Best Minty Pasta Salad Recipes

MINTY ORZO LENTIL AND FETA SALAD

Minty Orzo Lentil and Feta Salad image

This is a wonderful summer salad. I have been asked to make it for every party I am invited to!

Provided by KAGRECO

Categories Salad Pasta Salad Greek Pasta Salad Recipes

Time 2h50m

Yield 8

Number Of Ingredients 11

Ingredients

1 ¼ cups orzo pasta
6 tablespoons olive oil, divided
¾ cup dried brown lentils, rinsed and drained
⅓ cup red wine vinegar
3 cloves garlic, minced
½ cup kalamata olives, pitted and chopped
1 ½ cups crumbled feta cheese
1 small red onion, diced
½ cup finely chopped fresh mint leaves
½ cup chopped fresh dill
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
Combine the remaining olive oil, vinegar, and garlic in a small bowl.
Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 374 calories, Carbohydrate 38.2 g, Cholesterol 25 mg, Fat 19 g, Fiber 6.8 g, Protein 13.3 g, SaturatedFat 6 g, Sodium 455.9 mg, Sugar 3.2 g

PASTA SALAD WITH ROASTED EGGPLANT, CHILE AND MINT

Pasta Salad With Roasted Eggplant, Chile and Mint image

This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast cubes of it until they collapse into a caramelized heap, and toss them with chopped raw tomatoes and a handful of salty capers. Then dress the vegetables and pasta in the pungent, spicy oil, which is rich with anchovies, browned garlic and chiles, a strong contrast to the sweetness of the tomatoes and eggplant.

Provided by Melissa Clark

Categories dinner, weekday, pastas, main course

Time 45m

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
5 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
1 very large ripe tomato, cored and diced (1 and 1/2 cups)
1/2 pound dried penne
3 garlic cloves, peeled and smashed
3 anchovy fillets
Large pinch chile flakes
2 tablespoons drained capers
Freshly squeezed lemon juice
1/4 cup torn basil leaves
2 tablespoons torn mint leaves
2 tablespoons finely chopped chives

Steps:

Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.
Place tomato in large bowl and sprinkle lightly with salt.
Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.
While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.
Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 854, UnsaturatedFat 30 grams, Carbohydrate 113 grams, Fat 37 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 916 milligrams, Sugar 19 grams