TOMATO FETA PASTA SALAD
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
MEDITERRANEAN PESTO PASTA SALAD RECIPE
This easy Mediterranean pesto pasta salad recipe comes together in minutes and is perfect to go along with that summer BBQ! It's loaded with lots of delicious ingredients, like basil pesto, black olives, sun-dried tomatoes, artichokes and feta. It's sure to disappear fast!
Provided by Dawn | Girl Heart Food
Time 20m
Number Of Ingredients 13
Steps:
- Cook pasta according to package instructions (a little more than al dente as pasta will firm up as it cools). Drain well and toss with olive oil (to prevent noodles from sticking together) and spread out onto a baking sheet to cool while you're preparing remainder of ingredients. OR, in a pinch, drain, rinse with cold water and drain again.
- Place cooked pasta in a large bowl, stir in pesto (start with 3/4 cup). Then stir in red wine vinegar, salt, black pepper, crushed red pepper flakes, sun-dried tomatoes, olives, marinated artichoke hearts and chives. Note: if you want things more saucy, stir in remaining 1/4 cup of basil pesto.
- Stir in arugula.
- Finally, stir in feta. Serve and enjoy!
BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES
This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo and I can't blame 'em - it's one of those matches made in heaven. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes.
Provided by Dave Lieberman
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
- Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
- Pesto:
- 5 big handfuls basil leaves (about 2 hefty bunches)
- 1/2 cup pine nuts or 3/4 cup walnuts
- 1/2 cup fresh grated Parmesan or Pecorino cheese
- Juice of 1 small lemon
- 2 cloves garlic, peeled
- Kosher salt
- About 20 grinds freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
- Yield: about 1 1/2 cups
SPAGHETTI WITH TOMATO AND FETA SAUCE
A very simple, very quick, pasta recipe that will feed you well when you haven't got oodles of time to spend in the kitchen. A salad of purchased baby greens, crusty bread, a glass of red wine and you'll be happy, I promise.
Provided by evelynathens
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large non-stick skillet over medium-high heat.
- Add oregano, mushrooms, green onions and garlic; saute 3 minutes.
- Add tomatoes, tomato sauce, sugar, olives and pepper to taste.
- Simmer 15 minutes.
- Add parsley and red wine vinegar.
- Cook 5 minutes or until thoroughly heated.
- Place sauce on pasta.
- Top with cheese and serve.
Nutrition Facts : Calories 568.6, Fat 18.5, SaturatedFat 7.1, Cholesterol 33.4, Sodium 1157.2, Carbohydrate 81.7, Fiber 7.6, Sugar 14.2, Protein 21.4
SPAGHETTI SALAD
Using a bottled Italian dressing makes this noodle salad breeze to prepare. Celery, green peppers and onions give it a pleasing texture and nice crunch.-Ken Churches, San Andreas, California
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 150 servings (1 cup each).
Number Of Ingredients 8
Steps:
- In a several large containers, combine all ingredients; toss to coat. Refrigerate overnight.
Nutrition Facts : Calories 351 calories, Fat 16g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 601mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
SPAGHETTI PASTA SALAD
My family loves this salad as either a main meal or a side dish. We especially enjoy making it during the hot summer months, using fresh ingredients right out of our garden. It looks terrific with all the different colors!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 15-20 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook spaghetti according to package directions. Meanwhile in a large salad bowl, add the cheese, pepperoni, ham, green pepper, tomato, onion, cucumber and olives. Add avocado if desired. , Rinse pasta with cold water; drain well. Place on top of salad ingredients. Drizzle with salad dressing: toss lightly to coat. Chill until serving.
Nutrition Facts : Calories 147 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 342mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
SPAGHETTI SALAD I
Fresh veggies and a rich variety of seasonings make this a great springtime dish for a party or a family picnic! Garnish with tomatoes and parsley and serve with a spaghetti salad smile!
Provided by CORWYNN DARKHOLME
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 2h30m
Yield 12
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
- In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.
Nutrition Facts : Calories 269.5 calories, Carbohydrate 35.2 g, Cholesterol 0.4 mg, Fat 12 g, Fiber 2 g, Protein 6 g, SaturatedFat 1.9 g, Sodium 773.4 mg, Sugar 5.4 g
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