Greek Pasta Salad With Roasted Vegetables And Feta Recipes

ROASTED GREEK SALAD

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Roasted Greek Salad image

Steps:

Preheat the oven to 475 degrees F.
Mix together the olive oil, oregano, salt, pepper and garlic in a small mason jar. Set aside.
Place the cherry tomatoes, bell peppers and feta on a sheet pan. Add 2 tablespoons of the olive oil mixture and toss. Add the lemon halves to the pan and roast until the vegetables and feta have browned, 15 to 17 minutes. Allow them to cool, about 20 minutes.
To assemble, toss the roasted tomatoes, bell pepper and feta together with the cucumbers, olives and red onion, then place on a platter.
Add the juice from the roasted lemons to the remaining olive oil mixture in the mason jar. Secure the lid and shake until combined. Drizzle the salad with half of the dressing. Arrange dill leaves over the top and serve with the remaining dressing on the side.

Ingredients

1/3 cup olive oil
1 tablespoon fresh oregano, chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cloves garlic, minced
2 cups cherry tomatoes
2 red bell peppers, cut into chunks
Two 7-ounce blocks feta, cubed
3 lemons, halved
2 English cucumbers, seeded
1 cup Kalamata olives
1 small red onion, sliced thinly
1 bunch fresh dill

GREEK PASTA SALAD I

This is a great make-ahead pasta salad!

Provided by Behr

Categories Salad Pasta Salad Tomato Pasta Salad Recipes

Time 2h25m

Yield 4

Number Of Ingredients 15

Greek Pasta Salad I image

Steps:

In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.

Nutrition Facts : Calories 745.6 calories, Carbohydrate 40.4 g, Cholesterol 69.7 mg, Fat 56.1 g, Fiber 5.4 g, Protein 22.1 g, SaturatedFat 14.9 g, Sodium 1278.7 mg, Sugar 5.4 g

Ingredients

½ cup olive oil
½ cup red wine vinegar
1 ½ teaspoons garlic powder
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
¾ teaspoon ground black pepper
¾ teaspoon white sugar
2 ½ cups cooked elbow macaroni
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell peppers
¾ cup crumbled feta cheese
½ cup chopped green onions
1 (4 ounce) can whole black olives
¾ cup sliced pepperoni sausage, cut into strips

BAKED FETA PASTA WITH VEGETABLES

I've given the baked feta trend a spring/summer twist. Full of veggies like asparagus, zucchini, corn, and peppers, and baked until golden brown and delicious.

Provided by Jonathan Charbz

Categories Feta Cheese

Time 1h

Yield 4

Number Of Ingredients 15

Baked Feta Pasta with Vegetables image

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine grape tomatoes, asparagus, zucchini, onion, bell pepper, and corn kernels in a baking dish large enough to accommodate all vegetables. Drizzle generously with olive oil and sprinkle with pepper flakes as well as a hit of salt and pepper. Toss to coat and make a well in the center of the dish. Place feta blocks in the well and drizzle with more olive oil. Season feta with salt, pepper, and a pinch of pepper flakes. Nestle thyme sprigs into the veggies around the dish.
Bake uncovered in the preheated oven until vegetables are soft and feta is lightly browned, about 40 minutes.
When the vegetables and feta have cooked for 25 minutes, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup of pasta water. Set aside.
When the vegetables and feta are finished cooking, turn the broiler to 500 degrees F (260 degrees C) and broil vegetables for 1 minute for some final browning.
Squeeze lemon over vegetables and feta and stir in fresh parsley. Stir in rigatoni and reserved pasta water to help feta coat pasta evenly. Season with salt and pepper as needed and sprinkle with Pecorino Romano cheese.

Nutrition Facts : Calories 950.3 calories, Carbohydrate 113.3 g, Cholesterol 102.9 mg, Fat 42.3 g, Fiber 14 g, Protein 38.6 g, SaturatedFat 20.1 g, Sodium 1319.5 mg, Sugar 14.5 g

Ingredients

1 pint grape tomatoes
1 bunch asparagus, trimmed and chopped
1 medium zucchini, halved lengthwise and cut in 1/4 inch slices
1 medium yellow onion, chopped
1 medium red bell pepper, chopped
1 ear fresh sweet corn, kernels cut from the cob
4 tablespoons extra-virgin olive oil, or as needed
1 teaspoon red pepper flakes
sea salt and freshly cracked black pepper to taste
1 (16 ounce) package block feta cheese
4 sprigs fresh thyme
1 (16 ounce) package rigatoni pasta
½ medium lemon
¼ bunch fresh parsley, chopped
1 tablespoon grated Pecorino Romano cheese, or more to taste