Pasta Salad With Chicken Cucumber Cherry Tomatoes And Feta Food

TOMATO FETA PASTA SALAD

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

FUSILLI WITH TOMATO, ARUGULA, AND FETA

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente ?o tender but not mushy. Drain the pasta in a colander in the sink. Rinse with cold water, then shake off excess water.
• Meanwhile, put the onions in a small bowl of cold water.
• Put the tomatoes in a large bowl and season with 1 teaspoon of salt and some pepper. Chop the oregano with the garlic and the remaining 1/2 teaspoon salt. Then use the flat side of the knife to mash and smear the mixture to a coarse paste. Scatter garlic mixture over the tomatoes. Cut the peppers about the same size as the tomatoes, and add to the salad. Drain the onions, pat dry, and add to the tomato mixture. Add the vinegar and olive oil and toss together. Add the drained pasta and toss well. (The salad can be prepared up to this point 2 hours ahead and refrigerated.)
• Just before serving mix the arugula leaves into the salad, then add the cheese and toss lightly. Taste the salad and season with salt and pepper, to taste. Serve.

PASTA SALAD WITH CHICKEN, CUCUMBER, CHERRY TOMATOES AND FETA

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions; drain and rinse under cold water. Transfer to a large bowl.
• Meanwhile, make the dressing: Combine the garlic, red pepper flakes and olive oil in a small saucepan. Cook over medium heat, stirring, for 3 minutes; let cool. Season with salt and black pepper.
• Add the chicken, cucumber, cherry tomatoes and feta to the pasta. Pour the dressing over the pasta salad and toss to coat. Season with salt and black pepper. Chill for up to 3 hours.

ONE-PAN FETA PASTA WITH CHERRY TOMATOES

Steps:

• Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
• Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.
• Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.

PASTA SALAD W/FETA AND CHERRY TOMATOES

Steps:

• Cook pasta al dente and drain.
• Blend olive oil, garlic, balsamic vinegar, jam, salt and pepper until smooth; set aside.
• In large bowl mix green onions, carrot, tomatoes, cucumber; stir well.
• Add pasta and stir.
• Add feta and parsley and stir.
• Add dressing, mix and serve.

CUCUMBER, TOMATO AND PASTA SALAD

Steps:

• Cook rotini as directed on package to al dante; Drain and run pasta under cold water.
• Drizzle italian dressing over pasta, mixing slowly so as not to break apart the pasta pieces. Add in tomatoes, black olives, cucumber, and 5 tablespoons of the feta cheese. Continue mixing ingredients until well-coated.
• Sprinkle remaining feta cheese over pasta mixture and top with almonds. (Instead of almonds I've used Melissa's Salad Sprinkles. This could not be located in RecipeZaar as a recognized ingredient but I wanted to record it in the directions as another option for a salad topper.).
• NOTE: If you don't care for feta cheese, try using Parmesan cheese instead. It tastes just as good and gives the salad a somewhat different flavor. Use only four to five tablespoons instead and mix in as given above.

QUICK CUCUMBER, TOMATO AND FETA SALAD

Steps:

• In a small bowl, toss cucumber with cherry tomatoes. Add feta cheese and a handful of pitted kalamata olives.
• Drizzle with a little vinegar or lemon juice and olive oil and season with salt and pepper.
• Spoon each serving into an iceberg lettuce leaf.