Best Zesty Greek Pasta Salad Recipes

ZESTY GREEK PASTA SALAD

Zesty Greek Pasta Salad image

Greek Pasta Salad with a creamy, garlicky dressing, and crunchy vegetables. Gets better after the flavours mingle for a day. Keeps several days in the fridge - I make it on Sunday for lunches for the week.

Provided by Katzen

Categories Potluck

Time 30m

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

1 cup olive oil
4 tablespoons white wine vinegar
6 garlic cloves, minced
1 1/4 teaspoons dried oregano
1 1/4 cups crumbled feta cheese (with herbs, if possible)
1 1/3 cups milk (or buttermilk)
ground black pepper, to taste
1 lb penne pasta (or any other chunky pasta)
1 red pepper, chopped
1 yellow pepper, chopped
1 orange bell pepper, chopped
2 pints cherry tomatoes
1 red onion, chopped
1 English cucumber, chopped
1/2 cup kalamata olive, sliced and pitted (more, to taste)

Steps:

Combine dressing ingredients, and use blender or immersion blender to combine.
Cook pasta, drain, and rinse.
Add dressing and salad ingredients; toss well to coat pasta and vegetables.
Refrigerate until ready to serve.

Nutrition Facts : Calories 291.8, Fat 18, SaturatedFat 4.2, Cholesterol 13.3, Sodium 176.3, Carbohydrate 29.1, Fiber 4.4, Sugar 2.7, Protein 5.4

ITALIAN PASTA SALAD RECIPE

Italian Pasta Salad Recipe image

This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.

Provided by Suzy Karadsheh

Categories Salad

Number Of Ingredients 18

Ingredients

¾ lb pasta, ((I recommend fusilli or rotini pasta) )
Kosher salt
1 pint cherry tomatoes (halved)
1 bell pepper (any color, cored and chopped)
1 shallot (chopped)
1 cup marinated artichoke hearts (6 ounces)
1/4 cup pitted kalamata olives
6 pepperoncini, (chopped)
6 to 8 ounces salami, (sliced into bite size pieces )
6 ounces mozzarella cheese, (torn (or mozzarella cheese balls))
½ cup packed chopped fresh parsley
½ cup packed chopped fresh basil leaves
¼ cup olive oil
2 tablespoons white wine vinegar
2 garlic cloves, (minced)
1 teaspoon dried oregano
½ to 1 teaspoon crushed red pepper flakes
Kosher salt and black pepper

Steps:

Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
In a small bowl or measuring cup, mix the dressing ingredients together.
Pour the dressing over the pasta and toss to coat.

Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving

ZESTY GREEK SALAD

Zesty Greek Salad image

"Feta cheese and olives give this salad such great flavor, you'd never guess it's as light as it is," declares Angela Leinenbach of Mechanicsville, Virginia. "It's a nice change of pace and goes with all kinds of main dishes."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

2 cups torn red leaf lettuce
1 small tomato, cut into wedges
4 cucumber slices, halved
2 radishes, sliced
1 red onion slice, quartered
2 tablespoons sliced ripe olives
1 tablespoon crumbled feta cheese
DRESSING:
1 tablespoon red wine vinegar
2 teaspoons water
2 teaspoons olive oil
1 garlic clove, minced
1/4 teaspoon sugar
1/8 teaspoon salt
Dash pepper

Steps:

In a small bowl, combine the lettuce, tomato, cucumber, radishes, onion, olives and feta cheese. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 89 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 265mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

HUMMUS PASTA SALAD

Hummus Pasta Salad image

This hummus pasta salad is a hearty side dish, but it could be a nice meatless main dish as well. Add the dressing while the pasta is still warm to allow the pasta to absorb some of the dressing. -Michelle Morrow, Newmarket, New Hampshire

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 18 servings (3/4 cup each).

Number Of Ingredients 13

Ingredients

2 cans (16 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 package (16 ounces) uncooked whole wheat spiral pasta
4 cups chopped fresh kale
2 medium lemons
1/2 cup water
6 tablespoons tahini
4 garlic cloves, minced
2 tablespoons Greek olive juice
1 pint cherry tomatoes, quartered
1 cup Greek olives, chopped

Steps:

Preheat oven to 350°. Place garbanzo beans on a parchment-lined rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Bake until golden brown, about 20 minutes., Meanwhile, cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Place kale in a large mixing bowl; massage until tender, 3-5 minutes. Add pasta. , Finely grate zest from 1 lemon. Cut lemons crosswise in half; squeeze juice from lemons. In a small bowl, whisk water, tahini, garlic, olive juice, lemon juice and zest, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over pasta mixture; toss to coat. Stir in garbanzo beans, tomatoes and olives. Refrigerate, covered, at least 3 hours.

Nutrition Facts : Calories 219 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 316mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

ZESTY ITALIAN PASTA SALAD

Zesty Italian Pasta Salad image

This is doubly good because the pasta and veggies are marinated with Italian dressing, then drained and a mixture of mayonnaise and Parmesan cheese is added. Super delicious!

Provided by Marie

Categories Onions

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup uncooked spiral shaped pasta
1 1/2 cups cherry tomatoes
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 cup chopped sweet red pepper
1/4 cup chopped green bell pepper
3 tablespoons thin sliced green onions
1 1/2 cups Italian salad dressing
3/4 cup mayonnaise
1/2 cup grated parmesan cheese
1/3 cup cubed mozzarella cheese
1 (2 1/4 ounce) can sliced black olives, drained

Steps:

Cook pasta according to package directions, rinse with cold water and drain.
Place in a bowl, add tomatoes, celery, carrots, peppers, onions and Italian salad dressing.
Cover and refrigerate for 4 hours or overnight.
Drain.
Just before serving, combine mayonnaise and Parmesan cheese, then stir in mozzarella and olives.
Gently fold into the pasta mixture.

Nutrition Facts : Calories 293.3, Fat 21.9, SaturatedFat 5.1, Cholesterol 12.2, Sodium 860.1, Carbohydrate 18.7, Fiber 1.9, Sugar 7.4, Protein 6.9

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