.9, Sugar 4, Protein 10.6

Mediterranean Penne Salad image

Provided by tigerduck

Categories Penne

Time 30m

Yield 1 pasta salad, 4 serving(s)

Number Of Ingredients 13

1 tablespoon French mustard
3 tablespoons white balsamic vinegar
2 tablespoons white wine vinegar
1 dl olive oil (3 3/8 fl.oz. )
3 tablespoons of fresh mint (or a mixture) or 3 tablespoons fresh basil, finely chopped (or a mixture)
1/4 teaspoon salt
pepper, freshly ground
160 g mozzarella cheese, in cubes (nearly 6 ounces)
300 g penne rigate (10-11 ounces)
2 zucchini (ca. 400g or ca. 14 ounces)
100 g dry-cured ham, sliced (3 1/2 ounces)
1 tablespoon olive oil
200 g cherry tomatoes (7 ounces)

Steps:

DRESSING: Mix all ingredients until and including the pepper. Marinate the mozarella cubes in the dressing for 15 minutes.
PASTA: Cook penne in plenty of saltwater until done. Drain. Rinse with cold water. Put aside.
Use a potato peeler to slice zucchini lengthwise (or cut them lengthwise and fry in a grill pan or skillet and cut into bite-size pieces). Heat olive oil in frying pan. Fry zucchini with the dry-cured ham for 1 minute. Let cool, then add to the dressing.
Half the cherry tomatoes and season cut sides with salt and pepper. Add to the dressing.
Carefully mix in the cooked pasta and let the flavours mingle for 15 minutes or more.
Serve at room temperature.

Nutrition Facts : Calories 495.8, Fat 15.2, SaturatedFat 6.5, Cholesterol 44.6, Sodium 793.8, Carbohydrate 63.5, Fiber 4.7, Sugar 5.4, Protein 26.2