Greek Confetti Pasta Salad Recipes

Steps:

• In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.

Steps:

• Cook pasta according to package directions. Rinse in cold water, and drain.
• In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

Steps:

• For Salad Dressing:.
• Good Seasons Garlic & Herb Dressing prepared to package directions except:.
• substitute 1/2 cup flax seed oil for regular oil if you have it.
• Add 1-2 teaspoons of finely ground black pepper.
• Add 1 large clove of garlic sliced very thinly and diced finely.
• Omit 3 Tablespoons of water.
• Use Pompeian Red Wine Vinegar. It makes all the difference!
• To begin:
• Cook pasta Al Dente, rinse and drain well!
• Lubricate pasta with dressing to taste.
• Dust with parmesean and Poppy Seeds; toss well.
• Add Peppers and onions and toss.
• Add Feta and toss!
• Taste and adjust seasonings:).
• Refrigerate overnight so flavors can mingle.
• Note: This is very good with whole wheat pasta, and any garden veggie you can imagine. Olives too.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
• Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rotini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Rinse with cool water and drain well.
• In the meantime, bring 2 cups water and lentils to a boil in a medium pot. Cover, reduce heat, and simmer until tender yet firm to the bite, 15 to 20 minutes. Remove lentils from the water using a slotted spoon.
• Whisk olive oil, vinegar, oregano, salt, mustard, and pepper together for the dressing while pasta and lentils are cooking.
• Mix the cooled pasta and lentils with red bell pepper, olives, and green onions. Whisk dressing again and pour over the salad. Mix gently with a large spoon.

Steps:

• Whisk together olive oil, vinegar, garlic, oregano, Dijon, salt, and pepper in a small bowl until well combined.
• Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes. Drain and rinse under cold water. Drain again.
• Transfer gemelli to a large bowl. Add spinach, cherry tomatoes, feta cheese, Kalamata olives, cucumber, and red onion. Toss with dressing and serve.

Steps:

• Chop all of the vegetables. My mood detemines the size. Most times they are all diced to between 1/4 and 1/2 inch.
• Mix all veggies with black pepper, salt, and garlic powder.
• Add olive oil, lemon juice, red wine vinegar.
• Adjust the olive oil, lemon juice and red wine to your tastes.
• Refrigerate for 1/2 hour to let flavors blend.
• Prior to serving, taste and readjust salt and pepper to taste.
• Enjoy!

Steps:

• Boil pasta for 9-10 minutes, drain.
• Peel rind from cucumber, cut cucumber in half lengthwise, and then chop into cubes.
• Seed peppers, and then dice.
• Mix all ingredients together.
• Stir in "Kraft" greek feta dressing.
• Chill for 1-2 hours.
• Optional: Garnish the salad with black olives and crumbled feta cheese to taste.