Taverna Pasta Salad Recipes

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SALAD TAVERNA

This kind of reminds me of a Greek salad, which I absolutely love but it has the Tabasco dressing gives it an extra little punch. It's from the Favorite Brand Names Cookbook.

Provided by pesce_gurl

Categories     European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12



Salad Taverna image

Steps:

  • In large bowl combine oil, lemon juice, garlic, Tabasco sauce, anise seed and salt; mix well.
  • Add noodles, cheese, tomatoes, olives, parsley and pine nuts. Toss to coat evenly.
  • Cover; refrigerate at least 1 hour. Serve with additional Tabasco sauce if desired.

Nutrition Facts : Calories 374, Fat 23.1, SaturatedFat 7.9, Cholesterol 69.7, Sodium 649.9, Carbohydrate 31.4, Fiber 3.5, Sugar 2.8, Protein 11.5

1/3 cup olive oil or 1/3 cup vegetable oil
3 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon Tabasco sauce
1/2 teaspoon anise seed
1/4 teaspoon salt
8 ounces spinach egg noodles, cooked, drained
1/2 lb feta cheese, crumbled
2 tomatoes, coarsely chopped
1/2 cup sliced pitted ripe olives
1/4 cup chopped fresh parsley (optional)
1/4 cup chopped pine nuts (optional)

KITTENCAL'S MEDITERRANEAN-STYLE TAVERNA CHOPPED GREEK SALAD

In Greece there are many recipes for this salad, if you love Mediterranean-style full-flavored salads then this is one I think you will really enjoy! You can omit the oil and red wine vinegar and just use the oil from the sun-dried tomatoes, but I like to add it in for extra flavor, use as much artichokes as you like, adjust all ingredients to taste, the oil-packed sun-dried tomatoes are what *makes* this salad so do not omit, also see my recipe#66596

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10



Kittencal's Mediterranean-Style Taverna Chopped Greek Salad image

Steps:

  • In a large bowl toss together cucumbers, Roma tomatoes, diced sun-dried tomatoes, 2 tablespoons of the sun-dried tomato oil, artichokes, and the red onion and olives; toss to combine.
  • In a small bowl whisk together the olive oil with a small amount of red wine vinegar (or to taste) drizzle over the salad.
  • Season with salt and lots fresh ground black pepper to taste.
  • Chill until ready to serve.
  • Just before serving sprinkle the feta cheese on top of the salad, then prinkle a small amount of dried oregano on top of the feta if desired.

Nutrition Facts : Calories 202.8, Fat 15.9, SaturatedFat 6.7, Cholesterol 33.4, Sodium 603.5, Carbohydrate 10.3, Fiber 2.1, Sugar 4.5, Protein 6.9

2 cucumbers (seeded and chopped or sliced)
3 ripe roma tomatoes, chopped
1/3 cup sun-dried tomato packed in oil (drained, diced and reserve 2 tablespoons of the oil)
quartered artichoke heart (use any amount desired)
1 small red onion, thinly sliced
1 cup kalamata olive
1 1/2 cups feta cheese, crumbled
2 tablespoons extra virgin olive oil (mixed with red wine vingar to taste)
salt & freshly ground black pepper (to taste, lots black pepper!)
dried oregano (optional and to taste)

EASY TUNA PASTA SALAD

Pasta shells, tuna and veggies make this a satisfying lunch salad or even a light supper. It's convenient to prepare ahead of time and store in the refrigerator.-Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9



Easy Tuna Pasta Salad image

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, celery, tuna, green pepper, peas, pimientos and onion. Combine the mayonnaise and salt; fold into salad. Cover and refrigerate for at least 2 hours or until chilled.

Nutrition Facts : Calories 225 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 800mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

1 package (7 ounces) small pasta shells
1-1/2 cups chopped celery
1 can (6 ounces) light water-packed tuna, drained and flaked
1/2 cup chopped green pepper
1/2 cup frozen peas, thawed
1 jar (4 ounces) diced pimientos, drained
1 tablespoon chopped onion
1 cup fat-free mayonnaise
1 teaspoon salt

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