Greek Salad Sweet Potato Spaghetti Food

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FETA & HERB "GREEK SALAD" PENNE



Feta & Herb

Pasta and the ultimate diner salad mash-up. All the familiar flavors of your favorite salad pair with penne to make a satisfying weeknight dinner. A drizzle of creamy feta herb dressing brings all the ingredients together.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces penne pasta (preferably spinach-flavored)
2 tablespoons extra-virgin olive oil
1 yellow bell pepper, cut into 1/2-inch strips
One 15-ounce can chickpeas, drained and rinsed
1 cup grape or cherry tomatoes, halved
4 cloves garlic, thinly sliced
1/3 cup pitted kalamata olives, rinsed and chopped
3 cups tightly packed baby arugula or spinach (about 3 ounces)
Freshly ground black pepper
3/4 cup Food Network Kitchen™ Inspirations Greek Feta Herb Vinaigrette

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain.
  • Meanwhile, heat the oil in a large pot over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, tomatoes, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned and the tomatoes are just warmed through, about 3 minutes.
  • Add the olives, pasta and the reserved pasta cooking water to the pot and cook for 1 minute. Remove from the heat and stir in the arugula until wilted. Season with salt and pepper. Transfer to a serving dish and drizzle with the Greek Feta Herb Vinaigrette.

GREEK POTATO SALAD



Greek Potato Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds red potatoes, washed, with skins
1 cup olive oil
3 shallots, chopped
1 1/2 bunches oregano, leaves only, chopped
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Cut potatoes across width into 1/8-inch slices. Place in a large bowl and wash in cold, running water until water runs clear.
  • Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes. Drain in a colander.
  • Combine remaining ingredients in a medium bowl. Add warm potato slices and toss to combine. Serve immediately or chill. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days.

GREEK POTATO SALAD: PATATOSALATA



Greek Potato Salad: Patatosalata image

Provided by Cat Cora

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds red Bliss potatoes, boiled and quartered
1 medium red onion, halved and sliced into half moons
2 scallions, thinly chopped
24 Kalamata olives, pitted and halved
1 tablespoon finely chopped dill
1 tablespoon finely chopped fresh oregano
2 ounces olive oil
1/2 ounce red wine vinegar
1 lemon, juiced
Kosher salt
Freshly ground black pepper

Steps:

  • In a medium salad bowl, combine the potatoes, onions, scallions, olives, dill, and oregano.
  • In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
  • Pour over the salad and mix well. Refrigerate until ready to serve.

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