Pasta Salad With Feta And Snow Peas Recipes

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.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl.
• Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.

Steps:

• In a large pot of boiling salted water, cook fusilli until al dente, according to package instructions; add snow peas during last minute of cooking. Drain pasta and peas in a colander; rinse under cold water.
• In a large bowl, combine pasta and peas, bell pepper, scallions, cilantro, feta, oil, vinegars, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve chilled or at room temperature.

Steps:

• Boil spaghetti in salted water according to package directions. It is VERY IMPORTANT to cook the pasta al dente (undercooked) because you are going to add it to the heat later. If you do not cook it al dente, the noodles may become overcooked and soggy.
• Season chicken breasts according to taste. Brown and cook on the stove using olive oil. Set aside.
• Using the same pot you cooked the chicken in, add 1/2 cup of olive oil. Add 5-6 cloves of minced garlic. Keep the heat somewhat low so you do not burn the garlic.
• Add red pepper flakes. It is very important to not skimp on the garlic and red pepper flakes. This will give the sauce flavor, and without it the sauce will be bland. It is hard to be sure of the exact measurements, since it is according to taste. I used about a tablespoon or more of red pepper flakes, but we like it a bit spicy. I suggest you add a teaspoon at a time, tasting the sauce as you go, to see what heat level you prefer. Some might like more garlic and red pepper flakes, some might like less, so be sure to taste it as you go.
• Drain pasta and stir in oil mixture. Optional step: I add about a little bit of chicken broth to make it more liquidy and add flavor. Again, you just have to wing it here, and see what suits your taste.
• Add sun-dried tomatoes and snap peas. Cook on moderate low heat until snap peas are heated. Snap peas should not be soggy, but have a little bite (crisp) to them.
• Add feta cheese and toss. Optional step: add fresh parsley.
• Place sliced chicken breast on top.
• Enjoy!

Steps:

• Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water and a slotted spoon next to the stove. Drop peas into boiling water and cook until crisp-tender, about 1 minute. Use the spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a clean kitchen towel.
• When cool enough to handle, put the peas on a cutting board and slice them in half, crosswise.
• In a medium bowl, whisk together garlic and lemon juice. Stir in salt and pepper. Whisk in 3 tablespoons olive oil. Add the halved peas, fennel, dill and scallions, and toss well. Taste and add more lemon juice, olive oil or salt if needed.
• In a small bowl, stir together the yogurt, 1/4 cup feta, lemon zest, and the remaining 1 tablespoon oil. Season with salt, pepper and lemon juice, to taste.
• Spread the yogurt on a serving platter, and spoon the peas on top. Scatter remaining 1/4 cup feta on top, drizzle with more oil, and top with herbs. Serve as a side dish or scooped onto crusty bread as an appetizer.

Steps:

• In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.