MEDITERRANEAN PASTA SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the mixing bowl with the dressing.
- Add the peppers, chickpeas, cucumber, feta, parsley and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
MEDITERRANEAN PASTA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 31m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
- Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
- Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.
PENNE PASTA SALAD
A colorful pasta salad with bell peppers and a touch of dill.
Provided by Deanna
Categories Salad 100+ Pasta Salad Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, mix together the salad dressing, mustard, cheese and dill.
- Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 35 g, Cholesterol 17.7 mg, Fat 9.8 g, Fiber 1.7 g, Protein 10.2 g, SaturatedFat 3 g, Sodium 611.1 mg, Sugar 5 g
ITALIAN PASTA SALAD RECIPE
This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 18
Steps:
- Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
- In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
- In a small bowl or measuring cup, mix the dressing ingredients together.
- Pour the dressing over the pasta and toss to coat.
Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving
FUSILLI PASTA SALAD
Oh this is so good!!! I have been making this recipe since 2003 from some magazine or other. I just love the olives and raisins together. Have always gotten many compliments from this simple yet delicious salad. Enjoy.
Provided by ChefRaylene
Categories Salad Dressings
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In small saucepan, heat the wine over medium heat just till warm. Add raisins and remove from heat. Let stand 15-30 minutes to plump; drain reserving wine. Set both aside.
- Cook pasta according to package directions. Drain, rinse under cold water; drain again.
- In large serving bowl, toss together cooled, pasta, raisins and olives.
- In jar, combine reserved wine, olive oil, lemon juice, basil, shallots, mustard, salt and pepper. Cover and shake well to mix. Pour over pasta, toss to coat. Cover and chill salad for 3-24 hours. Before serving add nuts and toss.
Nutrition Facts : Calories 256.8, Fat 11.3, SaturatedFat 1.3, Sodium 313.2, Carbohydrate 34.7, Fiber 2.5, Sugar 11.6, Protein 4.8
MEDITERRANEAN FUSILLI PASTA SALAD
This is a light and easy summer salad. Have made it many times since I found it a while ago in a recipebinder. The recipe can of course be doubled or trebled for a crowd. What I mostly like about it is the twang and yet sweetness of the balsamic vinegar plus that the amount of oil is not overpowering. But that is a personal preference.
Provided by Chef Dudo
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta according to directions on the packet.
- Drain and let cool.
- Mix pasta with the onion, tomato, celery, basil, olives and capers.
- In a small bowl, whisk together the mustard, sugar and vinegar.
- Gradually beat in the oil until an emulsion forms.
- Pour this vinaigrette over the pasta mixture and season with salt and pepper.
- Chill the salad in the refrigerator.
- When it is cold, mix in the mozzarella.
GIADA'S ITALIAN PASTA SALAD
This super easy pasta salad combines all the elements of a delicious antipasto platter - salumi, cheese, olives - in a no-fuss dish that only gets better with time.
Provided by Giada De Laurentiis
Categories Main Course Side Dish
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- In a jar with a screw top lid, add the vinegar, mustard, salt, pepper and olive oil. Screw on the lid and shake vigorously until smooth and creamy.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.
Nutrition Facts : ServingSize 6, Calories 478
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- Heat a large pot of salted water and cook the pasta al dente according to package instructions. Drain in a colander, then transfer the pasta to a large serving bowl.
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- Add Vegetables. In a large bowl, add the cherry tomatoes, sliced cucumbers, onions, and olives.
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- Add pasta and cook, stirring occasionally, until pasta is tender or 2 minutes longer than package directions for al dente pasta. Drain the pasta and rinse it under cold water. Once the pasta is drained transfer pasta to a large bowl.
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- Bring a large pot of salted water to a boil, add pasta and cook to al dente, according to package directions. Once cooked, strain, rinse with cold water to cool and set aside.
- Meanwhile, in a small bowl or jar, combine the dressing ingredients, whisk together and set aside.
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- Boil pasta to al dente in heavily salted water (refer to instructions on packet for the timing). Note don't overcook the pasta as it will become mushy.
- While the pasta is cooking, pour dressing ingredients into a large bowl and whisk until combined. Reemember not to add too much salt as the olives and feta are quite salty.
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- Start by preparing vinaigrette, in a mixing bowl, whisk all the dressing ingredients until emulsified then set aside.
- Cook pasta in salted water according to the package directions. Once the pasta is done, drain well in a colander and run under cold water to stop the cooking process.
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Estimated Reading Time 2 mins
- Prepare the dressing by adding everything to a jar and shaking, set aside while you prep the rest of the pasta ingredients
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- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
- Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt. (Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad ingredients).
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