Fat Belly Greek Pasta Salad Food

GREEK PASTA SALAD

Greek Pasta Salad image

This Greek Pasta Salad is light and fresh, loaded with garden tomatoes, bell peppers and cucumbers tossed in a homemade Greek dressing with Kalamata olives and Feta cheese. Perfect for summer parties or potlucks!

Provided by Gina

Time 30m

Number Of Ingredients 14

Ingredients

3 tbsp red wine vinegar
2 tbsp fresh lemon juice
1/3 cup olive oil
1/2 tsp garlic powder
1 tsp oregano
1/2 tsp kosher salt
16 oz pasta (rotini, cavatappi or bow ties) (wheat or gluten-free)
1/2 cup halved pitted kalamata olives, plus 2 tablespoons brine
1/3 cup red onion, diced
3 cups (from 1 large) English cucumber, diced
1 pint cherry tomatoes, halved
1 orange bell pepper, diced
1/2 cup feta cheese, cubed
fresh oregano (optional garnish)

Steps:

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute.
Drain and rinse under cold water, drain.
Meanwhile, In a large bowl, combine the dressing ingredients.
Add the olives, red onion and brine from the olives and mix to combine.
Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.

Nutrition Facts : ServingSize 1 cup, Calories 176 kcal, Carbohydrate 24 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 164 mg, Fiber 1.5 g, Sugar 2 g

MY BIG FAT GREEK PASTA SALAD

My Big Fat Greek Pasta Salad image

This is my sister's creation that she often brings to gatherings. (I took the liberty of naming it) It is always a crowd pleaser. Easy to prepare and produces a large quantity. I use my Penzey's Greek Seasoning to make up my dressing and switch up the pasta shape each time but otherwise stick to the recipe. A colorful salad the children like to eat.

Provided by Kitchen Witch Steph

Categories Vegetable

Time 1h15m

Yield 1 salad, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 lb bow tie pasta (or whatever shape you desire)
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 pint cherry tomatoes or 1 pint grape tomatoes, halved
1/2 cup crumbled feta cheese
16 ounces greek vinaigrette (sis uses Kraft)
1/2 cup sliced olive (Kalamata or black)

Steps:

Cook pasta until al-dente. Drain.
Add chopped veggies, feta cheese, and 2/3 of the bottle of dressing. Stir well and refrigerate at least 2 hours. (I do this the night before the day I serve it)
Dressing will be absorbed by the pasta during refrigeration. Stir in remainder of dressing before serving.

Nutrition Facts : Calories 268.7, Fat 5.5, SaturatedFat 2.2, Cholesterol 56.2, Sodium 181.2, Carbohydrate 44.9, Fiber 3.1, Sugar 3.5, Protein 10.1

MY BIG FAT GREEK PASTA SALAD

My Big Fat Greek Pasta Salad image

Make and share this My Big Fat Greek Pasta Salad recipe from Food.com.

Provided by The Spice Guru

Categories Greek

Time 57m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

1 (12 ounce) box tri-color spiral pasta (Barilla brand)
1/2 cup red onion, cut into thin 1 1/2-inch strips
4 green onions, sliced thin
1 small green pepper, cut into thin 1 1/2-inch strips
1 small red pepper, cut into thin 1 1/2-inch strips
1 small yellow pepper, cut into thin 1 1/2-inch strips
1 cup sweet grape tomatoes, halved lengthwise
1 peeled cucumber, quartered lengthwise in 3/4 inch thick slices
1/2 cup pitted kalamata olive, halved lengthwise
3 tablespoons fresh basil leaves, cut into strips
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons minced fresh mint leaves
4 -6 ounces feta cheese (cut into small cubes or crumbled)
1/2 cup extra virgin olive oil
1/2 teaspoon finely grated fresh lemon zest
2 1/2 tablespoons fresh squeezed lemon juice
1 1/2 tablespoons red wine vinegar
1 pressed fresh garlic cloves or 1 teaspoon garlic powder
1 teaspoon dried greek oregano
1 teaspoon fresh ground black pepper
1 teaspoon fine sea salt

Steps:

PREPARE the DRESSING: Grate 1/2 teaspoon fresh lemon zest; KNEAD and cut lemons into halves to juice, yielding 2 1/2 tablespoons juice; WHISK together remaining ingredients well; SET aside.
BRING bring 6 quarts water to a boil in a large pot; ADD 1 1/2 tablespoons kosher salt and spiral pasta, returning to boiling; COOK pasta according to package directions (do not overcook -- pasta should be al dente).
DRAIN pasta well; RETURN pasta to pot and toss with a very small amount of olive oil to prevent sticking; LET stand to cool.
PREP all pasta salad vegetables and fresh herbs to specifications; PLACE prepped vegetables into a large bowl.
ADD the cooled pasta to vegetables in bowl, combining well.
ADD 4-6 ounces cubed or crumbled feta cheese, without tossing.
WHISK the DRESSING mixture again; POUR the DRESSING evenly over pasta salad; GENTLY fold pasta salad over from the bottom a few times to evenly distribute the dressing and combine feta cheese.
CHILL pasta salad at least 2 hours to overnight.
GARNISH pasta salad with parsley sprig, or fresh basil or mint leaves.
SERVE and ENJOY!

Nutrition Facts : Calories 357.9, Fat 18.5, SaturatedFat 4.4, Cholesterol 13.4, Sodium 528.7, Carbohydrate 40, Fiber 3.2, Sugar 4.2, Protein 9

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Fat Belly Greek Pasta Salad Food

GREEK PASTA SALAD

This Greek Pasta Salad is light and fresh, loaded with garden tomatoes, bell peppers and cucumbers tossed in a homemade Greek dressing with Kalamata olives and Feta cheese. Perfect for summer parties or potlucks!

MY BIG FAT GREEK PASTA SALAD

MY BIG FAT GREEK PASTA SALAD

Make and share this My Big Fat Greek Pasta Salad recipe from Food.com.

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