Pasta Medley Salad Food

GREEK PASTA SALAD

Greek Pasta Salad image

Chock-full of tomato, red and green pepper and tricolor spirals, this full-flavored Greek pasta salad is as attractive as it is delicious. I add feta cheese and black olives to the medley before coating it with a speedy homemade dressing. -Dawna Waggoner, Minong, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

3 cups uncooked tricolor spiral pasta
1 medium tomato, cut into wedges
1 small sweet red pepper, julienned
1 small green pepper, julienned
4 ounces crumbled feta cheese
1/2 cup sliced ripe olives
DRESSING:
2/3 cup olive oil
1/4 cup minced fresh basil
3 tablespoons white vinegar
2 tablespoons chopped green onions
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano

Steps:

Cook the pasta according to package direction's rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives., In a blender, combine the dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Cover and refrigerate for 2 hours or overnight. Toss before serving.

Nutrition Facts : Calories 268 calories, Fat 18g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 298mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

MAYA'S PERFECT PESTO PASTA SALAD

Maya's Perfect Pesto Pasta Salad image

My 10-year-old daughter Maya and I created this easy but delicious pasta salad, featuring her favorite pesto flavors. This salad is great as the center of a light dinner, or as a side dish.

Provided by mpkneip

Categories Salad 100+ Pasta Salad Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package corkscrew-shaped pasta (fusilli)
¾ cup chopped fresh basil
¾ cup shredded Parmesan cheese
⅓ cup pine nuts
⅓ cup extra-virgin olive oil
1 clove garlic, diced
½ cup finely diced red onion
½ cup finely diced radicchio
1 tablespoon mayonnaise, or to taste
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.
Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 488.6 calories, Carbohydrate 57.6 g, Cholesterol 8.1 mg, Fat 22.6 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 4.7 g, Sodium 214.2 mg, Sugar 3.4 g

PASTA VEGGIE MEDLEY

Pasta Veggie Medley image

You won't waste a second making this delicious side dish. Cook the pasta while you're sauteing the vegetables, and they'll be done at the same time.-Edith Ruth Muldoon, Baldwin, New York

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4-6 servings.

Number Of Ingredients 6

Ingredients

8 ounces uncooked penne pasta
1 medium onion, chopped
2 tablespoons vegetable oil
2 small zucchini, julienned
2 medium carrots, julienned
2 tablespoons grated Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a skillet, saute onion in oil until tender. Add zucchini and carrots; stir-fry until carrots are tender. Drain pasta; place in a serving bowl. Add vegetables and toss gently. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 207 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 42mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

SEAFOOD MEDLEY PASTA

Seafood Medley Pasta image

Great Meal for Two. It is a Rich and Creamy Explosian of Flavors that is sure to win over a loved on, or impress a date. This has been a hit at the Restaurants I have been a chef at. This recipe is simple to make and will defrintely be one of your new favorite if you enjoy seafood. ENJOY from Chef Travis Holland

Provided by Chef Travis W Holla

Categories One Dish Meal

Time 20m

Yield 2 entrees, 2 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1/4 lb sea scallops
1/4 lb shrimp, peeled and deveined
1/2 cup smoked salmon, sliced into 1/2 inch strips
1/2 cup white wine
1 cup heavy cream
1 shallot, peeled and sliced into rings
1/2 tablespoon garlic, minced
1 tablespoon basil, thinly sliced
3 roma tomatoes, seeded & diced
1 tablespoon parsley, chopped
1/3 cup parmesan cheese, shredded
4 cups linguine, already cooked
1/2 teaspoon sea salt
1/4 teaspoon white pepper

Steps:

In a large skillet add in your Olive Oil and bring it to a medium high heat, add in the shallots cook for 1-2 minutes,
then add in the shrimp and scallops lightly and lightly brown on both sides for about a minute on each side.
Add in garlic and stir it around to incorporate it into the pan.
Add the wine and reduce for 2-3 minutes. Then add heavy cream and salmon reduce for 1-2 minutes.
Season with Sea Salt and White Pepper to taste.
Then finish by adding Tomatoes, Basil, and pasta. Turn off heat and fold all ingredients together, let sit for 2-3 minutes.
Top with Parmesan and Parsley then serve.
By: Chef Travis W. Holland.

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Pasta Medley Salad Food

GREEK PASTA SALAD

Chock-full of tomato, red and green pepper and tricolor spirals, this full-flavored Greek pasta salad is as attractive as it is delicious. I add feta cheese and black olives to the medley before coating it with a speedy homemade dressing. -Dawna Waggoner, Minong, Wisconsin

MAYA'S PERFECT PESTO PASTA SALAD

My 10-year-old daughter Maya and I created this easy but delicious pasta salad, featuring her favorite pesto flavors. This salad is great as the center of a light dinner, or as a side dish.

PASTA VEGGIE MEDLEY

You won't waste a second making this delicious side dish. Cook the pasta while you're sauteing the vegetables, and they'll be done at the same time.-Edith Ruth Muldoon, Baldwin, New York

SEAFOOD MEDLEY PASTA

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