Best Whole Grain Pasta Salad With Feta Cheese Tuna And Olives Recipes

TUNA, CHEESE AND PASTA SALAD

Tuna, Cheese and Pasta Salad image

Three-color pasta, cubed cheese, tuna, and roasted sweet peppers blend into a spunky salad that we enjoy over 2 suppers during hot summer days. This is an excellent salad that I've served with or without cashews since sometimes I forget those. Fresh basil is essential to this recipe and we just have some fancy fresh breads and butter with it. I don't recall which of my magazines I got this from but it's favorite of mine.

Provided by Cher Jewhurst

Categories Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups dried tri-colored fusilli or 2 cups rotini pasta
3/4 cup cheddar cheese or 3/4 cup provolone cheese
2/3 cup frozen peas
1/2 cup celery
2 tablespoons thinly sliced fresh basil leaves
1/2 cup creamy roasted garlic salad dressing or 1/2 cup peppercorn ranch dressing
7 ounces chunk tuna in water, drained
1 (7 ounce) jar roasted red peppers, drained and coarsely chopped
romaine lettuce leaf
1/3 cup roasted cashews

Steps:

Cook pasta according to package directions; drain.
Rinse with cold water; drain again.
Transfer pasta to large bowl.
Stir in cheese, peas, celery and basil, AND tuna and peppers. (Thanks Sandylee for catching this).
Pour salad dressing over pasta mixture; toss gently to combine.
Cover and chill for 2 - 8 hours.
To serve, stir in a few tablespoons additional salad dressing, if necessary, to moisten pasta mixture.
Arrange romaine leaves in salad bowl or on chilled dinner plates.
Top with pasta mixture.
Sprinkle with cashews.

Nutrition Facts : Calories 237.5, Fat 12.7, SaturatedFat 5.1, Cholesterol 40.5, Sodium 1021.7, Carbohydrate 10.2, Fiber 2.2, Sugar 2.2, Protein 21.2

GREEK PASTA SALAD

Greek Pasta Salad image

Great summer pasta salad.

Provided by Danielle Laroche

Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes

Time 3h30m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups penne pasta
¼ cup red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, crushed
2 teaspoons dried oregano
salt and pepper to taste
⅔ cup extra-virgin olive oil
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cucumber, sliced
½ cup sliced black olives
½ cup crumbled feta cheese

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 19.3 g, Cholesterol 14 mg, Fat 23.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 258.1 mg, Sugar 2.8 g