Pastasaladgreekstyle Recipes

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:

• Boil and drail noodles.
• Allow noodles to cool.
• Add all other ingredients.
• Mix well.
• Serve.

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:

• Preheat the oven to 350 degrees F. Line a sheet tray with nonstick aluminum foil.
• Place the bacon on the lined sheet tray. Sprinkle on the brown sugar and steak seasoning. Bake until crispy, 15 to 20 minutes. Allow to cool enough to touch, then chop into bite-sized pieces. Set aside.
• In a medium bowl, whisk together the balsamic and honey, parsley and thyme. Season to taste. Add the onion and tomatoes. Let sit until the tomatoes are slightly darker in color and the onions have softened slightly, 25 to 30 minutes.
• Place the wedges on plates. Top each with the onion and tomato mixture and any remaining liquid. Drizzle the wedges with the blue cheese dressing and top with the crumbled blue cheese and the bacon pieces. Serve immediately.

Steps:

• Cook pasta as directed on package; drain. Place in a large bowl.
• Add remaining ingredients, mix lightly.
• Serve immediately or cover and refrigerate until ready to serve.

Steps:

• Cook pasta according to package directions until al dente; then drain. Rinse under cold water to cool.
• Heat the oil in a large saucepan and add the eggplant.
• Cover and cook for 3 minutes on medium heat.
• Stir in the salt, garlic, lemon juice, and water.
• Cover and simmer for 6-8 minutes, until eggplant is almonst tender.
• Add the diced bell peppers, and if you are using dried herbs, add those now.
• Simmer a few minutes more until peppers are cooked, but still have some crunch.
• While eggplant and peppers are cooking, place the artichokes, cucumbers, tomatoes, celery, scallions, fresh herbs in a large bowl.
• Add the cooked eggplant and peppers.
• Stir in the pasta and toss well.
• Add salt and pepper and more lemon juice or olive oil to taste.
• Serve at room temperature topped with feta and some Kalamata olives.
• If your refrigerate this salad to use later, you may need to add a dash of lemon juice and olive oil before serving.

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.

Steps:

• Mix first 10 ingredients in large bowl.
• Add pasta and shrimp and
• toss to blend.
• Season to taste with salt and pepper.

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• Whisk together the salad spice mix and Italian dressing.
• In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

Steps:

• Combine all the dressing ingredients except the cheeses in a bowl and set aside.
• Combine pasta, peppers , tomato, and onion in another bowl.
• Pour dressing over pasta mix, add feta and mix well.
• Top with Parmesan cheese.
• Cool and refrigerate 4-5 hours to blend the flavours.