Taverna Pasta Salad Food

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GREEK PASTA SALAD WITH FETA AND OLIVES



Greek Pasta Salad with Feta and Olives image

Tomato, cucumber, feta, olives and pasta are tossed with an oregano vinaigrette for a filling Greek-style salad.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
1 small shallot, minced
1 teaspoon dried oregano
8 ounces dried ziti
1 cup chopped cucumber
1/2 cup crumbled feta
1/4 cup chopped flat-leaf parsley
1/4 cup pitted Kalamata olives, chopped
2 medium vine-ripe tomatoes, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper 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 bowl with the dressing.
  • Add the cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

SALAD TAVERNA



Salad Taverna image

This kind of reminds me of a Greek salad, which I absolutely love but it has the Tabasco dressing gives it an extra little punch. It's from the Favorite Brand Names Cookbook.

Provided by pesce_gurl

Categories     European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1/3 cup olive oil or 1/3 cup vegetable oil
3 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon Tabasco sauce
1/2 teaspoon anise seed
1/4 teaspoon salt
8 ounces spinach egg noodles, cooked, drained
1/2 lb feta cheese, crumbled
2 tomatoes, coarsely chopped
1/2 cup sliced pitted ripe olives
1/4 cup chopped fresh parsley (optional)
1/4 cup chopped pine nuts (optional)

Steps:

  • In large bowl combine oil, lemon juice, garlic, Tabasco sauce, anise seed and salt; mix well.
  • Add noodles, cheese, tomatoes, olives, parsley and pine nuts. Toss to coat evenly.
  • Cover; refrigerate at least 1 hour. Serve with additional Tabasco sauce if desired.

Nutrition Facts : Calories 374, Fat 23.1, SaturatedFat 7.9, Cholesterol 69.7, Sodium 649.9, Carbohydrate 31.4, Fiber 3.5, Sugar 2.8, Protein 11.5

KITTENCAL'S MEDITERRANEAN-STYLE TAVERNA CHOPPED GREEK SALAD



Kittencal's Mediterranean-Style Taverna Chopped Greek Salad image

In Greece there are many recipes for this salad, if you love Mediterranean-style full-flavored salads then this is one I think you will really enjoy! You can omit the oil and red wine vinegar and just use the oil from the sun-dried tomatoes, but I like to add it in for extra flavor, use as much artichokes as you like, adjust all ingredients to taste, the oil-packed sun-dried tomatoes are what *makes* this salad so do not omit, also see my recipe#66596

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cucumbers (seeded and chopped or sliced)
3 ripe roma tomatoes, chopped
1/3 cup sun-dried tomato packed in oil (drained, diced and reserve 2 tablespoons of the oil)
quartered artichoke heart (use any amount desired)
1 small red onion, thinly sliced
1 cup kalamata olive
1 1/2 cups feta cheese, crumbled
2 tablespoons extra virgin olive oil (mixed with red wine vingar to taste)
salt & freshly ground black pepper (to taste, lots black pepper!)
dried oregano (optional and to taste)

Steps:

  • In a large bowl toss together cucumbers, Roma tomatoes, diced sun-dried tomatoes, 2 tablespoons of the sun-dried tomato oil, artichokes, and the red onion and olives; toss to combine.
  • In a small bowl whisk together the olive oil with a small amount of red wine vinegar (or to taste) drizzle over the salad.
  • Season with salt and lots fresh ground black pepper to taste.
  • Chill until ready to serve.
  • Just before serving sprinkle the feta cheese on top of the salad, then prinkle a small amount of dried oregano on top of the feta if desired.

Nutrition Facts : Calories 202.8, Fat 15.9, SaturatedFat 6.7, Cholesterol 33.4, Sodium 603.5, Carbohydrate 10.3, Fiber 2.1, Sugar 4.5, Protein 6.9

PASTA SALAD WITH TUNA MAYO



Pasta salad with tuna mayo image

This is quick to throw together and perfect as a lunchbox feast whether you're on a picnic or at your desk.

Provided by Sara Buenfeld

Time 40m

Number Of Ingredients 10

250g wholemeal penne
240g bio yogurt
2 tsp English mustard powder
2 tbsp extra virgin olive oil
4tsp apple cider vinegar
1 red onion, finely chopped
handful of basil leaves, finely chopped
320g tuna in spring water
2 red peppers, deseeded and diced
340g can sweetcorn, drained

Steps:

  • Boil the pasta for 10 mins until al dente, then drain and rinse under cold running water. Drain again. Meanwhile, mix the yogurt, mustard, olive oil, vinegar, onion and basil together in a large bowl, then stir in the tuna, red peppers and sweetcorn.
  • Stir through the pasta and serve in bowls or pack into containers for work or a picnic. Will keep, covered, in the fridge to eat the next day.

Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 25 grams protein, Sodium 0.65 milligram of sodium

EASY TUNA PASTA SALAD



Easy Tuna Pasta Salad image

Pasta shells, tuna and veggies make this a satisfying lunch salad or even a light supper. It's convenient to prepare ahead of time and store in the refrigerator.-Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

1 package (7 ounces) small pasta shells
1-1/2 cups chopped celery
1 can (6 ounces) light water-packed tuna, drained and flaked
1/2 cup chopped green pepper
1/2 cup frozen peas, thawed
1 jar (4 ounces) diced pimientos, drained
1 tablespoon chopped onion
1 cup fat-free mayonnaise
1 teaspoon salt

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, celery, tuna, green pepper, peas, pimientos and onion. Combine the mayonnaise and salt; fold into salad. Cover and refrigerate for at least 2 hours or until chilled.

Nutrition Facts : Calories 225 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 800mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

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