Mediterranean Vinaigrette For 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

MEDITERRANEAN VINAIGRETTE FOR PASTA SALAD

Provided by Geoffrey Zakarian

Categories     condiment

Time 10m

Yield about 1 1/2 cups

Number Of Ingredients 10



Mediterranean Vinaigrette for Pasta Salad image

Steps:

  • Combine the tahini, olive oil, olives, vinegar, parsley, mustard, shallot, thyme and orange zest in a mixing bowl and whisk until evenly incorporated. Season with salt and pepper.

1/2 cup tahini
1/2 cup olive oil
1/2 cup kalamata olives, minced
1/4 cup red wine vinegar
2 tablespoons minced fresh parsley
1 tablespoon Dijon mustard
1 tablespoon minced shallot
1 tablespoon fresh thyme leaves
1 orange, zested
Kosher salt and freshly ground black pepper

MEDITERRANEAN SALMON PASTA SALAD

This quick and easy pasta salad features mezze penne pasta, tomatoes, cucumbers, shallot, salmon, and a lemon-pepper-dill vinaigrette. You can use leftover salmon if you like, but those new handy pouches of salmon are great to have on hand in the pantry for salads like this!

Provided by Kim's Cooking Now

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12



Mediterranean Salmon Pasta Salad image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
  • Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
  • Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 45.3 g, Cholesterol 8 mg, Fat 16.8 g, Fiber 2.6 g, Protein 12.4 g, SaturatedFat 2.6 g, Sodium 495.4 mg, Sugar 2.8 g

½ (16 ounce) package mezze (short) penne pasta
1 cup sliced and quartered cucumber
1 cup halved cherry tomatoes
2 tablespoons minced shallot
1 (2.6 ounce) pouch wild-caught pink salmon (such as Chicken of the Sea®)
¼ cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon-pepper seasoning
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon dried dill weed

MEDITERRANEAN PASTA SALAD

A great pasta salad Full of flavor. Great for picnics. Make a double batch to have for the whole weekend. Note: You might want to make a little extra vinaigrette. Not all pasta will soak up the Vinaigrette the same.

Provided by Ruby15

Categories     European

Time 37m

Yield 6-8 serving(s)

Number Of Ingredients 18



Mediterranean Pasta Salad image

Steps:

  • 1. Bring a large pot of salted water to a full boil. Add pasta and cook until al dente; drain, rinse immediately with cold water to cool. Drain again and set aside.
  • 2. Vinaigrette: Whisk vinegar, mustard, 1 teaspoon salt, and fresh ground pepper in a small bowl. Whisk in enough oil to make a smooth vinaigrette.
  • 3. Combine sun-dried tomatoes, basil, red onion, pepperoncini, olives, roasted peppers, artichokes, prosciutto, and Italian Seasoning in a large bowl. Mix in pasta.
  • 4. Add vinaigrette to mixture and both cheeses; toss well. Add additional salt and pepper according to your taste.
  • 5. Chill. The longer the better.
  • Note: If making a day ahead of time, I make a little extra Vinaigrette to add if necessary. Pasta usually soaks up the dressing.
  • Enjoy!

Nutrition Facts : Calories 578.4, Fat 30.8, SaturatedFat 4.9, Cholesterol 4.9, Sodium 1903.8, Carbohydrate 63.5, Fiber 4.9, Sugar 3.2, Protein 13.1

1 tablespoon kosher salt
1 lb tri-colored pasta
1/2 cup red wine vinegar
2 -3 teaspoons Dijon mustard
fresh ground pepper
1 teaspoon kosher salt
3/4-1 cup extra virgin olive oil
1/4 cup sun-dried tomato (Marinated, Julienned)
1/4 cup fresh basil, julienned
1/4 cup red onion, thinly sliced and separated
1/2 cup roasted peppers, sliced into small pieces
1/2 cup pepperoncini pepper, diced
1/2 cup black olives, pitted and sliced
1 cup marinated artichoke, chopped or sliced
4 ounces prosciutto, pre-diced works great
1 1/2 teaspoons italian seasoning
1/2 cup asiago cheese, diced
2 tablespoons romano cheese, grated

MEDITERRANEAN VINAIGRETTE

This is from the latest "Gourmet." I'm always looking for salad dressings without carbs and sugars, and this one qualifies. No amount or serving numbers were given, so I'm estimating 2-4 servings.

Provided by yooper

Categories     Salad Dressings

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 6



Mediterranean Vinaigrette image

Steps:

  • Whisk together lemon juice, garlic clove, rosemary, red pepper flakes, and salt.
  • Add olive oil in a slow stream, whisking until blended.

Nutrition Facts : Calories 330.1, Fat 36, SaturatedFat 5, Sodium 873.9, Carbohydrate 3.6, Fiber 0.4, Sugar 0.9, Protein 0.3

1/4 cup fresh lemon juice
1 clove garlic, minced
1 tablespoon fresh rosemary, chopped
1 teaspoon dried hot red pepper flakes
1 teaspoon kosher salt
1/3 cup olive oil

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