Light Garden 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

GARDEN GREEK PASTA SALAD

Garden Greek Pasta Salad image

This is a great pasta salad that everyone always loves! I sometimes substitute rotini pasta or black olives. Makes a great meatless main dish meal along with some bread!

Provided by FLYing4Me

Categories Beans

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 cups cooked radiatore (nugget)
2 cups thinly sliced cucumbers
1 cup chopped red bell pepper (1 medium)
1/2 cup red onion, sliced (1/2 small)
1/4 cup kalamata olive, pitted and cut in half
1/4 cup finely chopped fresh parsley
1/4 cup olive oil
1/4 cup lemon juice
2 teaspoons chopped fresh oregano (1/2 t. dried oregano leaves)
1/4 teaspoon salt
1 (16 ounce) can kidney beans, rinsed and drained
1/2 cup crumbled feta cheese

Steps:

Cook pasta according to package directions.
Mix all ingredients except feta cheese in large bowl.
Cover and refrigerate at least 1 hour to blend flavors.
Top with crumbled cheese.

Nutrition Facts : Calories 344.7, Fat 13.8, SaturatedFat 3.5, Cholesterol 11.1, Sodium 513.3, Carbohydrate 44.9, Fiber 6.3, Sugar 4.9, Protein 11.7

GREEK SALAD

Greek Salad image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

LIGHT GREEK PASTA SALAD

Light Greek Pasta Salad image

Light Greek Pasta Salad a fresh, flavorful pasta salad that is perfect for lunch, dinner, potlucks, or BBQs! Great as a main dish OR a side dish!

Provided by Echo Blickenstaff

Categories Salad

Time 1h25m

Number Of Ingredients 12

Ingredients

12 oz. penne pasta (2 cups uncooked)
2 medium cucumbers (seeded and chopped)
1 1/2 cups grape tomatoes (cut in half)
3/4 cup pitted Greek Kalamata olives (cut in half)
1/2 red onion (sliced)
1/4 cup fresh mint leaves (chopped)
1/2 cup feta cheese (crumbled)
1/2 cup lemon juice
2 Tbsp Dijon mustard
2 Tbsp olive oil
2 Tbsp honey
1 tsp lemon peel (grated)

Steps:

Cook pasta according to package directions.
In a small bowl, combine all of the dressing ingredients and mix well. Set aside.
Drain pasta and rinse well with cold water.
Add cucumbers, tomatoes, olives, red onion, and mint leaves to the pasta.
Pour dressing over the pasta and vegetables and gently mix. Sprinkle with feta cheese.
Refrigerating for at least 1 hour before serving will really bring out the flavors in the salad.

Nutrition Facts : Calories 543 kcal, Carbohydrate 84 g, Protein 16 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 17 mg, Sodium 701 mg, Fiber 6 g, Sugar 17 g, ServingSize 1 serving