GREEN GODDESS PASTA SALAD
Cheese-filled tortellini serve as a soft, plush base for this comforting pasta salad, which is studded with sweet sugar-snap peas and sliced fennel. The herb-flecked green goddess dressing is creamy and rich, with a tartly pungent edge from garlic and lemon juice. Like all pasta salads, this benefits from being made a few hours ahead, so the pasta can absorb most flavor from the dressing. But don't add the vegetables until just before serving so they maintain their crunch.
Provided by Melissa Clark
Categories pastas, salads and dressings, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a pot of heavily salted water, cook the tortellini according to the package directions.
- Make the dressing: While the water comes to a boil, chop enough of the fennel fronds to equal 1/4 cup. Put the fronds in a blender. Thinly slice enough of the fennel bulb for 3/4 cup, and set it aside. (Reserve any remaining fennel for another use.)
- Add sour cream, basil, chives, parsley, garlic, 1 scallion, lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper to the blender with the fronds and purée until smooth. With the blender running, slowly drizzle in olive oil. Taste and add more salt or lemon juice, or both, if needed.
- As soon as the tortellini is done, drain it well and put it in a large mixing bowl. Immediately, while it's still hot, toss in enough of the dressing to coat. Let pasta cool in the dressing, at least 20 minutes and up to 4 hours.
- Thinly slice remaining 2 scallions and add to bowl with tortellini. Toss in sliced fennel and sugar-snap peas. Drizzle with more dressing, tossing if needed.
- To serve, transfer to a serving bowl, gently toss in arugula, drizzle with more olive oil and grind more fresh pepper over.
GREEK PASTA SALAD
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
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
GREEN GODDESS PASTA SALAD
You could easily call this salad "summer in a bowl"! Made with peas, avocado, spinach and herbs, it has the kind of bright flavor that really refreshes on hot summer days and a laid-back preparation to match. Tailor the stir-ins to your own tastes by using the herbs you like, or the ones you have on hand. You'll find green goddess is amenable to most any herb-though chives, parsley and tarragon are considered classics-and don't forget the lemon juice, garlic and creamy ingredients (mayo and sour cream) that give this dressing its bright and creamy flavor. The combination of green goddess, pasta and protein-rich ingredients-like chick peas and spinach-make this a one-dish dinner you'll want to eat on repeat.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
- In large bowl, stir together seasoning (from Suddenly Salad box), mayonnaise, sour cream, lemon juice, garlic powder and salt to make dressing.
- Add pasta, chick peas, spinach, peas, avocado, parsley, chives and basil to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 10 mg, Fat 3, Fiber 7 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/8 Cups, Sodium 590 mg, Sugar 5 g, TransFat 0 g
GREEK GODDESS SHRIMP SALAD
Provided by Susannah Locketti
Categories side-dish
Time 37m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook pasta al dente according to package instructions. Rinse, drain and set aside.
- In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored. Remove from heat and allow to cool.
- In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes.
- Season with salt and pepper. In a small bowl, whisk together oil, zest, juice, vinegar and parsley. Pour over shrimp mixture. Toss thoroughly to coat. Add the crumbled feta and gently toss.
- Serve it up Suzy-Style:
- For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids. You can get them at the store or from restaurant supply companies online. I place it in and put cute labels on the clear top and write the name of the recipe on it.
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