Pasta Salad With Mediterranean Deluxe Olive Spreads Recipes

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PASTA SALAD WITH MEDITERRANEAN DELUXE OLIVE SPREADS

This Pasta Salad was made from scratch when I was a little girl, but now there are Mediterranean Deluxe Olive spreads that helps you make this salad in less then 20 minutes.

Provided by MediterraneanDeluxe

Categories     European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7



Pasta Salad With Mediterranean Deluxe Olive Spreads image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Combine all the ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold. You can garnish with fresh parsley or dill.

Nutrition Facts : Calories 370.5, Fat 3.3, SaturatedFat 0.6, Cholesterol 1.4, Sodium 42.7, Carbohydrate 72.2, Fiber 6.7, Sugar 6.7, Protein 14.2

3 cups pasta
1 (8 ounce) can whole corn
1 (8 ounce) can sweet peas
1 tablespoon mayonnaise
1 tablespoon plain yogurt
1 tablespoon mediterranean deluxe kalamata olive sun-dried tomato tapenade
1 tablespoon mediterranean deluxe kalamata olive sun-dried tomato tapenade

MEDITERRANEAN PASTA SALAD WITH OLIVES AND CAPERS

Provided by Mary deMuth

Categories     Salad     Olive     Pasta     Quick & Easy     Summer     Bon Appétit     Texas

Yield Makes 12 servings

Number Of Ingredients 11



Mediterranean Pasta Salad with Olives and Capers image

Steps:

  • Whisk olive oil, tomato paste, vinegar, and garlic in small bowl to blend. Season dressing with salt and pepper.
  • Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes and up to 2 hours, tossing occasionally.
  • Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to large bowl. Pour dressing over and toss to coat. Add tomato mixture and toss to blend.

1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 garlic cloves, minced
3 cups diced seeded plum tomatoes
2 cups chopped fresh fennel (about 1 medium bulb)
1 cup chopped fresh basil
6 green onions, chopped
1/2 cup chopped pitted Kalamata olives
1/4 cup drained capers
16 ounces penne pasta

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