Mediterranean Pasta Salad For A Crowd Food

35 MEDITERRANEAN DIET RECIPES: GREEK ORZO SALAD & MORE!

Steps:

• Prepare the orzo according to the package instructions. Taste the orzo a few minutes before completion to ensure it's 'al dente' (chewy, but with a little firmness in the center). When it's done, drain it and then rinse it under cold water until it comes to room temperature.
• Place the chickpeas in a bowl with the lemon zest, lemon juice, and 1/4 teaspoon kosher salt.
• Mince the red onion, then place it in a bowl with water (this helps to remove the sharp onion taste). Dice the cucumber. Dice the roasted red pepper. Chop the herbs.
• Stir together the orzo, chickpeas and bowl of lemon juice, red onion, cucumber, red pepper, dill, mint, white wine vinegar, olive oil, Dijon mustard, oregano, feta crumbles, black olives, and several grinds of black pepper. Taste and if necessary, season with more kosher salt.

MEDITERRANEAN PESTO PASTA SALAD RECIPE

Steps:

• Cook pasta according to package instructions (a little more than al dente as pasta will firm up as it cools). Drain well and toss with olive oil (to prevent noodles from sticking together) and spread out onto a baking sheet to cool while you're preparing remainder of ingredients. OR, in a pinch, drain, rinse with cold water and drain again.
• Place cooked pasta in a large bowl, stir in pesto (start with 3/4 cup). Then stir in red wine vinegar, salt, black pepper, crushed red pepper flakes, sun-dried tomatoes, olives, marinated artichoke hearts and chives. Note: if you want things more saucy, stir in remaining 1/4 cup of basil pesto.
• Stir in arugula.
• Finally, stir in feta. Serve and enjoy!

MEDITERRANEAN PASTA SALAD

Steps:

• SALAD: Cook the pasta according to package directions until al dente. Rinse and drain the pasta and allow for it to cool to room temperature.
• In a large bowl combine the prepared pasta, chopped artichoke hearts, sun-dried tomatoes, olives, capers, scallions, and parsley. Toss to combine. At this point, you can store the pasta salad in the refrigerator until ready to serve if you want to serve it cold.
• DRESSING: In a small bowl, mix together the pesto, olive oil, sun-dried tomato oil, lemon juice, salt and pepper. Stir to combine. The dressing can be refrigerated until you're ready to serve the salad.
• ASSEMBLY: When you're ready to serve, add the arugula, parmesan cheese, and pine nuts into the salad and toss to combine. Dress with the prepared dressing and taste test for seasonings. Adjust to preference.

MEDITERRANEAN PASTA SALAD

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.

ITALIAN PASTA SALAD RECIPE

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.

BEST POTLUCK PASTA SALAD

Steps:

• Fill a large stockpot with water and bring to a boil over HIGH heat. Salt the water with about a tablespoon of salt. Add pasta and cook until just al dente (according to package instructions).
• Drain pasta and toss with a light drizzle of olive oil. Set aside to cool slightly.
• While pasta is cooling, chop tomatoes, cucumber, and red onion. Set aside in a large mixing bowl and add capers to the bowl.
• Add dressing ingredients, except for olive oil, to a bowl and whisk to combine. While whisking, slowly pour in the olive oil, and continue whisking until completely combined. Taste and adjust salt and pepper accordingly.
• Add the cooked pasta and crumbled feta cheese to the large bowl with the vegetables. Pour dressing over the top and toss to combine.
• Cover bowl with plastic wrap and refrigerate for several hours, up to 2 days.
• Serve cold or at room temperature, and enjoy!

MEDITERRANEAN PASTA SALAD

Steps:

• To a pot of salted boiling water, add the pasta and cook until al dente. Drain and rinse with cold water.
• Add pasta, tomatoes, cucumbers, red onion, spinach, and olives to a large bowl. Drizzle on about 1/2 cup of Greek Salad Dressing and toss all ingredients. Add feta cheese and more dressing plus salt and pepper if desired and toss until just combined. Serve immediately and enjoy!

SUMMER MEDITERRANEAN PASTA SALAD

Steps:

• Cook pasta according to package directions. Rinse with cold water and drain well. Add the artichokes, olives, peas, bell pepper, zucchini, onion and Parmesan cheese to pasta. Toss well.
• In separate bowl, combine mayo, Italian dressing, parsley, dill weed, and pepper. Stir with wire whisk. Add to pasta salad and mix well.
• Chill.

5-INGREDIENT MEDITERRANEAN PASTA SALAD

Steps:

• Bring a large pot of water to a boil, then cook the pasta according to package directions, being careful not to overcook. When the pasta is just tender, but not mushy, drain and set aside.
• Meanwhile, in a large bowl, stir together the artichoke hearts, sun-dried tomatoes, and olives.
• Add the warm, drained pasta to the bowl, stirring to combine. Add any optional add-ins at this time as well. Pour over the olive oil and vinegar, and sprinkle with salt. Taste and add additional salt or vinegar to taste.
• Serve warm or at room temperature.

MEDITERRANEAN PASTA SALAD FOR A CROWD

Steps:

• Boil pasta in salted water until al dente.
• Prepare vegetables as listed.
• Drain and rinse all canned items.
• Combine pasta, cheese, canned items, and fresh vegetables in a very large mixing bowl.
• Add 3/4 of the bottle of salad dressing ( I use Bernstein's Restaurant Recipe Italian) and stir to combine.
• Add parsley for extra color, add a splash of red wine vinegar (optional) to "brighten" the flavor.
• The next day, add the remaining salad dressing before serving, and stir thoroughly.