GREEK PASTA SALAD WITH FETA AND OLIVES
Tomato, cucumber, feta, olives and pasta are tossed with an oregano vinaigrette for a filling Greek-style salad.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 11
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.
PASTA WITH LEMON AND OLIVES
Keeping your fridge and pantry well-stocked is the key to pulling off fast and flavorful meals midweek. This flavorful pasta dish relies on pantry staples like pasta, canned beans, jarred olives, lemons and fresh Parmesan to come together quickly.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until the shallot is tender, about 3 minutes. Add the cannellini beans and olives and cook until warmed through, about 2 minutes. Season with salt and pepper.
- Remove the pan from the heat and stir in the pasta, lemon zest and juice and 1/2 cup of the reserved cooking water. Toss well, gradually adding the remaining cooking water if the pasta seems dry. Stir in 1/4 cup each Parmesan and parsley. Divide the pasta among bowls and top with the remaining Parmesan and parsley.
Nutrition Facts : Calories 530, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 14 milligrams, Sodium 628 milligrams, Carbohydrate 86 grams, Fiber 12 grams, Protein 20 grams, Sugar 3 grams
GREEK PASTA SALAD WITH SHRIMP & OLIVES
Make and share this Greek Pasta Salad with Shrimp & Olives recipe from Food.com.
Provided by Cindy Hartlin
Categories Greek
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix first 10 ingredients in large bowl.
- Add pasta and shrimp and
- toss to blend.
- Season to taste with salt and pepper.
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
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.
GREEK PASTA SALAD
For a fresh idea with pasta, try Greek salad
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Pasta, Side dish, Snack, Supper
Time 35m
Number Of Ingredients 6
Steps:
- Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.
- Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
- Toss in the drained pasta and spinach, and let everyone help themselves.
Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 3.48 milligram of sodium
SALAMI LOVER'S ITALIAN PASTA SALAD
This Italian pasta salad is great to make for lunches or as a dinner on a summer night.
Provided by Deanna
Categories Salad 100+ Pasta Salad Recipes Italian Pasta Salad Recipes
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, mix together the creamy salad dressing, Italian Dressing, and grated cheese.
- Add the pasta, salami, bell pepper, olives and onion. Stir well to evenly coat. Allow to chill before serving.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 38.8 g, Cholesterol 58.3 mg, Fat 33.1 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 8.8 g, Sodium 1761.9 mg, Sugar 9 g
ORZO PASTA SALAD WITH FETA & OLIVES
Treat your guests to a tasty Mediterranean-style orzo pasta salad, made with freshly squeezed lemon juice, crumbled feta and kalamata olives.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 servings, 3/4 cup each
Number Of Ingredients 10
Steps:
- Cook orzo as directed on package, omitting salt; drain. Place in large bowl.
- Whisk dressing, herbs and lemon juice until blended. Add to orzo with remaining ingredients; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
PASTA WITH FETA AND GREEN OLIVES
Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.
Provided by Yasmin Fahr
Categories easy, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
- Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
- Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.
PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
CAVATAPPI PASTA SALAD WITH TUNA AND OLIVES
This is a great macaroni salad with cavatappi pasta I started making a few years back and is now requested at every event I attend. So simple, yet delicious!
Provided by karabear8317
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain and run under cold water until no longer hot. Drain again and transfer to a big bowl.
- Add mayonnaise, tuna, olives, celery, onion, salt, and pepper to the pasta; toss until fully combined. Serve immediately or chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 772.9 calories, Carbohydrate 46.8 g, Cholesterol 45.1 mg, Fat 53.3 g, Fiber 3.1 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 823.1 mg, Sugar 1.2 g
PASTA SALAD WITH MOZZARELLA, OLIVES AND TOMATOES
This salad is wonderful to make in the summer when tomatoes are ripe and basil is fresh! Take this salad along to your next picnic, barbecue or potluck. *** This is based on the review. this salad is not meant to be served warm. It should be allowed to chill several hours to let the flavors meld.
Provided by Little Bee
Categories European
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the mozzarella, tomatoes, olives.
- In a tight fitting jar compine garlic, basil, parsley, olive oil, vinegar, and salt and pepper and shake.
- Set aside.
- Meanwhile bring a large pot of salted water to a boil.
- Cook the pasta until al dente, about 10 minutes.
- Drain well.
- Add the pasta to the mozzarella and tomato.
- Pour dressing (use all or less according to taste) mixture over Pasta mixture and toss well.
- Taste and adjust the seasonings, if necessary.
- Serve chilled or at room temperature.
- Serves 6 to 8.
Nutrition Facts : Calories 734, Fat 29.6, SaturatedFat 8, Cholesterol 29.9, Sodium 348.6, Carbohydrate 92.2, Fiber 5.7, Sugar 5.6, Protein 24.6
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