Jen Dales Greek Pasta Salad Food
GREEK PASTA SALAD
Make and share this Greek Pasta Salad recipe from Food.com.
Provided by MsBindy
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 550.5, Fat 23.1, SaturatedFat 7.8, Cholesterol 33.4, Sodium 1058.9, Carbohydrate 72.1, Fiber 14, Sugar 11, Protein 19.3
JEN'S PASTA SALAD
This is a very good all in one meal, as well as a quick summer salad that goes with everything. I love the salami in it.
Provided by jb41848
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta according to directions on box.
- In a large bowl, mix ziti, cubed salami, broccoli, carrots, pepper, and 1/2 bottle salad dressing all together.
- Place in refrigerator to let the flavors blend for up to 24 hours.
- When ready to serve mix in the rest of the salad dressing and sprinkle the cheese on top.
- Serve immediately.
Nutrition Facts : Calories 401.6, Fat 9.9, SaturatedFat 4, Cholesterol 26.6, Sodium 486.4, Carbohydrate 59.6, Fiber 2.9, Sugar 2.4, Protein 17.6
FESTIVE BEAN SALAD
I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.-Dale Benoit, Monson, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 13 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the chili sauce, oil, vinegar, garlic, oregano and pepper. Pour over bean mixture; toss to coat., Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 199 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 486mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges
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