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.
PASTA SALAD WITH FETA AND SNOW PEAS
The snow peas add crunch while the feta cheese gives this pasta salad a salty bite.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook fusilli until al dente, according to package instructions; add snow peas during last minute of cooking. Drain pasta and peas in a colander; rinse under cold water.
- In a large bowl, combine pasta and peas, bell pepper, scallions, cilantro, feta, oil, vinegars, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve chilled or at room temperature.
Nutrition Facts : Calories 382 g, Fat 10 g, Fiber 3 g, Protein 14 g
PEA, FETA AND MINT SALAD
Cooking Channel serves up this Pea, Feta and Mint Salad recipe from Bill Granger plus many other recipes at CookingChannelTV.com
Provided by Bill Granger : Cooking Channel
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
- In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
- Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
- In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.
MEDITERRANEAN CHICKPEA PASTA SALAD
Steps:
- Cook the chickpea pasta according to package directions, in salted water. Allow to cool slightly. Toss with a little oil to prevent sticking if needed.
- Meanwhile, make the vinaigrette. Add all vinaigrette ingredients to a mason jar with a lid and shake until blended or whisk in a medium bowl.
- Assemble the salad. Add the warm chickpea pasta, vegetables, and feta to a large mixing bowl. Pour the vinaigrette over the salad and toss to coat. Top with the torn basil. Serve.
Nutrition Facts : Calories 219 kcal, Carbohydrate 17 g, Protein 7 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 448 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
PASTA WITH SUN-DRIED TOMATOES, SNAP PEAS, AND FETA
A delicious pasta that I threw together using some of the leftovers from another very tasty dish: http://www.recipezaar.com/Chicken-Breast-Stuffed-With-Feta-Cheese-Sundried-Tomato-and-Re-17962. My directions are not exactly precise since most of it is according to taste. However, if you have a little experiencing cooking, and taste everything as you go, this is really simple to make. The sweetness of the snap-peas go really well with the saltiness of the feta, and the sun-dried tomatoes meld it all together. Yum!
Provided by likeamystic
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Boil spaghetti in salted water according to package directions. It is VERY IMPORTANT to cook the pasta al dente (undercooked) because you are going to add it to the heat later. If you do not cook it al dente, the noodles may become overcooked and soggy.
- Season chicken breasts according to taste. Brown and cook on the stove using olive oil. Set aside.
- Using the same pot you cooked the chicken in, add 1/2 cup of olive oil. Add 5-6 cloves of minced garlic. Keep the heat somewhat low so you do not burn the garlic.
- Add red pepper flakes. It is very important to not skimp on the garlic and red pepper flakes. This will give the sauce flavor, and without it the sauce will be bland. It is hard to be sure of the exact measurements, since it is according to taste. I used about a tablespoon or more of red pepper flakes, but we like it a bit spicy. I suggest you add a teaspoon at a time, tasting the sauce as you go, to see what heat level you prefer. Some might like more garlic and red pepper flakes, some might like less, so be sure to taste it as you go.
- Drain pasta and stir in oil mixture. Optional step: I add about a little bit of chicken broth to make it more liquidy and add flavor. Again, you just have to wing it here, and see what suits your taste.
- Add sun-dried tomatoes and snap peas. Cook on moderate low heat until snap peas are heated. Snap peas should not be soggy, but have a little bite (crisp) to them.
- Add feta cheese and toss. Optional step: add fresh parsley.
- Place sliced chicken breast on top.
- Enjoy!
Nutrition Facts : Calories 1745.1, Fat 83.7, SaturatedFat 20.9, Cholesterol 146.3, Sodium 796.8, Carbohydrate 175.7, Fiber 7.6, Sugar 6.9, Protein 69.1
PASTA SALAD WITH TOMATOES AND PEAS
Tasty and colorful celebration of summer's bounty with a homemade vinaigrette. A good way to use all those pear and cherry tomatoes from the garden or the farmer's market. This recipe will serve 10-12 for get togethers.
Provided by sugarpea
Categories Pasta Shells
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Boil pasta in large pot of salted water until al dente; drain and rinse to cool.
- In a large bowl whisk together vinegar, water, salt, sugar, tarragon, garlic paste and pepper to taste; add the oil while whisking until it is emulsified.
- Add pasta, peas, tomatoes and basil; toss well.
Nutrition Facts : Calories 299.2, Fat 11.7, SaturatedFat 1.6, Sodium 530.9, Carbohydrate 40.9, Fiber 3.6, Sugar 4.7, Protein 8
SUGAR SNAP PEAS AND PASTA
Categories Pasta Vegetable Vegetarian Quick & Easy Dinner Spring Noodle Sugar Snap Pea Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 5
Steps:
- Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot.
- Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.
- Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.
PASTA SALAD WITH FETA
Provided by Dairy Farmers of Canada
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- To make dressing, in a blender process olive oil, lemon juice, oregano and garlic until creamy.In a salad bowl, combine pasta, cheese, tomatoes, cucumbers, olives, green pepper, parsley and green onions.Drizzle with dressing and toss well. Salt and pepper, to taste.Refrigerate for at least 1 hour before serving.
PASTA SALAD WITH TOMATOES AND PEAS
Steps:
- In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.
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- In a dry skillet, toast the sesame seeds over medium-high heat, shaking the pan frequently, until golden brown and fragrant, about 5 minutes. Set aside.
- Combine the snow peas, edamame, and radish in a large bowl. Pour the dressing over the salad and toss gently to combine. Sprinkle the toasted sesame seeds over the top and serve.
MEDITERRANEAN PASTA SALAD WITH ARUGULA AND FETA - PEAS AND ...
From peasandcrayons.com
5/5 (3)Total Time 30 minsCategory Side DishCalories 245 per serving
- First let's make the dressing! Zest 1 lemon and set aside. Juice your lemons to yield 1/4 cup of juice and add to a small/medium mason jar. Add lemon zest and remaining dressing ingredients and close lid tightly. Shake to emulsify the dressing.
- Next cook pasta via package instructions. For farfalle you'll boil the pasta in water for approx. 12-14 minutes.
- Chop arugula, cucumber, tomato and optional parsley and add to a large bowl. Save the avocado for just before serving.
- Once your pasta is perfectly al dente, strain in a colander and run cold water to halt the cooking process and chill the pasta slightly. Then add the drained pasta to your veggies an toss together.
QUICK PASTA WITH PEAS AND FETA CHEESE - COOKING CHAT
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Reviews 6Servings 4Cuisine MediterraneanCategory Main
- In a large skillet, sauté onion in 2 tablespoons of olive oil until softened, about 5 minutes. Add garlic,sauté another minute or two.
- Drain the pasta when cooked. Toss the pasta with the pea mixture. Stir in the feta cheese, and salt and pepper to taste.
EASY GREEK PASTA SALAD - TOGETHER AS FAMILY
From togetherasfamily.com
5/5 (2)Total Time 2 hrs 30 minsCategory SaladCalories 318 per serving
- Boil noodles according to the package instructions. For best taste be sure and salt the boiling water before adding the pasta noodles. About 1 teaspoon salt.
- Combine drained and cooled pasta into a large mixing bowl, add in the halved cherry tomatoes, olives, red onion, chickpeas, and feta cheese. Pour the desired amount of Greek Vinaigrette dressing over the salad and stir everything together to combine well.
- Can be served right away but for best results refrigerate the salad for 2-3 hours (or more) before serving. If wanted, you can add 1 cup of the dressing and then reserve the 1/2 cup to stir into the salad right before serving (after the refrigeration time).
SPRING PASTA SALAD WITH SNAP PEAS, FETA, AND TOMATOES {RECIPE}
From jessicalevinson.com
Category Entree, Main, Side DishTotal Time 35 minsEstimated Reading Time 3 mins
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Spread peppers, tomatoes, and scallions on baking sheet and toss with 1 to 2 teaspoons olive oil. Roast for 10-13 minutes, tossing every so often to make sure the scallions aren't burning. Remove from oven and set aside.
- In the meantime, in a large pot of boiling water (unsalted), cook pasta until al dente, approximately 10 minutes. Add snap peas and cook for 1 minute, until bright green and tender. Drain pasta and snap peas.
- Coat bottom of pot with 1 teaspoon olive oil and return cooked pasta and snap peas to the pot. Add the roasted vegetables, mint, feta, remaining oil, vinegars, salt (about 1 teaspoon) and pepper, to taste. Serve at room temperature or chilled.
SPINACH PASTA SALAD WITH FETA AND TOMATO - PEAS AND CRAYONS
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5/5 (5)Total Time 25 minsCategory Side DishCalories 255 per serving
- Frist whisk together your dressing. Juice 1 lemon and combine with remaining ingredients in a small mason jar. Secure lid tightly and shake to combine. Shake again before using.
- Prefer a different dressing? Go for it! Bottled dressing can work great in a pinch and this salad also works marvelously with Italian dressing!
FARFALLE PASTA WITH PEAS, FETA AND DILL - A COUPLE COOKS
From acouplecooks.com
Reviews 10Servings 4Cuisine ItalianCategory Main Dish
- Start a pot of boiling salted water (using ½ tablespoon kosher salt). Add the pasta and cook until al dente; add 1 1/2 cup peas to the boiling water in the last 1 minute. Drain the pasta and peas, and rinse under cold water briefly to cool.
- While the pasta cooks, in a bowl whisk together 2 tablespoons olive oil, 2 tablespoons white wine vinegar, ¼ teaspoon kosher salt, and 1/4 teaspoon black pepper. Smash 1 garlic clove and add it to the bowl to marinade while the pasta cooks.
- When the pasta is done, remove the garlic clove from the dressing. Pour the dressing over the drained pasta and add ⅓ cup feta cheese crumbles and 1/3 cup chopped fresh dill. Top with additional kosher salt and fresh ground pepper to taste.
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- Bring a large pot of salted water to a boil. Cook pasta to al dente texture, according to package instructions. Three minutes before the pasta is done cooking, carefully add in the asparagus pieces. When the pasta is done cooking, drain the pasta and asparagus. Rinse cold water over the pasta and asparagus.
- Pour the pasta and asparagus into a large bowl. Drizzle with olive oil and stir. Add the spinach, peas, artichoke hearts, lemon juice, feta cheese, and basil. Toss until combined and season with salt and black pepper. Serve!
- Note-the pasta salad will keep in the refrigerator for up to 3 days. If storing it in the fridge, freshen it up with an extra drizzle of olive oil and squeeze of lemon juice before serving.
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From heynutritionlady.com
5/5 (3)Total Time 30 minsCategory SaladCalories 347 per serving
- In a medium saucepan, bring 2 cups of water to the boil. Add a generous pinch of salt, and then add the kamut. Reduce heat to low, and simmer, covered until the grain is cooked but still toothsome. Drain any excess liquid, and rinse well under cold water.
- Whisk together crushed garlic, lemon juice, honey, mustard, dried mint, and olive oil. Season with salt and pepper.
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- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add snap peas during last minute of cooking. Drain pasta and peas in a colander; rinse under cold water.
- In a large bowl, combine remaining ingredients; toss to combine. Refrigerate 1 hour or overnight. Serve chilled or at room temperature.
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