Pasta Salad With Feta Cheese Eggplant And Cashew Nuts Recipes

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 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:

• 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.

Steps:

• Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
• Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.

Steps:

• Preheat oven to 300°F.
• In a large colander set over a bowl toss eggplant with salt and let stand 1 hour.
• Rinse eggplant under cold water and gently squeeze by handfuls to remove excess liquid. Transfer eggplant to a large jelly-roll and toss with 2 tablespoons oil. Roast eggplant in middle of oven, shaking pan occasionally, until tender and golden, about 45 minutes, and cool.
• In a 4-quart kettle bring 2 quarts salted water to a boil for pasta.
• In a large bowl stir together eggplant, bell peppers, pine nuts, parsley, and basil.
• In a small bowl whisk together garlic, sugar, vinegar, and salt and pepper to taste. Add remaining 3 tablespoons oil in a stream, whisking, and whisk until emulsified.
• Add pasta to boiling water and boil, stirring occasionally, until al dente. In colander drain pasta and rinse under cold water. Add pasta to eggplant mixture and drizzle with dressing.

Steps:

• Soak cubed eggplant in cold salted water (around 2 tbsp salt to ½ litre of water) for about ½ hour.
• Drain, rinse and dry off on a clean tea towel.
• Heat some oil in a chip pan and deep fry the cubes until golden, remove and drain on paper kitchen towels (or old newspaper.) Place in large bowl.
• Cook pasta as per instructions, drain ,rinse and add to eggplant.
• Mix (you can shake in an empty jar) o.oil, B.vinegar, garlic, mint, salt and white pepper to taste -(be careful with the salt as eggplant was soaked and cheese is generally salty too).
• Pour over the pasta mixture and mix carefully and thoroughly.
• Grate the cheese over the top and sprinkle the toasted cashew nuts on top (don't dismiss the nuts-they add the punch to this dish!).
• Bon apetite.

Steps:

• Cook pasta al dente and drain.
• Blend olive oil, garlic, balsamic vinegar, jam, salt and pepper until smooth; set aside.
• In large bowl mix green onions, carrot, tomatoes, cucumber; stir well.
• Add pasta and stir.
• Add feta and parsley and stir.
• Add dressing, mix and serve.