Best Quick Greek Pasta Salad With Steak Recipes

GREEK PASTA SALAD

Greek Pasta Salad image

All the flavors of classic Greek salad in a picnic-ready pasta salad! We've got kalamata olives, tomatoes, cucumber, and feta cheese, all tossed with pasta and a lemony dressing. This salad is easy to make ahead and pack up for your next backyard party.

Provided by Sabrina Modelle

Categories Salad Side Dish Make-ahead

Time 30m

Yield 8

Number Of Ingredients 19

Ingredients

For the lemon olive oil dressing:
1/3 cup fresh squeezed lemon juice (from 2 to 3 lemons)
1 tablespoon lemon zest
2 cloves garlic, finely chopped
2 tablespoons finely chopped parsley
1/2 cup extra virgin olive oil
1/2 teaspoon fresh oregano (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
For the pasta salad:
1 pound rotini pasta, or other pasta shape of your choice
1/2 small red onion, quartered and thinly sliced
1 red pepper, finely diced
1 pint cherry tomatoes, halved
1/2 cup pitted Kalamata olives
1/2 cup crumbled feta
1 cucumber, quartered and sliced
1/4 cup parsley, roughly chopped
Salt and pepper to taste

Steps:

Cook the pasta and drain: Bring a large pot of heavily salted water to a boil. Add the pasta and cook pasta until al dente. Immediately rinse in cold water until the pasta is cool to the touch.

Nutrition Facts : Calories 332 kcal, Carbohydrate 48 g, Cholesterol 8 mg, Fiber 3 g, Protein 10 g, SaturatedFat 3 g, Sodium 249 mg, Sugar 4 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g

GREEK PASTA SALAD

Greek pasta salad image

For a fresh idea with pasta, try Greek salad

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Pasta, Side dish, Snack, Supper

Time 35m

Number Of Ingredients 6

Ingredients

300g fusilli pasta spirals - or you can use farfalle (butterflies) or penne (quill tubes)
225g bag prepared fresh baby spinach
250g punnet cherry tomatoes , halved
100g black olive (we bought kalamata from the deli counter)
200g feta cheese , broken into rough chunks
3 tbsp olive oil

Steps:

Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.
Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
Toss in the drained pasta and spinach, and let everyone help themselves.

Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 3.48 milligram of sodium

GREEK PASTA SALAD

Greek Pasta Salad image

Chock-full of tomato, red and green pepper and tricolor spirals, this full-flavored Greek pasta salad is as attractive as it is delicious. I add feta cheese and black olives to the medley before coating it with a speedy homemade dressing. -Dawna Waggoner, Minong, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

3 cups uncooked tricolor spiral pasta
1 medium tomato, cut into wedges
1 small sweet red pepper, julienned
1 small green pepper, julienned
4 ounces crumbled feta cheese
1/2 cup sliced ripe olives
DRESSING:
2/3 cup olive oil
1/4 cup minced fresh basil
3 tablespoons white vinegar
2 tablespoons chopped green onions
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano

Steps:

Cook the pasta according to package direction's rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives., In a blender, combine the dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Cover and refrigerate for 2 hours or overnight. Toss before serving.

Nutrition Facts : Calories 268 calories, Fat 18g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 298mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

PASTA SALAD WITH STEAK

Pasta Salad with Steak image

While there are quite a few ingredients in this recipe, it doesn't take too long to make - and cleanup afterward's a snap. We're the parents of a daughter, 2. -Julie DeRuwe, Oakville, Washington

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 24

Ingredients

3/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons dried oregano
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups cooked small pasta shells
1 beef top sirloin steak (1 pound)
RUB:
1 tablespoon olive oil
3 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons pepper
1 teaspoon sugar
SALAD:
2/3 cup diced cucumber
1/2 cup crumbled blue or feta cheese
1/4 cup sliced ripe olives
1/4 cup chopped red onion
1/4 cup minced fresh parsley
1 jar (2 ounces) diced pimientos, drained
Iceberg or romaine lettuce

Steps:

Combine the first eight ingredients; set half of the dressing aside. Place pasta in a bowl; add remaining dressing. Toss to coat; cover and refrigerate. , Pierce steak with a fork. Combine rub ingredients; rub over steak. Cover and refrigerate for at least 15 minutes. Grill steak, uncovered, over medium heat for 9-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. , Meanwhile, add cucumber, cheese, olives, onion, parsley and pimientos to pasta; mix well. Spoon onto a lettuce-lined platter. Slice steak and arrange over salad. Serve with reserved dressing.

Nutrition Facts :

GREEK GRILLED STEAK PASTA SALAD

Greek Grilled Steak Pasta Salad image

Grilled steak is the best to use for this salad, feel free to adjust all amounts to taste, if you prefer lots of dressing then double the ingredients using a large garlic clove.

Provided by Kittencalrecipezazz

Categories Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 cups cooked small shell pasta
lettuce leaf (use as many as needed to live the plate)
1 small English cucumber, chopped (peel left on or removed)
1/2 cup kalamata olive (or brine-cured olives of choice)
1 small red onion, thinly sliced
1 (2 ounce) jar diced pimentos, drained
3/4 cup crumbled feta cheese, divided (can use more)
2 beef sirloin steaks
1 medium garlic clove, minced
3/4 cup olive oil
2 teaspoons cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 teaspoons dried oregano
1/2 teaspoon sugar
1 teaspoon seasoning salt (or use white salt)
fresh ground black pepper

Steps:

Combine all dressing ingredients in a processor until well combined; set half of the dressing aside and refrigerate to serve at the table.
In a bowl combine the cooked shell pasta with the remaining half of the dressing, then mix in cucumber, olives, sliced onion, pimientos and 1/2 cup crumbled feta cheese; toss to combine, then refrigerate while grilling the steaks.
Grill the steaks until desired doneness; place on a plate allow to rest for 15 minutes or more, then slice thinly.
Line a large platter plate with lettuce leaves.
Spread the pasta mixture over the leaves, then arrange the sliced steak over the pasta.
Sprinkle about 1/4 cup or more crumbled feta cheese over the sliced steak.
Serve with reserved dressing.
Delicious!