Best Whole Wheat Spaghetti Salad With Grilled Zucchini Kalamata Olives And Feta Recipes

WHOLE-WHEAT PASTA SALAD WITH GRILLED ZUCCHINI AND OLIVES

Steps:

• In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil
• Brush one side of zucchini slices lightly with additional oil and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderate heat until hot and grill zucchini, oiled sides down, in batches, brushing tops with more oil before turning, 1 to 2 minutes on each side, or until just tender but not soft. Transfer zucchini as grilled to a small bowl.
• In a kettle of salted boiling water cook pasta until just tender and drain well. Add hot pasta to tomato mixture and toss well. Cool pasta slightly and stir in zucchini, olives, cheese, basil, and salt and pepper to taste. Pasta may be made 4 hours ahead and kept covered at room temperature.
• Serve pasta warm or at room temperature.

WHOLE-WHEAT PASTA SALAD WITH WALNUTS AND FETA CHEESE

Steps:

• Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
• In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
• In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.

WHOLE WHEAT ROTINI PASTA SALAD

Steps:

• Bring a large pot with lightly salted water to a rolling boil. Cook rotini at a boil until the pasta is cooked yet slightly firm to the bite, about 8 minutes; drain.
• Rinse the pasta with cold water until completely chilled; drain completely.
• While the pasta cooks, whisk the apple cider vinegar and olive oil together in a large bowl until blended. Stir feta cheese, basil, salt, and black pepper into the vinaigrette.
• Fold the asparagus, tomatoes, carrots, green onions, and garlic into the vinaigrette to coat evenly.
• Stir the cooled pasta into the vegetable mixture; toss until evenly mixed.