Best Spaghetti Salad With Tomatoes Feta And Pesto Sauce Can Be Gf Recipes

Spectacular Spaghetti Salad image

Provided by psycedmom

Categories Spaghetti

Time 1h10m

Yield 2 quarts, 6-8 serving(s)

Number Of Ingredients 11

1 1/2 cups mayonnaise
3 tablespoons vinegar
1 1/2 tablespoons yellow mustard
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 lb thin spaghetti
4 celery hearts, thinly sliced (with leaves)
1/2 green pepper, chopped
3 green onions, thinly sliced (white & green parts)
1 tomatoes, chopped

Steps:

Nutrition Facts : Calories 534.9, Fat 21.6, SaturatedFat 3.2, Cholesterol 15.3, Sodium 1071.8, Carbohydrate 69.4, Fiber 1.2, Sugar 6.3, Protein 16.4

Tomato Feta Pasta Salad image

Provided by Ina Garten

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped

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.

Spaghetti Salad With Tomatoes, Feta and Pesto Sauce (Can Be Gf) image

Provided by Lalaloula

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

250 g spaghetti (~1/2 lb, I used corn spaghetti so it was gluten-free)
1/3 cup peas, frozen
10 cherry tomatoes, quartered
100 g feta cheese
2 teaspoons pesto sauce
1 tablespoon fresh rosemary, minced
1/8 teaspoon granulated garlic
1/2 tablespoon fresh chives, minced
1 teaspoon oil (optional)
fresh ground black pepper

Steps:

Cook spaghetti in salted water according to package directions. Ordinary spaghetti should take around 8-12 minutes.
2 minutes before end of cooking time add in the frozen peas.
Drain and add to a big bowl.
Stir in pesto sauce and oil if using. Sprinkle with herbs, garlic, pepper to taste. Toss to coat.
Now add in the cherry tomatoes and feta cheese. Mix.
Keep chilled til serving or eat right away.
Variation:.
Sautee one large onion (chopped) in a little oil while cooking the pasta. Add to the salad with remaining ingredients.