Penne With Cucumbers Tomatoes And Feta Cheese Salad Recipes

Steps:

• Wash, core, and chop the tomatoes into 1/2 inch cubes.
• Peel the cucumbers, quarter lengthwise and into slivers, I have also cut them into cubes. Put the slivers or cubes in a bowl of cold water.
• Peel, trim and mince the garlic.
• Rinse the mint leaves, pat them dry and coarsely chop them.
• In a small skillet, cook the garlic in the olive oil over low heat, stirring until softened, but do not let it brown. Add the pepper flakes, anc cook for 1-2 minutes. Remove from the heat and let cool to room temperature. Then blend in vinegar.
• Bring a large pot of salted water to a boil. Add pasta and cook according to directions for an al dente pasta. Drain the pasta. To prevent the pasta from sticking you can spread it out on a large baking sheet and let it cool for about 15 minutes.
• Drain the cucumbers.
• In a large ceramic bowl add pasta, the tomatoes, cucumbers, mint, olives and seasoned olive oil. Toss well until past is uniformly shiny. Crumble the feta cheese into the salad and toss to combine. Best served within an hour of finishing.

Steps:

• In medium bowl combine tomatoes and cucumber. Season with salt and pepper. Add vinegar and olive oil. Toss to coat. Sprinkle on feta and serve.

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions; drain and rinse under cold water. Transfer to a large bowl.
• Meanwhile, make the dressing: Combine the garlic, red pepper flakes and olive oil in a small saucepan. Cook over medium heat, stirring, for 3 minutes; let cool. Season with salt and black pepper.
• Add the chicken, cucumber, cherry tomatoes and feta to the pasta. Pour the dressing over the pasta salad and toss to coat. Season with salt and black pepper. Chill for up to 3 hours.

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:

• In a blender or food processor purée the mint, the dill, the parsley, and the scallion with the mayonnaise, the buttermilk, and salt to taste until the dressing is smooth. In a kettle of boiling salted water cook the penne until it is tender and drain it in a colander. Refresh the pasta with under cold water and drain it well. In a large bowl toss the pasta with the dressing and the cucumber and chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled.

Steps:

• In a small frying pan, saute the garlic in the 1 tbls. olive oil over medium high heat. Stir often, until the garlic is caramelized and slightly crunchy. Watch carefully! Set aside and allow to cool to room temperature.
• Arrange the sliced vegetables on individual plates, or on a platter. Top with the olives and the crumbled feta cheese.
• Whisk the vinegar, 1 cup olive oil and oregano together. Season each salad with salt and pepper, then drizzle with the dressing. Top with the sauteed garlic and serve. Enjoy!

Steps:

• Mix first 6 ingredients in large bowl. Set tomato mixture aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.