Mediterranean Fusilli Pasta Salad Recipes

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MEDITERRANEAN PASTA SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 14



Mediterranean Pasta Salad image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
  • Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
  • Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

Kosher salt
1 pound tricolor pasta, such as bow tie or fusilli
1/4 cup balsamic vinegar
2 to 3 teaspoons dijon mustard
Freshly ground pepper
2/3 to 3/4 cup extra-virgin olive oil
1/3 cup diced sun-dried tomatoes
1/4 cup fresh basil, julienned
1/4 cup diced onion
2 large pickled pepperoncini peppers, diced
3 tablespoons halved black olives
2 teaspoons chopped fresh oregano
1 1/2 ounces feta cheese, crumbled
1 1/2 tablespoons grated romano cheese

TOMATO FETA PASTA SALAD

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16



Tomato Feta Pasta Salad image

Steps:

  • Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
  • For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
  • Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped

FUSILLI PASTA SALAD

Oh this is so good!!! I have been making this recipe since 2003 from some magazine or other. I just love the olives and raisins together. Have always gotten many compliments from this simple yet delicious salad. Enjoy.

Provided by ChefRaylene

Categories     Salad Dressings

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 12



Fusilli Pasta Salad image

Steps:

  • In small saucepan, heat the wine over medium heat just till warm. Add raisins and remove from heat. Let stand 15-30 minutes to plump; drain reserving wine. Set both aside.
  • Cook pasta according to package directions. Drain, rinse under cold water; drain again.
  • In large serving bowl, toss together cooled, pasta, raisins and olives.
  • In jar, combine reserved wine, olive oil, lemon juice, basil, shallots, mustard, salt and pepper. Cover and shake well to mix. Pour over pasta, toss to coat. Cover and chill salad for 3-24 hours. Before serving add nuts and toss.

Nutrition Facts : Calories 256.8, Fat 11.3, SaturatedFat 1.3, Sodium 313.2, Carbohydrate 34.7, Fiber 2.5, Sugar 11.6, Protein 4.8

1/2 cup white wine
1 1/4 cups golden raisins
8 ounces fusilli or 8 ounces corkscrew macaroni
1 1/2 cups Greek olives, pitted and quartered
3 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons fresh basil, snipped
1 tablespoon shallots, minced or 1 tablespoon chopped green onion
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup pine nuts, toasted

MEDITERRANEAN FUSILLI PASTA SALAD

This is a light and easy summer salad. Have made it many times since I found it a while ago in a recipebinder. The recipe can of course be doubled or trebled for a crowd. What I mostly like about it is the twang and yet sweetness of the balsamic vinegar plus that the amount of oil is not overpowering. But that is a personal preference.

Provided by Chef Dudo

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13



Mediterranean Fusilli Pasta Salad image

Steps:

  • Cook the pasta according to directions on the packet.
  • Drain and let cool.
  • Mix pasta with the onion, tomato, celery, basil, olives and capers.
  • In a small bowl, whisk together the mustard, sugar and vinegar.
  • Gradually beat in the oil until an emulsion forms.
  • Pour this vinaigrette over the pasta mixture and season with salt and pepper.
  • Chill the salad in the refrigerator.
  • When it is cold, mix in the mozzarella.

1 cup fusilli, uncooked
3 tablespoons red onions, finely chopped
1 cup tomatoes, seeded and chopped
1/4 cup celery, chopped
2 tablespoons fresh basil, chopped
2 tablespoons kalamata olives, finely chopped
2 tablespoons capers
1 teaspoon Dijon mustard
1/4 teaspoon sugar
1 tablespoon balsamic vinegar
2 tablespoons garlic oil
salt & freshly ground black pepper
3 ounces mozzarella cheese, cubed

MEDITERRANEAN PINEAPPLE PASTA SALAD

Make and share this Mediterranean Pineapple Pasta Salad recipe from Food.com.

Provided by SouthernBell2627

Categories     Pineapple

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9



Mediterranean Pineapple Pasta Salad image

Steps:

  • In large bowl, combine pineapple, tortellini, sausage, bell pepper and parsley.
  • Combine remaining ingredients for salad dressing.
  • Add dressing to salad; toss until mixed.

Nutrition Facts : Calories 486, Fat 24.1, SaturatedFat 7.8, Cholesterol 60.9, Sodium 832.2, Carbohydrate 49.9, Fiber 3, Sugar 8.7, Protein 18.7

6 ounces canned pineapple chunks, drained
6 ounces cooked and drained cheese tortellini
3 ounces turkey sausage, sliced, cooked and drained
3/8 cup diced red bell pepper
1 1/2 tablespoons chopped parsley
1 1/2 tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

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