GREEK ROTINI SALAD
Make and share this Greek Rotini Salad recipe from Food.com.
Provided by breezermom
Categories Lunch/Snacks
Time 35m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Cook the rotini according to the package directions; drain. Rinse with cold water; drain well.
- Combine the rotini and the next 9 ingredients (through parsley) in a large bowl; toss gently.
- Combine olive oil, garlic, lemon juice, salt, pepper, and oregano in a jar. Cover tightly and shake vigorously. Pour the dressing over the rotini mixture; toss gently to combine. Cover and chill thoroughly.
ROTINI SALAD
What a fantastic pasta salad for any time of the year - This is one that I prepare quite often and especially when we have company coming. Quite often I just half it for just hubby and I, simply delicious!!
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Place rotini, cut up tomatoes, onion, green pepper, and cucumber in a large. bowl, set aside.
- In a saucepan, add sugar, salad oil, ketchup, vinegar, salt, paprika and pepper.Heat until sugar dissolved, and blend well,
- When the sauce cools, pour over veggies, and refrigerate for an hour. Serves 8-10.
Nutrition Facts : Calories 596, Fat 15.4, SaturatedFat 2.2, Sodium 265.3, Carbohydrate 98.5, Fiber 4.5, Sugar 14.5, Protein 15.4
GREEK PASTA SALAD WITH FETA AND OLIVES
Tomato, cucumber, feta, olives and pasta are tossed with an oregano vinaigrette for a filling Greek-style salad.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
ZESTY FETA AND VEGETABLE ROTINI SALAD
If pasta salads are a favorite, you'll want to try this Healthy Living recipe the next time you make one! It's as tasty as it is fabulously colorful.
Provided by My Food and Family
Categories Pasta
Time 1h30m
Yield 8 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Combine ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
KIDS' PASTA SALAD
Make our Greek pasta salad with the kids. The recipe is specially designed for younger cooks, and we've noted all the equipment they'll need to make it
Provided by Cassie Best
Categories Dinner
Time 30m
Number Of Ingredients 20
Steps:
- Fill a medium saucepan with hot water from the tap until it's three-quarters full. Set the pan on the hob. Season the water with a pinch of salt, then turn the heat to medium-high - the water should start to boil after a minute or so. Slowly tip the pasta into the boiling water - do this carefully, as any splashes could burn your skin.
- Holding the handle of the saucepan with one hand (use a cloth if it's hot), carefully stir the pasta with a long wooden spoon in the other hand - this will prevent the pasta from sticking together. Set a timer for 10 mins. Stir the pasta every minute or so, and keep checking the heat to make sure the water is gently boiling while the timer counts down.
- While the pasta cooks, measure 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar and 1 tsp dried oregano into a mixing bowl. Season with some salt and black pepper, and mix well - this will make a zingy dressing for the pasta.
- When the timer beeps, it's time to check if the pasta is cooked. To do this, scoop one piece of pasta out of the boiling water using the wooden spoon, tip it onto a plate and leave it to cool slightly. Taste the pasta: if it's soft, it's cooked through, but if it's still a little hard in the middle, it needs to cook for a bit longer. Set the timer for another 2 mins, then check again.
- Place a large colander or sieve in the sink. When the pasta is cooked, turn off the heat and, using two hands, carefully carry the saucepan over to the sink and tip the pasta into the colander to drain away the hot water. Leave to cool for a few minutes in the colander, then tip the pasta into the mixing bowl with the dressing. Mix together until the pasta is coated in the dressing.
- Put a chopping board on a work surface. Cut the cherry tomatoes in half by pinching each one between your thumb and index finger, and carefully slicing through the middle of the tomato with a small serrated knife. Slice the pitted olives in the same way, then tip all the tomatoes and olives into the pasta.
- Put the cucumber on the chopping board and cut it in half lengthways. Lay the two halves on the board cut-side down, so they don't roll around. Cut each piece in half again, so you have four long, chunky pieces. Cut across the cucumber pieces in the other direction so you end up with small cucumber triangles. Tip these into the bowl with the pasta, tomatoes and olives.
- Put the onion on the board and hold it securely. Cut off the pointy end, then cut the onion in half through the root end. Peel away the papery outer layers until you're left with just the shiny onion underneath. Lay each onion half on the board, cut-side down so it doesn't roll around. Holding onto the root end, carefully slice the halves into half-moon shapes, as thinly as you can. Stop when you get to the root. Tip the onions into the bowl.
- Crumble the feta cheese into small pieces over the bowl, then gently mix everything together until well combined. Eat straightaway, or chill for up to a day before eating.
Nutrition Facts : Calories 363 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.26 milligram of sodium
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
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