Moroccan Style 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

MOROCCAN VEGETABLE SALAD

Provided by Mayim Bialik

Categories     Salad     Olive     Potato     Passover     Vegetarian     Dinner     Cucumber     Vegan     Kosher for Passover     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4-6

Number Of Ingredients 12



Moroccan Vegetable Salad image

Steps:

  • 1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
  • 2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
  • 3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.

1 large cucumber, thinly sliced
2 cold, boiled potatoes, sliced
1 each red, yellow and green bell peppers, seeded and thinly sliced
2/3 cup pitted olives
Salt (optional)
3 garlic cloves, chopped
3 scallions, sliced or 1 red onion, finely chopped
4 tablespoons olive oil
1 tablespoon white wine vinegar
Juice of 1/2 lemon
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves

MOROCCAN STYLE PASTA SALAD

Recipe I found on Moroccan Food on About.com. It states that you can add a variety of vegetables (your choice), so would I add carrots, celery along with the suggested bell pepper as my choices. Here is what is stated about the recipe: "This antipasto-style pasta salad gets a Moroccan twist with ingredients common in Morocco - cured meat, olives, Edam cheese, and veggies - and an easy cooked vinaigrette that takes just minutes to prepare. Use my suggestions below, or personalize the salad with up to 3 1/2 cups of your own additions such as marinated artichokes, pimientos, black olives, mushrooms, cooked baby carrots or cauliflower or broccoli florets. Allow chilling time before serving. The tri-colored pasta salad is intended as a side dish, but you may find yourself eating enough of it to make it your main course!"

Provided by diner524

Categories     Moroccan

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 14



Moroccan Style Pasta Salad image

Steps:

  • Cook the pasta al dente according to the package directions. Drain the pasta, rinse with cold water, and leave it to cool and drain completely in a colander.
  • While the pasta is cooking, make the dressing. Place the vinaigrette's ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer the dressing for 5 minutes, stirring occasionally. Remove the partially crushed garlic cloves and set the dressing aside to cool.
  • Transfer the cooled pasta to a large bowl and add the salami, cheese, olives, peppers and corn (or add your own ingredients - up to 3 1/2 cups). Pour the vinaigrette over the salad and stir gently to mix. Cover, and leave the pasta salad to marinate in the fridge for several hours or overnight.
  • Stir the salad and check for seasoning, before serving.

Nutrition Facts : Calories 480.7, Fat 26.6, SaturatedFat 5.7, Cholesterol 20.2, Sodium 750.4, Carbohydrate 48, Fiber 2.8, Sugar 4, Protein 11.7

1 lb tri-colored rotini pasta (spiral)
1 cup salami, cut into very thin sticks (or saucisson)
1 cup edam cheese, cut into tiny cubes (or other variety)
1 bell pepper, finely chopped (or cut into thin sticks)
1/2 cup green olives, sliced
1/2 cup corn
2/3 cup vinegar
2/3 cup olive oil
1 small onion, finely chopped
3 garlic cloves, partially crushed but not pressed
2 teaspoons dried za'atar spice mix (or oregano)
1 1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper (optional)

MOROCCAN COOKED PEPPER SALAD

A tasty cooked salad with tomatoes and green peppers. It's good warm or cold.

Provided by HIMEESGIRL

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 11



Moroccan Cooked Pepper Salad image

Steps:

  • Preheat the oven broiler.
  • Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
  • Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 5.6 g, Fat 8.4 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 450.8 mg, Sugar 3.8 g

2 green bell peppers
3 tablespoons olive oil
4 fresh tomatoes, peeled and chopped
2 teaspoons sugar
1 ½ teaspoons paprika
1 teaspoon fresh parsley
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon garlic powder
ground black pepper to taste
1 (2.25 ounce) can sliced green olives

MOROCCAN PASTA SALAD WITH TUNA

This is another pasta salad that my husband enjoys. Sometimes I use frozen corn & add it to the pasta while boiling.

Provided by FDADELKARIM

Categories     Lunch/Snacks

Time 7m

Yield 3 serving(s)

Number Of Ingredients 9



Moroccan Pasta Salad With Tuna image

Steps:

  • Mix the olive oil, mayo, & spices together in a small bowl.
  • Mix the other ingredients together in a large bowl. Then stir the mayo mixture in with the pasta.
  • Serve cold.

2 tablespoons mayonnaise
1 tablespoon olive oil
1/2-1 teaspoon cumin
1/4-1/2 teaspoon salt
1/4 teaspoon onion powder
8 ounces tri-colored rotini pasta, cooked
1 (3 ounce) can tuna in olive oil, flaked apart
1 (8 ounce) can corn, drained
2 -3 tablespoons sliced black olives

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